María J. Martelo-Vidal

Author

Universidade de Santiago de Compostela ORCID

Also Known As

M.J. Martelo-Vidal, María J. MARTELO-VIDAL, María J. Martelo-Vidal

Publications

362

Citations

H-Index

Concepts

All Affiliations

Universidade de Santiago de Compostela

About

María J. Martelo-Vidal is an author at Universidade de Santiago de Compostela specializing in engineering, spectroscopy, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	4	4	158
2	Health Sciences	3	3	219
3	Biostatistics	2	2	75
4	Natural Sciences	1	1	128
5	Biochemistry	1	1	12

María J. Martelo-Vidal

Publications

351

Citations

H-Index

Page 1

	Year	Citations
Determination of polyphenolic compounds of red wines by UV–VIS–NIR spectroscopy and chemometrics tools María J. Martelo-Vidal, Manuel Vázquez Food Chemistry Food ChemistryRed WinesPolyphenolicsNatural SciencesSpectroscopy	2014	128
Evaluation of ultraviolet, visible, and near infrared spectroscopy for the analysis of wine compounds María J. Martelo-Vidal, Manuel Vázquez Czech Journal of Food Sciences Nir SpectroscopyEngineeringQuantitative CharacterisationFood AnalysisChemical Composition	2014	71
Ultraviolet/visible/near-infrared spectral analysis and chemometric tools for the discrimination of wines between subzones inside a controlled designation of origin: a case study of Rías Baixas María J. Martelo-Vidal, F. Domínguez-Agis, Manuel Vázquez Australian Journal of Grape and Wine Research EngineeringSpectrochemical AnalysisFood AuthenticationData ScienceRías Baixas	2012	55
Application of artificial neural networks coupled to UV–VIS–NIR spectroscopy for the rapid quantification of wine compounds in aqueous mixtures María J. Martelo-Vidal, Manuel Vázquez CyTA - Journal of Food	2014	38
Classification of red wines from controlled designation of origin by ultraviolet-visible and near-infrared spectral analysis María J. Martelo-Vidal, Manuel Vázquez Ciência e técnica vitivinícola/Ciência e técnica vitivinícola EngineeringBiometricsSpectrochemical AnalysisFood ChemistrySupport Vector Machine	2014	20
Reduced-salt restructured European hake (Merluccius merluccius) obtained using microbial transglutaminase María J. Martelo-Vidal, Esther Guerra‐Rodríguez, Consuelo Pita-Calvo, Innovative Food Science & Emerging Technologies	2016	17
Obtaining reduced-salt restructured white tuna (Thunnus alalunga) mediated by microbial transglutaminase María J. Martelo-Vidal, I.C. Fernández-No, Esther Guerra‐Rodríguez, LWT BiosynthesisMarine BiotechnologyEngineeringBiochemistryBiotransformation	2015	12
Polyphenolic Profile of Red Wines for the Discrimination of Controlled Designation of Origin María J. Martelo-Vidal, Manuel Vázquez Food Analytical Methods Red WinesWine PerceptionControlled DesignationBeverage IndustryPolyphenolic Profile	2015	10

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