NIR Spectroscopy for Discriminating and Predicting the Sensory Profile of Dry-Cured Beef "Cecina"
Revilla, Isabel, Vivar-Quintana, Ana M, González-Martín, María Inmaculada, Hernández-Jiménez, Miriam, Martínez-Martín, Iván, Hernández-Ramos, Pedro
Published in Sensors (Basel, Switzerland) (02.12.2020)
Published in Sensors (Basel, Switzerland) (02.12.2020)
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Prediction of stable isotopes and fatty acids in subcutaneous fat of Iberian pigs by means of NIR: A comparison between benchtop and portable systems
González-Martín, María Inmaculada, Escuredo, Olga, Hernández-Jiménez, Miriam, Revilla, Isabel, Vivar-Quintana, Ana MA, Martínez-Martín, Iván, Hernández-Ramos, Pedro
Published in Talanta (Oxford) (01.03.2021)
Published in Talanta (Oxford) (01.03.2021)
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Determination and quantification of phenolic acids in raw propolis by reversed phase high performance liquid chromatography. Feasibility study for the use of near infrared spectroscopy
Vivar-Quintana, Ana María, González-Martín, María Inmaculada, Revilla, Isabel, Betances-Salcedo, Eddy Valentín
Published in Journal of apicultural research (20.10.2018)
Published in Journal of apicultural research (20.10.2018)
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Study of Polyunsaturated Fatty Acids in Cheeses Using Near-Infrared Spectroscopy: Influence of Milk from Different Ruminant Species
Lobos-Ortega, Iris, Hernández-Jiménez, Miriam, González-Martín, María Inmaculada, Hernández-Hierro, José Miguel, Revilla, Isabel, Vivar-Quintana, Ana María
Published in Food analytical methods (01.05.2021)
Published in Food analytical methods (01.05.2021)
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Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions
REVILLA, Isabel, LOBOS-ORTEGA, Iris, VIVAR-QUINTANA, Ana, GONZÁLEZ-MARTÍN, Maria Inmaculada, HERNÁNDEZ-HIERRO, Jose Miguel, GONZÁLEZ-PÉREZ, Claudio
Published in Czech Journal of Food Sciences (01.01.2014)
Published in Czech Journal of Food Sciences (01.01.2014)
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Conjugated linoleic acid contents in cheeses of different compositions during six months of ripenin
Lobos-Ortega, Iris, Revilla, Isabel, González-Martín, María Inmaculada, Hernández-Hierro, José Miguel, Vivar-Quintana, Ana, González-Pérez, Claudio
Published in Czech Journal of Food Sciences (30.06.2012)
Published in Czech Journal of Food Sciences (30.06.2012)
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Prediction of Sensory Parameters of Cured Ham: A Study of the Viability of the Use of NIR Spectroscopy and Artificial Neural Networks
Hernández-Ramos, Pedro, Vivar-Quintana, Ana María, Revilla, Isabel, González-Martín, María Inmaculada, Hernández-Jiménez, Miriam, Martínez-Martín, Iván
Published in Sensors (Basel, Switzerland) (01.10.2020)
Published in Sensors (Basel, Switzerland) (01.10.2020)
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Journal Article
Conjugated linoleic acid contents in cheeses of different compositions during six months of ripening
Lobos-Ortega, I., University of Salamanca (Spain). Departamento de Quimica Analitica, Revilla, I., Escuela Politecnica Superior de Zamora (Spain). Area de Tecnologia de los Alimentos, Gonzalez-Martin, M.I., University of Salamanca (Spain). Departamento de Quimica Analitica, Hernandez-Hierro, J.M., University of Salamanca (Spain). Departamento de Quimica Analitica, Vivar-Quintana, A., Escuela Politecnica Superior de Zamora (Spain). Area de Tecnologia de los Alimentos, Gonzalez-Perez, C., University of Salamanca (Spain). Departamento de Quimica Analitica
Published in Czech Journal of Food Sciences (01.01.2012)
Published in Czech Journal of Food Sciences (01.01.2012)
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