| Determination of polyphenolic compounds of red wines by UV–VIS–NIR spectroscopy and chemometrics tools MJ Martelo-Vidal, M Vázquez Food chemistry 158, 28-34, 2014 | 151 | 2014 |
| Evaluation of ultraviolet, visible, and near infrared spectroscopy for the analysis of wine compounds. MJ Martelo-Vidal, M Vazquez Czech Journal of Food Sciences 32 (1), 2014 | 72 | 2014 |
| Ultraviolet/visible/near‐infrared spectral analysis and chemometric tools for the discrimination of wines between subzones inside a controlled designation of origin: a case … MJ Martelo‐Vidal, F Domínguez‐Agis, M Vázquez Australian Journal of Grape and Wine Research 19 (1), 62-67, 2013 | 63 | 2013 |
| Application of artificial neural networks coupled to UV–VIS–NIR spectroscopy for the rapid quantification of wine compounds in aqueous mixtures MJ Martelo-Vidal, M Vázquez CyTA-Journal of Food 13 (1), 32-39, 2015 | 35 | 2015 |
| Low-salt restructured fish products from Atlantic mackerel (Scomber scombrus) with texture resembling turkey breast MJ Martelo-Vidal, JM Mesas, M Vázquez Food science and technology international 18 (3), 251-259, 2012 | 30 | 2012 |
| Advances in ultraviolet and visible light spectroscopy for food authenticity testing MJ Martelo-Vidal, M Vázquez Advances in Food Authenticity Testing, 35-70, 2016 | 24 | 2016 |
| Classification of red wines from controlled designation of origin by ultraviolet-visible and near-infrared spectral analysis MJ Martelo-Vidal, M Vázquez Ciência e técnica vitivinícola 29 (1), 35-43, 2014 | 24 | 2014 |
| Reduced-salt restructured European hake (Merluccius merluccius) obtained using microbial transglutaminase MJ Martelo-Vidal, E Guerra-Rodríguez, C Pita-Calvo, M Vázquez Innovative food science & emerging technologies 38, 182-188, 2016 | 19 | 2016 |
| Obtaining reduced-salt restructured white tuna (Thunnus alalunga) mediated by microbial transglutaminase MJ Martelo-Vidal, IC Fernández-No, E Guerra-Rodríguez, M Vázquez LWT-food Science and Technology 65, 341-348, 2016 | 18 | 2016 |
| Polyphenolic profile of red wines for the discrimination of controlled designation of origin MJ Martelo-Vidal, M Vázquez Food analytical methods 9, 332-341, 2016 | 11 | 2016 |
| Rapid authentication of white wines. Part 1: classification by designation of origin MJ Martelo-Vidal, M Vazquez Agro Food Industry Hi-Tech 25 (5), 44-48, 2014 | 6* | 2014 |
| Rapid authentication of white wines. Part 1: classification by designation of origin MJ Martelo-Vidal, M Vazquez Agro Food Industry Hi-Tech 25 (5), 44-48, 2014 | 5 | 2014 |
Manuel VázquezCatedrático de Universidad (Universidad de Santiago de Compostela)Verified email at usc.es
