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ORCIDM. Inmaculada González-Martín
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2020 – today
- 2020
[j5]Belén Curto
, Vidal Moreno, Juan Alberto García-Esteban, Francisco Javier Blanco, M. Inmaculada González-Martín, Ana María Vivar-Quintana, Isabel Revilla:
Accurate Prediction of Sensory Attributes of Cheese Using Near-Infrared Spectroscopy Based on Artificial Neural Network. Sensors 20(12): 3566 (2020)- [j4]Pedro Hernández-Ramos, Ana María Vivar-Quintana, Isabel Revilla, M. Inmaculada González-Martín, Miriam Hernández-Jiménez, Iván Martínez-Martín:
Prediction of Sensory Parameters of Cured Ham: A Study of the Viability of the Use of NIR Spectroscopy and Artificial Neural Networks. Sensors 20(19): 5624 (2020) - [j3]Isabel Revilla, Ana María Vivar-Quintana, M. Inmaculada González-Martín, Miriam Hernández-Jiménez, Iván Martínez-Martín, Pedro Hernández-Ramos:
NIR Spectroscopy for Discriminating and Predicting the Sensory Profile of Dry-Cured Beef "Cecina". Sensors 20(23): 6892 (2020)
2010 – 2019
- 2018
- [c1]Juan Alberto García-Esteban, Belén Curto, Vidal Moreno, M. Inmaculada González-Martín, Isabel Revilla, Ana María Vivar-Quintana:
A digitalization strategy for quality control in food industry based on Artificial Intelligence techniques. INDIN 2018: 221-226 - 2017
- [j2]Eddy Betances-Salcedo, Isabel Revilla, Ana María Vivar-Quintana, M. Inmaculada González-Martín:
Flavonoid and Antioxidant Capacity of Propolis Prediction Using Near Infrared Spectroscopy. Sensors 17(7): 1647 (2017) - 2015
- [j1]M. Inmaculada González-Martín, Olga Escuredo, Isabel Revilla, Ana María Vivar-Quintana, M. Carmen Coello, Carlos Palacios Riocerezo, Guillermo Wells Moncada:
Determination of the Mineral Composition and Toxic Element Contents of Propolis by Near Infrared Spectroscopy. Sensors 15(11): 27854-27868 (2015)
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