ANA MARIA VIVAR QUINTANA

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Ph. Professor

Universidad de Salamanca

Spain

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Ana Maria Vivar Quintana is a Ph. Professor at the University of Salamanca, Spain. Her research focuses on biotechnological approaches to enhance the quality of lentil flours, the nutritional properties of vegetable protein concentrates, and the utilization of wheat germ in low-fat meat products. She has also published studies on the fatty acid profiles of Iberian pig products and the application of near-infrared spectroscopy in food quality analysis.

Recent Grants

Grant: Close

mEATquality. Linking extensive husbandry practices to the intrinsic quality of pork and broiler meat

Open Date: 2021-11-01

Close Date: 2025-09-01

Grant: Close

APLICACIÓN DE LA ESPECTROSCOPIA DEL INFRARROJO CERCANO (NIR) COMO MÉTODO DE ANÁLISIS PARA LA PREVENCIÓN Y CONTROL DEL FRAUDE ALIMENTARIO EN MEZCLAS DE ESPECIES VEGETALES (NIR-INFUFRAUDE)

Open Date: 2021-06-01

Close Date: 2021-09-01

Grant: Close

DESARROLLO DE UNA METODOLOGÍA RÁPIDA DE CONTROL DEL FRAUDE EN PRODUCTOS DE BOLLERÍA

Open Date: 2021-04-01

Close Date: 2021-09-01

Grant: Close

Potencial Alelopático del Pistachero (Pistachia vera L.)

Open Date: 2021-01-01

Close Date: 2021-12-01

Grant: Close

Analisis sensorial de muestras de chorizo acogidas a la Marca de Garantia

Open Date: 2020-10-01

Close Date: 2020-11-01

ANA MARIA VIVAR QUINTANA

Research Interests

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About

Recent Grants

Articles (24)

The Influence of the Nutritional and Mineral Composition of Vegetable Protein Concentrates on Their Functional Properties

Biotechnological approaches for reducing antinutrients and enhancing lentil (Lens culinaris) flours quality

Wheat Germ as Partial or Total Substitutive of Lean Meat in Low-Fat Cooked Sausages

Prediction of the Fatty Acid Profiles of Iberian Pig Products by Near Infrared Spectroscopy: A Comparison Between Multiple Regression Tools and Artificial Neural Networks

Performance of benchtop and portable spectroscopy equipment for discriminating Iberian ham according to breed

Determination of Carbohydrate Composition in Lentils Using Near-Infrared Spectroscopy

Effect of different physical pre-treatments on physicochemical and techno-functional properties, and on the antinutritional factors of lentils (Lens culinaris spp)

Effect of different physical pre-treatments on physicochemical and techno-functional properties, and on the antinutritional factors of lentils (Lens culinaris spp)

Markers for meat provenance and authenticity with an account of its defining factors and quality characteristics - a review

Markers for meat provenance and authenticity with an account of its defining factors and quality characteristics – a review

Nutritional, chemical, and antioxidant screening of selected varieties of lentils (<i>Lens culinaris</i> spp.) from organic and conventional agriculture

Performance of benchtop and portable spectroscopy equipment for discriminating Iberian ham according to breed

Phytotoxicity of phenolic compounds of Pistacia vera leaves and its potential use as bioherbicide

Comparison of Miniaturized and Benchtop NIR Spectrophotometers for Quantifying the Fatty Acid Profile of Iberian Ham

Nutritional, chemical, and antioxidant screening of selected varieties of lentils (Lens culinaris spp.) from organic and conventional agriculture

The Characterization of Dry Fermented Sausages under the “Chorizo Zamorano” Quality Label: The Application of an Alternative Statistical Approach

Commercial Hemp (Cannabis sativa Subsp. sativa) Proteins and Flours: Nutritional and Techno-Functional Properties

Nutritional Value, Mineral Composition, Fatty Acid Profile and Bioactive Compounds of Commercial Plant-Based Gluten-Free Flours

Prediction of Mineral Composition in Wheat Flours Fortified with Lentil Flour Using NIR Technology

Effects of the Replacement of Pork Backfat with High Oleic Sunflower Oil on the Quality of the “Chorizo Zamorano” Dry Fermented Sausage

The Work Experience of Graduates as a Motivating Element in the Teaching-Learning Process

Pistacia Root and Leaf Extracts as Potential Bioherbicides

The Effects of the Progressive Replacement of Meat with Texturized Pea Protein in Low-Fat Frankfurters Made with Olive Oil

Carbon stable isotopes, fatty acids and the use of NIRS to differentiate IBERIAN pigs

Collaborators (10)

Isabel Ferreira

IVÁN MARTÍNEZ-MARTÍN,

Miriam Hernández-Jiménez

Lillian Barros

Ana Belén Ramos Gavilán

Christian Huck

María Remedios Morales-Corts

Isabel Revilla

Javier Plaza Martín

Ana-Belén González-Rogado

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