Impact of pH and temperature on the colour and betalain content of Colombian yellow pitaya peel (Selenicereus megalanthus)

Por Cejudo-Bastante, María Jesús, Hurtado, Nelson, Delgado, Angélica, Heredia, Francisco J.
Publicado no J Food Sci Technol (2016)

The Use of Grape Seed Byproducts Rich in Flavonoids to Improve the Antioxidant Potential of Red Wines

Por Jara-Palacios, María José, Hernanz, Dolores, Escudero-Gilete, María Luisa, Heredia, Francisco J.
Publicado no Molecules (2016)

Measurement of ripening of raspberries (Rubus idaeus L) by near infrared and colorimetric imaging techniques

Por Rodríguez-Pulido, Francisco J., Gil-Vicente, María, Gordillo, Belén, Heredia, Francisco J., González-Miret, M. Lourdes
Publicado no J Food Sci Technol (2017)

Potential of Cooperage Byproducts Rich in Ellagitannins to Improve the Antioxidant Activity and Color Expression of Red Wine Anthocyanins

Por Escudero-Gilete, María Luisa, Hernanz, Dolores, Galán-Lorente, Celia, Heredia, Francisco J., Jara-Palacios, María José
Publicado no Foods (2019)

Internal preference mapping of milk–fruit beverages: Influence of color and appearance on its acceptability

Por Fernández‐Vázquez, Rocío, Stinco, Carla M., Hernanz Vila, Dolores, Heredia, Francisco J., Chaya, Carolina, Vicario, Isabel M.
Publicado no Food Sci Nutr (2017)