Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Pedro Hernández-Ramos"'
Publikováno v:
Cyberpsychology: Journal of Psychosocial Research on Cyberpspace, Vol 13, Iss 3 (2019)
Digital simulations are increasingly used to educate about the causes and effects of poverty, and inspire action to alleviate it. Drawing on research about attributions of poverty, subjective well-being, and relative income, this experimental study a
Externí odkaz:
https://doaj.org/article/d18b30fda8724a21bc0db37c183d81e0
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:
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:
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:
Isabel Revilla, Miriam Hernández-Jiménez, Inmaculada González-Martín, Iván Martínez-Martín, Pedro Hernández-Ramos, Ana María Vivar-Quintana
Publikováno v:
Microchemical Journal. 159:105459
In products from quality labels a sensory analysis is obligatory although this is a slow and expensive process. This study examines the prediction of the sensory parameters of chorizo dry-cured sausage by using NIRS technology and the application of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d608714bfb49d6693169c366cc4f5362
https://doi.org/10.1016/j.microc.2020.105459
https://doi.org/10.1016/j.microc.2020.105459
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
Publikováno v:
Journal of dairy science. 102(2)
This study addresses the prediction of the somatic cell counts of the milk used in the production of sheep cheese using artificial neural networks. To achieve this objective, the neural network was designed using 33 parameters of the physicochemical
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4031a9dc7cc54c2017713d42dbea360f
https://pubmed.ncbi.nlm.nih.gov/30591330
https://pubmed.ncbi.nlm.nih.gov/30591330
Autor:
James Lockard, Therese M. Cumming, Christopher J. Rivera, Susan De La Paz, Thomas S. Higbee Kara A. Reagon, Rajiv Satsangi Emily C. Bouck, Fred Spooner, Cathi Draper Rodriguez, Wei-Chen Hung, S Christy Hicks, Frankie K. Dissinger, Charles L. Wood, Pedro Hernández-Ramos, Whitney Bartlett
Publikováno v:
Journal of Special Education Technology. 18:35-45
This article describes the development of a course sequence in assistive technology (AT) that was offered over a four year period for special educators, speech/language therapists, and occupational therapists. The course participants learned how to a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3a52c191363b5f22b99b140272a0bdf4
https://doi.org/10.1177/016264340301800203
https://doi.org/10.1177/016264340301800203