Publications en collaboration avec des chercheurs de Universidad de Salamanca (75)

2021

  1. Authentication of the montanera period on carcasses of iberian pigs by using analytical techniques and chemometric analyses

    Animals, Vol. 11, Núm. 9

  2. Carbon stable isotopes, fatty acids and the use of NIRS to differentiate IBERIAN pigs

    Meat Science, Vol. 182

  3. Effect of weather conditions on the fatty acid composition of medium-growth chicken reared in organic production system

    Revista Brasileira de Ciencia Avicola, Vol. 23, Núm. 3

  4. Evaluation of the production performance and the meat quality of chickens reared in organic system. As affected by the inclusion of calliphora sp. in the diet

    Animals, Vol. 11, Núm. 2, pp. 1-20

  5. Prediction of fatty acid and mineral composition of lentils using near infrared spectroscopy

    Journal of Food Composition and Analysis, Vol. 102

  6. 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

  7. 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

  1. 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

  2. Nir spectroscopy for discriminating and predicting the sensory profile of dry-cured beef “cecina”

    Sensors (Switzerland), Vol. 20, Núm. 23, pp. 1-15

  3. 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

  4. The determination of fatty acids in cheeses of variable composition (cow, ewe's, and goat) by means of near infrared spectroscopy

    Microchemical Journal, Vol. 156

2019

  1. Predicting the physicochemical properties and geographical ORIGIN of lentils using near infrared spectroscopy

    Journal of Food Composition and Analysis, Vol. 77, pp. 84-90

2018

  1. A cloud platform for food sensory estimations based on artificial intelligence techniques

    Iberian Conference on Information Systems and Technologies, CISTI

  2. A digitalization strategy for quality control in food industry based on Artificial Intelligence techniques

    Proceedings - IEEE 16th International Conference on Industrial Informatics, INDIN 2018

  3. Determination and quantification of phenolic acids in raw propolis by reversed phase high performance liquid chromatography. Feasibility study for the use of near infrared spectroscopy

    Journal of Apicultural Research, Vol. 57, Núm. 5, pp. 648-656

  4. Near-infrared spectroscopy allows detection and species identification of Epichloë endophytes in Lolium perenne

    Journal of the Science of Food and Agriculture, Vol. 98, Núm. 13, pp. 5037-5044

  5. Pesticide residues and heavy metals in commercially processed propolis

    Microchemical Journal, Vol. 143, pp. 423-429

2017

  1. Fatty acids and fat-soluble vitamins in ewe's milk predicted by near infrared reflectance spectroscopy. Determination of seasonality

    Food Chemistry, Vol. 214, pp. 468-477

  2. Flavonoid and antioxidant capacity of propolis prediction using near infrared spectroscopy

    Sensors (Switzerland), Vol. 17, Núm. 7

  3. Pesticide residues in propolis from Spain and Chile. An approach using near infrared spectroscopy

    Talanta, Vol. 165, pp. 533-539