Publicaciones (123) Publicaciones de Ana María Vivar Quintana

2024

  1. Determination of Carbohydrate Composition in Lentils Using Near-Infrared Spectroscopy

    Sensors, Vol. 24, Núm. 13

  2. Effect of different physical pre-treatments on physicochemical and techno-functional properties, and on the antinutritional factors of lentils (Lens culinaris spp)

    Food Chemistry, Vol. 450

  3. Markers for meat provenance and authenticity with an account of its defining factors and quality characteristics – a review

    Journal of the Science of Food and Agriculture, Vol. 104, Núm. 12, pp. 7027-7084

  4. Nutritional, chemical, and antioxidant screening of selected varieties of lentils (Lens culinaris spp.) from organic and conventional agriculture

    Journal of the Science of Food and Agriculture, Vol. 104, Núm. 1, pp. 104-115

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

    Current Research in Food Science, Vol. 8

  6. Phytotoxicity of phenolic compounds of Pistacia vera leaves and its potential use as bioherbicide

    Crop Protection, Vol. 184

  7. Prediction of the Fatty Acid Profiles of Iberian Pig Products by Near Infrared Spectroscopy: A Comparison Between Multiple Regression Tools and Artificial Neural Networks

    Food and Bioprocess Technology

  8. The Potential Use of Near Infrared Spectroscopy (NIRS) to Determine the Heavy Metals and the Percentage of Blends in Tea

    Foods, Vol. 13, Núm. 3

2023

  1. Commercial Hemp (Cannabis sativa Subsp. sativa) Proteins and Flours: Nutritional and Techno-Functional Properties

    Applied Sciences (Switzerland), Vol. 13, Núm. 18

  2. Correlation between sensory and physico-chemical parameters used in evaluation of suckling lamb meat quality

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 531-532

  3. Engineering with a Gender Perspective in Higher Education at a Spanish University

    Proceedings - JICV 2023: 13th International Conference on Virtual Campus

  4. Fatty acid composition of suckling lambs as affected by increasing calcium soap on Ewe's diet

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 173-174

  5. Interrelationships in fatty acid composition between suckling lambs and the feeding Ewe milk

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 175-176

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

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

  7. Nutritional, chemical and antioxidant evaluation of Armuña lentil (Lens culinaris spp): Influence of season and soil

    Food Chemistry, Vol. 411

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

    Sensors, Vol. 23, Núm. 3

  9. Sensory characteristics of suckling lambs: Influence of breed and slaughter weight

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 219-220

  10. The Characterization of Dry Fermented Sausages under the “Chorizo Zamorano” Quality Label: The Application of an Alternative Statistical Approach

    Foods, Vol. 12, Núm. 3

  11. The Role of Engineering in Achieving the SDGs: A Case Study on Awareness-Raising Through Different Undergraduate Subjects at the Higher Polytechnic School of Zamora (Spain)

    Lecture Notes in Educational Technology (Springer Science and Business Media Deutschland GmbH), pp. 944-952

2022

  1. Actores y acciones de la EDS dirigida a los ODS

    Los ODS: avanzando hacia una educación sostenible : modelos y experiencias en el Máster en Profesor de Educación Secundaria Obligatoria y Bachillerato, Formación Profesional y Enseñanzas de Idiomas (Ediciones Universidad de Salamanca), pp. 53-70