Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: synergistic effect and modulation by aromas
Ferrer-Gallego, Raúl, Hernández-Hierro, José Miguel, Rivas-Gonzalo, Julián C., Escribano-Bailón, M. Teresa
Published in Food research international (01.08.2014)
Published in Food research international (01.08.2014)
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Journal Article
Determination of technological maturity of grapes and total phenolic compounds of grape skins in red and white cultivars during ripening by near infrared hyperspectral image: A preliminary approach
Nogales-Bueno, Julio, Hernández-Hierro, José Miguel, Rodríguez-Pulido, Francisco José, Heredia, Francisco José
Published in Food chemistry (01.06.2014)
Published in Food chemistry (01.06.2014)
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Journal Article
Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree
Hernández-Hierro, José Miguel, Quijada-Morín, Natalia, Martínez-Lapuente, Leticia, Guadalupe, Zenaida, Ayestarán, Belén, Rivas-Gonzalo, Julián C., Escribano-Bailón, M. Teresa
Published in Food chemistry (01.03.2014)
Published in Food chemistry (01.03.2014)
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Journal Article
Screening of anthocyanins in single red grapes using a non‐destructive method based on the near infrared hyperspectral technology and chemometrics
Martínez‐Sandoval, Jesús Raúl, Nogales‐Bueno, Julio, Rodríguez‐Pulido, Francisco José, Hernández‐Hierro, José Miguel, Segovia‐Quintero, Manuel Alberto, Martínez‐Rosas, Miguel Enrique, Heredia, Francisco José
Published in Journal of the science of food and agriculture (30.03.2016)
Published in Journal of the science of food and agriculture (30.03.2016)
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Journal Article
Control of the extractable content of bioactive compounds in coffee beans by near infrared hyperspectral imaging
Nogales-Bueno, Julio, Baca-Bocanegra, Berta, Romero-Molina, Laura, Martínez-López, Alicia, Rato, Ana Elisa, Heredia, Francisco José, Hernández-Hierro, José Miguel, Escudero-Gilete, María Luisa, González-Miret, María Lourdes
Published in Food science & technology (01.12.2020)
Published in Food science & technology (01.12.2020)
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Journal Article
Chilean flour and wheat grain: Tracing their origin using near infrared spectroscopy and chemometrics
González-Martín, Ma Inmaculada, Wells Moncada, Guillermo, González-Pérez, Claudio, Zapata San Martín, Nelson, López-González, Fernando, Lobos Ortega, Iris, Hernández-Hierro, Jose-Miguel
Published in Food chemistry (15.02.2014)
Published in Food chemistry (15.02.2014)
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Journal Article
Phenolic compounds extraction in enzymatic macerations of grape skins identified as low‐level extractable total anthocyanin content
Nogales‐Bueno, Julio, Baca‐Bocanegra, Berta, Heredia, Francisco José, Hernández‐Hierro, José Miguel
Published in Journal of food science (01.02.2020)
Published in Journal of food science (01.02.2020)
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Journal Article
Discrimination between cheeses made from cow’s, ewe’s and goat’s milk from unsaturated fatty acids and use of the canonical biplot method
Inmaculada González-Martín, M., Vicente Palacios, Victor, Revilla, Isabel, Vivar-Quintana, Ana M., Miguel Hernández-Hierro, Jose
Published in Journal of food composition and analysis (01.03.2017)
Published in Journal of food composition and analysis (01.03.2017)
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Journal Article
Discrimination of seasonality in cheeses by near-infrared technology
González-Martín, Inmaculada, Hernández-Hierro, José Miguel, Salvador-Esteban, Javier, González-Pérez, Claudio, Revilla, Isabel, Vivar-Quintana, Ana
Published in Journal of the science of food and agriculture (01.04.2011)
Published in Journal of the science of food and agriculture (01.04.2011)
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Journal Article
Evaluation of the influence of white grape seed extracts as copigment sources on the anthocyanin extraction from grape skins previously classified by near infrared hyperspectral tools
Nogales-Bueno, Julio, Baca-Bocanegra, Berta, Jara-Palacios, María José, Hernández-Hierro, José Miguel, Heredia, Francisco José
Published in Food chemistry (15.04.2017)
Published in Food chemistry (15.04.2017)
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Journal Article
Bringing Representativeness into Social Media Monitoring and Analysis
Kaschesky, Michael, Sobkowicz, Pawel, Hernández Lobato, José Miguel, Bouchard, Guillaume, Archambeau, Cedric, Scharioth, Nicolas, Manchin, Robert, Gschwend, Adrian, Riedl, Reinhard
Published in 2013 46th Hawaii International Conference on System Sciences (01.01.2013)
Published in 2013 46th Hawaii International Conference on System Sciences (01.01.2013)
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Conference Proceeding
A comparative study to distinguish the vineyard of origin by NIRS using entire grapes, skins and seeds
Ferrer-Gallego, Raúl, Hernández-Hierro, José Miguel, Rivas-Gonzalo, Julián C, Escribano-Bailón, M Teresa
Published in Journal of the science of food and agriculture (15.03.2013)
Published in Journal of the science of food and agriculture (15.03.2013)
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Journal Article
Use of hyperspectral imaging devices for the measurement of small granular samples: Evaluation of grape seed protein concentrates
Nogales-Bueno, Julio, Rodríguez-Pulido, Francisco José, Heredia, Francisco José, Hernández-Hierro, José Miguel, Baca-Bocanegra, Berta
Published in Food science & technology (15.01.2024)
Published in Food science & technology (15.01.2024)
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Journal Article
Use of near infrared hyperspectral tools for the screening of extractable polyphenols in red grape skins
Nogales-Bueno, Julio, Baca-Bocanegra, Berta, Rodríguez-Pulido, Francisco José, Heredia, Francisco José, Hernández-Hierro, José Miguel
Published in Food chemistry (01.04.2015)
Published in Food chemistry (01.04.2015)
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Journal Article
Preliminary study on the use of near infrared hyperspectral imaging for quantitation and localisation of total glucosinolates in freeze-dried broccoli
Hernández-Hierro, José Miguel, Esquerre, Carlos, Valverde, Juan, Villacreces, Salvador, Reilly, Kim, Gaffney, Michael, González-Miret, M. Lourdes, Heredia, Francisco J., O’Donnell, Colm P., Downey, Gerard
Published in Journal of food engineering (01.04.2014)
Published in Journal of food engineering (01.04.2014)
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Journal Article