CONSTRUCCIÓN Y AGRONOMÍA
Departamento
MARÍA INMACULADA
GONZÁLEZ MARTÍN
Investigadora en el periodo 1984-2021
Publicaciones en las que colabora con MARÍA INMACULADA GONZÁLEZ MARTÍN (36)
2021
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Authentication of the montanera period on carcasses of iberian pigs by using analytical techniques and chemometric analyses
Animals, Vol. 11, Núm. 9
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Carbon stable isotopes, fatty acids and the use of NIRS to differentiate IBERIAN pigs
Meat Science, Vol. 182
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Effect of weather conditions on the fatty acid composition of medium-growth chicken reared in organic production system
Revista Brasileira de Ciencia Avicola, Vol. 23, Núm. 3
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Evaluation of the production performance and the meat quality of chickens reared in organic system. As affected by the inclusion of calliphora sp. in the diet
Animals, Vol. 11, Núm. 2, pp. 1-20
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Prediction of fatty acid and mineral composition of lentils using near infrared spectroscopy
Journal of Food Composition and Analysis, Vol. 102
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Prediction of stable isotopes and fatty acids in subcutaneous fat of Iberian pigs by means of NIR: A comparison between benchtop and portable systems
Talanta, Vol. 224
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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
2020
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Comparison of artificial neural networks and multiple regression tools applied to near infrared spectroscopy for predicting sensory properties of products from quality labels
Microchemical Journal, Vol. 159
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Nir spectroscopy for discriminating and predicting the sensory profile of dry-cured beef “cecina”
Sensors (Switzerland), Vol. 20, Núm. 23, pp. 1-15
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Prediction of sensory parameters of cured ham: A study of the viability of the use of nir spectroscopy and artificial neural networks
Sensors (Switzerland), Vol. 20, Núm. 19, pp. 1-19
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The determination of fatty acids in cheeses of variable composition (cow, ewe's, and goat) by means of near infrared spectroscopy
Microchemical Journal, Vol. 156
2019
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Predicting the physicochemical properties and geographical ORIGIN of lentils using near infrared spectroscopy
Journal of Food Composition and Analysis, Vol. 77, pp. 84-90
2018
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A cloud platform for food sensory estimations based on artificial intelligence techniques
Iberian Conference on Information Systems and Technologies, CISTI
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A digitalization strategy for quality control in food industry based on Artificial Intelligence techniques
Proceedings - IEEE 16th International Conference on Industrial Informatics, INDIN 2018
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Determination and quantification of phenolic acids in raw propolis by reversed phase high performance liquid chromatography. Feasibility study for the use of near infrared spectroscopy
Journal of Apicultural Research, Vol. 57, Núm. 5, pp. 648-656
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Pesticide residues and heavy metals in commercially processed propolis
Microchemical Journal, Vol. 143, pp. 423-429
2017
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Fatty acids and fat-soluble vitamins in ewe's milk predicted by near infrared reflectance spectroscopy. Determination of seasonality
Food Chemistry, Vol. 214, pp. 468-477
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Flavonoid and antioxidant capacity of propolis prediction using near infrared spectroscopy
Sensors (Switzerland), Vol. 17, Núm. 7
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Pesticide residues in propolis from Spain and Chile. An approach using near infrared spectroscopy
Talanta, Vol. 165, pp. 533-539
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The potential of near infrared spectroscopy for determining the phenolic, antioxidant, color and bactericide characteristics of raw propolis
Microchemical Journal, Vol. 134, pp. 211-217