Prof.
Author in the following contributions
- Selection of the optimal region of interest for the quality prediction in oranges analysed using hyperspectral imaging technology
- Non-targeted multivariate methods using NIR sensors for increasing sampling during on-site official inspections of virgin olive oils
- An approach towards the evaluation of quality attributes of black tea samples: Implementation of a NIR-Spectroscopy based technique
- Optimization and development of NIRS prediction models for their implementation in food process control
- In situ authentication of Iberian pork meat using Near infrared spectroscopy
- Suitability of a portable Near Infrared Spectroscopy sensor for its applicability to the on-site analysis of Extra Virgin Olive Oil
- Ready to use vs specific NIRS calibrations for determination of chemical parameters of Processed Animal Proteins (PAPs) meals