Raquel María Callejón Fernández-rekin lankidetzan egindako argitalpenak (11)

2021

  1. Feasibility of a rapid and non-destructive methodology for the study and discrimination of pine nuts using near-infrared hyperspectral analysis and chemometrics

    Food Control, Vol. 130

  2. Vinegarscan: A computer tool based on ultraviolet spectroscopy for a rapid authentication of wine vinegars

    Chemosensors, Vol. 9, Núm. 11

2019

  1. Application of hierarchical classification models and reliability estimation by bootstrapping, for authentication and discrimination of wine vinegars by UV–vis spectroscopy

    Chemometrics and Intelligent Laboratory Systems, Vol. 191, pp. 42-53

  2. Data fusion approaches in spectroscopic characterization and classification of PDO wine vinegars

    Talanta, Vol. 198, pp. 560-572

2018

  1. NIR spectroscopy and chemometrics for the typification of Spanish wine vinegars with a protected designation of origin

    Food Control, Vol. 89, pp. 108-116

  2. Sampling methods for the study of volatile profile of PDO wine vinegars. A comparison using multivariate data analysis

    Food Research International, Vol. 105, pp. 880-896

2017

  1. ATR-FTIR as a potential tool for controlling high quality vinegar categories

    Food Control, Vol. 78, pp. 230-237

  2. Characterization and authentication of Spanish PDO wine vinegars using multidimensional fluorescence and chemometrics

    Food Chemistry, Vol. 230, pp. 108-116

2016

  1. Fluorescence excitation-emission matrix spectroscopy as a tool for determining quality of sparkling wines

    Food Chemistry, Vol. 206, pp. 284-290

2012

  1. Classification of Sherry vinegars by combining multidimensional fluorescence, parafac and different classification approaches

    Talanta, Vol. 88, pp. 456-462

2010

  1. Comprehensive analysis of chromatographic data by using PARAFAC2 and principal components analysis

    Journal of Chromatography A, Vol. 1217, Núm. 26, pp. 4422-4429