Nuria Pérez del Notario García-rekin lankidetzan egindako argitalpenak (7)

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. 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

2012

  1. Matching past and present ceramic production in The Banda Area (Ghana): Improving the analytical performance of neutron activation analysis in archaeology using multivariate analysis techniques

    Archaeometry, Vol. 54, Núm. 1, pp. 101-113

2011

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

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

  2. Recognition of volatile compounds as markers in geographical discrimination of Spanish extra virgin olive oils by chemometric analysis of non-specific chromatography volatile profiles

    Journal of Chromatography A, Vol. 1218, Núm. 3, pp. 518-523

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