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fernandez de pablos
(1 results)?
Characterisation of tequila according to their major volatile composition using multilayer perceptron neural networks.
Food Chem. 2013 Feb 15;136(3-4):1309-15. doi: 10.1016/j.foodchem.2012.09.048. Epub 2012 Sep 20.
Food Chem. 2013.
PMID: 23194528
Geographical characterization of Spanish PDO paprika by multivariate analysis of multielemental content.
Palacios-Morillo A, Jurado JM, Alcázar A, de Pablos F.
Palacios-Morillo A, et al. Among authors: de pablos f.
Talanta. 2014 Oct;128:15-22. doi: 10.1016/j.talanta.2014.04.025. Epub 2014 Apr 24.
Talanta. 2014.
PMID: 25059124
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Differentiation of tea varieties using UV-Vis spectra and pattern recognition techniques.
Palacios-Morillo A, Alcázar A, de Pablos F, Jurado JM.
Palacios-Morillo A, et al. Among authors: de pablos f.
Spectrochim Acta A Mol Biomol Spectrosc. 2013 Feb 15;103:79-83. doi: 10.1016/j.saa.2012.10.052. Epub 2012 Nov 7.
Spectrochim Acta A Mol Biomol Spectrosc. 2013.
PMID: 23257334
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Classification of Spanish DO white wines according to their elemental profile by means of support vector machines.
Jurado JM, Alcázar A, Palacios-Morillo A, de Pablos F.
Jurado JM, et al. Among authors: de pablos f.
Food Chem. 2012 Dec 1;135(3):898-903. doi: 10.1016/j.foodchem.2012.06.017. Epub 2012 Jun 23.
Food Chem. 2012.
PMID: 22953803
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Differentiation between Ripening Stages of Iberian Dry-Cured Ham According to the Free Amino Acids Content.
Rueda ÁA, Jurado JM, de Pablos F, León-Camacho M.
Rueda ÁA, et al. Among authors: de pablos f.
Foods. 2020 Jan 12;9(1):82. doi: 10.3390/foods9010082.
Foods. 2020.
PMID: 31940912
Free PMC article.
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