CLAUDIO GONZÁLEZ PÉREZ-rekin lankidetzan egindako argitalpenak (10)

2014

  1. 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

  2. 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

  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