Miriam Hernández-Jiménez

Profesora Contratada Doctor

Catholic University of Ávila

Spain

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Miriam Hernández-Jiménez is a Profesora Contratada Doctor at the Catholic University of Ávila, Spain. Her research areas include the application of Near Infrared Spectroscopy (NIRS) in food and agricultural science, particularly in the analysis of fatty acid profiles and carcass traits in livestock. Recent articles by Dr. Hernández-Jiménez focus on the nutritional assessment of various food products and the innovative use of spectroscopy for quality determination in food production.

Articles (10)

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2024

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2024

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2024

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2024

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2024

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2023

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2023

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2022

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2022

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2021

Collaborators (6)

IVÁN MARTÍNEZ-MARTÍN,

Profesor Asociado

Universidad de Salamanca

SPAIN

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Carlos Palacios

Profesor Titular de Universidad

Universidad de Salamanca

SPAIN

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Christian Huck

Full Professor

Leopold-Franzens-Universität Innsbruck

AUSTRIA

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Isabel Revilla

Universidad de Salamanca

SPAIN

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Javier Plaza Martín

Associate Professor in Animal Production

Universidad de Salamanca

SPAIN

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ANA MARIA VIVAR QUINTANA

Ph. Professor

Universidad de Salamanca

SPAIN

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Miriam Hernández-Jiménez

Research Interests

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Articles (10)

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

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

Substitution of soybean meal for yellow mealworm meal in the diet of slow-growing chickens provides comparable carcass traits and meat quality

Carcass traits and meat quality assessment of two slow-growing chicks strains fed Acheta domesticus larval meal

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

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 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 (6)

IVÁN MARTÍNEZ-MARTÍN,

Carlos Palacios

Christian Huck

Isabel Revilla

Javier Plaza Martín

ANA MARIA VIVAR QUINTANA

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