PUBLICACIÓN

ACCEDER A LA PUBLICACIÓN: Scopus Orcid Dialnet

Food Science (Q1)

JCR: 6.056

SJR: 1.059

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Characterization Of Spanish Paprika By Multivariate Analysis Of Absorption And Fluorescence Spectra
Recent Applications Of Third-Order/four-Way And Fourth-Order/five-Way Data Analysis
Acrylamide–fat Correlation In Californian-Style Black Olives Using Near-Infrared Spectroscopy
Recent Applications Of Third-Order/four-Way And Fourth-Order/five-Way Data Analysis
Acrylamide–fat Correlation In Californian-Style Black Olives Using Near-Infrared Spectroscopy
Characterization Of The Metabolic Profile Of Olive Tissues (Roots, Stems And Leaves): Relationship With Cultivars’ Resistance/susceptibility To The Soil Fungus Verticillium Dahliae
Acrylamide–fat Correlation In Californian-Style Black Olives Using Near-Infrared Spectroscopy
Characterization Of The Metabolic Profile Of Olive Tissues (Roots, Stems And Leaves): Relationship With Cultivars’ Resistance/susceptibility To The Soil Fungus Verticillium Dahliae
Monitoring Of Chlorophylls During The Maturation Stage Of Plums By Multivariate Calibration Of Rgb Data From Digital Images
Characterization Of The Metabolic Profile Of Olive Tissues (Roots, Stems And Leaves): Relationship With Cultivars’ Resistance/susceptibility To The Soil Fungus Verticillium Dahliae
Monitoring Of Chlorophylls During The Maturation Stage Of Plums By Multivariate Calibration Of Rgb Data From Digital Images
Analytical Techniques And Chemometrics Approaches In Authenticating And Identifying Adulteration Of Paprika Powder Using Fingerprints: A Review
Monitoring Of Chlorophylls During The Maturation Stage Of Plums By Multivariate Calibration Of Rgb Data From Digital Images
Analytical Techniques And Chemometrics Approaches In Authenticating And Identifying Adulteration Of Paprika Powder Using Fingerprints: A Review
Evaluation Of Hydrophilic And Lipophilic Antioxidant Capacity In Spanish Tomato Paste: Usefulness Of Front-Face Total Fluorescence Signal Combined With Parafac
Analytical Techniques And Chemometrics Approaches In Authenticating And Identifying Adulteration Of Paprika Powder Using Fingerprints: A Review
Evaluation Of Hydrophilic And Lipophilic Antioxidant Capacity In Spanish Tomato Paste: Usefulness Of Front-Face Total Fluorescence Signal Combined With Parafac
First-Order Discrimination Of Methanolic Extracts From Plums According To Harvesting Date Using Fluorescence Spectra. Quantification Of Polyphenols
Evaluation Of Hydrophilic And Lipophilic Antioxidant Capacity In Spanish Tomato Paste: Usefulness Of Front-Face Total Fluorescence Signal Combined With Parafac
First-Order Discrimination Of Methanolic Extracts From Plums According To Harvesting Date Using Fluorescence Spectra. Quantification Of Polyphenols
Photo-Assisted Ozonation Of Cefuroxime With Solar Radiation In A Cpc Pilot Plant. Kinetic Parameters Determination
First-Order Discrimination Of Methanolic Extracts From Plums According To Harvesting Date Using Fluorescence Spectra. Quantification Of Polyphenols
Photo-Assisted Ozonation Of Cefuroxime With Solar Radiation In A Cpc Pilot Plant. Kinetic Parameters Determination
Untargeted Classification For Paprika Powder Authentication Using Visible – Near Infrared Spectroscopy (Vis-Nirs)
Photo-Assisted Ozonation Of Cefuroxime With Solar Radiation In A Cpc Pilot Plant. Kinetic Parameters Determination
Untargeted Classification For Paprika Powder Authentication Using Visible – Near Infrared Spectroscopy (Vis-Nirs)
Quantification Of Soluble Solids And Individual Sugars In Apples By Raman Spectroscopy: A Feasibility Study
Untargeted Classification For Paprika Powder Authentication Using Visible – Near Infrared Spectroscopy (Vis-Nirs)
Quantification Of Soluble Solids And Individual Sugars In Apples By Raman Spectroscopy: A Feasibility Study
Raman, Near-Infrared And Fluorescence Spectroscopy For Determination Of Collagen Content In Ground Meat And Poultry By-Products
Quantification Of Soluble Solids And Individual Sugars In Apples By Raman Spectroscopy: A Feasibility Study
Raman, Near-Infrared And Fluorescence Spectroscopy For Determination Of Collagen Content In Ground Meat And Poultry By-Products
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
Raman, Near-Infrared And Fluorescence Spectroscopy For Determination Of Collagen Content In Ground Meat And Poultry By-Products
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
Second-Order Calibration In Combination With Fluorescence Fibre-Optic Data Modelling As A Novel Approach For Monitoring The Maturation Stage Of Plums
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
Second-Order Calibration In Combination With Fluorescence Fibre-Optic Data Modelling As A Novel Approach For Monitoring The Maturation Stage Of Plums
Four- And Five-Way Excitation-Emission Luminescence-Based Data Acquisition And Modeling For Analytical Applications. A Review
Second-Order Calibration In Combination With Fluorescence Fibre-Optic Data Modelling As A Novel Approach For Monitoring The Maturation Stage Of Plums
Four- And Five-Way Excitation-Emission Luminescence-Based Data Acquisition And Modeling For Analytical Applications. A Review
Non-Destructive Raman Spectroscopy As A Tool For Measuring Asta Color Values And Sudan I Content In Paprika Powder
Four- And Five-Way Excitation-Emission Luminescence-Based Data Acquisition And Modeling For Analytical Applications. A Review
Non-Destructive Raman Spectroscopy As A Tool For Measuring Asta Color Values And Sudan I Content In Paprika Powder
Determination Of Pungency In Spicy Food By Means Of Excitation-Emission Fluorescence Coupled With Second-Order Chemometric Calibration
Non-Destructive Raman Spectroscopy As A Tool For Measuring Asta Color Values And Sudan I Content In Paprika Powder
Determination Of Pungency In Spicy Food By Means Of Excitation-Emission Fluorescence Coupled With Second-Order Chemometric Calibration
Chemometric Discrimination Between Smoked And Non-Smoked Paprika Samples. Quantification Of Pahs In Smoked Paprika By Fluorescence-U-Pls/rbl
Determination Of Pungency In Spicy Food By Means Of Excitation-Emission Fluorescence Coupled With Second-Order Chemometric Calibration
Chemometric Discrimination Between Smoked And Non-Smoked Paprika Samples. Quantification Of Pahs In Smoked Paprika By Fluorescence-U-Pls/rbl
Determination Of Quercetin And Luteolin In Paprika Samples By Voltammetry And Partial Least Squares Calibration
Chemometric Discrimination Between Smoked And Non-Smoked Paprika Samples. Quantification Of Pahs In Smoked Paprika By Fluorescence-U-Pls/rbl
Determination Of Quercetin And Luteolin In Paprika Samples By Voltammetry And Partial Least Squares Calibration
Combination Of Liquid Chromatography With Multivariate Curve Resolution-Alternating Least-Squares (Mcr-Als) In The Quantitation Of Polycyclic Aromatic Hydrocarbons Present In Paprika Samples
Determination Of Quercetin And Luteolin In Paprika Samples By Voltammetry And Partial Least Squares Calibration
Combination Of Liquid Chromatography With Multivariate Curve Resolution-Alternating Least-Squares (Mcr-Als) In The Quantitation Of Polycyclic Aromatic Hydrocarbons Present In Paprika Samples
Isocratic Lc-Dad-Fld Method For The Determination Of Flavonoids In Paprika Samples By Using A Rapid Resolution Column And Post-Column Ph Change
Combination Of Liquid Chromatography With Multivariate Curve Resolution-Alternating Least-Squares (Mcr-Als) In The Quantitation Of Polycyclic Aromatic Hydrocarbons Present In Paprika Samples
Isocratic Lc-Dad-Fld Method For The Determination Of Flavonoids In Paprika Samples By Using A Rapid Resolution Column And Post-Column Ph Change
Fluorescence Properties Of Flavonoid Compounds. Quantification In Paprika Samples Using Spectrofluorimetry Coupled To Second Order Chemometric Tools
Isocratic Lc-Dad-Fld Method For The Determination Of Flavonoids In Paprika Samples By Using A Rapid Resolution Column And Post-Column Ph Change
Fluorescence Properties Of Flavonoid Compounds. Quantification In Paprika Samples Using Spectrofluorimetry Coupled To Second Order Chemometric Tools
Characterization Of Spanish Paprika By Multivariate Analysis Of Absorption And Fluorescence Spectra
Fluorescence Properties Of Flavonoid Compounds. Quantification In Paprika Samples Using Spectrofluorimetry Coupled To Second Order Chemometric Tools
Characterization Of Spanish Paprika By Multivariate Analysis Of Absorption And Fluorescence Spectra
Recent Applications Of Third-Order/four-Way And Fourth-Order/five-Way Data Analysis
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