Publications in collaboration with researchers from Universidad de Valladolid (7)

2023

  1. A quantitative on-line analysis of salt in cured ham by near-infrared spectroscopy and chemometrics

    Meat Science, Vol. 200

  2. Near-Infrared Spectroscopy Procedure for Online Determination of Sodium and Potassium Content in Low-Salt Cured Hams

    Foods, Vol. 12, Núm. 21

2020

  1. Evaluation by NIRS technology of curing process of ham with low sodium content

    Meat Science, Vol. 163

  2. Prediction model for ash content in wood pellets using NIRS technology

    ECOS 2020 - Proceedings of the 33rd International Conference on Efficiency, Cost, Optimization, Simulation and Environmental Impact of Energy Systems

2018

  1. Assessing the influence of temperature on NIRS prediction models for the determination of sodium content in dry-cured ham slices

    Food Chemistry, Vol. 257, pp. 237-242

2017

  1. On-line prediction of sodium content in vacuum packed dry-cured ham slices by non-invasive near infrared spectroscopy

    Meat Science, Vol. 126, pp. 29-35

2000

  1. Determination of nickel and cobalt in refined beet sugar by adsorptive cathodic stripping voltammetry without sample pretreatment

    Food Chemistry, Vol. 71, Núm. 1, pp. 139-145