Publicaciones en colaboración con investigadores/as de Universidad Nacional Autónoma de México (7)

2013

  1. 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

  1. NIR spectroscopy to identify and quantify imazapyr in soil

    Analytical Methods, Vol. 4, Núm. 9, pp. 2764-2771

2011

  1. Prediction of sensory attributes of cheese by near-infrared spectroscopy

    Food Chemistry, Vol. 127, Núm. 1, pp. 256-263

2010

  1. The influence of breed on the organoleptic characteristics of Zamorano sheep's raw milk cheese and its assessment by instrumental analysis

    International Journal of Dairy Technology, Vol. 63, Núm. 2, pp. 216-223

2009

  1. Comparison of the sensory characteristics of suckling lamb meat: Organic vs conventional production

    Czech Journal of Food Sciences

2006

  1. Determination and evaluation of the parameters affecting the choice of veal meat of the "Ternera de Aliste" quality appellation

    Meat Science, Vol. 73, Núm. 3, pp. 491-497

1997

  1. Rhodium(I) fluorothiolate complexes as hydroformylation catalyst precursors. Crystal structure of two polymorphs of trans-[Rh(SC6F5) (CO) (PPh3) 2]

    Journal of Organometallic Chemistry, Vol. 544, Núm. 2, pp. 243-255