C. González-Pérez

Universidad de Salamanca — Spain

Agricultural and Biological Sciences · Life Sciences

16h-index664citations29works0.02yr avg
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Research Topics

Meat and Animal Product Quality(19), Spectroscopy and Chemometric Analyses(14), Advanced Chemical Sensor Technologies(9), Spectroscopy Techniques in Biomedical and Chemical Research(5), Sensory Analysis and Statistical Methods(4)

Publications29 total

The role of the canonical biplot method in the study of volatile compounds in cheeses of variable composition
Grasas y Aceites·2016· 5 citedOpen Access
Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions
Czech Journal of Food Sciences·2014· 17 citedOpen Access
35. Quality and sensory attributes of cheese: a focus on methodology, milk composition and ripening time
Wageningen Academic Publishers eBooks·2014
Potential of near infrared spectroscopy for the analysis of volatile components in cheeses
LWT·2013· 25 cited
35. Quality and sensory attributes of cheese: a focus on methodology, milk composition and ripening time
2013· 1 cited
Chilean flour and wheat grain: Tracing their origin using near infrared spectroscopy and chemometrics
Food Chemistry·2013· 43 cited
Conjugated linoleic acid contents in cheeses of different compositions during six months of ripenin
Czech Journal of Food Sciences·2012· 23 citedOpen Access
Differentiation of organic and non-organic ewe's cheeses using main mineral composition or near infrared spectroscopy coupled to chemometric tools: A comparative study
Talanta·2011· 8 cited
Discrimination of seasonality in cheeses by near‐infrared technology
Journal of the Science of Food and Agriculture·2011· 20 citedOpen Access
Prediction of sensory attributes of cheese by near-infrared spectroscopy
Food Chemistry·2011· 52 cited
Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe's Goat's or Cow's Milk
Czech Journal of Food Sciences·2009· 13 citedOpen Access
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 different ripening times
Food Chemistry·2008· 29 cited
Texture evaluation in cheeses by NIRS technology employing a fibre-optic probe
Journal of Food Engineering·2008· 24 cited
Use of NIRS technology with a remote reflectance fibre-optic probe for predicting major components in cheese
Talanta·2007· 31 cited
Determination of inorganic elements in animal feeds by NIRS technology and a fibre-optic probe
Talanta·2005· 16 cited
On-line determination of fatty acid composition in intramuscular fat of Iberian pork loin by NIRs with a remote reflectance fibre optic probe
Meat Science·2004· 70 cited
Determination of fatty acids in the subcutaneous fat of Iberian breed swine by near infrared spectroscopy (NIRS) with a fibre-optic probe
Meat Science·2003· 67 cited
Determination of Fatty Acids in the Subcutaneous Fat of Iberian Breed Swine by near Infrared Spectroscopy. A Comparative Study of the Methods for Obtaining Total Lipids: Solvents and Melting with Microwaves
Journal of Near Infrared Spectroscopy·2002· 22 cited
Mineral analysis (Fe, Zn, Ca, Na, K) of fresh Iberian pork loin by near infrared reflectance spectrometry
Analytica Chimica Acta·2002· 40 cited
On-line non-destructive determination of proteins and infiltrated fat in Iberian pork loin by near infrared spectrometry with a remote reflectance fibre optic probe
Analytica Chimica Acta·2002· 24 cited
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Frequent Co-authors

I. González-Martı́n(27), José Miguel Hernández‐Hierro(14), İsabel Revilla(12), Ana María Vivar Quintana(12), J. Hernández-Méndez(9), Noelia Álvarez-Garcı́a(8), Iris Lobos(5), Santiago Vicente Tavera(3), E. Marqués-Macias(2), José Miguel González-Cabrera(2), Iris Lobos Ortega(2), P. Severiano-Pérez(2), J. Hernández Méndez(1), F Sanz Poveda(1), Patricia Severiano‐Pérez(1), Ma Inmaculada González-Martín(1), Guillermo Wells Moncada(1), Nelson Zapata San Martín(1), Fernando López-González(1), José Luis Pérez Pavón(1)