Universidad de Alcalá-ko ikertzaileekin lankidetzan egindako argitalpenak (15)

2024

  1. Aromatic Evolution of Red Wine Aged in Oak Vats and Barrels. Relationship between Volatile Compounds and Sensory Analysis

    American Journal of Enology and Viticulture, Vol. 75, Núm. 1

2023

  1. Data for: Image-based evaluation of beers at an online Pint of Science festival using Projective Mapping, Check-All-That-Apply and Acceptability

    Zenodo

  2. Data for: Image-based evaluation of beers at an online Pint of Science festival using Projective Mapping, Check-All-That-Apply and Acceptability

    Zenodo

  3. Image-based evaluation of beers at an online Pint of Science festival using projective mapping, check-all-that-apply, and acceptability

    Journal of Sensory Studies, Vol. 38, Núm. 4

2021

  1. Geometric and statistical techniques for projective mapping of chocolate chip cookies with a large number of consumers

    Food Quality and Preference, Vol. 87

2019

  1. Testing SensoGraph, a geometric approach for fast sensory evaluation

    Food Quality and Preference, Vol. 72, pp. 1-9

2010

  1. Improved methodology for the characterisation of transgenic Bt-11 maize cultivars using RP-HPLC profiles of albumin, globulin, prolamin, and glutelin protein fractions and chemometric analysis

    Food Chemistry, Vol. 120, Núm. 4, pp. 1229-1237

2009

  1. Ultrarapid quantitation of maize proteins by perfusion and monolithic reversed-phase high-performance liquid chromatography

    Journal of Agricultural and Food Chemistry, Vol. 57, Núm. 8, pp. 3014-3021

2008

  1. Estimation of the percentage of transgenic Bt maize in maize flour mixtures using perfusion and monolithic reversed-phase high-performance liquid chromatography and chemometric tools

    Food Chemistry, Vol. 111, Núm. 2, pp. 483-489

2007

  1. Characterization of protein fractions from Bt-transgenic and non-transgenic maize varieties using perfusion and monolithic RP-HPLC. Maize differentiation by multivariate analysis

    Journal of Agricultural and Food Chemistry

  2. Experimental design and response surface modeling applied for the optimisation of pectin hydrolysis by enzymes from A. niger CECT 2088

    Food Chemistry, Vol. 101, Núm. 2, pp. 634-642

2006

  1. Analysis of European and North American maize inbred and hybrid lines by monolithic and perfusion reversed-phase high-performance chromatography and multivariate analysis

    Journal of Agricultural and Food Chemistry, Vol. 54, Núm. 23, pp. 8702-8709

  2. Development of a perfusion reversed-phase high performance liquid chromatography method for the characterisation of maize products using multivariate analysis

    Journal of Chromatography A, Vol. 1104, Núm. 1-2, pp. 91-99

  3. High-performance liquid chromatography and capillary electrophoresis for the analysis of maize proteins

    Journal of Separation Science, Vol. 29, Núm. 2, pp. 197-210

  4. Monolithic supports for the characterization of commercial maize products based on their chromatographic profile. Application of experimental design and classification techniques

    Journal of Agricultural and Food Chemistry, Vol. 54, Núm. 4, pp. 1173-1179