Publicaciones en las que colabora con ANA MARÍA JIMÉNEZ CARVELO (17)

2024

  1. Innovative non-targeted liquid chromatography fingerprinting approach for authenticating tigernuts under Protected Designation of Origin quality seal

    Journal of the Science of Food and Agriculture, Vol. 104, Núm. 3, pp. 1638-1644

2023

  1. The potential of the spatially offset Raman spectroscopy (SORS) for implementing rapid and non-invasive in-situ authentication methods of plastic-packaged commodity foods – Application to sliced cheeses

    Food Control, Vol. 146

2021

  1. Deep (offset) non-invasive Raman spectroscopy for the evaluation of food and beverages – A review

    LWT, Vol. 149

  2. Standardization of chromatographic signals – Part I: Towards obtaining instrument-agnostic fingerprints in gas chromatography

    Journal of Chromatography A, Vol. 1641

  3. Standardization of chromatographic signals – Part II: Expanding instrument-agnostic fingerprints to reverse phase liquid chromatography

    Journal of Chromatography A, Vol. 1641

2020

  1. Authentication of the geographical origin and the botanical variety of avocados using liquid chromatography fingerprinting and deep learning methods

    Chemometrics and Intelligent Laboratory Systems, Vol. 199

  2. Chromatographic methods

    Food Authentication and Traceability (Elsevier), pp. 65-99

  3. Nontargeted fingerprinting approaches

    Food Authentication and Traceability (Elsevier), pp. 163-193

2019

  1. Alternative data mining/machine learning methods for the analytical evaluation of food quality and authenticity – A review

    Food Research International, Vol. 122, pp. 25-39

  2. Classification of olive oils according to their cultivars based on second-order data using LC-DAD

    Talanta, Vol. 195, pp. 69-76

  3. Differentiation of avocados according to their botanical variety using liquid chromatographic fingerprinting and multivariate classification tree

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 11, pp. 4932-4941

  4. Sensory quality control of dry-cured ham: A comprehensive methodology for sensory panel qualification and method validation

    Meat Science, Vol. 149, pp. 149-155

2017

  1. A new analytical method for quantification of olive and palm oil in blends with other vegetable edible oils based on the chromatographic fingerprints from the methyl-transesterified fraction

    Talanta, Vol. 164, pp. 540-547

  2. Chemometric classification and quantification of olive oil in blends with any edible vegetable oils using FTIR-ATR and Raman spectroscopy

    LWT - Food Science and Technology, Vol. 86, pp. 174-184

  3. Fast-HPLC fingerprinting to discriminate olive oil from other edible vegetable oils by multivariate classification methods

    Journal of AOAC International, Vol. 100, Núm. 2, pp. 345-350

  4. One input-class and two input-class classifications for differentiating olive oil from other edible vegetable oils by use of the normal-phase liquid chromatography fingerprint of the methyl-transesterified fraction

    Food Chemistry, Vol. 221, pp. 1784-1791

2015

  1. Comparison of different analytical classification scenarios: Application for the geographical origin of edible palm oil by sterolic (NP) HPLC fingerprinting

    Analytical Methods, Vol. 7, Núm. 10, pp. 4192-4201