Sofía Rodríguez Tecedor-rekin lankidetzan egindako argitalpenak (8)

2014

  1. Experimental design approach to evaluate the impact of oak chips and micro-oxygenation on the volatile profile of red wines

    Food Chemistry, Vol. 148, pp. 357-366

  2. Modulation of the phenolic composition and colour of red wines subjected to accelerated ageing by controlling process variables

    Food Chemistry, Vol. 165, pp. 271-281

2013

  1. A sensory approach for the monitoring of accelerated red wine aging processes using multi-block methods

    Food Quality and Preference, Vol. 28, Núm. 2, pp. 519-530

  2. Classification of Spanish extra virgin olive oils by data fusion of visible spectroscopic fingerprints and chemical descriptors

    Food Chemistry, Vol. 138, Núm. 2-3, pp. 915-922

  3. Determination of the peroxide value in extra virgin olive oils through the application of the stepwise orthogonalisation of predictors to mid-infrared spectra

    Food Control, Vol. 34, Núm. 1, pp. 158-167

2011

  1. A provenance study of French limestone based on variable selection from compositional profiles

    Archaeometry, Vol. 53, Núm. 6, pp. 1099-1118

2009

  1. Classification of archaeological sherds across the Southeast United states based on variable selection from compositional fingerprints

    Analytica Chimica Acta, Vol. 646, Núm. 1-2, pp. 69-77

2008

  1. Valorization of onion waste and by-products: MCR-ALS applied to reveal the compositional profiles of alcoholic fermentations of onion juice monitored by near-infrared spectroscopy

    Biotechnology and Boengineering, Vol. 101, Núm. 4, pp. 776-787