Ana María
Vivar Quintana
Catedrática de Universidad
Publicacions (123) Publicacions de Ana María Vivar Quintana
2024
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Determination of Carbohydrate Composition in Lentils Using Near-Infrared Spectroscopy
Sensors, Vol. 24, Núm. 13
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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
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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
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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
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Performance of benchtop and portable spectroscopy equipment for discriminating Iberian ham according to breed
Current Research in Food Science, Vol. 8
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Phytotoxicity of phenolic compounds of Pistacia vera leaves and its potential use as bioherbicide
Crop Protection, Vol. 184
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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
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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
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Commercial Hemp (Cannabis sativa Subsp. sativa) Proteins and Flours: Nutritional and Techno-Functional Properties
Applied Sciences (Switzerland), Vol. 13, Núm. 18
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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
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Engineering with a Gender Perspective in Higher Education at a Spanish University
Proceedings - JICV 2023: 13th International Conference on Virtual Campus
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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
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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
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Nutritional Value, Mineral Composition, Fatty Acid Profile and Bioactive Compounds of Commercial Plant-Based Gluten-Free Flours
Applied Sciences (Switzerland), Vol. 13, Núm. 4
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Nutritional, chemical and antioxidant evaluation of Armuña lentil (Lens culinaris spp): Influence of season and soil
Food Chemistry, Vol. 411
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Prediction of Mineral Composition in Wheat Flours Fortified with Lentil Flour Using NIR Technology
Sensors, Vol. 23, Núm. 3
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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
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The Characterization of Dry Fermented Sausages under the “Chorizo Zamorano” Quality Label: The Application of an Alternative Statistical Approach
Foods, Vol. 12, Núm. 3
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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
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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