Publicaciones en las que colabora con Isabel Esteban Díez (31)

2023

  1. Dual Classification Approach for the Rapid Discrimination of Metabolic Syndrome by FTIR

    Biosensors, Vol. 13, Núm. 1

2022

  1. Extraction of Reduced Infrared Biomarker Signatures for the Stratification of Patients Affected by Parkinson’s Disease: An Untargeted Metabolomic Approach

    Chemosensors, Vol. 10, Núm. 6

2019

  1. An NMR-based lipidomic approach to identify Parkinson's disease-stage specific lipoprotein-lipid signatures in plasma

    Analyst, Vol. 144, Núm. 4, pp. 1334-1344

2018

  1. Discrimination of patients with different serological evolution of HIV and co-infection with HCV using metabolic fingerprinting based on Fourier transform infrared

    Journal of Biophotonics, Vol. 3

2015

  1. Uso de rúbricas como instrumento de evaluación formativa – sumativa en prácticas de laboratorio del Grado en Química

    Uso de rúbricas como instrumento de evaluación formativa – sumativa en prácticas de laboratorio del Grado en Química

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

  2. Prediction of total and volatile acidity in red wines by Fourier-transform mid-infrared spectroscopy and iterative predictor weighting

    Analytical and Bioanalytical Chemistry, Vol. 399, Núm. 6, pp. 2061-2072

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. Monitoring of substrate and product concentrations in acetic fermentation processes for onion vinegar production by NIR spectroscopy: value addition to worthless onions

    Analytical and Bioanalytical Chemistry, Vol. 391, Núm. 8, pp. 2937-2947

  2. 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

  3. Vinegar classification based on feature extraction and selection from HS-SPME/GC volatile analyses: a feasibility study

    Analytica Chimica Acta, Vol. 608, Núm. 1, pp. 38-47

2007

  1. Coffee varietal differentiation based on near infrared spectroscopy

    Talanta (Oxford), Vol. 71, Núm. 1, pp. 221-229

  2. Mixture resolution according to the percentage of robusta variety in order to detect adulteration in roasted coffee by near infrared spectroscopy

    Analytica Chimica Acta, Vol. 585, Núm. 2, pp. 266-276

  3. Monitoring of Alcoholic Fermentation of Onion Juice by NIR Spectroscopy: Valorization of Worthless Onions.

    Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 8, pp. 2930-2936

  4. Use of near-infrared spectroscopy and feature selection techniques for predicting the caffeine content and roasting color in roasted coffees.

    Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 18, pp. 7477-7488