Publicaciones en las que colabora con Ana María Vivar Quintana (14)

2024

  1. Performance of benchtop and portable spectroscopy equipment for discriminating Iberian ham according to breed

    Current Research in Food Science, Vol. 8

2023

  1. Nutritional Value, Mineral Composition, Fatty Acid Profile and Bioactive Compounds of Commercial Plant-Based Gluten-Free Flours

    Applied Sciences (Switzerland), Vol. 13, Núm. 4

  2. Prediction of Mineral Composition in Wheat Flours Fortified with Lentil Flour Using NIR Technology

    Sensors, Vol. 23, Núm. 3

2022

  1. Effects of the Replacement of Pork Backfat with High Oleic Sunflower Oil on the Quality of the “Chorizo Zamorano” Dry Fermented Sausage

    Foods, Vol. 11, Núm. 15

  2. The Effects of the Progressive Replacement of Meat with Texturized Pea Protein in Low-Fat Frankfurters Made with Olive Oil

    Foods, Vol. 11, Núm. 7

2021

  1. Authentication of the montanera period on carcasses of iberian pigs by using analytical techniques and chemometric analyses

    Animals, Vol. 11, Núm. 9

  2. Carbon stable isotopes, fatty acids and the use of NIRS to differentiate IBERIAN pigs

    Meat Science, Vol. 182

  3. Incorporating authentic learning experiences in the Degree in Agro-Food Engineering

    ACM International Conference Proceeding Series

  4. Prediction of stable isotopes and fatty acids in subcutaneous fat of Iberian pigs by means of NIR: A comparison between benchtop and portable systems

    Talanta, Vol. 224

  5. Study of Polyunsaturated Fatty Acids in Cheeses Using Near-Infrared Spectroscopy: Influence of Milk from Different Ruminant Species

    Food Analytical Methods, Vol. 14, Núm. 5, pp. 933-943

2020

  1. Comparison of artificial neural networks and multiple regression tools applied to near infrared spectroscopy for predicting sensory properties of products from quality labels

    Microchemical Journal, Vol. 159

  2. Effects of rearing system (organic and conventional) and breed (Churra and Castellana) on fatty acid composition and sensory characteristics of suckling lamb meat produced in north-west Spain

    Biological Agriculture and Horticulture, pp. 1-15

  3. Nir spectroscopy for discriminating and predicting the sensory profile of dry-cured beef “cecina”

    Sensors (Switzerland), Vol. 20, Núm. 23, pp. 1-15

  4. Prediction of sensory parameters of cured ham: A study of the viability of the use of nir spectroscopy and artificial neural networks

    Sensors (Switzerland), Vol. 20, Núm. 19, pp. 1-19