Zobrazeno 1 - 10
of 10
pro vyhledávání: '"María Inmaculada González-Martín"'
Autor:
Isabel Revilla, Ana M. Vivar-Quintana, María Inmaculada González-Martín, Miriam Hernández-Jiménez, Iván Martínez-Martín, Pedro Hernández-Ramos
Publikováno v:
Sensors, Vol 20, Iss 23, p 6892 (2020)
For Protected Geographical Indication (PGI)-labeled products, such as the dry-cured beef meat “cecina de León”, a sensory analysis is compulsory. However, this is a complex and time-consuming process. This study explores the viability of using n
Externí odkaz:
https://doaj.org/article/6fae3b4f857c41febb34500bd723293a
Autor:
Pedro Hernández-Ramos, Ana María Vivar-Quintana, Isabel Revilla, María Inmaculada González-Martín, Miriam Hernández-Jiménez, Iván Martínez-Martín
Publikováno v:
Sensors, Vol 20, Iss 19, p 5624 (2020)
Dry-cured ham is a high-quality product owing to its organoleptic characteristics. Sensory analysis is an essential part of assessing its quality. However, sensory assessment is a laborious process which implies the availability of a trained tasting
Externí odkaz:
https://doaj.org/article/ec5ad41e267b4fb0abc23390503f01b6
Autor:
Iris Lobos-Ortega, Isabel Revilla, María Inmaculada González-Martín, José Miguel Hernández-Hierro, Ana Vivar-Quintana, Claudio González-Pérez
Publikováno v:
Czech Journal of Food Sciences, Vol 30, Iss 3, Pp 220-226 (2012)
The study deals with the effects of the origin of milk (cow, ewe, goat, at different proportions), seasonality, and ripening time on the contents of conjugated linoleic acid (CLA) in 224 samples of cheese. The sum of the cis9, trans11 and trans10, ci
Externí odkaz:
https://doaj.org/article/3199b334ee624239b91f460cb0875603
Autor:
Iris Lobos-Ortega, María Inmaculada González-Martín, Miriam Hernández-Jiménez, José Miguel Hernández-Hierro, Isabel Revilla, Ana María Vivar-Quintana
Publikováno v:
Food Analytical Methods. 14:933-943
This study has examined the polyunsaturated fatty acid composition of 224 cheeses with variable percentages (0–100%) of milk from different species (cow, ewe’s, and goat) during 6 months of ripening. We analyzed the concentration of ω3 (Σ C20:5
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::72b020f828990cebb5ec335e1a76c3a5
https://doi.org/10.1007/s12161-020-01928-8
https://doi.org/10.1007/s12161-020-01928-8
Autor:
Ana María Vivar-Quintana, Isabel Revilla, Iván Martínez-Martín, Pedro Hernández-Ramos, María Inmaculada González-Martín, Miriam Hernández-Jiménez
Publikováno v:
Sensors, Vol 20, Iss 6892, p 6892 (2020)
Sensors (Basel, Switzerland)
Sensors
Volume 20
Issue 23
Sensors (Basel, Switzerland)
Sensors
Volume 20
Issue 23
For Protected Geographical Indication (PGI)-labeled products, such as the dry-cured beef meat &ldquo
cecina de Leó
n&rdquo
a sensory analysis is compulsory. However, this is a complex and time-consuming process. This study explor
cecina de Leó
n&rdquo
a sensory analysis is compulsory. However, this is a complex and time-consuming process. This study explor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0cee61e4ee0fae2a37a44bbe70efbfc8
https://www.mdpi.com/1424-8220/20/23/6892
https://www.mdpi.com/1424-8220/20/23/6892
Autor:
Isabel Revilla, Miriam Hernández-Jiménez, María Inmaculada González-Martín, Iván Martínez-Martín, Ana María Vivar-Quintana
Publikováno v:
Meat science. 182
This study explores the viability of the application of Near Infrared Spectrometry (NIR) for the rapid prediction of the ratio of 13C/12C stable isotopes and fatty acid composition in Iberian pigs. The potential use of this technique for distinguishi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d3816843f93bdbef2f8650aab5315fb
https://pubmed.ncbi.nlm.nih.gov/34271344
https://pubmed.ncbi.nlm.nih.gov/34271344
Autor:
Isabel Revilla, Ana María Vivar-Quintana, María Inmaculada González-Martín, Eddy Valentín Betances-Salcedo
Publikováno v:
Journal of Apicultural Research. 57:648-656
In this study we analyzed the phenolic composition of 50 propolis extracts from Spain and Chile by high performance liquid chromatography (HPLC). Ten compounds were identified and quantified: caffeic acid; p-coumaric acid; cinnamic acid; ferulic acid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2128e304d870ab17bb0dba336b50b76
https://doi.org/10.1080/00218839.2018.1494915
https://doi.org/10.1080/00218839.2018.1494915
Autor:
A.M. Vivar-Quintana, Olga Escuredo, Miriam Hernández-Jiménez, Iván Martínez-Martín, Pedro Hernández-Ramos, María Inmaculada González-Martín, Isabel Revilla
Publikováno v:
Talanta. 224:121817
The potential of a portable Near Infrared spectrophotometer compared with that of NIR benchtop equipment is assessed to determine the13C/12C relationship of stable isotopes and the fatty acid content. 105 samples of subcutaneous fat of Iberian pigs c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ab9e18362f78f243e9383f87279a4d37
https://doi.org/10.1016/j.talanta.2020.121817
https://doi.org/10.1016/j.talanta.2020.121817
Autor:
Miriam Hernández-Jiménez, Iván Martínez-Martín, Pedro Hernández-Ramos, Ana María Vivar-Quintana, María Inmaculada González-Martín, Isabel Revilla
Publikováno v:
Sensors
Volume 20
Issue 19
Sensors (Basel, Switzerland)
Sensors, Vol 20, Iss 5624, p 5624 (2020)
Volume 20
Issue 19
Sensors (Basel, Switzerland)
Sensors, Vol 20, Iss 5624, p 5624 (2020)
Dry-cured ham is a high-quality product owing to its organoleptic characteristics. Sensory analysis is an essential part of assessing its quality. However, sensory assessment is a laborious process which implies the availability of a trained tasting
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::185845d1df8e400f57d148a5ba072f0f
https://doi.org/10.3390/s20195624
https://doi.org/10.3390/s20195624
Autor:
Isabel REVILLA, Iris LOBOS-ORTEGA, Ana VIVAR-QUINTANA, Maria Inmaculada GONZÁLEZ-MARTÍN, Jose Miguel HERNÁNDEZ-HIERRO, Claudio GONZÁLEZ-PÉREZ
Publikováno v:
Czech Journal of Food Sciences, Vol 32, Iss 4, Pp 342-347 (2014)
We investigated the composition in vitamins A and E of cheeses made from the milks of ewes, goats and cows. A total of 84 cheeses of known composition were prepared and controlled to determine the influence of different factors, e.g. the variable pro
Externí odkaz:
https://doaj.org/article/16aa027fd06d44bdbbaefd91285bb082