Ignacio Nevares

Internet of Things is a revolutionary approach for future technology enhancement: a review

Fruits and vegetables quality evaluation using computer vision: A review

Extraction of phenolics in liquid model matrices containing oak chips: Kinetics, liquid chromatography–mass spectroscopy characterisation and association with in vitro antiradical activity

Plant Polyphenols: Chemical Properties, Biological Activities, and Synthesis

Identification and quantification of phenolic compounds from pomegranate (Punica granatum L.) peel, mesocarp, aril and differently produced juices by HPLC-DAD–ESI/MSn

Application of multi-way analysis to UV–visible spectroscopy, gas chromatography and electronic nose data for wine ageing evaluation

Ionic-Liquid-Mediated Extraction and Separation Processes for Bioactive Compounds: Past, Present, and Future Trends

Colour Measurement and Analysis in Fresh and Processed Foods: A Review

Optimization of the gallic acid extraction using ionic-liquid-based aqueous two-phase systems

Review of IoT applications in agro-industrial and environmental fields

IoT Solutions in Agriculture: Enhancing Efficiency and Productivity

Nanostructured thin films based on phthalocyanines: electrochromic displays and sensors

Physicochemical Studies of New Anthocyano‐Ellagitannin Hybrid Pigments: About the Origin of the Influence of Oak C‐Glycosidic Ellagitannins on Wine Color

Role of IoT Technology in Agriculture: A Systematic Literature Review

Electronic noses for food quality: A review

Electronic nose for wine ageing detection

The exciton model in molecular spectroscopy

IoT multiplatform networking to monitor and control wineries and vineyards

Micro-oxygenation strategy depends on origin and size of oak chips or staves during accelerated red wine aging

Using an e-tongue based on voltammetric electrodes to discriminate among red wines aged in oak barrels or aged using alternative methods

Wine aging in bottle from artificial systems (staves and chips) and oak woods

Influence of different aging systems and oak woods on aged wine color and anthocyanin composition

Measure the Dissolved Oxygen Consumed by Red Wines in Aging Tanks

Analysis for low molecular weight phenolic compounds in a red wine aged in oak chips