Universidad de Extremadura-ko ikertzaileekin lankidetzan egindako argitalpenak (19)

2024

  1. Recent applications of third-order/four-way and fourth-order/five-way data analysis

    Data Handling in Science and Technology (Elsevier Ltd), pp. 337-362

2023

  1. Acrylamide–Fat Correlation in Californian-Style Black Olives Using Near-Infrared Spectroscopy

    Chemosensors, Vol. 11, Núm. 9

  2. Monitoring of Chlorophylls during the Maturation Stage of Plums by Multivariate Calibration of RGB Data from Digital Images

    Chemosensors, Vol. 11, Núm. 1

2022

  1. Analytical techniques and chemometrics approaches in authenticating and identifying adulteration of paprika powder using fingerprints: A review

    Microchemical Journal, Vol. 178

  2. Evaluation of Hydrophilic and Lipophilic Antioxidant Capacity in Spanish Tomato Paste: Usefulness of Front-Face Total Fluorescence Signal Combined with Parafac

    Food Analytical Methods, Vol. 15, Núm. 4, pp. 981-992

2021

  1. First-order discrimination of methanolic extracts from plums according to harvesting date using fluorescence spectra. Quantification of polyphenols

    Microchemical Journal, Vol. 169

  2. Photo-assisted ozonation of cefuroxime with solar radiation in a CPC pilot plant. Kinetic parameters determination

    Separation and Purification Technology, Vol. 266

  3. Untargeted classification for paprika powder authentication using visible – Near infrared spectroscopy (VIS-NIRS)

    Food Control, Vol. 121

2020

  1. La espectroscopía Raman y su uso para la detección de Sudán I en muestras de pimentón

    Catálogo de investigación joven en Extremadura: Volumen III (Servicio de Publicaciones), pp. 240-243

  2. Non on-destructive fluorescence spectroscopy combined with second-order calibration as a new strategy for the analysis of the illegal Sudan I dye in paprika powder

    Microchemical Journal, Vol. 154

  3. Second-order calibration in combination with fluorescence fibre-optic data modelling as a novel approach for monitoring the maturation stage of plums

    Chemometrics and Intelligent Laboratory Systems, Vol. 199

2019

  1. Four- and five-way excitation-emission luminescence-based data acquisition and modeling for analytical applications. A review

    Analytica Chimica Acta, Vol. 1083, pp. 41-57

  2. Non-destructive Raman spectroscopy as a tool for measuring ASTA color values and Sudan I content in paprika powder

    Food Chemistry, Vol. 274, pp. 187-193

2018

  1. Determination of pungency in spicy food by means of excitation-emission fluorescence coupled with second-order chemometric calibration

    Journal of Food Composition and Analysis, Vol. 67, pp. 10-18

2017

  1. Chemometric Discrimination Between Smoked and Non-Smoked Paprika Samples. Quantification of PAHs in Smoked Paprika by Fluorescence-U-PLS/RBL

    Food Analytical Methods, Vol. 10, Núm. 4, pp. 1128-1137

  2. Determination of Quercetin and Luteolin in Paprika Samples by Voltammetry and Partial Least Squares Calibration

    Electroanalysis, Vol. 29, Núm. 12, pp. 2757-2765

2016

  1. Combination of Liquid Chromatography with Multivariate Curve Resolution-Alternating Least-Squares (MCR-ALS) in the Quantitation of Polycyclic Aromatic Hydrocarbons Present in Paprika Samples

    Journal of Agricultural and Food Chemistry, Vol. 64, Núm. 43, pp. 8254-8262

  2. Fluorescence properties of flavonoid compounds. Quantification in paprika samples using spectrofluorimetry coupled to second order chemometric tools

    Food Chemistry, Vol. 196, pp. 1058-1065

  3. Isocratic LC-DAD-FLD method for the determination of flavonoids in paprika samples by using a rapid resolution column and post-column pH change

    Talanta, Vol. 152, pp. 15-22