Pérez-Esteve É.
26
Coauthors
5
Documentos
Volumen de publicaciones por año
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| Año de publicación | Num. Publicaciones |
|---|---|
| 2018 | 1 |
| 2019 | 1 |
| 2020 | 2 |
| 2022 | 1 |
Publicaciones por áreas de conocimiento
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| Área de conocimiento | Num. Publicaciones |
|---|---|
| Ciencia de los alimentos | 5 |
| Agricultura | 1 |
Publicaciones por áreas temáticas
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| Área temática | Num. Publicaciones |
|---|---|
| Química analítica | 3 |
| Tecnología alimentaria | 2 |
| Tecnología de las bebidas | 2 |
| Pequeños trabajos de forja (herrería) | 1 |
Principales fuentes de datos
| Origen | Num. Publicaciones |
|---|---|
| Scopus | 5 |
| Google Scholar | 0 |
| RRAAE | 0 |
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Coautores destacados por número de publicaciones
| Coautor | Num. Publicaciones |
|---|---|
| Barat J.M. | 5 |
| Maribel Alexandra Quelal-Vásconez | 5 |
| Talens P. | 5 |
| Lerma-García M.J. | 4 |
| Arnau-Bonachera A. | 3 |
| Bro R. | 1 |
| Petersen M.A. | 1 |
| Livi G. | 1 |
| Macchioni R. | 1 |
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Publicaciones del autor
Rapid fraud detection of cocoa powder with carob flour using near infrared spectroscopy
ArticleAbstract: Cocoa powder is a highly valuable global product that can be adulterated with low-cost raw materialsPalabras claves:Adulteration, Carob flour, Cocoa powder, NIR, PCa, PLSAutores:Arnau-Bonachera A., Barat J.M., Maribel Alexandra Quelal-Vásconez, Pérez-Esteve É., Talens P.Fuentes:scopusRoadmap of cocoa quality and authenticity control in the industry: A review of conventional and alternative methods
ArticleAbstract: Cocoa (Theobroma cacao L.) and its derivatives are appreciated for their aroma, color, and healthy pPalabras claves:authenticity control, Chemometrics, cocoa quality roadmap, Multivariate analysis, nondestructive methodsAutores:Barat J.M., Lerma-García M.J., Maribel Alexandra Quelal-Vásconez, Pérez-Esteve É., Talens P.Fuentes:scopusChanges in methylxanthines and flavanols during cocoa powder processing and their quantification by near-infrared spectroscopy
ArticleAbstract: Variation in methylxanthines (theobromine and caffeine) and flavanols (catechin and epicatechin) wasPalabras claves:Cocoa powder, Flavanols, HPLC, Methylxanthines, near-infrared spectroscopyAutores:Arnau-Bonachera A., Barat J.M., Lerma-García M.J., Maribel Alexandra Quelal-Vásconez, Pérez-Esteve É., Talens P.Fuentes:scopusFast detection of cocoa shell in cocoa powders by near infrared spectroscopy and multivariate analysis
ArticleAbstract: Cocoa shell must be removed from the cocoa bean before or after the roasting process. In the case ofPalabras claves:Cocoa powder, Cocoa shell, NIR, PLS, PLS-DAAutores:Arnau-Bonachera A., Barat J.M., Lerma-García M.J., Maribel Alexandra Quelal-Vásconez, Pérez-Esteve É., Talens P.Fuentes:scopusAutomatic and non-targeted analysis of the volatile profile of natural and alkalized cocoa powders using SBSE-GC-MS and chemometrics
ArticleAbstract: A total of 56 key volatile compounds present in natural and alkalized cocoa powders have been rapidlPalabras claves:Alkalized cocoa powder, Chemometrics, PARAFAC2, PLS-DA, SBSE-GC–MS, Volatile compoundsAutores:Barat J.M., Bro R., Lerma-García M.J., Livi G., Macchioni R., Maribel Alexandra Quelal-Vásconez, Pérez-Esteve É., Petersen M.A., Talens P.Fuentes:scopus