Juan Francisco García Martín

Associate Professor

Universidad de Sevilla

Spain

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About

Juan Francisco García Martín is an Associate Professor at the University of Seville, Spain. His research focuses on the application of advanced spectroscopic techniques in food quality monitoring and the revalorization of agricultural by-products. Recent articles highlight his work in areas such as AI-empowered gas sensing, kinetic modeling for food safety, and innovations in olive oil processing.

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2021

Collaborators (4)

Sebastián Sánchez Villasclaras

Full Professor of Chemical Engineering

Universidad de Jaén

SPAIN

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Paloma Álvarez-Mateos

Universidad de Sevilla

SPAIN

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M. Dolores La Rubia

Universidad de Jaén

SPAIN

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Miguel Torres García

Profesor Titular de Universidad

Universidad de Sevilla

SPAIN

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Juan Francisco García Martín

Research Interests

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About

Articles (20)

AI-empowered spectroscopic gas sensing towards real-time food system monitoring and predictive quality control

Quantitative Prediction and Kinetic Modelling for the Thermal Inactivation of Brochothrix thermosphacta in Beef Using Hyperspectral Imaging

Revalorization of Olive Stones from Olive Pomace: Phenolic Compounds Obtained by Microwave-Assisted Extraction

Prediction of quality traits in packaged mango by NIR spectroscopy

Structured-illumination reflectance imaging for the evaluation of microorganism contamination in pork: effects of spectral and imaging features on its prediction performance

Advances in Vibrational Spectroscopic Techniques for the Detection of Bio-Active Compounds in Virgin Olive Oils: A Comprehensive Review

Innovations and New Processes in the Olive Oil Industry

Advances in Vibrational Spectroscopic Techniques for the Detection of Bio-Active Compounds in Virgin Olive Oils: A Comprehensive Review

Encapsulation of Benzaldehyde Produced by the Eco-Friendly Degradation of Amygdalin in the Apricot Kernel Debitterizing Wastewater

Encapsulation of Benzaldehyde Produced by the Eco-Friendly Degradation of Amygdalin in the Apricot Kernel Debitterizing Wastewater

Special Issue on “Biodiesel Production Processes and Technology”

Use of Natural Microtalcs during the Virgin Olive Oil Production Process to Increase Its Content in Antioxidant Compounds

Use of Natural Microtalcs during the Virgin Olive Oil Production Process to Increase Its Content in Antioxidant Compounds

Potential of Near-Infrared Spectroscopy for the Determination of Olive Oil Quality

Potential of Near-Infrared Spectroscopy for the Determination of Olive Oil Quality

Determination of the Composition of Bio-Oils from the Pyrolysis of Orange Waste and Orange Pruning and Use of Biochars for the Removal of Sulphur from Waste Cooking Oils

Determination of the Composition of Bio-Oils from the Pyrolysis of Orange Waste and Orange Pruning and Use of Biochars for the Removal of Sulphur from Waste Cooking Oils

Identification of coriander oil adulteration using a portable NIR spectrometer

Production of Bio-Oils and Biochars from Olive Stones: Application of Biochars to the Esterification of Oleic Acid

Production of Bio-Oils and Biochars from Olive Stones: Application of Biochars to the Esterification of Oleic Acid

Collaborators (4)

Sebastián Sánchez Villasclaras

Paloma Álvarez-Mateos

M. Dolores La Rubia

Miguel Torres García

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