R. Ruiz

COLOR AND LYCOPENE CONTENT OF SEVERAL COMMERCIAL TOMATO VARIETIES AT DIFFERENT HARVESTING DATES

R. Ortiz, R. Ballesteros, J. López, 2001 .

EFFECT OF PROCESSING TECHNIQUES ON THE COLOUR AND LYCOPENE CONTENT OF TOMATO SAUCES FOR PIZZA DURING FROZEN STORAGE

R. Ruiz, A. Latorre, A. Labrador, 1999 .

Effect of the clarification pH of sorghum juice on the composition of essential nutrients for fermentation

M. Durán, E. Romero, C. Gusils, 2018, FEMS microbiology letters.

Rational use of energy.

Gerónimo J. Cárdenas, D. Paz de Vazquez, Roberto M. Ruiz, 1990 .

CONTRIBUTION OF THE NON-TOMATO INGREDIENTS TO THE FINAL BRIX VALUE OF TWO TOMATO SAUCES

R. Torre, R. Ruiz, A. Latorre, 1999 .

AGRONOMIC AND PHYSICAL–CHEMICAL EVOLUTION OF TOMATOES DURING RIPENING

R. Ortiz, R. Torre, R. Ballesteros, 2001 .