Celia García-Hernández

Analysis of red wines using an electronic tongue and infrared spectroscopy. Correlations with phenolic content and color parameters

Celia García-Hernández, Coral Salvo‐Comino, Fernando Martín et al. · LWT · 2019 · 68 citations · Full text

Food Chemistry, Red Wines, Electronic Tongue +7

The advantages of disposable screen-printed biosensors in a bioelectronic tongue for the analysis of grapes

Cristina Medina‐Plaza, Celia García-Hernández, J.A. de Saja et al. · LWT · 2015 · 45 citations · Full text

Food Forensics, Electronic Tongue, Engineering +14

Analysis of organic acids and phenols of interest in the wine industry using Langmuir–Blodgett films based on functionalized nanoparticles

Cristina Medina‐Plaza, C. Garcı́a, Celia García-Hernández et al. · Analytica Chimica Acta · 2014 · 45 citations

Organic Material Chemistry, Chemical Engineering, Engineering +8

Impedimetric electronic tongue based on nanocomposites for the analysis of red wines. Improving the variable selection method

Celia García-Hernández, Coral Salvo Comino, Fernando Martín et al. · Sensors and Actuators B Chemical · 2018 · 39 citations

Materials Science, Food Chemistry, Red Wines +7

Analysis of musts and wines by means of a bio-electronic tongue based on tyrosinase and glucose oxidase using polypyrrole/gold nanoparticles as the electron mediator

Celia García-Hernández, C. Garcı́a, Fernando Martín et al. · Food Chemistry · 2019 · 39 citations · Full text

Food Chemistry, Chemical Engineering, Electronic Tongue +7