CLAUDIO
GONZÁLEZ PÉREZ
Researcher in the period 1983-2014
MARÍA INMACULADA
GONZÁLEZ MARTÍN
Researcher in the period 1984-2021
Publications by the researcher in collaboration with MARÍA INMACULADA GONZÁLEZ MARTÍN (31)
2014
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Chilean flour and wheat grain: Tracing their origin using near infrared spectroscopy and chemometrics
Food Chemistry, Vol. 145, pp. 802-806
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Potential of near infrared spectroscopy for the analysis of volatile components in cheeses
LWT - Food Science and Technology, Vol. 55, Núm. 2, pp. 666-673
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Variations in the contents of vitamins A and e during the ripening of cheeses with different compositions
Czech Journal of Food Sciences, Vol. 32, Núm. 4, pp. 342-347
2012
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Conjugated linoleic acid contents in cheeses of different compositions during six months of ripening
Czech Journal of Food Sciences, Vol. 30, Núm. 3, pp. 220-226
2011
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Differentiation of organic and non-organic ewe's cheeses using main mineral composition or near infrared spectroscopy coupled to chemometric tools: A comparative study
Talanta, Vol. 85, Núm. 4, pp. 1915-1919
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Discrimination of seasonality in cheeses by near-infrared technology
Journal of the Science of Food and Agriculture, Vol. 91, Núm. 6, pp. 1064-1069
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Prediction of sensory attributes of cheese by near-infrared spectroscopy
Food Chemistry, Vol. 127, Núm. 1, pp. 256-263
2009
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Changes in the mineral content in cheeses of different compositions during 6 months of ripening
Czech Journal of Food Sciences
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Determination of the mineral composition (Ca, P, Mg, K, Na) in cheeses (Cow's Ewe's and Goat's) with different ripening times using near infrared spectroscopy (NIRs) with a fibre-optic probe
Czech Journal of Food Sciences
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Seasonal evolution of hydrophilic and hydrophobic peptide contents in cheeses made from ewe's goat's or cow's milk
Czech Journal of Food Sciences
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Texture evaluation in cheeses by NIRS technology employing a fibre-optic probe
Journal of Food Engineering, Vol. 92, Núm. 1, pp. 24-28
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The application of near infrared spectroscopy technology and a remote reflectance fibre-optic probe for the determination of peptides in cheeses (cow's, ewe's and goat's) with different ripening times
Food Chemistry, Vol. 114, Núm. 4, pp. 1564-1569
2008
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Use of NIRS technology with a remote reflectance fibre-optic probe for predicting major components in cheese
Talanta, Vol. 75, Núm. 2, pp. 351-355
2006
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Determination of inorganic elements in animal feeds by NIRS technology and a fibre-optic probe
Talanta, Vol. 69, Núm. 3, pp. 711-715
2005
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On-line determination of fatty acid composition in intramuscular fat of Iberian pork loin by NIRs with a remote reflectance fibre optic probe
Meat Science, Vol. 69, Núm. 2, pp. 243-248
2003
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Determination of fatty acids in the subcutaneous fat of Iberian breed swine by near infrared spectroscopy (NIRS) with a fibre-optic probe
Meat Science, Vol. 65, Núm. 2, pp. 713-719
2002
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Determination of fatty acids in the subcutaneous fat of Iberian breed swine by near infrared spectroscopy. A comparative study of the methods for obtaining total lipids: Solvents and melting with microwaves
Journal of Near Infrared Spectroscopy, Vol. 10, Núm. 4, pp. 257-268
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Mineral analysis (Fe, Zn, Ca, Na, K) of fresh Iberian pork loin by near infrared reflectance spectrometry - Determination of Fe, Na and K with a remote fibre-optic reflectance probe
Analytica Chimica Acta, Vol. 468, Núm. 2, pp. 293-301
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On-line non-destructive determination of proteins and infiltrated fat in Iberian pork loin by near infrared spectrometry with a remote reflectance fibre optic probe
Analytica Chimica Acta, Vol. 453, Núm. 2, pp. 281-288
2001
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Differentiation of dietary regimene of Iberian swine by means of isotopic analysis of carbon and sulphur in hepatic tissue
Meat Science, Vol. 58, Núm. 1, pp. 25-30