CIENCIA Y TECNOLOGÍA QUÍMICAS
Escuela de doctorado
José Miguel
Hernández Hierro
Publicacións nas que colabora con José Miguel Hernández Hierro (34)
2021
-
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
-
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
-
Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy
Journal of Dairy Science, Vol. 99, Núm. 7, pp. 5074-5082
-
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
-
Amino acid profile of the quinoa (Chenopodium quinoa Willd.) using near infrared spectroscopy and chemometric techniques
Journal of Cereal Science, Vol. 60, Núm. 1, pp. 67-74
-
Chilean flour and wheat grain: Tracing their origin using near infrared spectroscopy and chemometrics
Food Chemistry, Vol. 145, pp. 802-806
-
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
-
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
-
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
-
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
2012
-
Conjugated linoleic acid contents in cheeses of different compositions during six months of ripening
Czech Journal of Food Sciences, Vol. 30, Núm. 3, pp. 220-226
-
NIR Spectroscopy: An Alternative for Soil Analysis
Communications in Soil Science and Plant Analysis, Vol. 43, Núm. 1-2, pp. 346-356
-
NIR spectroscopy to identify and quantify imazapyr in soil
Analytical Methods, Vol. 4, Núm. 9, pp. 2764-2771
2011
-
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
-
Discrimination of seasonality in cheeses by near-infrared technology
Journal of the Science of Food and Agriculture, Vol. 91, Núm. 6, pp. 1064-1069
-
Prediction of sensory attributes of cheese by near-infrared spectroscopy
Food Chemistry, Vol. 127, Núm. 1, pp. 256-263
-
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
2010
-
Interlaboratory exercises: an approach with students from the Universidad de Salamanca adapted to the European Higher Education Area (EHEA)
1st International Conference on European Transnational Education: [recurso electrónico] (ICEUTE 2010)
-
Organic carbon and stable 13C isotope in conservation agriculture and conventional systems
Soil Biology and Biochemistry, Vol. 42, Núm. 4, pp. 551-557