Samuel Verdú
0000-0002-3910-4582
Universitat Politècnica de València
45 papers found
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Control of cod-liver oil composition with laser scattering imaging combined with machine learning procedures: The cases of adulteration and oxidation
Non-destructive inspection of unsaturated fat-enriched food matrices by laser scattering imaging
Predicting fish by-product proteolysis status by RGB laser-scattering imaging combined with machine learning procedures
Data from Chewing and Swallowing Processes as a Fingerprint for Characterizing Textural Food Product Properties
Polysaccharide-based emulsion gels as fat replacers in Frankfurter sausages: Physicochemical, nutritional and sensorial evaluation
Laser scattering imaging combined with CNNs to model the textural variability in a vegetable food tissue
Impact of the tiger‐nut milk co‐product on fibre‐enriched bread processing and storage: crumb structure‐moisture‐texture relationships
Studying process variables to obtain undisturbed shaped soft meat for people with poor oral health
Physicochemical Characterization of Texture-Modified Pumpkin by Vacuum Enzyme Impregnation: Textural, Chemical, and Image Analysis
Developing a homogeneous texture dish by combining solid and liquid foodstuff matrices
Characterisation of chemical damage on tissue structures by multispectral imaging and machine learning procedures: Alkaline hypochlorite effect in C. elegans
In vivo toxicity assessment of eugenol and vanillin-functionalised silica particles using Caenorhabditis elegans
Image analysis applied to quality control in transparent packaging: a case study of table olives in plastic pouches
Modelling in vitro gastrointestinal digestion of egg white gel matrix by laser-backscattering imaging
Study of the Influence of Anthropogenic Sources on the Water Quality of the Ambato River, Tungurahua - Ecuador. A Growing Environmental Problem
Salty Taste Intensity Classifier Through Multivariate Analysis
Develop of a Sample Classifier Through Multivariate Analysis for Caffeine as a Bitter Taste Generator
Effects of essential oil components exposure on biological parameters of Caenorhabditis elegans
Laser-backscattering imaging for characterising the dairy matrix in different phases during curd processing
Non-destructive control in cheese processing: Modelling texture evolution in the milk curdling phase by laser backscattering imaging
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