Rocío Fernández-Vázquez

Effect of orange juice's processing on the color, particle size, and bioaccessibility of carotenoids.

M. L. Escudero-Gilete, C. Stinco, A. J. Meléndez-Martínez, 2012, Journal of agricultural and food chemistry.

VISUAL AND INSTRUMENTAL EVALUATION OF ORANGE JUICE COLOR: A CONSUMERS' PREFERENCE STUDY

Carla M. Stinco, C. Stinco, A. J. Meléndez-Martínez, 2011 .

Headspace delivery of limonene from the serum and non-serum fractions of orange juice in-vitro and in-vivo

R. Linforth, I. M. Vicario, J. Hort, 2013 .

Colour training and colour differences thresholds in orange juice

C. Stinco, R. Fernández-Vázquez, F. Heredia, 2013 .

Internal preference mapping of milk–fruit beverages: Influence of color and appearance on its acceptability

C. Stinco, I. M. Vicario, C. Chaya, 2017, Food science & nutrition.

Bioaccessibility, antioxidant activity and colour of carotenoids in ultrafrozen orange juices: Influence of thawing conditions

C. Stinco, A. J. Meléndez-Martínez, I. M. Vicario, 2013 .

Colour influences sensory perception and liking of orange juice

Joanne Hort, R. Fernández-Vázquez, I. M. Vicario, 2014, Flavour.

Orange Juice Color: Visual Evaluation and Consumer Preference

C. Stinco, A. J. Meléndez-Martínez, I. M. Vicario, 2012 .