IVÁN MARTÍNEZ-MARTÍN,

Profesor Asociado

Universidad de Salamanca

Spain

Research Interests

Explore related searches

Professors in Spain Professors in Food Science Food Science professors in Spain

Contact this professor

Get a free first email built on one of their papers, ready for you to edit and send yourself.

About

Iván Martínez-Martín is an Associate Professor at the Universidad de Salamanca, Spain. His research focuses on the functional properties of vegetable protein concentrates, the application of Near Infrared Spectroscopy (NIRS) in food quality analysis, and the sensory profiling of various meat products. Recent articles highlight his work on predicting mineral composition in food products and exploring the effects of fat replacements in traditional sausages.

Articles (11)

Year:

2025

Year:

2024

Year:

2024

Year:

2023

Year:

2022

Year:

2021

Year:

2020

Year:

2020

Year:

2020

Year:

2020

Year:

2020

Collaborators (4)

Miriam Hernández-Jiménez

Profesora Contratada Doctor

Catholic University of Ávila

SPAIN

View details

Isabel Revilla

Universidad de Salamanca

SPAIN

View details

ANA MARIA VIVAR QUINTANA

Ph. Professor

Universidad de Salamanca

SPAIN

View details

Pedro Hernández Ramos

Profesor Titular de Universidad

Universidad de Salamanca

SPAIN

View details

ApplyKite TwinLearns as you apply

Make your next move.

Prepare your application

Review drafts before you send them.

IVÁN MARTÍNEZ-MARTÍN,

Research Interests

Explore related searches

Contact this professor

About

Articles (11)

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

The Potential Use of Near Infrared Spectroscopy (NIRS) to Determine the Heavy Metals and the Percentage of Blends in Tea

The Potential Use of Near Infrared Spectroscopy (NIRS) to Determine the Heavy Metals and the Percentage of Blends in Tea

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

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

NIR Spectroscopy for Discriminating and Predicting the Sensory Profile of Dry-Cured Beef “Cecina”

Prediction of Sensory Parameters of Cured Ham: A Study of the Viability of the Use of NIR Spectroscopy and Artificial Neural Networks

Comparison of artificial neural networks and multiple regression tools applied to near infrared spectroscopy for predicting sensory properties of products from quality labels

Prediction of stable isotopes and fatty acids in subcutaneous fat of Iberian pigs by means of NIR: A comparison between benchtop and portable systems

Effects of rearing system (organic and conventional) and breed (Churra and Castellana) on fatty acid composition and sensory characteristics of suckling lamb meat produced in north-west Spain

Collaborators (4)

Miriam Hernández-Jiménez

Isabel Revilla

ANA MARIA VIVAR QUINTANA

Pedro Hernández Ramos

Make your next move.