Thiobarbituric acid test for monitoring lipid oxidation in meat J Fernández, JA Pérez-Álvarez, JA Fernández-López Food Chemistry 59 (3), 345-353, 1997 | 894 | 1997 |
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 | 443 | 2009 |
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 | 418 | 2003 |
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 | 371 | 2006 |
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 | 331 | 1995 |
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 | 291 | 2010 |
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 | 195 | 2006 |
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 | 168 | 2001 |
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 | 145 | 2013 |
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 | 139 | 1998 |
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 | 95 | 1997 |
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 | 93 | 2000 |
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 | 84 | 2005 |
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 | 83 | 2020 |
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 | 78 | 1999 |
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 | 78 | 1994 |
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 | 73 | 1992 |
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 | 72 | 1996 |
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 | 72 | 1995 |
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 | 69 | 2002 |