An effective line search for the subgradient methodBELTRAN, C; HEREDIA, F. J.Journal of optimization theory and applications. 2005, Vol 125, Num 1, pp 1-18, issn 0022-3239, 18 p.Article

Optimum short-term hydrothermal scheduling with spinning reserve through network flowsHEREDIA, F. J; NABONA, N.IEEE transactions on power systems. 1995, Vol 10, Num 3, pp 1643-1651, issn 0885-8950Article

Contribución a la caracterización cromática de vinos de variedad Cencibel de la zona Castellano-Manchega = Contribution to chromatic characterization of wines elaborated with Cencibal variety from Castilla-La-ManchaHEREDIA, F. J; GUZMAN, M.Anales de bromatologia. 1989, Vol 41, Num 2, pp 383-391, issn 0003-2492, 9 p.Article

The color of wine: a historical perspective. I: Spectral evaluationsHEREDIA, F. J; GUZMAN-CHOZAS, M.Journal of food quality. 1994, Vol 16, Num 6, pp 429-437, issn 0146-9428Article

Reliability of the spanish official method for colour of red wines in comparison with the CIE 1931-(x, y) methodHEREDIA, F. J; COZAS H, M. G.Food chemistry. 1991, Vol 39, Num 2, pp 167-174, issn 0308-8146, 8 p.Article

Chromatic characterisation of Moroccan honeys by diffuse reflectance and tristimulus colorimetry: Non-uniform and uniform colour spacesTERRAB, A; DIEZ, M. J; HEREDIA, F. J et al.Food science and technology international. 2002, Vol 8, Num 4, pp 189-195, issn 1082-0132, 7 p.Article

Relationships between physico-chemical characteristics and some relevant chromatic parameters in Spanish red winesHEREDIA, F. J; GUZMAN-CHOZAS, M.Sciences des aliments. 1995, Vol 15, Num 6, pp 551-558, issn 0240-8813Article

The color of wine: a historical perspective. II: Trichromatic methodsHEREDIA, F. J; GUZMAN-CHOZAS, M.Journal of food quality. 1994, Vol 16, Num 6, pp 439-449, issn 0146-9428Article

A comparative study of physicochemical indices (phenolic substances) which can affect the colour of Spanish red winesHEREDIA, F. J; GUZMAN-CHOZAS, M.Acta alimentaria (Budapest). 1994, Vol 23, Num 1, pp 33-42, issn 0139-3006Conference Paper

Application of multivariate statistical analysis to quality control systems. Relevance of the stages in poultry meat productionESCUDERO-GILETE, M. L; GONZALEZ-MIRET, M. L; HEREDIA, F. J et al.Food control. 2014, Vol 40, pp 243-249, issn 0956-7135, 7 p.Article

Sistemas continuos de control en la producción de alimentos. (III) Efecto de la manipulación en el control de calidad de carne de ave = Continuous control systems in food production. (III) Handling effect in the quality control of poultry meatGONZALEZ-MIRET, M. L; ESCUDERO, M. L; ALONSO, S et al.Alimentaria. 2001, Num 320, pp 43-47, issn 0300-5755Article

Precision and accuracy in the color specification of virgin olive oils from the bromthymol blue methodMELGOSA, M; PEREZ, M. M; HITA, E et al.Journal of the American Oil Chemists' Society. 2000, Vol 77, Num 10, pp 1093-1099, issn 0003-021XArticle

Chromatic characterization of anthocyanins from red grapes-I. pH effectHEREDIA, F. J; FRANCIA-ARICHA, E. M; RIVAS-GONZALO, J. C et al.Food chemistry. 1998, Vol 63, Num 4, pp 491-498, issn 0308-8146Article

A novel and enhanced approach for the assessment of the total carotenoid content of foods based on multipoint spectroscopic measurementsMELENDEZ-MARTINEZ, A. J; AYALA, F; ECHAVARRI, J. F et al.Food chemistry. 2011, Vol 126, Num 4, pp 1862-1869, issn 0308-8146, 8 p.Article

Virgin-Olive-Oil Color in Relation to Sample Thickness and the Measurement MethodGOMEZ-ROBLEDO, L; MELGOSA, M; HUERTAS, R et al.Journal of the American Oil Chemists' Society. 2008, Vol 85, Num 11, pp 1063-1071, issn 0003-021X, 9 p.Article

Reproducibility of the bromthymol blue standards used for color specification of virgin olive oilMELGOSA, M; PEREZ, M. M; HITA, E et al.Journal of the American Oil Chemists' Society. 2001, Vol 78, Num 3, pp 265-270, issn 0003-021XArticle

Sistemas continuos de control en la produccion de alimentos (II). Efecto del refrigerado en el control de calidad de carne de ave = Continuous control systems in food production (II). Effect of refrigeration in poultry meat quality controlGONZALEZ-MIRET, M. L; ALONSO, S; HEREDIA, F. J et al.Alimentaria. 2000, Num 310, pp 31-35, issn 0300-5755Article

Assessing acceptability of eel (Anguilla anguilla) fed three different dietsCOELLO, M.-T; SANCHEZ, M.-J; VICARIO, I. M et al.Journal of the science of food and agriculture. 1999, Vol 79, Num 15, pp 2087-2093, issn 0022-5142Article

The influence of the acetification process on the phenolic composition of wine vinegarsGARCIA-PARRILLA, M. C; HEREDIA, F. J; TRONCOSO, A. M et al.Sciences des aliments. 1998, Vol 18, Num 2, pp 211-221, issn 0240-8813Article

Multivariate characterization of aging status in red wines based on chromatic parametersHEREDIA, F. J; TRONCOSO, A. M; GUZMAN-CHOZAS, M et al.Food chemistry. 1997, Vol 60, Num 1, pp 103-108, issn 0308-8146Article

Characterisation and differentiation of wine vinegars by multivariate analysisGUERRERO, M. I; HEREDIA, F. J; TRONCOSO, A. M et al.Journal of the science of food and agriculture. 1994, Vol 66, Num 2, pp 209-212, issn 0022-5142Article

Implantacion de sistemas de autocontrol en una industria de elaboracion de zumo de naranja ultracongelado = Implementation of self control systems in a deep-frozen orange juice industryBEJINES, E; RODRIGUEZ, M. J; ALONSO, S et al.Alimentaria. 2001, Num 321, pp 121-126, issn 0300-5755Article

Reliability of the bromthymol blue method for color in virgin olive oilsMOYANO, M. J; MELGOSA, M; ALBA, J et al.Journal of the American Oil Chemists' Society. 1999, Vol 76, Num 6, pp 687-692, issn 0003-021XArticle

Sistemas continuos de control en la producción de alimentos. El nivel de cloro en el control de calidad de carne de ave = Continuous Control Systems during Production in food industries. Chlorine treatment in poultry meat processing plantGONZALEZ-MIRET, M. L; ALONSO, S; HEREDIA, F. J et al.Alimentaria. 1998, Num 297, pp 91-98, issn 0300-5755Article

Differentiation of wine vinegars based on phenolic compositionGARCIA-PARRILLA, M. C; GONZALEZ, G. A; HEREDIA, F. J et al.Journal of agricultural and food chemistry (Print). 1997, Vol 45, Num 9, pp 3487-3492, issn 0021-8561Article