Zobrazeno 1 - 10
of 33
pro vyhledávání: '"Ana Ruiz Rodríguez"'
Publikováno v:
Applied Sciences, Vol 14, Iss 19, p 8864 (2024)
Three different sweet red wines were produced using Tempranillo grapes with three different sugar concentrations: 25, 50 and 75 g/L, using sulfur dioxide and low temperature to stop the alcoholic fermentation. They were compared to the wine produced
Externí odkaz:
https://doaj.org/article/844ba524cd2e481eabadc96eac2cc4ff
Autor:
Mercedes Vázquez-Espinosa, Pau Sancho-Galán, Ana V. González-de-Peredo, José Luis P. Calle, Ana Ruiz-Rodríguez, Gerardo Fernández Barbero, Marta Ferreiro-González
Publikováno v:
Education Sciences, Vol 14, Iss 5, p 461 (2024)
Curricula related to instrumental analysis aim for competency-based education to promote the development of teaching strategies that encourage students to successfully tackle the problem-solving and tasks inherent to their profession. However, this e
Externí odkaz:
https://doaj.org/article/b23f3256710249c5b1a42d8b7599e7f5
Autor:
José Luis P. Calle, Irene Punta-Sánchez, Ana Velasco González-de-Peredo, Ana Ruiz-Rodríguez, Marta Ferreiro-González, Miguel Palma
Publikováno v:
Foods, Vol 12, Iss 13, p 2491 (2023)
Honey is one of the most adulterated foods, usually through the addition of sweeteners or low-cost honeys. This study presents a method based on visible near infrared spectroscopy (Vis-NIRs), in combination with machine learning (ML) algorithms, for
Externí odkaz:
https://doaj.org/article/0e1f42728b1f4ac49761a699fb59b43b
Autor:
José Luis P. Calle, Mercedes Vázquez-Espinosa, Marta Barea-Sepúlveda, Ana Ruiz-Rodríguez, Marta Ferreiro-González, Miguel Palma
Publikováno v:
Foods, Vol 12, Iss 13, p 2536 (2023)
Fruit juices are one of the most widely consumed beverages worldwide, and their production is subject to strict regulations. Therefore, this study presents a methodology based on the use of headspace–gas chromatography–ion mobility spectrometry (
Externí odkaz:
https://doaj.org/article/15c849b21aa7482b9f4513c7e1782eb2
Publikováno v:
Foods, Vol 12, Iss 10, p 1963 (2023)
In white wine production, the technique consisting of freezing whole or crushed grapes usually increases the levels of aroma-related compounds in the final wine products. However, this technique may affect phenolic compounds, among other chemical com
Externí odkaz:
https://doaj.org/article/90a47e7270124aa080ce35b77d8f0958
Autor:
José Luis P. Calle, Marta Barea-Sepúlveda, Ana Ruiz-Rodríguez, José Ángel Álvarez, Marta Ferreiro-González, Miguel Palma
Publikováno v:
Sensors, Vol 22, Iss 10, p 3852 (2022)
Fruit juice production is one of the most important sectors in the beverage industry, and its adulteration by adding cheaper juices is very common. This study presents a methodology based on the combination of machine learning models and near-infrare
Externí odkaz:
https://doaj.org/article/e023d60b9dfa402b89d57159fdc4360e
Autor:
José Luis P. Calle, Marta Ferreiro-González, Ana Ruiz-Rodríguez, Daniel Fernández, Miguel Palma
Publikováno v:
Agronomy, Vol 12, Iss 3, p 683 (2022)
Fruit juices are one of the most adulterated beverages, usually because of the addition of water, sugars, or less expensive fruit juices. This study presents a method based on Fourier transform infrared spectroscopy (FT-IR), in combination with machi
Externí odkaz:
https://doaj.org/article/d9aa97a9b5984886bd80f98cda827a7f
Autor:
Palma, José Luis P. Calle, Mercedes Vázquez-Espinosa, Marta Barea-Sepúlveda, Ana Ruiz-Rodríguez, Marta Ferreiro-González, Miguel
Publikováno v:
Foods; Volume 12; Issue 13; Pages: 2536
Fruit juices are one of the most widely consumed beverages worldwide, and their production is subject to strict regulations. Therefore, this study presents a methodology based on the use of headspace–gas chromatography–ion mobility spectrometry (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::f5cb408f7356d68d79ed52cb10f4fcf1
Autor:
Palma, José Luis P. Calle, Irene Punta-Sánchez, Ana Velasco González-de-Peredo, Ana Ruiz-Rodríguez, Marta Ferreiro-González, Miguel
Publikováno v:
Foods; Volume 12; Issue 13; Pages: 2491
Honey is one of the most adulterated foods, usually through the addition of sweeteners or low-cost honeys. This study presents a method based on visible near infrared spectroscopy (Vis-NIRs), in combination with machine learning (ML) algorithms, for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::d0cb1d7c3519523a88c8ca541d8e7e03
Publikováno v:
Revista Argentina de Cardiología. 91
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dcfe4a3d3a12afe05c1cf254ead92922
https://doi.org/10.7775/rac.es.v91.i2.20617
https://doi.org/10.7775/rac.es.v91.i2.20617