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Artículo
Contributing to interpret sensory attributes qualifying Iberian hams from the volatile profile
(Consejo Superior de Investigaciones Científicas, CSIC: Instituto de la Grasa, 2009)
Artículo
Feasibility study on the use of ATR-FTIR spectroscopy as a tool for the estimation of wine polysaccharides
(Elsevier, 2022-07)
Polysaccharides are the main macromolecules of colloidal nature in wines. These compounds play a critical role in stabilizing other molecules in solution and thus modifying the wine processing and organoleptic properties. ...
Artículo
Assessment of Total Fat and Fatty Acids in Walnuts Using Near-Infrared Hyperspectral Imaging
(Frontiers Media, 2021)
“Persian” walnut (Juglans Regia L.) is one of the most consumed tree nuts in the world. It is rich in several bioactive compounds, with polyunsaturated and monounsaturated fatty acids (PUFA and MUFA) appearing at high ...