Publikationen, an denen er mitarbeitet José Miguel Hernández Hierro (33)

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

  2. The role of the canonical biplot method in the study of volatile compounds in cheeses of variable composition

    Grasas y aceites, Vol. 67, Núm. 1

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. Potential of near infrared spectroscopy for the analysis of volatile components in cheeses

    LWT - Food Science and Technology, Vol. 55, Núm. 2, pp. 666-673

  4. 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

2012

  1. Conjugated linoleic acid contents in cheeses of different compositions during six months of ripening

    Czech Journal of Food Sciences, Vol. 30, Núm. 3, pp. 220-226

  2. NIR Spectroscopy: An Alternative for Soil Analysis

    Communications in Soil Science and Plant Analysis, Vol. 43, Núm. 1-2, pp. 346-356

  3. NIR spectroscopy to identify and quantify imazapyr in soil

    Analytical Methods, Vol. 4, Núm. 9, pp. 2764-2771

2011

  1. Differentiation of organic and non-organic ewe's cheeses using main mineral composition or near infrared spectroscopy coupled to chemometric tools: A comparative study

    Talanta, Vol. 85, Núm. 4, pp. 1915-1919

  2. Discrimination of seasonality in cheeses by near-infrared technology

    Journal of the Science of Food and Agriculture, Vol. 91, Núm. 6, pp. 1064-1069

  3. Prediction of sensory attributes of cheese by near-infrared spectroscopy

    Food Chemistry, Vol. 127, Núm. 1, pp. 256-263

  4. The mineral composition (Ca, P, Mg, K, Na) in cheeses (cow's, ewe's and goat's) with different ripening times using near infrared spectroscopy with a fibre-optic probe

    Food Chemistry, Vol. 127, Núm. 1, pp. 147-152

2010

  1. Ejercicio interlaboratorio para estudiantes universitarios: una herramienta útil en el proceso de adaptación al espacio europeo de Educación superior. Experiencia en la Universidad de Salamanca

    VII Foro sobre Evaluación de la Calidad de la Investigación y de la Educación Superior: libro de capítulos

  2. Interlaboratory exercises: an approach with students from the Universidad de Salamanca adapted to the European Higher Education Area (EHEA)

    1st International Conference on European Transnational Education: [recurso electrónico] (ICEUTE 2010)

  3. Organic carbon and stable 13C isotope in conservation agriculture and conventional systems

    Soil Biology and Biochemistry, Vol. 42, Núm. 4, pp. 551-557

2009

  1. A comparative study of the analysis of free fatty acids in cheeses (Cow's, Ewe's and Goat's) with different ripening times using NIRS: Intact samples and fat extracts

    Czech Journal of Food Sciences

  2. Changes in the mineral content in cheeses of different compositions during 6 months of ripening

    Czech Journal of Food Sciences