Fernando Ayala - Concepedia

Author

Fernando Ayala

Universidad de La Rioja

Also Known As

F. Ayala, Fernando Ayala

Publications

805

Citations

H-Index

Concepts

All Affiliations

Universidad de La Rioja Universidad de Zaragoza Universidad de Sevilla

About

Fernando Ayala is an author at Universidad de La Rioja specializing in food quality, health sciences, and spectroscopy.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	283
2	Engineering	5	5	198
3	Environmental Engineering	5	5	160
4	Public Health	3	3	110
5	Biostatistics	2	2	64

Fernando Ayala

Publications

794

Citations

H-Index

Page 1

	Year	Citations
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 Characteristic Vector AnalysisSpectroscopyColorimetryWine TastingNew Simplified Method	1997	168
Proposal for a New Standard OIV Method for Determination of Chromatic Characteristics of Wine Valentín Pérez-Caballero, Fernando Ayala, J. Federico Echávarri, American Journal of Enology and Viticulture Simplified MethodColor ReproductionChromatic CharacteristicsOptical PropertiesSpectroscopy	2003	98
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, LWT Edible FilmEngineeringEdible PackagingEnvironmental EngineeringAgricultural Economics	2008	87
Relation between spoilage and microbiological quality in minimally processed artichoke packaged with different films M. Giménez, C. Lomas, J. Federico Echávarri, Food Microbiology Microbial InactivationMicrobiological QualityFood PackagingShelf LifeFood Spoilage	2003	84
A New Simplified Method for Measuring the Color of Wines. II. White Wines and Brandies Fernando Ayala, J. Federico Echávarri, A.I. Negueruela American Journal of Enology and Viticulture Oiv MethodWhite WinesMeasurementSpectroscopyColorimetry	1997	60
Use of three tristimulus values from surface reflectance spectra to calculate the principal components for reconstructing these spectra by using only three eigenvectors Fernando Ayala, J. Federico Echávarri, Pilar Renet, Journal of the Optical Society of America A EngineeringSurface ReflectanceSurface Reflectance SpectraImaging SpectroscopyColor Space	2006	52
A New Simplified Method for Measuring the Color of Wines. III. All Wines and Brandies Fernando Ayala, J. Federico Echávarri, A.I. Negueruela American Journal of Enology and Viticulture Color ReproductionOptical PropertiesSpectroscopyColorimetryAbsorption Spectroscopy	1999	40
Evolution of Quality Characteristics of Minimally Processed Asparagus During Storage in Different Lighting Conditions Fernando Ayala, J. Federico Echávarri Journal of Food Science Quality CharacteristicsDifferent Lighting ConditionsShelf LifeFood PackagingDifferent Types	2009	39
Influence of Exposure to Light on the Sensorial Quality of Minimally Processed Cauliflower Susana Sanz Cervera, María del Carmen Olarte Martínez, J. Federico Echávarri, Journal of Food Science	2007	37
Quality characteristics of minimally processed leek packaged using different films and stored in lighting conditions Fernando Ayala, J. Federico Echávarri, María del Carmen Olarte Martínez, International Journal of Food Science & Technology Food PackagingEngineeringPhotobiologyFood PreservationPost-harvest Physiology	2009	31

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