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List of works by Isabel Revilla

Accurate Prediction of Sensory Attributes of Cheese Using Near-Infrared Spectroscopy Based on Artificial Neural Network

scientific article published on 24 June 2020

Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy.

scientific article published on 13 April 2016

Determination and evaluation of the parameters affecting the choice of veal meat of the "Ternera de Aliste" quality appellation

scientific article published on 10 March 2006

Determination of the Mineral Composition and Toxic Element Contents of Propolis by Near Infrared Spectroscopy.

scientific article

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 fibre-optic probe.

scientific article published on 17 October 2007

Differentiation of organic and non-organic ewe's cheeses using main mineral composition or near infrared spectroscopy coupled to chemometric tools: a comparative study

scientific article published on 18 July 2011

Discrimination of seasonality in cheeses by near-infrared technology

scientific article published on 15 February 2011

Effect of breed and ageing time on meat quality and sensory attributes of veal calves of the "Ternera de Aliste" Quality Label

scientific article published on 24 January 2006

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

scientific article published on 05 November 2009

Effects of somatic cells on the protein profile of hard ovine cheese produced from different breeds ⬇️

scientific article published on 01 August 2011

Evaluation of the effect of a maternal rearing system on the odour profile of meat from suckling lamb

scientific article published on 02 February 2011

Fatty acids and fat-soluble vitamins in ewe's milk predicted by near infrared reflectance spectroscopy. Determination of seasonality.

scientific article

Flavonoid and Antioxidant Capacity of Propolis Prediction Using Near Infrared Spectroscopy.

scientific article published on 18 July 2017

Influence of somatic cell count and breed on capillary electrophoretic protein profiles of ewes' milk: a chemometric study.

scientific article published in July 2007

Multivariate evaluation of changes induced in red wine characteristics by the use of extracting agents

scientific article published on 01 July 2002

NIR Spectroscopy for Discriminating and Predicting the Sensory Profile of Dry-Cured Beef "Cecina"

scientific article published on 02 December 2020

Pesticide residues in propolis from Spain and Chile. An approach using near infrared spectroscopy

scientific article published on 04 January 2017

Prediction of Sensory Parameters of Cured Ham: A Study of the Viability of the Use of NIR Spectroscopy and Artificial Neural Networks

scientific article published on 01 October 2020

Prediction of the type of milk and degree of ripening in cheeses by means of artificial neural networks with data concerning fatty acids and near infrared spectroscopy.

scientific article

Proteolysis and texture of hard ewes' milk cheese during ripening as affected by somatic cell counts

scientific article published on 12 February 2007

Various applications of liquid chromatography-mass spectrometry to the analysis of phenolic compounds.

scientific article

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