Determination of the Mineral Composition and Toxic Element Contents of Propolis by Near Infrared Spectroscopy. - M. Inmaculada González-Martín; Olga Escuredo; Isabel Revilla; Ana María Vivar-Quintana; M. Carmen Coello; Carlos Palacios Riocerezo; Guillermo Wells Moncada (Sensors, 2015)

Flavonoid and Antioxidant Capacity of Propolis Prediction Using Near Infrared Spectroscopy. - Eddy Betances-Salcedo; Isabel Revilla; Ana María Vivar-Quintana; M. Inmaculada González-Martín (Sensors, 2017)

A digitalization strategy for quality control in food industry based on Artificial Intelligence techniques. - Juan Alberto García-Esteban; Belén Curto; Vidal Moreno; M. Inmaculada González-Martín; Isabel Revilla; Ana María Vivar-Quintana (INDIN, 2018)

Accurate Prediction of Sensory Attributes of Cheese Using Near-Infrared Spectroscopy Based on Artificial Neural Network. - Belén Curto; Vidal Moreno; Juan Alberto García-Esteban; Francisco Javier Blanco; M. Inmaculada González-Martín; Ana María Vivar-Quintana; Isabel Revilla (Sensors, 2020)

Prediction of Sensory Parameters of Cured Ham: A Study of the Viability of the Use of NIR Spectroscopy and Artificial Neural Networks. - Pedro Hernández-Ramos; Ana María Vivar-Quintana; Isabel Revilla; M. Inmaculada González-Martín; Miriam Hernández-Jiménez; Iván Martínez-Martín (Sensors, 2020)

NIR Spectroscopy for Discriminating and Predicting the Sensory Profile of Dry-Cured Beef "Cecina". - Isabel Revilla; Ana María Vivar-Quintana; M. Inmaculada González-Martín; Miriam Hernández-Jiménez; Iván Martínez-Martín; Pedro Hernández-Ramos (Sensors, 2020)