Publicacions en què col·labora amb JOSE ANTONIO FERNANDEZ ESCUDERO (11)

2018

  1. A different approach for the analysis of grapes: Using the skin as sensing element

    Food Research International, Vol. 107, pp. 544-550

  2. Monitoring the phenolic ripening of red grapes using a multisensor system based on metal-oxide nanoparticles

    Frontiers in Chemistry, Vol. 6, Núm. APR

2016

  1. Array of biosensors for discrimination of grapes according to grape variety, vintage and ripeness

    Analytica Chimica Acta, Vol. 947, pp. 16-22

2015

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

    LWT - Food Science and Technology, Vol. 62, Núm. 2, pp. 940-947

2014

  1. Analysis of grapes and wines using a voltammetric bioelectronic tongue: Correlation with the phenolic and sugar content

    Proceedings of IEEE Sensors

  2. Electronic tongue formed by sensors and biosensors containing phthalocyanines as electron mediators:

    Journal of Porphyrins and Phthalocyanines, Vol. 18, Núm. 1-2, pp. 76-86

2007

  1. Monitoring the ageing of red wines by means of an electronic panel test: discrimination between traditional and alternative ageing methods

    Bulletin de l' OIV: Revue Internatione de Viticulture, Oenologie, Economie, Droit Viti-Vinicole, Vol. 80, Núm. 911, pp. 47-59

2006

  1. E-tongue based on a hybrid array of voltammetric sensors based on phthalocyanines, perylene derivatives and conducting polymers: Discrimination capability towards red wines elaborated with different varieties of grapes

    Sensors and Actuators, B: Chemical, Vol. 115, Núm. 1, pp. 54-61

  2. Electronic tongue based on chemically modified electrodes and voltammetry for the detection of adulterations in wines

    Sensors and Actuators, B: Chemical, Vol. 118, Núm. 1-2, pp. 448-453

  3. Monitoring of the ageing of red wines in oak barrels by means of an hybrid electronic tongue

    Analytica Chimica Acta

  4. SPME coupled to an array of MOS sensors. Reduction of the interferences caused by water and ethanol during the analysis of red wines

    Sensors and Actuators, B: Chemical, Vol. 120, Núm. 1, pp. 278-287