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ANA MARÍA VIVAR QUINTANA
ANA MARÍA VIVAR QUINTANA
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Title
Cited by
Cited by
Year
Effect of locust bean/xanthan gum addition and replacement of pork fat with olive oil on the quality characteristics of low-fat frankfurters
MA Luruena-Martınez, AM Vivar-Quintana, I Revilla
Meat science 68 (3), 383-389, 2004
2352004
Anthocyanin-derived pigments and colour of red wines
AM Vivar-Quintana, C Santos-Buelga, JC Rivas-Gonzalo
Analytica Chimica Acta 458 (1), 147-155, 2002
2122002
Formation of anthocyanin-derived pigments in experimental red wines/Formación de pigmentos derivados de antocianos en vinos tintos experimentales
AM Vivar-Quintana, C Santos-Buelga, E Francia-Aricha, ...
Food Science and Technology International 5 (4), 347-352, 1999
1321999
Relationship between somatic cell counts and the properties of yoghurt made from ewes’ milk
AM Vivar-Quintana, EB De La Mano, I Revilla
International Dairy Journal 16 (3), 262-267, 2006
682006
Determination of the mineral composition and toxic element contents of propolis by near infrared spectroscopy
MI González-Martín, O Escuredo, I Revilla, AM Vivar-Quintana, MC Coello, ...
Sensors 15 (11), 27854-27868, 2015
652015
Effect of breed and ageing time on meat quality and sensory attributes of veal calves of the “Ternera de Aliste” Quality Label
I Revilla, AM Vivar-Quintana
Meat science 73 (2), 189-195, 2006
622006
Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy
I Revilla, MI González-Martín, AM Vivar-Quintana, MA Blanco-López, ...
Journal of dairy science 99 (7), 5074-5082, 2016
552016
Prediction of sensory attributes of cheese by near-infrared spectroscopy
MI González-Martín, P Severiano-Pérez, I Revilla, AM Vivar-Quintana, ...
Food Chemistry 127 (1), 256-263, 2011
542011
Proteolysis and texture of hard ewes' milk cheese during ripening as affected by somatic cell counts
I Revilla, JM Rodríguez-Nogales, AM Vivar-Quintana
Journal of Dairy Research 74 (2), 127-136, 2007
542007
Pesticide residues and heavy metals in commercially processed propolis
MI Gonzalez-Martin, I Revilla, EV Betances-Salcedo, AM Vivar-Quintana
Microchemical Journal 143, 423-429, 2018
522018
The mineral composition (Ca, P, Mg, K, Na) in cheeses (cow’s, ewe’s and goat’s) with different ripening times using near infrared spectroscopy with a fibre-optic probe
I González-Martín, JM Hernández-Hierro, I Revilla, A Vivar-Quintana, ...
Food chemistry 127 (1), 147-152, 2011
522011
Influence of canning process on colour, weight and grade of mushrooms
AM Vivar-Quintana, ML González-San José, M Collado-Fernández
Food Chemistry 66 (1), 87-92, 1999
511999
Pesticide residues in propolis from Spain and Chile. An approach using near infrared spectroscopy
MI González-Martín, I Revilla, AM Vivar-Quintana, EVB Salcedo
Talanta 165, 533-539, 2017
492017
The effect of different paprika types on the ripening process and quality of dry sausages
I Revilla, AMV Quintana
International journal of food science & technology 40 (4), 411-417, 2005
492005
Flavonoid and antioxidant capacity of propolis prediction using near infrared spectroscopy
E Betances-Salcedo, I Revilla, AM Vivar-Quintana, MI González-Martín
Sensors 17 (7), 1647, 2017
452017
Effect of the addition of calcium soap to ewes’ diet on fatty acid composition of ewe milk and subcutaneous fat of suckling lambs reared on ewe milk
MA Lurueña-Martínez, C Palacios, AM Vivar-Quintana, I Revilla
Meat science 84 (4), 677-683, 2010
442010
Fighting iron-deficiency anemia: innovations in food fortificants and biofortification strategies
 Liberal, J Pinela, AM Vívar-Quintana, ICFR Ferreira, L Barros
Foods 9 (12), 1871, 2020
422020
Determination of the percentage of milk (cow's, ewe's and goat's) in cheeses with different ripening times using near infrared spectroscopy technology and a remote reflectance …
I González-Martín, JM Hernández-Hierro, R Morón-Sancho, ...
analytica chimica acta 604 (2), 191-196, 2007
392007
The potential of near infrared spectroscopy for determining the phenolic, antioxidant, color and bactericide characteristics of raw propolis
I Revilla, AM Vivar-Quintana, I González-Martín, O Escuredo, C Seijo
Microchemical Journal 134, 211-217, 2017
382017
The application of near infrared spectroscopy technology and a remote reflectance fibre-optic probe for the determination of peptides in cheeses (cow’s, ewe’s and goat’s) with …
I González-Martín, JM Hernández-Hierro, A Vivar-Quintana, I Revilla, ...
Food Chemistry 114 (4), 1564-1569, 2009
352009
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