Publicacións en colaboración con investigadores/as de Universidad de Salamanca (19)

2023

  1. Editorial: Natural extracts as food ingredients: from chemistry to health

    Frontiers in Nutrition

  2. Non-alkaloid nitrogen-containing compounds from fungi

    Natural Secondary Metabolites: From Nature, Through Science, to Industry (Springer International Publishing), pp. 627-646

2022

  1. Chemical, Physicochemical and Sensorial Characterization of Nitrite-Free Dry-Cured Bísaro Shoulders

    Foods, Vol. 11, Núm. 19

2021

  1. 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

2020

  1. Mushrooms bio-residues valorisation: Optimisation of ergosterol extraction using response surface methodology

    Food and Bioproducts Processing, Vol. 122, pp. 183-192

  2. Optimization of ergosterol extraction from: Pleurotus mushrooms using response surface methodology

    Food and Function, Vol. 11, Núm. 7, pp. 5887-5897

2019

  1. Near-ground effect of height on pollen exposure

    Environmental Research, Vol. 174, pp. 160-169

2018

  1. Potential of near infrared spectroscopy for predicting the physicochemical properties on potato flesh

    Microchemical Journal, Vol. 141, pp. 451-457

2017

  1. Assessing allergenicity in urban parks: A nature-based solution to reduce the impact on public health

    Environmental Research, Vol. 155, pp. 219-227

  2. 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

  3. The potential of near infrared spectroscopy for determining the phenolic, antioxidant, color and bactericide characteristics of raw propolis

    Microchemical Journal, Vol. 134, pp. 211-217

2015

  1. Determination of the mineral composition and toxic element contents of propolis by near infrared spectroscopy

    Sensors (Switzerland), Vol. 15, Núm. 11, pp. 27854-27868

  2. Near infrared spectroscopy applied to the rapid prediction of the floral origin and mineral content of honeys

    Food Chemistry, Vol. 170, pp. 47-54

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. Chemical characteristics and mineral composition of quinoa by near-infrared spectroscopy

    Journal of the Science of Food and Agriculture, Vol. 94, Núm. 5, pp. 876-881

2013

  1. Multivariate calibration by near infrared spectroscopy for the determination of the vitamin e and the antioxidant properties of quinoa

    Talanta, Vol. 116, pp. 65-70

  2. Near infrared spectroscopy for prediction of antioxidant compounds in the honey

    Food Chemistry, Vol. 141, Núm. 4, pp. 3409-3414

2012

  1. Influence prediction of small organic molecules (Ureas and Thioureas) upon Electrical percolation of AOT-based microemulsions using artificial neural networks

    Tenside, Surfactants, Detergents, Vol. 49, Núm. 4, pp. 316-320

  2. Relationship between the sensory-determined astringency and the flavanolic composition of red wines

    Journal of Agricultural and Food Chemistry, Vol. 60, Núm. 50, pp. 12355-12361