Research outputs

2023 Sensors

Prediction of Mineral Composition in Wheat Flours Fortified with Lentil Flour Using NIR Technology

2023  Food Chemistry

Nutritional, chemical and antioxidant evaluation of Armuña lentil (Lens culinaris spp): Influence of season and soil.

2022 Foods

The Characterization of Dry Fermented Sausages under the “Chorizo Zamorano” Quality Label: The Application of an Alternative Statistical Approach.

2023 Foods

The effects of the progressive replacement of meat with texturized pea protein in low-fat frankfurters made with olive oil.

2022 Foods

Effects of the Replacement of Pork Backfat with High Oleic Sunflower Oil on the Quality of the “Chorizo Zamorano” Dry Fermented Sausage.

2022 Plants

Roots and leaves Pistacia extracts as potential bioherbicides.

2021 Meat Science

Carbon stable isotopes, fatty acids and the use of NIRS to differentiate iberian pigs.

2021 Food Composition and analysis

Prediction of fatty acid and mineral composition of lentils using near infrared spectroscopy.

2021 Foods

Phytochemical and Antioxidant Profile of Pardina Lentil Cultivars from Different Regions of Spain.

2021 Agriculture

Morphometric and Nutritional Characterization of the Main Spanish Lentil Cultivars.

2021 Animals

Authentication of the Montanera Period on Carcasses of Iberian Pigs by Using Analytical Techniques and Chemometric Analyses.

2021 Talanta

Prediction of stable isotopes and fatty acids in subcutaneous fat of Iberian pigs by means of NIR: A comparison between benchtop and portable systems

2021 Food Analytical Methods

Study of Polyunsaturated Fatty Acids in Cheeses Using Near-Infrared Spectroscopy: Influence of Milk from Different Ruminant Species

2020 Foods

Fighting Iron-Deficiency Anemia: Innovations in Food Fortificants and Biofortification Strategies

2020 Sensors

Prediction of Sensory Parameters of Cured Ham: A Study of the Viability of the Use of NIR Spectroscopy and Artificial Neural Networks

2020 Sensors

NIR Spectroscopy for Discriminating and Predicting the Sensory Profile of Dry-Cured Beef “Cecina”

2020 Microchemical Journal

Comparison of artificial neural networks and multiple regression tools applied to near infrared spectroscopy for predicting sensory properties of products from quality labels

2020 Microchemical Journal

The determination of fatty acids in cheese of variable composition (cow, ewe´s and goat) by means of Near Infrared Spectroscopy

2020 Organic Agriculture

The effect of climatic conditions on the quality of medium-growth chiken meat in organic production systems

2020 Biological Agriculture and Horticulture

Effect of rearing system (organic and conventional) and breed (Churra y Castellana) on fatty acid composition and sensory charecteristics of suckling lamb meat produced in north-west Spain.

2020 Sensors

Accurate prediction of sensory attributes of cheese using Near Infrared Spectroscopy based on Artificial Neural Nerwork. 

2019 Journal of Dairy Science

Estimation of somatic cell count levels of hard cheeses using physicochemical composition and artificial neural networks

2019 Journal of Food Composition and Analysis

Predicting the physicochemical properties and geographical ORIGIN of lentils using near infrared spectroscopy

2018 Proceedings ieee international conference on industrial informatics (indin)

A digitalization strategy for quality control in food industry based on Artificial Intelligence techniques

2018 Journal of Apicultural Research

Determination and quantification of phenolic acids in raw propolis by reversed phase high performance liquid chromatography. Feasibility study for the

use of near infrared spectroscopy

2018 sixth International conference on technological ecosystems for enhancing multiculturality (teem)

The application of new teaching methodologies: experience in actual situations

2018 Microchemical Journal

Pesticide residues and heavy metals in commercially processed propolis

2018 13th Iberian conference on information systems and technologies (cisti)

A cloud platform for food sensory estimations based on Artificial Intelligence techniques

2017 Talanta

Pesticide residues in propolis from Spain and Chile. An approach using near infrared spectroscopy

2017 IEEE Revista Iberoamericana de Tecnologías del Aprendizaje

Evaluation of the Use of Technology to Improve Safety in the Teaching Laboratory

2017 Journal of Food Composition and Analysis

Discrimination between cheeses made from cow’s, ewe’s and goat’s milk from unsaturated fatty acids and use of the canonical biplot method

2017 Microchemical Journal

The potential of near infrared spectroscopy for determining the phenolic, antioxidant, color and bactericide characteristics of raw propolis

2017 Sensors

Flavonoid and Antioxidant Capacity of Propolis Prediction Using Near Infrared Spectroscopy

2016 Journal of Dairy Science

Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy

2016 Grasas Y Aceites

The role of the canonical biplot method in the study of volatile compounds in cheeses of variable composition

2015 Third International conference on technological ecosystems for enhancing multiculturality, proceedings teem

New technologies applied to the development of risk prevention competency in engineering students

2015 Sensors

Determination of the Mineral Composition and Toxic Element Contents of Propolis by Near Infrared Spectroscopy

2015 International Journal of Engineering Education

Mobile Technology in Academic Laboratories in Engineering

2014 Proceedings of the International Conference on Technological Ecosystems for Enhancing Multiculturality -TEEM

Reducing student risks in the laboratory protocol assessment

A list of all publications authored up until October 2019.

2014 LWT – Food Science and Technology

Potential of near infrared spectroscopy for the analysis of volatile components in cheeses

2014 Czech Journal of Food Sciences

Variations in the Contents of Vitamins A and E during the Ripening of Cheeses with Different Compositions

2014 IEEE Revista Iberoamericana de Tecnologías del Aprendizaje

Application of New Assessment Tools in Engineering Studies: The Rubric

2013 Handbook of Nutrition in Heart Health

Quality and sensory attributes of cheese: a focus on methodology, milk composition and ripening time

2013 First International conference on technological ecosystem for enhancing multiculturality

Augmented safety in the laboratory with mobile technology

2013 Talanta

Prediction of the type of milk and degree of ripening in cheeses by means of artificial neural networks with data concerning fatty acids and near infrared spectroscopy

2013 First International conference on technological ecosystem for enhancing multiculturality (teem)

Application of rubric in learning assessment: A proposal of application for engineering students

2012 Tackling the Future Challenges of Organic Animal Husbandry

Differences between organic and conventional ewe’s milk cheese during the ripening process

2012 Czech Journal of Food Sciences

Conjugated Linoleic Acid Contents in Cheeses of Different Compositions During Six Months of Ripening

2011 Journal of Dairy Research

Effects of somatic cells on the protein profile of hard ovine cheese produced from different breeds

2011 Talanta

Differentiation of organic and non-organic ewe’s cheeses using main mineral composition or near infrared spectroscopy coupled to chemometric tools: A comparative study

2011 Meat Science

Evaluation of the effect of a maternal rearing system on the odour profile of meat from suckling lamb

2011 Journal of the Science of Food and Agriculture

Discrimination of seasonality in cheeses by near-infrared technology

2011 Food Chemistry

The mineral composition (Ca, P, Mg, K, Na) in cheeses (cow’s, ewe’s and goat’s) with different ripening times using near infrared spectroscopy with a fibre-optic probe

2011 Food Chemistry

Prediction of sensory attributes of cheese by near-infrared spectroscopy

2010 Meat Science

Effect of the addition of calcium soap to ewes’ diet on fatty acid composition of ewe milk and subcutaneous fat of suckling lambs reared on ewe milk

2010 International Journal of Dairy Technology

The influence of breed on the organoleptic characteristics of Zamorano sheep’s raw milk cheese and its assessment by instrumental analysis

2009 Food Chemistry

The application of near infrared spectroscopy technology and a remote reflectance fibre-optic probe for the determination of peptides in cheeses (cow’s, ewe’s and goat’s) with different ripening times

2009 Journal of Dairy Research

Effect of somatic cell counts on ewes’ milk protein profile and cheese-making properties in different sheep breeds reared in Spain

2009 Czech Journal of Food Sciences

A Comparative Study of the Analysis of Free Fatty Acids in Cheeses (Cow’s, Ewe’s and Goat’s) with Different Ripening Times using NIRS: Intact Samples and Fat Extracts

2009 Czech Journal of Food Sciences

Determination of the Mineral Composition (Ca, P, Mg, K, Na) in Cheeses (Cow’s Ewe’s and Goat’s) with Different Ripening Times Using Near Infrared Spectroscopy (NIRs) with a Fibre-Optic Probe

2009 Czech Journal of Food Sciences

Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe’s Goat’s or Cow’s Milk

2009 Czech Journal of Food Sciences

Changes in the Mineral Content in Cheeses of Different Compositions During 6 Months of Ripening

2009 Czech Journal of Food Sciences

Changes in Ewe’s Milk Composition in Organic versus Conventional Dairy Farms

2009 Journal of Dairy Research

Influence of somatic cell counts and breed on physico-chemical and sensory characteristics of hard ewes’-milk cheeses

2009 Czech Journal of Food Sciences

Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production

2009 Journal of Food Engineering

Texture evaluation in cheeses by NIRS technology employing a fibre-optic probe

2008 Food Chemistry

Effect of canning process on texture of Faba beans (Vicia Faba)

2007 Analytica Chimica Acta

Determination of the percentage of milk (cow’s, ewe’s and goat’s) in cheeses with different ripening times using near infrared spectroscopy technology and a remote reflectance fibre-optic probe

2007 Journal of Dairy Research

Proteolysis and texture of hard ewes’ milk cheese during ripening as affected by somatic cell counts

2007 Journal of Dairy Science

Influence of somatic cell count and breed on capillary electrophoretic protein profiles of ewes’ milk: A chemometric study

2006 Meat Science

Effect of breed and ageing time on meat quality and sensory attributes of veal calves of the “Ternera de Aliste” Quality Label

2006 International Dairy Journal

Relationship between somatic cell counts and the properties of yoghurt made from ewes’ milk

2006 Meat Science

Determination and evaluation of the parameters affecting the choice of veal meat of the “Ternera de Aliste” quality appellation

2005 Journal of Capillary Electrophoresis and Microchip Technology

Experimental design applied for the simultaneous analysis of whey proteins and caseins of binary and ternary milk mixtures by capillary

electrophoresis

2005 Journal of Capillary Electrophoresis and Microchip Technology

Evaluation of the effect of somatic cell counts on casein proteolysis in ovine milk cheese by means of capillary electrophoresis

2004 Meat Science

Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters

2004 Acta Horticulturae

Effect of processing on texture in canned artichokes

2002 Analytica Chimica Acta

Anthocyanin-derived pigments and colour of red wines

1999 Food Chemistry

Influence of canning process on colour, weight and grade of mushrooms

1999 Food Science and Technology International

Formation of anthocyanin-derived pigments in experimental red wines