Javier Salvador-Esteban

The determination of fatty acids in cheeses of variable composition (cow, ewe's, and goat) by means of near infrared spectroscopy

Ana María Vivar Quintana, İsabel Revilla, Javier Salvador-Esteban · Microchemical Journal · 2020 · 35 citations

Variable Composition, Nutrition, Food Composition +6

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

Milton Carlos Soto-Barajas, Ma Inmaculada González-Martín, Javier Salvador-Esteban et al. · Talanta · 2013 · 32 citations

Artificial Neural Networks, Machine Learning, Fatty Acids +5

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

I. González-Martı́n, José Miguel Hernández‐Hierro, Raúl Morón-Sancho et al. · Analytica Chimica Acta · 2007 · 31 citations

Engineering, Optical Properties, Spectroscopy +9

Discrimination of seasonality in cheeses by near‐infrared technology

José Miguel Hernández‐Hierro, Javier Salvador-Esteban, C. González-Pérez et al. · Journal of the Science of Food and Agriculture · 2011 · 20 citations · Full text