MARÍA INMACULADA GONZÁLEZ MARTÍN-rekin lankidetzan egindako argitalpenak (31)

2014

  1. Chilean flour and wheat grain: Tracing their origin using near infrared spectroscopy and chemometrics

    Food Chemistry, Vol. 145, pp. 802-806

  2. 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

  3. 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

  1. 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

  1. 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

  2. Discrimination of seasonality in cheeses by near-infrared technology

    Journal of the Science of Food and Agriculture, Vol. 91, Núm. 6, pp. 1064-1069

  3. Prediction of sensory attributes of cheese by near-infrared spectroscopy

    Food Chemistry, Vol. 127, Núm. 1, pp. 256-263

2009

  1. Changes in the mineral content in cheeses of different compositions during 6 months of ripening

    Czech Journal of Food Sciences

  2. 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

  3. 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

  4. Texture evaluation in cheeses by NIRS technology employing a fibre-optic probe

    Journal of Food Engineering, Vol. 92, Núm. 1, pp. 24-28

  5. 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

  1. 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

  1. Determination of inorganic elements in animal feeds by NIRS technology and a fibre-optic probe

    Talanta, Vol. 69, Núm. 3, pp. 711-715

2005

  1. 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

  1. 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

  1. 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

  2. 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

  3. 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

  1. 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