Universidad de Sevilla-ko ikertzaileekin lankidetzan egindako argitalpenak (6)

2021

  1. 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

2016

  1. Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy

    Journal of Dairy Science, Vol. 99, Núm. 7, pp. 5074-5082

2014

  1. Amino acid profile of the quinoa (Chenopodium quinoa Willd.) using near infrared spectroscopy and chemometric techniques

    Journal of Cereal Science, Vol. 60, Núm. 1, pp. 67-74

  2. Chilean flour and wheat grain: Tracing their origin using near infrared spectroscopy and chemometrics

    Food Chemistry, Vol. 145, pp. 802-806

  3. Variations in the contents of vitamins A and e during the ripening of cheeses with different compositions

    Czech Journal of Food Sciences, Vol. 32, Núm. 4, pp. 342-347

2013

  1. Prediction of the type of milk and degree of ripening in cheeses by means of artificial neural networks with data concerning fatty acids and near infrared spectroscopy

    Talanta, Vol. 116, pp. 50-55