José Miguel Hernández Hierro-rekin lankidetzan egindako argitalpenak (19)

2021

  1. Study of Polyunsaturated Fatty Acids in Cheeses Using Near-Infrared Spectroscopy: Influence of Milk from Different Ruminant Species

    Food Analytical Methods, Vol. 14, Núm. 5, pp. 933-943

2017

  1. Discrimination between cheeses made from cow's, ewe's and goat's milk from unsaturated fatty acids and use of the canonical biplot method

    Journal of Food Composition and Analysis, Vol. 56, pp. 34-40

2016

  1. Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy

    Journal of Dairy Science, Vol. 99, Núm. 7, pp. 5074-5082

  2. The role of the canonical biplot method in the study of volatile compounds in cheeses of variable composition

    Grasas y aceites, Vol. 67, Núm. 1

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

2013

  1. Prediction of the type of milk and degree of ripening in cheeses by means of artificial neural networks with data concerning fatty acids and near infrared spectroscopy

    Talanta, Vol. 116, pp. 50-55

  2. Quality and sensory attributes of cheese: a focus on methodology, milk composition and ripening time

    HANDBOOK OF CHEESE IN HEALTH: PRODUCTION, NUTRITION AND MEDICAL SCIENCES (WAGENINGEN ACAD PUBL), pp. 531-544

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

  4. 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 with a fibre-optic probe

    Food Chemistry, Vol. 127, Núm. 1, pp. 147-152

2009

  1. A comparative study of the analysis of free fatty acids in cheeses (Cow's, Ewe's and Goat's) with different ripening times using NIRS: Intact samples and fat extracts

    Czech Journal of Food Sciences

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

    Czech Journal of Food Sciences

  3. 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

  4. 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

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

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

  6. 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

2007

  1. Determination of the percentage of milk (cow's, ewe's and goat's) in cheeses with different ripening times using near infrared spectroscopy technology and a remote reflectance fibre-optic probe

    Analytica Chimica Acta, Vol. 604, Núm. 2, pp. 191-196