Listar por autor "Ruiz Rodríguez, Ana"

A Methodology Based on FT-IR Data Combined with Random Forest Model to Generate Spectralprints for the Characterization of High-Quality Vinegars

Pérez Calle, José Luis

; Ferreiro González, Marta

; Ruiz Rodríguez, Ana

; Fernández Barbero, Gerardo

; Álvarez Saura, José Ángel

; Palma Lovillo, Miguel

; Ayuso Vilacides, Jesús

(MDPI, 2021-06)

Application of FT-IR and machine learning in the characterization of organic and biodynamic wines vs conventional wines

Pérez Calle, José Luis

; Ferrari, Leonardo; Ruiz Rodríguez, Ana

; Ferreiro González, Marta

; Palma Lovillo, Miguel

(Elsevier, 2026-03)

Capsaicinoid Content in the Pericarp and Placenta of Bolilla Peppers (Capsicum annuum L.) throughout the Ripening of the Fruit at Two Different Stages of Plant Maturation

Vázquez Espinosa, Mercedes

; Álvarez Romero, María; Velasco González de Peredo, Ana

; Ruiz Rodríguez, Ana

; Ferreiro González, Marta

; Fernández Barbero, Gerardo

; Palma Lovillo, Miguel

(MDPI, 2023-01-31)

Changes in the Aromatic Compounds Content in the Muscat Wines as a Result of the Application of Ultrasound during Pre-Fermentative Maceration

Aragón García, Fátima

; Ruiz Rodríguez, Ana

; Palma Lovillo, Miguel

(MDPI, 2021-07)

Comparison between Ultrasound- and Microwave-Assisted Extraction Methods to Determine Phenolic Compounds in Barley (Hordeum vulgare L.)

Álvarez Romero, María; Ruiz Rodríguez, Ana

; Fernández Barbero, Gerardo

; Vázquez Espinosa, Mercedes

; El Mansouri, Fouad; Brigui, Jamal; Palma Lovillo, Miguel

(MDPI, 2023)

Detecting Honey Adulteration: Advanced Approach Using UF-GC Coupled with Machine Learning

Punta Sánchez, Irene

; Dymerski, Tomasz; Pérez Calle, José Luis

; Ruiz Rodríguez, Ana

; Ferreiro González, Marta

; Palma Lovillo, Miguel

(Multidisciplinary Digital Publishing Institute (MDPI), 2024)

Detection of Adulterations in Fruit Juices Using Machine Learning Methods over FT-IR Spectroscopic Data

Pérez Calle, José Luis

; Ferreiro González, Marta

; Ruiz Rodríguez, Ana

; Fernández, Daniel; Palma Lovillo, Miguel

(MDPI, 2022)

Determination of Capsaicinoids (bioactive compounds) in ground hot pepper samples by High Performance Liquid Chromatography (HPLC)

Milla González, Miguel; Ferreiro González, Marta

; Fernández Barbero, Gerardo

; Ruiz Rodríguez, Ana

(2020)

Effects from the Freezing of Either Whole or Crushed Grapes on the Volatile Compounds Contents in Muscat Wines

Pedrosa-López, María del Carmen; Aragón García, Fátima

; Ruiz Rodríguez, Ana

; Piñeiro, Zulema; Durán Guerrero, Enrique

; Palma Lovillo, Miguel

(MDPI, 2022-06)

Effects of Different Freezing Treatments during the Winemaking of a Varietal White Wine with Regard to Its Phenolic Components

Vilar Bustillo, Juan; Ruiz Rodríguez, Ana

; Carrera Fernández, Ceferino Adrián

; Piñeiro, Zulema; Palma Lovillo, Miguel

(MDPI, 2023-05-11)

Enhancing Competency-Based Education in Instrumental Analysis: A Novel Approach Using High-Performance Liquid Chromatography for Real-World Problem Solving

Vázquez Espinosa, Mercedes

; Sancho Galán, Pau

; Velasco González de Peredo, Ana

; Pérez Calle, José Luis

; Ruiz Rodríguez, Ana

; Fernández Barbero, Gerardo

; Ferreiro González, Marta

(Maria José Sá and Sandro Serpa, 2024-04-25)

FT-IR, Vis spectroscopy, color and multivariate analysis for the control of ageing processes in distinctive Spanish wines

Ferreiro González, Marta

; Ruiz Rodríguez, Ana

; Fernández Barbero, Gerardo

; Ayuso Vilacides, Jesús

; Álvarez Saura, José Ángel

; Palma Lovillo, Miguel

; García Barroso, Carmelo (ELSEVIER, 2019)

Influence of Temperature during Pre-Fermentative Maceration and Alcoholic Fermentation on the Phenolic Composition of ‘Cabernet Sauvignon’ Wines

Ruiz Rodríguez, Ana

; Palma Lovillo, Miguel

; García Barroso, Carmelo (MDPI, 2021-05)

Influence of Two Different Cryoextraction Procedures on the Quality of Wine Produced from Muscat Grapes

Ruiz Rodríguez, Ana

; Durán Guerrero, Enrique

; Natera Marín, Ramón; Palma Lovillo, Miguel

; García Barroso, Carmelo (MDPI, 2020-11)

A New Solid Phase Extraction for the Determination of Anthocyanins in Grapes

Ferreiro González, Marta

; Ruiz Rodríguez, Ana

; F. Barbero, Gerardo; Carrera Fernández, Ceferino Adrián

; Ayuso Vilacides, Jesús

; Palma Lovillo, Miguel

; García Barroso, Carmelo (Molecules, 2014-12)

Novel Method Based on Ion Mobility Spectrometry Combined with Machine Learning for the Discrimination of Fruit Juices

Pérez Calle, José Luis

; Vázquez Espinosa, María de las Mercedes; Barea Sepúlveda, Marta

; Ruiz Rodríguez, Ana

; Ferreiro González, Marta

; Palma Lovillo, Miguel

(MDPI, 2023)

Optimization by Means of Chemometric Tools of an Ultrasound-Assisted Method for the Extraction of Betacyanins from Red Dragon Fruit (Hylocereus polyrhizus)

Carrera Fernández, Ceferino Adrián

; Pastol, Jean; Setyaningsih, Widiastuti; Ruiz Rodríguez, Ana

; Ferreiro González, Marta

; Fernández Barbero, Gerardo

; Palma Lovillo, Miguel

(MDPI, 2021-06)

Optimization of the Microwave-Assisted Extraction of Simple Phenolic Compounds from Grape Skins and Seeds

Azaroual, Latifa; Liazid, Ali; El Mansouri, Fouad; Brigui, Jamal; Ruiz Rodríguez, Ana

; Fernández Barbero, Gerardo

; Palma Lovillo, Miguel

(MDPI, 2021-08)

Optimized Ultrasound-Assisted Extraction of Psidium laruotteanum Roots: A Concentrated Source of Piceid from the Brazilian Savanna

Takao, L.K.; Setyaningsih, Widiastuti; Gualtieri, S.C.J.; Ruiz Rodríguez, Ana

; Varela Montoya, Rosa María

; Palma Lovillo, Miguel

(Multidisciplinary Digital Publishing Institute (MDPI), 2023)

Rapid and Automated Method for Detecting and Quantifying Adulterations in High-Quality Honey Using Vis-NIRs in Combination with Machine Learning

Pérez Calle, José Luis

; Punta Sánchez, Irene; Velasco González de Peredo, Ana

; Ruíz Rodríguez, Ana

; Ferreiro González, Marta

; Palma Lovillo, Miguel

(MDPI, 2023)

Listar por autor "Ruiz Rodríguez, Ana"

A Methodology Based on FT-IR Data Combined with Random Forest Model to Generate Spectralprints for the Characterization of High-Quality Vinegars ﻿

Application of FT-IR and machine learning in the characterization of organic and biodynamic wines vs conventional wines ﻿

Capsaicinoid Content in the Pericarp and Placenta of Bolilla Peppers (Capsicum annuum L.) throughout the Ripening of the Fruit at Two Different Stages of Plant Maturation ﻿

Changes in the Aromatic Compounds Content in the Muscat Wines as a Result of the Application of Ultrasound during Pre-Fermentative Maceration ﻿

Comparison between Ultrasound- and Microwave-Assisted Extraction Methods to Determine Phenolic Compounds in Barley (Hordeum vulgare L.) ﻿

Detecting Honey Adulteration: Advanced Approach Using UF-GC Coupled with Machine Learning ﻿

Detection of Adulterations in Fruit Juices Using Machine Learning Methods over FT-IR Spectroscopic Data ﻿

Determination of Capsaicinoids (bioactive compounds) in ground hot pepper samples by High Performance Liquid Chromatography (HPLC) ﻿

Effects from the Freezing of Either Whole or Crushed Grapes on the Volatile Compounds Contents in Muscat Wines ﻿

Effects of Different Freezing Treatments during the Winemaking of a Varietal White Wine with Regard to Its Phenolic Components ﻿

Enhancing Competency-Based Education in Instrumental Analysis: A Novel Approach Using High-Performance Liquid Chromatography for Real-World Problem Solving ﻿

FT-IR, Vis spectroscopy, color and multivariate analysis for the control of ageing processes in distinctive Spanish wines ﻿

Influence of Temperature during Pre-Fermentative Maceration and Alcoholic Fermentation on the Phenolic Composition of ‘Cabernet Sauvignon’ Wines ﻿

Influence of Two Different Cryoextraction Procedures on the Quality of Wine Produced from Muscat Grapes ﻿

A New Solid Phase Extraction for the Determination of Anthocyanins in Grapes ﻿

Novel Method Based on Ion Mobility Spectrometry Combined with Machine Learning for the Discrimination of Fruit Juices ﻿

Optimization by Means of Chemometric Tools of an Ultrasound-Assisted Method for the Extraction of Betacyanins from Red Dragon Fruit (Hylocereus polyrhizus) ﻿

Optimization of the Microwave-Assisted Extraction of Simple Phenolic Compounds from Grape Skins and Seeds ﻿

Optimized Ultrasound-Assisted Extraction of Psidium laruotteanum Roots: A Concentrated Source of Piceid from the Brazilian Savanna ﻿

Rapid and Automated Method for Detecting and Quantifying Adulterations in High-Quality Honey Using Vis-NIRs in Combination with Machine Learning ﻿

A Methodology Based on FT-IR Data Combined with Random Forest Model to Generate Spectralprints for the Characterization of High-Quality Vinegars

Application of FT-IR and machine learning in the characterization of organic and biodynamic wines vs conventional wines

Capsaicinoid Content in the Pericarp and Placenta of Bolilla Peppers (Capsicum annuum L.) throughout the Ripening of the Fruit at Two Different Stages of Plant Maturation

Changes in the Aromatic Compounds Content in the Muscat Wines as a Result of the Application of Ultrasound during Pre-Fermentative Maceration

Comparison between Ultrasound- and Microwave-Assisted Extraction Methods to Determine Phenolic Compounds in Barley (Hordeum vulgare L.)

Detecting Honey Adulteration: Advanced Approach Using UF-GC Coupled with Machine Learning

Detection of Adulterations in Fruit Juices Using Machine Learning Methods over FT-IR Spectroscopic Data

Determination of Capsaicinoids (bioactive compounds) in ground hot pepper samples by High Performance Liquid Chromatography (HPLC)

Effects from the Freezing of Either Whole or Crushed Grapes on the Volatile Compounds Contents in Muscat Wines

Effects of Different Freezing Treatments during the Winemaking of a Varietal White Wine with Regard to Its Phenolic Components

Enhancing Competency-Based Education in Instrumental Analysis: A Novel Approach Using High-Performance Liquid Chromatography for Real-World Problem Solving

FT-IR, Vis spectroscopy, color and multivariate analysis for the control of ageing processes in distinctive Spanish wines

Influence of Temperature during Pre-Fermentative Maceration and Alcoholic Fermentation on the Phenolic Composition of ‘Cabernet Sauvignon’ Wines

Influence of Two Different Cryoextraction Procedures on the Quality of Wine Produced from Muscat Grapes

A New Solid Phase Extraction for the Determination of Anthocyanins in Grapes

Novel Method Based on Ion Mobility Spectrometry Combined with Machine Learning for the Discrimination of Fruit Juices

Optimization by Means of Chemometric Tools of an Ultrasound-Assisted Method for the Extraction of Betacyanins from Red Dragon Fruit (Hylocereus polyrhizus)

Optimization of the Microwave-Assisted Extraction of Simple Phenolic Compounds from Grape Skins and Seeds

Optimized Ultrasound-Assisted Extraction of Psidium laruotteanum Roots: A Concentrated Source of Piceid from the Brazilian Savanna

Rapid and Automated Method for Detecting and Quantifying Adulterations in High-Quality Honey Using Vis-NIRs in Combination with Machine Learning