Jordi Cruz

Profesor Catedrático

Universitat Autònoma de Barcelona Escola Universitària Salesiana de Sarrià

Spain

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About

Jordi Cruz is a Profesor Catedrático at Universitat Autònoma de Barcelona Escola Universitària Salesiana de Sarrià, Spain. His research focuses on the application of near-infrared spectroscopy, machine learning algorithms, and chemometrics in food analysis, agricultural systems, and art conservation. Recent publications include investigations into the texture of high-moisture extrudates, the odor profiles of blood, and the differentiation of cheese types using spectral analysis.

Articles (23)

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2020

Collaborators (6)

Sergio Armenta

Full Professor

University of Valencia

SPAIN

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Alison Nordon

University Of Strathclyde

UNITED KINGDOM

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Sandra Mlonek

Bialystok University of Technology

POLAND

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Bruce McCord

UNITED STATES

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Marcin Zieliński

University of Warmia and Mazury in Olsztyn

POLAND

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ALESSANDRO FERRAGINA

University of Parma

ITALY

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Jordi Cruz

Research Interests

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Articles (23)

Monitoring the texture of high-moisture extrudates in the cooling die of an extruder using near-infrared spectroscopy

Use of NDSS to discriminate between Parmigiano Reggiano and Grana Padano PDO and their ripening times from grated cheese spectra

Investigation of Distinct Odor Profiles of Blood over Time Using Chemometrics and Detection Canine Response

An artificial intelligence-based semiquantitative method based on visible spectroscopy and imaging to analyse inorganic red pigments in wall paintings

Compositional analysis of alternative protein blends using near and mid-infrared spectroscopy coupled with conventional and machine learning algorithms

The Biosynthesis of Liquid Fuels and Other Value-Added Products Based on Waste Glycerol—A Comprehensive Review and Bibliometric Analysis

Biotechnological Valorization of Waste Glycerol into Gaseous Biofuels—A Review

3D-printed portable device for illicit drug identification based on smartphone-imaging and artificial neural networks

Considerations about the gap between research in near-infrared spectroscopy and official methods and recommendations of analysis in foods

Differentiation between fresh and frozen-thawed mackerel fish using low-cost portable near infrared spectrometry devices

Integration of Slurry–Total Reflection X-ray Fluorescence and Machine Learning for Monitoring Arsenic and Lead Contamination: Case Study in Itata Valley Agricultural Soils, Chile

Differentiating Structurally Similar Fentanyl Analogs by Comparing Density Functional Theory (DFT) Calculations and Surface-Enhanced Raman Spectroscopy (SERS) Results

Exploring the use of NIR and Raman spectroscopy for the prediction of quality traits in PDO cheeses

Exploring the use of NIR and Raman spectroscopy for the prediction of quality traits in PDO cheeses

Biotechnological Valorization of Waste Glycerol into Gaseous Biofuels-A Review

Coffee leaf rust and berry borer management in agroforestry systems: A systematic literature review

Coffee leaf rust and berry borer management in agroforestry systems: A systematic literature review

Near infrared sensors for the precise characterization of salt content in canned tuna fish

Portable near‐infrared and Raman spectroscopic devices as complementary tools for instantaneous quality control of turmeric powder

A Comparative Study of Benchtop and Portable NIR and Raman Spectroscopic Methods for the Quantitative Determination of Curcuminoids in Turmeric Powder

PLS-regression-model-assisted raman spectroscopy for vegetable oil classification and non-destructive analysis of alpha-tocopherol contents of vegetable oils

Near infrared spectroscopy determination of chemical and sensory properties in tomato

Quantitative models for detecting the presence of lead in turmeric using Raman spectroscopy

Collaborators (6)

Sergio Armenta

Alison Nordon

Sandra Mlonek

Bruce McCord

Marcin Zieliński

ALESSANDRO FERRAGINA

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