Publicaciones en las que colabora con Pau Talens Oliag (8)

2022

  1. Automatic and non-targeted analysis of the volatile profile of natural and alkalized cocoa powders using SBSE-GC-MS and chemometrics

    Food Chemistry, Vol. 389

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

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. 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

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

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