• Near Infrared Spectroscopy sensors as IoT devices for fighting against fraud in the virgin olive oil sector 

  Garrido-Cuevas, María del Mar (Universidad de Córdoba, UCOPress, 2026)

  Virgin olive oil represents one of the fundamental pillars of the Mediterranean diet and one of the main economic drivers of the Spanish agri-food sector. Its commercial value, closely linked to its quality and authenticity, ...

• Real-time profiling of fatty acids and category authentication in vacuum-packed sliced Iberian ham using online near infrared spectroscopy 

  Galán-Romero, Jesús; Sánchez, María-Teresa; Pérez-Marín, D.C. (Elsevier, 2026)

  This study evaluates the potential of online near infrared (NIR) spectroscopy for the real-time prediction of fatty acid composition and the classification of sliced Iberian ham into commercial categories. A total of 254 ...

• Evaluation of NIRS portable sensors for the determination of the physicochemical quality and maturity of intact mangoes 

  Téllez-García, Javier; Sánchez, María-Teresa; Gónzalez-Fernández, José-Jorge; Pérez-Marín, D.C. (Elsevier, 2025)

  Determining the on-tree maturity stage of mango fruits is essential for optimising harvest timing and maximising postharvest quality. This study investigates the feasibility of Near Infrared Spectroscopy (NIRS) as a reliable ...

• Morphostructural Characterization of Hunting Dog Packs (Rehalas) Using Multivariate Methodology 

  Poderoso Martínez, Carlos; González Martínez, A.; Luque Cuesta, Manuel; Rodero Serrano, E. (MDPI, 2025)

  On the south–central Iberian Peninsula, big game hunting is traditionally carried out using big-game hunting under the “Montería” modality, with dog packs. Breeders of these dogs value their versatility in both chasing and ...

• Rapid Quantification of Phenolic Compounds in Virgin Olive Oil Using Near-Infrared Spectroscopy: A Tool for Breeding and Quality Assessment 

  Yılmaz-Düzyaman, Hande; Rosa Navarro, Raúl de la; Pérez, Ana G.; Sanz, Carlos; Núñez-Sánchez, Nieves; León, Lorenzo (Elsevier, 2025)

  Phenolic compounds play a key role in virgin olive oil (VOO), affecting both sensory quality and health-promoting properties. Their content and composition are crucial for nutritional evaluation and for characterizing new ...

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