Publicaciones (285) Publicaciones de MIGUEL PALMA LOVILLO

2024

  1. A New Design for Reference Values Assignment in Proficiency Testing for Fat and Crude Protein in Raw Milk for a Limited Number of Participants

    Foods, Vol. 13, Núm. 17

  2. Application of microwaves during the winemaking of Garnacha grapes grown in a warm climate: effects on the final wine

    European Food Research and Technology, Vol. 250, Núm. 6, pp. 1667-1682

  3. Detection and quantification of cocoa powder adulteration using Vis-NIR spectroscopy with chemometrics approach

    Food Chemistry, Vol. 449

  4. Development of a Novel HS-GC/MS Method Using the Total Ion Spectra Combined with Machine Learning for the Intelligent and Automatic Evaluation of Food-Grade Paraffin Wax Odor Level

    Foods, Vol. 13, Núm. 9

  5. Headspace gas chromatography with various sample preparation and chemometric approaches to improve discrimination of wild and feeding civet coffee

    IOP Conference Series: Earth and Environmental Science

  6. Incorporation of Young Coconut (Cocos nucifera) Mesocarp Increases the Antioxidant Activity, Phenolic Compounds and Oxidative Stability of Cookies

    Trends in Sciences, Vol. 21, Núm. 2

  7. Machine learning-based approaches to Vis-NIR data for the automated characterization of petroleum wax blends

    Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy, Vol. 310

  8. Optimization of HS-SPME combined with GC–MS for key marker volatile organic compound analysis in Kappaphycus alvarezii with a chemometric approach

    Journal of Food Measurement and Characterization, Vol. 18, Núm. 5, pp. 3510-3526

  9. Optimization of a carbon adsorption/HS-GC–MS method for ignitable liquids classification from fire debris

    Microchemical Journal, Vol. 200

  10. Optimization of the Enzymatic Extraction of Naringenin from Pink Grapefruit Pulp (Citrus × paradisi Macfad.)

    Agronomy, Vol. 14, Núm. 3

  11. Re-Valorization of Red Habanero Chili Pepper (Capsicum chinense Jacq.) Waste by Recovery of Bioactive Compounds: Effects of Different Extraction Processes

    Agronomy, Vol. 14, Núm. 4

  12. The characteristics of foam-mat dried red and purple roselle calyces powder prepared with commercial emulsifiers as the foaming agents

    CyTA: Journal of food, Vol. 22, Núm. 1

  13. Ultrasound-Assisted Extraction of L-Tryptophan from Chamomile Flower: Method Development and Application for Flower Parts Characterization and Varietal Difference

    Trends in Sciences, Vol. 21, Núm. 3

2023

  1. A Rapid Method for Authentication of Macroalgae Based on Vis-NIR Spectroscopy Data Combined with Chemometrics Approach

    Water (Switzerland), Vol. 15, Núm. 1

  2. Application of Direct Thermal Desorption–Gas Chromatography–Mass Spectrometry for Determination of Volatile and Semi-Volatile Organosulfur Compounds in Onions: A Novel Analytical Approach

    Pharmaceuticals, Vol. 16, Núm. 5

  3. Capsaicinoid Content in the Pericarp and Placenta of Bolilla Peppers (Capsicum annuum L.) throughout the Ripening of the Fruit at Two Different Stages of Plant Maturation

    Agronomy, Vol. 13, Núm. 2

  4. Caracterización y discriminación de parafinas de uso agroalimentario mediante espectroscopia Vis-NIR y aprendizaje automático

    XLIV Jornadas de viticultura y enología de la Tierra de Barros ; IV Congreso Agroalimentario de Extremadura: Almendralejo, 3 al 6 de mayo de2022

  5. Comparison between Ultrasound- and Microwave-Assisted Extraction Methods to Determine Phenolic Compounds in Barley (Hordeum vulgare L.)

    Foods, Vol. 12, Núm. 14

  6. Desarrollo y optimización de la extracción individual y simultánea de compuestos bioactivos (TPC y TA) en aronia negra

    XLIV Jornadas de viticultura y enología de la Tierra de Barros ; IV Congreso Agroalimentario de Extremadura: Almendralejo, 3 al 6 de mayo de2022

  7. Desarrollo y optimización de un método de extracción asistida por ultrasonidos para la obtención de las antocianinas presentes en bulbos de cebolla roja

    XLIV Jornadas de viticultura y enología de la Tierra de Barros ; IV Congreso Agroalimentario de Extremadura: Almendralejo, 3 al 6 de mayo de2022