Publicacións nas que colabora con M. J. Martelo-Vidal (11)

2016

  1. Advances in ultraviolet and visible light spectroscopy for food authenticity testing

    Advances in Food Authenticity Testing (Elsevier Inc.), pp. 35-70

  2. Obtaining reduced-salt restructured white tuna (Thunnus alalunga) mediated by microbial transglutaminase

    LWT - Food Science and Technology, Vol. 65, pp. 341-348

  3. Reduced-salt restructured European hake (Merluccius merluccius) obtained using microbial transglutaminase

    Innovative Food Science and Emerging Technologies, Vol. 38, pp. 182-188

2015

  1. Application of artificial neural networks coupled to UV�VIS�NIR spectroscopy for the rapid quantification of wine compounds in aqueous mixtures

    CyTA: Journal of food, Vol. 13, Núm. 1, pp. 32-39

  2. Polyphenolic profile of red wines for the discrimination of controlled designation of origin

    Food Analytical Methods, Vol. 9, Núm. 2, pp. 332-341

2014

  1. Determination of polyphenolic compounds of red wines by UV-VIS-NIR spectroscopy and chemometrics tools

    Food Chemistry, Vol. 158, pp. 28-34

  2. Evaluation of ultraviolet, visible, and near infrared spectroscopy for the analysis of wine compounds

    Czech Journal of Food Sciences, Vol. 32, Núm. 1, pp. 37-47

  3. Rapid authentication of white wines part 2: Classification by grape variety

    Agro Food Industry Hi-Tech, Vol. 25, Núm. 6, pp. 20-22

  4. Rapid authentication of white wines. Part 1: Classification by designation of origin

    Agro Food Industry Hi-Tech, Vol. 25, Núm. 5, pp. 44-48

2013

  1. Ultraviolet/visible/near-infrared spectral analysis and chemometric tools for the discrimination of wines between subzones inside a controlled designation of origin: A case study of Rías Baixas

    Australian Journal of Grape and Wine Research, Vol. 19, Núm. 1, pp. 62-67

2012

  1. Low-salt restructured fish products from Atlantic mackerel (Scomber scombrus) with texture resembling turkey breast

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 18, Núm. 3, pp. 251-259