Publicaciones en colaboración con investigadores/as de Universidad de Córdoba (10)

2015

  1. Sensores NIRS portátiles para el control de calidad individualizado de jamones de cerdo ibérico antes y después de la salazón

    XVI Jornadas sobre Producción Animal: 19 y 20 de mayo de 2015, Zaragoza

2013

  1. Seguimiento del proceso de salado en jamón ibérico mediante espectroscopía de reflectancia en el infrarrojo cercano

    XV Jornadas sobre Producción Animal: 14 y 15 de mayo de 2013, Zaragoza

2012

  1. Grading and color evolution of apples using RGB and hyperspectral imaging vision cameras

    Journal of Food Engineering, Vol. 113, Núm. 2, pp. 281-288

  2. Non-destructive characterization and quality control of intact strawberries based on NIR spectral data

    Journal of Food Engineering, Vol. 110, Núm. 1, pp. 102-108

  3. On-Vine Monitoring of Grape Ripening Using Near-Infrared Spectroscopy

    Food Analytical Methods, Vol. 5, Núm. 6, pp. 1377-1385

2011

  1. Feasibility of using a miniature NIR spectrometer to measure volumic mass during alcoholic fermentation

    International Journal of Food Sciences and Nutrition, Vol. 62, Núm. 4, pp. 353-359

  2. Feasibility of using a miniature fiber optic UV-VIS-NIR spectrometer to assess total polyphenol index, color intensity and volumic mass in red wine fermentations

    Journal of Food Process Engineering, Vol. 34, Núm. 4, pp. 1028-1045

2009

  1. Assessment of quality parameters in grapes during ripening using a miniature fiber-optic near-infrared spectrometer

    International Journal of Food Sciences and Nutrition, Vol. 60, Núm. SUPPL. 7, pp. 265-277

  2. Shortwave-near infrared spectroscopy for determination of reducing sugar content during grape ripening, winemaking, and aging of white and red wines

    Food Research International, Vol. 42, Núm. 2, pp. 285-291

2008

  1. A feasibility study on the use of a miniature fiber optic NIR spectrometer for the prediction of volumic mass and reducing sugars in white wine fermentations

    Journal of Food Engineering, Vol. 89, Núm. 3, pp. 325-329