CLAUDIO
GONZÁLEZ PÉREZ
Researcher in the period 1983-2014
Isabel
Revilla Martín
Catedrática de Universidad
Publications by the researcher in collaboration with Isabel Revilla Martín (10)
2014
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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
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