Multivariate calibration by near infrared spectroscopy for the determination of the vitamin E and the antioxidant properties of quinoa
Moncada, Guillermo Wells, González Martín, Ma Inmaculada, Escuredo, Olga, Fischer, Susana, Míguez, Montserrat
Published in Talanta (Oxford) (15.11.2013)
Published in Talanta (Oxford) (15.11.2013)
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Chilean flour and wheat grain: Tracing their origin using near infrared spectroscopy and chemometrics
González-Martín, Ma Inmaculada, Wells Moncada, Guillermo, González-Pérez, Claudio, Zapata San Martín, Nelson, López-González, Fernando, Lobos Ortega, Iris, Hernández-Hierro, Jose-Miguel
Published in Food chemistry (15.02.2014)
Published in Food chemistry (15.02.2014)
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Determination of hydroxyproline in cured pork sausages and dry cured beef products by NIRS technology employing a fibre–optic probe
González-Martín, M a Inmaculada, Bermejo, César Fernández, Hierro, José Miguel Hernández, González, Carlos I. Sánchez
Published in Food control (01.08.2009)
Published in Food control (01.08.2009)
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Prediction of the type of milk and degree of ripening in cheeses by means of artificial neural networks with data concerning fatty acids and near infrared spectroscopy
Soto-Barajas, Milton Carlos, González-Martín, Ma Inmaculada, Salvador-Esteban, Javier, Hernández-Hierro, José Miguel, Moreno-Rodilla, Vidal, Vivar-Quintana, Ana Ma, Revilla, Isabel, Ortega, Iris Lobos, Morón-Sancho, Raúl, Curto-Diego, Belén
Published in Talanta (Oxford) (15.11.2013)
Published in Talanta (Oxford) (15.11.2013)
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Journal Article