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Carbon stable isotopes, fatty acids and the use of NIRS to differentiate IBERIAN pigs.
Meat Sci. 2021 Dec;182:108619. doi: 10.1016/j.meatsci.2021.108619. Epub 2021 Jul 7.
Meat Sci. 2021.
PMID: 34271344
Free article.
Prediction of Sensory Parameters of Cured Ham: A Study of the Viability of the Use of NIR Spectroscopy and Artificial Neural Networks.
Hernández-Ramos P, Vivar-Quintana AM, Revilla I, González-Martín MI, Hernández-Jiménez M, Martínez-Martín I.
Hernández-Ramos P, et al. Among authors: gonzalez martin mi.
Sensors (Basel). 2020 Oct 1;20(19):5624. doi: 10.3390/s20195624.
Sensors (Basel). 2020.
PMID: 33019622
Free PMC article.
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NIR Spectroscopy for Discriminating and Predicting the Sensory Profile of Dry-Cured Beef "Cecina".
Revilla I, Vivar-Quintana AM, González-Martín MI, Hernández-Jiménez M, Martínez-Martín I, Hernández-Ramos P.
Revilla I, et al. Among authors: gonzalez martin mi.
Sensors (Basel). 2020 Dec 2;20(23):6892. doi: 10.3390/s20236892.
Sensors (Basel). 2020.
PMID: 33276571
Free PMC article.
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Prediction of stable isotopes and fatty acids in subcutaneous fat of Iberian pigs by means of NIR: A comparison between benchtop and portable systems.
González-Martín MI, Escuredo O, Hernández-Jiménez M, Revilla I, Vivar-Quintana AM, Martínez-Martín I, Hernández-Ramos P.
González-Martín MI, et al.
Talanta. 2021 Mar 1;224:121817. doi: 10.1016/j.talanta.2020.121817. Epub 2020 Oct 29.
Talanta. 2021.
PMID: 33379042
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