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Reducing student risks in the laboratory protocol assessment., , and . TEEM, page 455-460. ACM, (2014)Incorporating authentic learning experiences in the Degree in Agro-Food Engineering., , and . TEEM, page 378-383. ACM, (2021)Flavonoid and Antioxidant Capacity of Propolis Prediction Using Near Infrared Spectroscopy., , , and . Sensors, 17 (7): 1647 (2017)Augmented safety in the laboratory with mobile technology., , and . TEEM, page 423-428. ACM, (2013)A digitalization strategy for quality control in food industry based on Artificial Intelligence techniques., , , , , and . INDIN, page 221-226. IEEE, (2018)Application of New Assessment Tools in Engineering Studies: The Rubric., , , , , , and . Rev. Iberoam. de Tecnol. del Aprendiz., 9 (4): 139-143 (2014)Application of rubric in learning assessment: a proposal of application for engineering students., , , , , , and . TEEM, page 441-446. ACM, (2013)NIR Spectroscopy for Discriminating and Predicting the Sensory Profile of Dry-Cured Beef "Cecina"., , , , , and . Sensors, 20 (23): 6892 (2020)Determination of the Mineral Composition and Toxic Element Contents of Propolis by Near Infrared Spectroscopy., , , , , , and . Sensors, 15 (11): 27854-27868 (2015)Accurate Prediction of Sensory Attributes of Cheese Using Near-Infrared Spectroscopy Based on Artificial Neural Network., , , , , , and . Sensors, 20 (12): 3566 (2020)