Lista de obras - Ana M Vivar-Quintana - Dominio Público Uruguay

Accurate Prediction of Sensory Attributes of Cheese Using Near-Infrared Spectroscopy Based on Artificial Neural Network

artículo científico publicado en 2020

Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy.

artículo científico publicado en 2016

Determination and evaluation of the parameters affecting the choice of veal meat of the "Ternera de Aliste" quality appellation

scientific article published on 10 March 2006

Determination of the Mineral Composition and Toxic Element Contents of Propolis by Near Infrared Spectroscopy.

artículo científico publicado en 2015

Determination of the percentage of milk (cow's, ewe's and goat's) in cheeses with different ripening times using near infrared spectroscopy technology and a remote reflectance fibre-optic probe.

artículo científico publicado en 2007

Differentiation of organic and non-organic ewe's cheeses using main mineral composition or near infrared spectroscopy coupled to chemometric tools: a comparative study

artículo científico publicado en 2011

Discrimination of seasonality in cheeses by near-infrared technology

artículo científico publicado en 2011

Effect of breed and ageing time on meat quality and sensory attributes of veal calves of the "Ternera de Aliste" Quality Label

artículo científico publicado en 2006

Effect of the addition of calcium soap to ewes' diet on fatty acid composition of ewe milk and subcutaneous fat of suckling lambs reared on ewe milk

artículo científico publicado en 2009

Effects of somatic cells on the protein profile of hard ovine cheese produced from different breeds ⬇️

artículo científico publicado el 1 de agosto de 2011

Evaluation of the effect of a maternal rearing system on the odour profile of meat from suckling lamb

artículo científico publicado en 2011

Fighting Iron-Deficiency Anemia: Innovations in Food Fortificants and Biofortification Strategies

scientific article published on 15 December 2020

Influence of somatic cell count and breed on capillary electrophoretic protein profiles of ewes' milk: a chemometric study.

artículo científico publicado en 2007

NIR Spectroscopy for Discriminating and Predicting the Sensory Profile of Dry-Cured Beef "Cecina"

scientific article published on 02 December 2020

Pesticide residues in propolis from Spain and Chile. An approach using near infrared spectroscopy

artículo científico publicado en 2017

Pistacia Root and Leaf Extracts as Potential Bioherbicides

artículo científico publicado en 2022

Prediction of Sensory Parameters of Cured Ham: A Study of the Viability of the Use of NIR Spectroscopy and Artificial Neural Networks

scientific article published on 01 October 2020

Prediction of the type of milk and degree of ripening in cheeses by means of artificial neural networks with data concerning fatty acids and near infrared spectroscopy.

artículo científico publicado en 2013

Proteolysis and texture of hard ewes' milk cheese during ripening as affected by somatic cell counts

artículo científico publicado en 2007

Lista de obras de Ana M Vivar-Quintana

Accurate Prediction of Sensory Attributes of Cheese Using Near-Infrared Spectroscopy Based on Artificial Neural Network

Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy.

Determination and evaluation of the parameters affecting the choice of veal meat of the "Ternera de Aliste" quality appellation

Determination of the Mineral Composition and Toxic Element Contents of Propolis by Near Infrared Spectroscopy.

Determination of the percentage of milk (cow's, ewe's and goat's) in cheeses with different ripening times using near infrared spectroscopy technology and a remote reflectance fibre-optic probe.

Differentiation of organic and non-organic ewe's cheeses using main mineral composition or near infrared spectroscopy coupled to chemometric tools: a comparative study

Discrimination of seasonality in cheeses by near-infrared technology

Effect of breed and ageing time on meat quality and sensory attributes of veal calves of the "Ternera de Aliste" Quality Label

Effect of the addition of calcium soap to ewes' diet on fatty acid composition of ewe milk and subcutaneous fat of suckling lambs reared on ewe milk

Effects of somatic cells on the protein profile of hard ovine cheese produced from different breeds ⬇️

Evaluation of the effect of a maternal rearing system on the odour profile of meat from suckling lamb

Fighting Iron-Deficiency Anemia: Innovations in Food Fortificants and Biofortification Strategies

Influence of somatic cell count and breed on capillary electrophoretic protein profiles of ewes' milk: a chemometric study.

NIR Spectroscopy for Discriminating and Predicting the Sensory Profile of Dry-Cured Beef "Cecina"

Pesticide residues in propolis from Spain and Chile. An approach using near infrared spectroscopy

Pistacia Root and Leaf Extracts as Potential Bioherbicides

Prediction of Sensory Parameters of Cured Ham: A Study of the Viability of the Use of NIR Spectroscopy and Artificial Neural Networks

Prediction of the type of milk and degree of ripening in cheeses by means of artificial neural networks with data concerning fatty acids and near infrared spectroscopy.

Proteolysis and texture of hard ewes' milk cheese during ripening as affected by somatic cell counts