| Hyperspectral imaging in crop fields: precision agriculture D Caballero, R Calvini, JM Amigo Data handling in science and technology 32, 453-473, 2019 | 86 | 2019 |
| Evaluation of fresh meat quality by hyperspectral imaging (HSI), nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI): a review T Antequera, D Caballero, S Grassi, B Uttaro, T Perez-Palacios Meat Science 172, 108340, 2021 | 73 | 2021 |
| Applying data mining and Computer Vision Techniques to MRI to estimate quality traits in Iberian hams T Pérez-Palacios, D Caballero, A Caro, PG Rodríguez, T Antequera Journal of Food Engineering 131, 82-88, 2014 | 68 | 2014 |
| Modeling salt diffusion in Iberian ham by applying MRI and data mining D Caballero, A Caro, PG Rodríguez, ML Durán, M del Mar Ávila, ... Journal of food engineering 189, 115-122, 2016 | 53 | 2016 |
| Optimization of MRI acquisition and texture analysis to predict physico-chemical parameters of loins by data mining T Pérez-Palacios, D Caballero, T Antequera, ML Durán, M Ávila, A Caro Food and bioprocess technology 10, 750-758, 2017 | 33 | 2017 |
| Application of hyperspectral imaging and chemometrics for classifying plastics with brominated flame retardants D Caballero, M Bevilacqua, JM Amigo Journal of Spectral Imaging 8, 2019 | 32 | 2019 |
| Prediction of pork quality parameters by applying fractals and data mining on MRI D Caballero, T Pérez-Palacios, A Caro, JM Amigo, AB Dahl, BK ErsbŘll, ... Food Research International 99, 739-747, 2017 | 32 | 2017 |
| Data mining on MRI-computational texture features to predict sensory characteristics in ham D Caballero, T Antequera, A Caro, ML Duran, T Perez-Palacios Food and Bioprocess Technology 9, 699-708, 2016 | 32 | 2016 |
| Non‐destructive analysis of sensory traits of dry‐cured loins by MRI–computer vision techniques and data mining D Caballero, T Antequera, A Caro, MM Ávila, P G Rodríguez, ... Journal of the Science of Food and Agriculture 97 (9), 2942-2952, 2017 | 27 | 2017 |
| Near‐infrared spectroscopy‐based analysis to study sensory parameters on pork loins as affected by cooking methods and conditions A González‐Mohino, T Antequera, S Ventanas, D Caballero, J Mir‐Bel, ... Journal of the Science of Food and Agriculture 98 (11), 4227-4236, 2018 | 23 | 2018 |
| Near Infrared Reflectance spectroscopy to analyse texture related characteristics of sous vide pork loin. T Perez-Palacios, D Caballero, A González-Mohíno, J Mir-Bel, ... Journal of food engineering 263, 417-423, 2019 | 22 | 2019 |
| Comparison of different image analysis algorithms on MRI to predict physico-chemical and sensory attributes of loin D Caballero, A Caro, AB Dahl, BK ErsbŘll, JM Amigo, T Pérez-Palacios, ... Chemometrics and Intelligent Laboratory Systems 180, 54-63, 2018 | 20 | 2018 |
| Analysis of MRI by fractals for prediction of sensory attributes: A case study in loin D Caballero, T Antequera, A Caro, JM Amigo, BK ErsbŘll, AB Dahl, ... Journal of food engineering 227, 1-10, 2018 | 19 | 2018 |
| New fractal features and data mining to determine food quality based on MRI D Caballero, A Caro, M del Mar Avila, PG Rodriguez, T Antequera, ... IEEE Latin America Transactions 15 (9), 1777-1784, 2017 | 18 | 2017 |
| Applying 3D texture algorithms on MRI to evaluate quality traits of loin M Ávila, D Caballero, T Antequera, ML Durán, A Caro, T Pérez-Palacios Journal of food engineering 222, 258-266, 2018 | 17 | 2018 |
| Including 3D-textures in a computer vision system to analyze quality traits of loin MM Ávila, D Caballero, ML Durán, A Caro, T Pérez-Palacios, T Antequera Computer Vision Systems: 10th International Conference, ICVS 2015 …, 2015 | 16 | 2015 |
| Magnetic Resonance Imaging, texture analysis and regression techniques to non-destructively predict the quality characteristics of meat pieces MM Ávila, ML Durán, D Caballero, T Antequera, T Palacios-Pérez, ... Engineering Applications of Artificial Intelligence 82, 110-125, 2019 | 15 | 2019 |
| Chemometrics and food traceability D Caballero, R Ríos-Reina, JM Amigo Elsevier, 2021 | 12 | 2021 |
| Effect of cooking conditions on quality characteristics of confit cod: prediction by MRI T Perez Palacios, D Caballero, S Bravo, J Mir Bel, T Antequera International Journal of Food Engineering 13 (8), 20160311, 2017 | 11 | 2017 |
| 1H NMR to analyse the lipid profile in the glyceride fraction of different categories of Iberian dry-cured hams A Pajuelo, S Sánchez, T Pérez-Palacios, D Caballero, J Díaz, ... Food chemistry 383, 132371, 2022 | 10 | 2022 |
Teresa Antequera RojasProfesor de Tecnología de AlimentosVerified email at unex.es
