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

Unit commitment by augmented Lagrangian relaxation: Testing two decomposition approachesBELTRAN, C; HEREDIA, F. J.Journal of optimization theory and applications. 2002, Vol 112, Num 2, pp 295-314, issn 0022-3239Article

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

Proposal of a novel formula to calculate dominant wavelength for colour of red winesHEREDIA, F. J; CHOZAS, M. G.Food chemistry. 1992, Vol 43, Num 2, pp 125-128, issn 0308-8146Article

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

Implications of blending wines on the relationships between the colour and the anthocyanic compositionESCUDERO-GILETE, M. L; GONZALEZ-MIRET, M. L; HEREDIA, F. J et al.Food research international. 2010, Vol 43, Num 3, pp 745-752, issn 0963-9969, 8 p.Article

Color Measurements in Blue-Tinted Cups for Virgin-Olive-Oil TastingMELGOSA, M; GOMEZ-ROBLEDO, L; HUERTAS, R et al.Journal of the American Oil Chemists' Society. 2009, Vol 86, Num 7, pp 627-636, issn 0003-021X, 10 p.Article

Multivariate study of the decontamination process as function of time, pressure and quantity of water used in washing stage after evisceration in poultry meat productionESCUDERO-GILETE, M. L; GONZALEZ-MIRET, M. L; HEREDIA, F. J et al.Journal of food engineering. 2005, Vol 69, Num 2, pp 245-251, issn 0260-8774, 7 p.Article

Método rápido de obtención de aceite de oliva virgen para determinación de acidez = Rapid method to obtain virgin olive oil for acidity determinationMARTINEZ, F; MOYANO, M. J; ALBA, J et al.Grasas y aceites (Sevilla). 1999, Vol 50, Num 2, pp 122-126, issn 0017-3495Article

Measurement of wine vinegars' color : Application of the characteristic vector methodGARCIA-PARRILLA, M. C; AYALA, F; ECHAVARRI, J. F et al.Journal of agricultural and food chemistry (Print). 1998, Vol 46, Num 10, pp 4238-4241, issn 0021-8561Article

Color of orange juices in relation to their carotenoid contents as assessed from different spectroscopic dataMELENDEZ-MARTINEZ, A. J; GOMEZ-ROBLEDO, L; MELGOSA, M et al.Journal of food composition and analysis (Print). 2011, Vol 24, Num 6, pp 837-844, issn 0889-1575, 8 p.Conference Paper

Color and carotenoid profile of Spanish Valencia late ultrafrozen orange juicesMELENDEZ-MARTINEZ, A. J; BRITTON, G; VICARIO, I. M et al.Food research international. 2005, Vol 38, Num 8-9, pp 931-936, issn 0963-9969, 6 p.Conference Paper

Proposal of a uniform color scale for virgin olive oilsMELGOSA, M; HUERTAS, R; HITA, E et al.Journal of the American Oil Chemists' Society. 2004, Vol 81, Num 4, pp 323-330, issn 0003-021X, 8 p.Article

Vitamin C in orange juices determined by HPLC: Influence of the wavelength of detectionMELENDEZ, A. J; BEJINES, E; VICARIO, I. M et al.Italian journal of food science. 2004, Vol 16, Num 1, pp 79-85, issn 1120-1770, 7 p.Article

Sistemas continuos de control en la producción de alimentos (IV). Influencia del momento de despiece en el control de calidad de carnes de ave = System continuous system in the food production (IV). Influence of cutting up moment in the quality control of poultry meatESCUDERO, M. L; GONZALEZ-MIRET, M. L; HEREDIA, F. J et al.Alimentaria. 2002, Num 335, pp 93-99, issn 0300-5755Article