Publicacións en colaboración con investigadores/as de Norwegian University of Science and Technology (10)

2024

  1. Effect of processing (cutter versus continuous emulsifier) and sodium reduction on the physicochemical properties of bologna sausages

    Journal of the Science of Food and Agriculture, Vol. 104, Núm. 2, pp. 1207-1212

  2. European pollen reanalysis, 1980-2022, for alder, birch, and olive

    Scientific data, Vol. 11, Núm. 1, pp. 1082

  3. Experimental set-up of a thermal vacuum chamber for thermal model in-house correlation and characterization of the HYPSO hyperspectral imager

    CEAS Space Journal, Vol. 16, Núm. 4, pp. 393-409

  4. Structural thermal optical performance (STOP) analysis and experimental verification of an hyperspectral imager for the HYPSO CubeSat

    Optics and Lasers in Engineering, Vol. 173

2023

  1. Food processing 4.0: Current and future developments spurred by the fourth industrial revolution

    Food Control, Vol. 145

  2. Food quality 4.0: From traditional approaches to digitalized automated analysis

    Journal of Food Engineering, Vol. 337

  3. The fourth industrial revolution in the food industry—Part I: Industry 4.0 technologies

    Critical Reviews in Food Science and Nutrition, Vol. 63, Núm. 23, pp. 6547-6563

2022

  1. Characterizing Spectral Response in Thermal Environments, the HYPSO-1 Hyperspectral Imager

    IEEE Aerospace Conference Proceedings

  2. Pre-Launch Assembly, Integration, and Testing Strategy of a Hyperspectral Imaging CubeSat, HYPSO-1

    Remote Sensing, Vol. 14, Núm. 18

2020

  1. Emerging techniques for differentiation of fresh and frozen-thawed seafoods: Highlighting the potential of spectroscopic techniques

    Molecules, Vol. 25, Núm. 19