Antonio Gustavo González González
Antonio Gustavo González González
Catedrático de Química Analítica. Universidad de Sevilla
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The correlation coefficient: An overview
AG Asuero, A Sayago, AG González
Critical reviews in analytical chemistry 36 (1), 41-59, 2006
A practical guide to analytical method validation, including measurement uncertainty and accuracy profiles
AG González, MÁ Herrador
TrAC Trends in Analytical Chemistry 26 (3), 227-238, 2007
Intra-laboratory testing of method accuracy from recovery assays
AG González, MA Herrador, AG Asuero
Talanta 48 (3), 729-736, 1999
Differentiation of Tea (Camellia sinensis) Varieties and Their Geographical Origin According to their Metal Content
PL Fernández-Cáceres, MJ Martín, F Pablos, AG González
Journal of agricultural and food chemistry 49 (10), 4775-4779, 2001
HPLC determination of catechins and caffeine in tea. Differentiation of green, black and instant teas
PL Fernandez, MJ Martin, AG Gonzalez, F Pablos
Analyst 125 (3), 421-425, 2000
Multi-element analysis of tea beverages by inductively coupled plasma atomic emission spectrometry
PL Fernandez, F Pablos, MJ Martın, AG Gonzalez
Food Chemistry 76 (4), 483-489, 2002
HPLC analysis of tocopherols and triglycerides in coffee and their use as authentication parameters
AG González, F Pablos, MJ Martı́n, M León-Camacho, MS Valdenebro
Food chemistry 73 (1), 93-101, 2001
Study of catechin and xanthine tea profiles as geographical tracers
PL Fernández, F Pablos, MJ Martín, AG González
Journal of agricultural and food chemistry 50 (7), 1833-1839, 2002
A SEM and EDS insight into the BUL and BUE differences in the turning processes of AA2024 Al–Cu alloy
MS Carrilero, R Bienvenido, JM Sánchez, M Alvarez, A González, ...
International Journal of Machine Tools and Manufacture 42 (2), 215-220, 2002
Characterisation of Moroccan unifloral honeys using multivariate analysis
A Terrab, AG González, MJ Díez, FJ Heredia
European food research and technology 218, 88-95, 2003
Fatty acid profiles as discriminant parameters for coffee varieties differentiation
MJ Martı́n, F Pablos, AG González, MS Valdenebro, M León-Camacho
Talanta 54 (2), 291-297, 2001
Discrimination between arabica and robusta green coffee varieties according to their chemical composition
MJ Martı́n, F Pablos, AG González
Talanta 46 (6), 1259-1264, 1998
Intra-laboratory assessment of method accuracy (trueness and precision) by using validation standards
AG González, MÁ Herrador, AG Asuero
Talanta 82 (5), 1995-1998, 2010
Characterization of arabica and robusta roasted coffee varieties and mixture resolution according to their metal content
MJ Martın, F Pablos, AG González
Food chemistry 66 (3), 365-370, 1999
Mineral content and electrical conductivity of the honeys produced in Northwest Morocco and their contribution to the characterisation of unifloral honeys
A Terrab, AG Gonzalez, MJ Díez, FJ Heredia
Journal of the Science of Food and Agriculture 83 (7), 637-643, 2003
Estimation of the uncertainty of indirect measurements from the propagation of distributions by using the Monte-Carlo method: An overview
MA Herrador, AG Asuero, AG González
Chemometrics and intelligent laboratory systems 79 (1-2), 115-122, 2005
Evaluation of measurement uncertainty in analytical assays by means of Monte-Carlo simulation
MÁ Herrador, AG González
Talanta 64 (2), 415-422, 2004
Multivariate characterisation of beers according to their mineral content
A Alcázar, F Pablos, MJ Martın, AG González
Talanta 57 (1), 45-52, 2002
Pattern recognition procedures for differentiation of green, black and oolong teas according to their metal content from inductively coupled plasma atomic emission spectrometry
MA Herrador, AG Gonzalez
Talanta 53 (6), 1249-1257, 2001
Characterization of green coffee varieties according to their metal content
MJ Martın, F Pablos, AG González
Analytica chimica acta 358 (2), 177-183, 1998
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