MIGUEL PALMA LOVILLO-rekin lankidetzan egindako argitalpenak (25)

2022

  1. Comparison of different processing approaches by SVM and RF on HS-MS eNose and NIR Spectrometry data for the discrimination of gasoline samples

    Microchemical Journal, Vol. 172

  2. 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

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

    Sensors, Vol. 22, Núm. 10

  4. Support Vector Machine and Random Forest processing approaches on HS-MS enose data for the discrimination of gasoline samples according to their RON

    FORENSICS 2022 - 3rd International Caparica Conference in Translational Forensics 2022

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

  2. Study of the weathering process of gasoline by eNose

    Sensors (Switzerland), Vol. 18, Núm. 1

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