Publicacions en col·laboració amb investigadors/es de Universidad de Sevilla (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

2017

  1. Discrimination between cheeses made from cow's, ewe's and goat's milk from unsaturated fatty acids and use of the canonical biplot method

    Journal of Food Composition and Analysis, Vol. 56, pp. 34-40

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. 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

  2. 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