J. Federico Echávarri

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

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

Effect of plastic permeability and exposure to light during storage on the quality of minimally processed broccoli and cauliflower

María del Carmen Olarte Martínez, Susana Sanz Cervera, J. Federico Echávarri et al. · LWT · 2008 · 87 citations

Edible Film, Engineering, Edible Packaging +9

Relation between spoilage and microbiological quality in minimally processed artichoke packaged with different films

M. Giménez, C. Lomas, J. Federico Echávarri et al. · Food Microbiology · 2003 · 84 citations

Microbial Inactivation, Microbiological Quality, Food Packaging +13

Understanding quality judgements of red wines by experts: Effect of evaluation condition

María‐Pilar Sáenz‐Navajas, José Miguel Avizcuri, J. Federico Echávarri et al. · Food Quality and Preference · 2015 · 67 citations · Full text

Reliability, Customer Satisfaction, Marketing +13