CIENCIA Y TECNOLOGÍA QUÍMICAS
École doctorale
Miriam
Hernández Jiménez
Investigadora Predoctoral en Formación
Publications dans lesquelles il/elle collabore avec Miriam Hernández Jiménez (16)
2024
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Carcass traits and meat quality assessment of two slow-growing chicks strains fed Acheta domesticus larval meal
Poultry Science, Vol. 103, Núm. 6
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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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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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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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Prediction of Mineral Composition in Wheat Flours Fortified with Lentil Flour Using NIR Technology
Sensors, Vol. 23, Núm. 3
2022
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Effects of the Replacement of Pork Backfat with High Oleic Sunflower Oil on the Quality of the “Chorizo Zamorano” Dry Fermented Sausage
Foods, Vol. 11, Núm. 15
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The Effects of the Progressive Replacement of Meat with Texturized Pea Protein in Low-Fat Frankfurters Made with Olive Oil
Foods, Vol. 11, Núm. 7
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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Incorporating authentic learning experiences in the Degree in Agro-Food Engineering
ACM International Conference Proceeding Series
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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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Effects of rearing system (organic and conventional) and breed (Churra and Castellana) on fatty acid composition and sensory characteristics of suckling lamb meat produced in north-west Spain
Biological Agriculture and Horticulture, pp. 1-15
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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