Publicaciones en las que colabora con José Manuel Barat Baviera (12)

2020

  1. Changes in methylxanthines and flavanols during cocoa powder processing and their quantification by near-infrared spectroscopy

    LWT, Vol. 117

  2. Roadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods

    Comprehensive Reviews in Food Science and Food Safety, Vol. 19, Núm. 2, pp. 448-478

2019

  1. Discrimination of intact almonds according to their bitterness and prediction of amygdalin concentration by Fourier transform infrared spectroscopy

    Postharvest Biology and Technology, Vol. 148, pp. 236-241

  2. Fast detection of cocoa shell in cocoa powders by near infrared spectroscopy and multivariate analysis

    Food Control, Vol. 99, pp. 68-72

  3. Olive leaf extracts for shelf life extension of salmon burgers

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 25, Núm. 2, pp. 91-100

  4. Presence of palm oil in foodstuffs: consumers’ perception

    British Food Journal, Vol. 121, Núm. 9, pp. 2148-2162

2018

  1. A comparison between NIR and ATR-FTIR spectroscopy for varietal differentiation of Spanish intact almonds

    Food Control, Vol. 94, pp. 241-248

  2. Characterization of Spanish powdered seaweeds: Composition, antioxidant capacity and technological properties

    Food Research International, Vol. 111, pp. 212-219

  3. Potential of NIR spectroscopy to predict amygdalin content established by HPLC in intact almonds and classification based on almond bitterness

    Food Control, Vol. 91, pp. 68-75

  4. Variety Discrimination of Fruits, Edible Plants, and Other Foodstuffs and Beverages by Infrared Spectroscopy

    Comprehensive Analytical Chemistry (Elsevier B.V.), pp. 127-163

2017

  1. Protection of folic acid through encapsulation in mesoporous silica particles included in fruit juices

    Food Chemistry, Vol. 218, pp. 471-478

2016

  1. Control of undeclared flavoring of cocoa powders by the determination of vanillin and ethyl vanillin by HPLC

    Food Control, Vol. 67, pp. 171-176