| Comparison of artificial neural networks and multiple regression tools applied to near infrared spectroscopy for predicting sensory properties of products from quality labels M Hernandez-Jimenez, P Hernandez-Ramos, I Martínez-Martín, ... Microchemical Journal 159, 105459, 2020 | 16 | 2020 |
| Prediction of Sensory Parameters of Cured Ham: A Study of the Viability of the Use of NIR Spectroscopy and Artificial Neural Networks P Hernández-Ramos, AM Vivar-Quintana, I Revilla, MI González-Martín, ... Sensors 20 (19), 5624, 2020 | 15 | 2020 |
| Prediction of stable isotopes and fatty acids in subcutaneous fat of Iberian pigs by means of NIR: A comparison between benchtop and portable systems MI González-Martín, O Escuredo, M Hernández-Jiménez, I Revilla, ... Talanta 224, 121817, 2021 | 13 | 2021 |
| Carbon stable isotopes, fatty acids and the use of NIRS to differentiate IBERIAN pigs M Hernández-Jiménez, MI González-Martín, I Martínez-Martín, I Revilla, ... Meat Science 182, 108619, 2021 | 8 | 2021 |
| NIR spectroscopy for discriminating and predicting the sensory profile of dry-cured beef “Cecina” I Revilla, AM Vivar-Quintana, MI González-Martín, M Hernández-Jiménez, ... Sensors 20 (23), 6892, 2020 | 8 | 2020 |
| Prediction of mineral composition in wheat flours fortified with lentil flour using NIR technology I Martínez-Martín, M Hernández-Jiménez, I Revilla, AM Vivar-Quintana Sensors 23 (3), 1491, 2023 | 6 | 2023 |
| Effects of the Replacement of Pork Backfat with High Oleic Sunflower Oil on the Quality of the “Chorizo Zamorano” Dry Fermented Sausage M Hernández-Jiménez, I Martínez-Martín, AM Vivar-Quintana, I Revilla Foods 11 (15), 2313, 2022 | 1 | 2022 |
| The Potential Use of Near Infrared Spectroscopy (NIRS) to Determine the Heavy Metals and the Percentage of Blends in Tea I Revilla, M Hernández Jiménez, I Martínez-Martín, P Valderrama, ... Foods 13 (3), 450, 2024 | | 2024 |
| Cuestionarios y encuesta generados en el desarrollo del proyecto" Desarrollo sostenible: cómo la ingeniería lo hace posible"(ID2022/019) AB Ramos-Gavilán, MN Antón Iglesias, M Domínguez-Lorenzo, ... | | 2023 |
| NIRS and artificial neuronal network to discriminate Iberian dry ham DO “Jamón de Guijuelo” P Hernández Ramos, I Martínez Martín, M Hernández Jiménez, ... | | 2019 |
| Validation of a sensory panel for “Jamón de Guijuelo” PDO cured-ham qualification I Revilla Martín, I Martínez Martín, AM Vivar Quintana, MI González Martín, ... | | 2019 |
| Estudio de la viabilidad del uso de redes neuronales artificiales, como herramienta para la predicción de parámetros sensoriales a partir de datos NIRs en jamon curado P Hernández Ramos, I Revilla Martín, MI González Martín, ... | | 2019 |
| Study of the feasibility of using Near Infrared Spectroscopy and Neural Networks for predicting Iberico dry cured ham sensory attributes I Revilla Martín, P Hernández Ramos, MI González Martín, ... | | 2019 |
| Application of NIS Spectroscopy in Classification of the Iberian pig I Martínez Martín, M Hernández Jiménez, I Revilla Martín, ... | | 2019 |
| Influence of sampling procedure and presentation on the sensory parameters of spanish dry-cured ham I Revilla Martín, AM Vivar Quintana, MI González Martín, I Martínez Martín | | 2018 |
| Study of the correlations between different sampling points in Spanish dry-cured hams using sensory parameters and NIRS I Revilla, MI González Martín, AM Vivar Quintana, I Martínez Martín | | 2018 |
| Prediction of the sensory attributes of Spanish iberian dry-cured ham using NIRS MI González Martín, I Revilla, AM Vivar Quintana, I Martínez Martín, ... | | 2018 |
ANA MARÍA VIVAR QUINTANAUniversidad de SalamancaVerified email at usal.es
