Fernando de Pablos

HPLC determination of 2-furaldehyde and 5-hydroxymethyl-2-furaldehyde in alcoholic beverages

J. M. Jurado, Á. Alcázar, F. Pablos, 2006 .

Differentiation of Spanish paprika from Protected Designation of Origin based on color measurements and pattern recognition

J. M. Jurado, Ana Palacios-Morillo, Á. Alcázar, 2016 .

HPLC analysis of tocopherols and triglycerides in coffee and their use as authentication parameters

M. León-Camacho, Antonio González, F. Pablos, 2001 .

Characterisation of tea leaves according to their total mineral content by means of probabilistic neural networks

J. M. Jurado, James S. McKenzie, F. de Pablos, 2010 .

Recognition of the geographical origin of beer based on support vector machines applied to chemical descriptors

J. M. Jurado, Ana Palacios-Morillo, Á. Alcázar, 2012 .

Characterization of green coffee varieties according to their metal content

Antonio González, F. Pablos, M. J. Martín, 1998 .