A.I. Negueruela

Note. Visual and Instrumental Color Evaluation in Red Wines

José A. Martínez, Manuel Melgosa, E. Hita et al. · Food Science and Technology International · 2001 · 287 citations

Food Chemistry, Red Wines, Engineering +14

Beef colour evolution as a function of ultimate pH

Meritxell Abril, M.M. Campo, Alper Önenç et al. · Meat Science · 2001 · 243 citations

Biology, Animal Nutrition, Animal Science +6

A New Simplified Method for Measuring the Color of Wines. I. Red and Rosé Wines

Fernando Ayala, J. Federico Echávarri, A.I. Negueruela · American Journal of Enology and Viticulture · 1997 · 168 citations

Characteristic Vector Analysis, Spectroscopy, Colorimetry +4

Changes during the ripening of the very late season Spanish peach cultivar Calanda

Ana Luiza Ferrer, Sara Remón, A.I. Negueruela et al. · Scientia Horticulturae · 2005 · 121 citations

Crop Quality, Ripening, Post-harvest Physiology +1

Proposal for a New Standard OIV Method for Determination of Chromatic Characteristics of Wine

Valentín Pérez-Caballero, Fernando Ayala, J. Federico Echávarri et al. · American Journal of Enology and Viticulture · 2003 · 98 citations

Simplified Method, Color Reproduction, Chromatic Characteristics +8