MIGUEL PALMA LOVILLO-rekin lankidetzan egindako argitalpenak (19)

2022

  1. Optimization through a Box–Behnken Experimental Design of the Microwave-Assisted Extraction of the Psychoactive Compounds in Hallucinogenic Fungi (Psylocibe cubensis)

    Journal of Fungi, Vol. 8, Núm. 6

  2. Rapid Detection and Quantification of Adulterants in Fruit Juices Using Machine Learning Tools and Spectroscopy Data

    Sensors, Vol. 22, Núm. 10

2021

  1. A methodology based on ft-ir data combined with random forest model to generate spectralprints for the characterization of high-quality vinegars

    Foods, Vol. 10, Núm. 6

  2. Discrimination of ignitable liquid residues in burned petroleum-derived substrates by using HS-MS eNose and chemometrics

    Sensors (Switzerland), Vol. 21, Núm. 3, pp. 1-12

2020

  1. Extraction of anthocyanins and total phenolic compounds from Açai (Euterpe oleracea Mart.) using an experimental design methodology. Part 2: Ultrasound-assisted extraction

    Agronomy, Vol. 10, Núm. 3

  2. Extraction of anthocyanins and total phenolic compounds from açai (euterpe oleracea mart.) using an experimental design methodology. part 1: Pressurized liquid extraction

    Agronomy, Vol. 10, Núm. 2

  3. Extraction of anthocyanins and total phenolic compounds from açai (euterpe oleracea mart.) using an experimental design methodology. part 3: Microwave-assisted extraction

    Agronomy, Vol. 10, Núm. 2

  4. Optimization of a novel method based on ultrasound-assisted extraction for the quantification of anthocyanins and total phenolic compounds in blueberry samples (Vaccinium corymbosum l.)

    Foods, Vol. 9, Núm. 12

  5. Optimization of analytical ultrasound-assisted methods for the extraction of total phenolic compounds and anthocyanins from sloes (Prunus spinosa L.)

    Agronomy, Vol. 10, Núm. 7

2019

  1. Extraction of Antioxidants from Blackberry (Rubus ulmifolius L.): Comparison between ultrasound- And microwave-assisted extraction techniques

    Agronomy, Vol. 9, Núm. 11

  2. FT-IR, Vis spectroscopy, color and multivariate analysis for the control of ageing processes in distinctive Spanish wines

    Food Chemistry, Vol. 277, pp. 6-11

2018

  1. An electronic nose based method for the discrimination of weathered petroleum-derived products

    Sensors (Switzerland), Vol. 18, Núm. 7

2017

  1. Authentication of virgin olive oil by a novel curve resolution approach combined with visible spectroscopy

    Food Chemistry, Vol. 220, pp. 331-336

  2. Characterization and differentiation of petroleum-derived products by E-nose fingerprints

    Sensors (Switzerland), Vol. 17, Núm. 11

  3. Validation of an HS-MS method for direct determination and classification of ignitable liquids

    Microchemical Journal, Vol. 132, pp. 358-364

2016

  1. Determination of ignitable liquids in fire debris: Direct analysis by electronic nose

    Sensors (Switzerland), Vol. 16, Núm. 5

2015

  1. Application of an HS-MS for the detection of ignitable liquids from fire debris

    Talanta, Vol. 142, pp. 150-156

  2. Gasoline analysis by headspace mass spectrometry and near infrared spectroscopy

    Fuel, Vol. 153, pp. 402-407

2014

  1. New headspace-mass spectrometry method for the discrimination of commercial gasoline samples with different research octane numbers

    Energy and Fuels, Vol. 28, Núm. 10, pp. 6249-6254