Rafael Pardo

Rafael Pardo

Universidad de Valladolid

H-index: 26

Europe-Spain

About Rafael Pardo

Rafael Pardo, With an exceptional h-index of 26 and a recent h-index of 15 (since 2020), a distinguished researcher at Universidad de Valladolid, specializes in the field of Analytical Chemistry, Chemometrics, Environment.

His recent articles reflect a diverse array of research interests and contributions to the field:

Detection of Triacetone Triperoxide in air combining SnO2 sensor e-nose enhanced with a kinetic model

A quantitative on-line analysis of salt in cured ham by near-infrared spectroscopy and chemometrics

Nitrocellulose Propellants Standard Stability Tests Enhancement Employing Semiconductor Sensors

Near-Infrared Spectroscopy Procedure for Online Determination of Sodium and Potassium Content in Low-Salt Cured Hams

Evaluation by NIRS technology of curing process of ham with low sodium content

Rafael Pardo Information

University

Position

___

Citations(all)

6208

Citations(since 2020)

1850

Cited By

5144

hIndex(all)

26

hIndex(since 2020)

15

i10Index(all)

51

i10Index(since 2020)

23

Email

University Profile Page

Universidad de Valladolid

Google Scholar

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Rafael Pardo Skills & Research Interests

Analytical Chemistry

Chemometrics

Environment

Top articles of Rafael Pardo

Title

Journal

Author(s)

Publication Date

Detection of Triacetone Triperoxide in air combining SnO2 sensor e-nose enhanced with a kinetic model

Sensors and Actuators B: Chemical

Raúl López

Marisol Vega

Luis M Debán

Rafael Pardo

2024/3/15

A quantitative on-line analysis of salt in cured ham by near-infrared spectroscopy and chemometrics

Meat Science

M Isabel Campos

Luis Debán

Gregorio Antolín

Rafael Pardo

2023/6/1

Nitrocellulose Propellants Standard Stability Tests Enhancement Employing Semiconductor Sensors

Propellants, Explosives, Pyrotechnics

Victor Duro

Raúl López

Yeud A del Águila

Rafael Pardo

Luis M Debán

2023/2

Near-Infrared Spectroscopy Procedure for Online Determination of Sodium and Potassium Content in Low-Salt Cured Hams

Foods

María Isabel Campos

Luis Debán

Rafael Pardo

2023/11/1

Evaluation by NIRS technology of curing process of ham with low sodium content

Meat science

M Isabel Campos

Luis Debán

Gregorio Antolín

Rafael Pardo

2020/5/1

See List of Professors in Rafael Pardo University(Universidad de Valladolid)