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José Antonio Fernández-López
José Antonio Fernández-López
Full Professor ; Technical University of Cartagena, (Murcia) SPAIN.
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Year
Thiobarbituric acid test for monitoring lipid oxidation in meat
J Fernández, JA Pérez-Álvarez, JA Fernández-López
Food Chemistry 59 (3), 345-353, 1997
8941997
Production of a red–purple food colorant from Opuntia stricta fruits by spray drying and its application in food model systems
JM Obón, MR Castellar, M Alacid, JA Fernández-López
Journal of Food Engineering 90 (4), 471-479, 2009
4432009
Color Properties and Stability of Betacyanins from Opuntia Fruits
R Castellar, JM Obón, M Alacid, JA Fernández-López
Journal of agricultural and food chemistry 51 (9), 2772-2776, 2003
4182003
Liquid chromatograpic–mass spectrometric analysis of phenolics and free radical scavenging activity of rosemary extract from different raw material
L Almela, B Sánchez-Muñoz, JA Fernández-López, MJ Roca, V Rabe
Journal of Chromatography A 1120 (1), 221-229, 2006
3712006
Proposal of an index for the objective evaluation of the colour of red table grapes
J Carreño, A Martinez, L Almela, JA Fernández-López
Food Research International 28 (4), 373-377, 1995
3311995
Determination of antioxidant constituents in cactus pear fruits
JA Fernández-López, L Almela, JM Obón, R Castellar
Plant Foods for Human Nutrition 65, 253-259, 2010
2912010
The isolation and properties of a concentrated red‐purple betacyanin food colourant from Opuntia stricta fruits
MR Castellar, JM Obón, JA Fernández‐López
Journal of the Science of Food and Agriculture 86 (1), 122-128, 2006
1952006
Application of high-performance liquid chromatography to the characterization of the betalain pigments in prickly pear fruits
JA Fernández-López, L Almela
Journal of Chromatography A 913 (1), 415-420, 2001
1682001
Thermal stability of selected natural red extracts used as food colorants
JA Fernández-López, JM Angosto, PJ Giménez, G León
Plant Foods for Human Nutrition 68, 11-17, 2013
1452013
Dependence between colour and individual anthocyanin content in ripening grapes
JA Fernández-López, L Almela, JA Muñoz, V Hidalgo, J Carreño
Food Research International 31 (9), 667-672, 1998
1391998
Chemotaxonomical classification of red table grapes based on anthocyanin profile and external colour
J Carreño, L Almela, A Martı́nez, JA Fernández-López
LWT-Food Science and Technology 30 (3), 259-265, 1997
951997
High-performance liquid chromatographic screening of chlorophyll derivatives produced during fruit storage
L Almela, JA Fernández-López, MJ Roca
Journal of Chromatography A 870 (1-2), 483-489, 2000
932000
Assessment of the TEAC method for determining the antioxidant capacity of synthetic red food colorants
JM Obón, MR Castellar, JA Cascales, JA Fernández-López
Food Research International 38 (8-9), 843-845, 2005
842005
New insights into red plant pigments: more than just natural colorants
JA Fernández-López, V Fernández-Lledó, JM Angosto
RSC Advances 10 (41), 24669-24682, 2020
832020
Dependence between apparent color and extractable color in paprika
JM Nieto‐Sandoval, JA Fernández‐López, L Almela, JA Muñoz
Color Research & Application: Endorsed by Inter‐Society Color Council, The …, 1999
781999
Stay‐green genotypes of Phaseolus vulgaris L.: chloroplast proteins and chlorophyll catabolites during foliar senescence
A Bachmann, J FERNÁNDEZ‐LÓPEZ, S Ginsburg, H Thomas, ...
New Phytologist 126 (4), 593-600, 1994
781994
Quantitative changes in anthocyanin pigments of Vitis vinifera cv Monastrell during maturation
JA Fernández‐López, V Hidalgo, L Almela, JML Roca
Journal of the Science of Food and Agriculture 58 (1), 153-155, 1992
731992
Varietal classification of young red wines in terms of chemical and colour parameters
L Almela, S Javaloy, JA Fernández‐López, JM López‐Roca
Journal of the Science of Food and Agriculture 70 (2), 173-180, 1996
721996
Comparison between the tristimulus measurements Yxy and L∗ a∗ b∗ to evaluate the colour of young red wines
L Almela, S Javaloy, JA Fernández-López, JM Lôpez-Roca
Food Chemistry 53 (3), 321-327, 1995
721995
Microbial inactivation of paprika by a high-temperature short-X time treatment. Influence on color properties
L Almela, JM Nieto-Sandoval, JA Fernández López
Journal of Agricultural and food chemistry 50 (6), 1435-1440, 2002
692002
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