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The influence of final conditions on meat colour in light lamb carcasses.
Meat Sci. 2001 Feb;57(2):117-23. doi: 10.1016/s0309-1740(00)00041-3.
Meat Sci. 2001.
PMID: 22061353
Beef colour evolution as a function of ultimate pH.
Abril M, Campo MM, Onenç A, Sañudo C, Albertí P, Negueruela AI.
Abril M, et al. Among authors: negueruela ai.
Meat Sci. 2001 May;58(1):69-78. doi: 10.1016/s0309-1740(00)00133-9.
Meat Sci. 2001.
PMID: 22061922
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Color measurement of rosemary honey in the solid state by reflectance spectroscopy with black background.
Negueruela AI, Perez-Arquillue C.
Negueruela AI, et al.
J AOAC Int. 2000 May-Jun;83(3):669-74.
J AOAC Int. 2000.
PMID: 10868591
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A novel and enhanced approach for the assessment of the total carotenoid content of foods based on multipoint spectroscopic measurements.
Meléndez-Martínez AJ, Ayala F, Echávarri JF, Negueruela AI, Escudero-Gilete ML, González-Miret ML, Vicario IM, Heredia FJ.
Meléndez-Martínez AJ, et al. Among authors: negueruela ai.
Food Chem. 2011 Jun 15;126(4):1862-9. doi: 10.1016/j.foodchem.2010.11.167. Epub 2010 Dec 4.
Food Chem. 2011.
PMID: 25213969
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Use of three tristimulus values from surface reflectance spectra to calculate the principal components for reconstructing these spectra by using only three eigenvectors.
Ayala F, Echávarri JF, Renet P, Negueruela AI.
Ayala F, et al. Among authors: negueruela ai.
J Opt Soc Am A Opt Image Sci Vis. 2006 Aug;23(8):2020-6. doi: 10.1364/josaa.23.002020.
J Opt Soc Am A Opt Image Sci Vis. 2006.
PMID: 16835662
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