Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Francisco José Heredia"'
Autor:
Julio Nogales-Bueno, Berta Baca-Bocanegra, José Miguel Hernández-Hierro, Raquel Garcia, João Mota Barroso, Francisco José Heredia, Ana Elisa Rato
Publikováno v:
Frontiers in Plant Science, Vol 12 (2021)
“Persian” walnut (Juglans Regia L.) is one of the most consumed tree nuts in the world. It is rich in several bioactive compounds, with polyunsaturated and monounsaturated fatty acids (PUFA and MUFA) appearing at high concentrations. Walnut consu
Externí odkaz:
https://doaj.org/article/05cc13bc1f9540968d01857af4273e06
Autor:
Berta Baca-Bocanegra, Sandra Gonçalves, Julio Nogales-Bueno, Inês Mansinhos, Francisco José Heredia, José Miguel Hernández-Hierro, Anabela Romano
Publikováno v:
Foods, Vol 11, Iss 12, p 1688 (2022)
Wine color and limpidity are important aspects of consumer preferences. The alteration of these parameters can damage wine’s appearance but also its mouthfeel characteristics due to its relationship with attributes such as bitterness and astringenc
Externí odkaz:
https://doaj.org/article/c261783b2008484294120d45464de3a6
Autor:
Berta Baca-Bocanegra, Julio Nogales-Bueno, José Miguel Hernández-Hierro, Francisco José Heredia
Publikováno v:
Foods, Vol 10, Iss 1, p 79 (2021)
After grape processing, large amounts of seeds are produced as a side product. Grape seeds are rich in proteins that could be extracted and revalorized by the wine industry due to their high techno-functional value for modulating quality features of
Externí odkaz:
https://doaj.org/article/c158daeac62043e2b178685ea9a1418a
Autor:
Julio Nogales-Bueno, Francisco José Rodríguez-Pulido, Berta Baca-Bocanegra, Dolores Pérez-Marin, Francisco José Heredia, Ana Garrido-Varo, José Miguel Hernández-Hierro
Publikováno v:
Foods, Vol 10, Iss 2, p 233 (2021)
Developing chemometric models from near-infrared (NIR) spectra requires the use of a representative calibration set of the entire population. Therefore, generally, the calibration procedure requires a large number of resources. For that reason, there
Externí odkaz:
https://doaj.org/article/9f28f2867d76439dbd56c9a5548f7e48
Autor:
Berta Baca-Bocanegra, Julio Nogales-Bueno, José Miguel Hernández-Hierro, Francisco José Heredia
Publikováno v:
Molecules, Vol 25, Iss 4, p 774 (2020)
The influence of post fermentative addition of American barrel-shoot wastes on phenolic composition and chromatic quality of Syrah red wines has been evaluated as an environmentally sustainable alternative to the conventional winemaking for avoiding
Externí odkaz:
https://doaj.org/article/05f24e52a7974d82b7e9fc469da95c39
Autor:
Berta Baca-Bocanegra, Julio Nogales-Bueno, Francisco José Heredia, José Miguel Hernández-Hierro
Publikováno v:
Sensors, Vol 18, Iss 8, p 2426 (2018)
Near infrared hyperspectral data were collected for 200 Syrah and Tempranillo grape seed samples. Next, a sample selection was carried out and the phenolic content of these samples was determined. Then, quantitative (modified partial least square reg
Externí odkaz:
https://doaj.org/article/2584375863464992a584f38c2f945bdc
Autor:
Víctor Hugo Alzúa Ramírez, Andrea Fabián Lagunas, Guadalupe Lugo Galán, Ydanelly Galicia Lugo, Elvira Silvia Pantoja Ruiz, Eduardo Núñez Rojas, Carlos Alberto Velázquez Ramírez, Verónica Molina Suárez, Marcos Oliver Jaimes Gómez, Fernando Villa Vázquez, Heriberto Rodríguez Frausto, Fabiola Lydie Rochin Berumen, Eduardo de Jesús Ruíz Fernández, Felisa Yaerim López Botello, Isabel Nicolás González, Josefa Bravo Moreno, Salvador Abisaí Jiménez Najar, Claudia Rodríguez Lara, Blanca Isela Gómez Olivarría, Elodia Osiris Crespo Andrade, Sandra Judith García Delgado, Alex Javier López González, Erika Yunuen Morales Mateos, María Arely López Garrido, Laura López Díaz, Araceli Romero Romero, Michael Esperanza Gasca Leyva, Mayela Anita García Palmas, Alejandro Hernández Suárez, Pilar Gómez Miranda, Emmanuel González Rogel, Martha Jiménez García, Elsy Arlene Pérez Padilla, Francisco José Heredia López, Humberto Salgado Burgos, Iván Miguel García López, Elizabeth Acosta Gonzaga, Elena Fabiola Ruíz Ledesma, María Elena González Ruelas, Nelly Hostein, Lizeth Abigail Damián Elizondo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b46e19946a0605383d98a5bfdac148b5
https://doi.org/10.23913/9786078830114
https://doi.org/10.23913/9786078830114
Autor:
Anabela Romano, José Miguel Hernández-Hierro, Inês Mansinhos, Berta Baca Bocanegra, Julio Nogales-Bueno, Sandra Gonçalves, Francisco José Heredia Mira
Publikováno v:
Foods; Volume 11; Issue 12; Pages: 1688
Wine color and limpidity are important aspects of consumer preferences. The alteration of these parameters can damage wine’s appearance but also its mouthfeel characteristics due to its relationship with attributes such as bitterness and astringenc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::25c3c834d6ecf75b43b3805e04109123
https://hdl.handle.net/10400.1/17995
https://hdl.handle.net/10400.1/17995
Autor:
Ignacio García-Estévez, M. Teresa Escribano-Bailon, José Miguel Hernández-Hierro, Berta Baca Bocanegra, Julio Nogales-Bueno, MARIA JULISA BAILON PRADO, Francisco José Heredia Mira
Publikováno v:
Food and Bioprocess Technology. 12:477-485
Determining phenolic compounds of wood and its extractability to the hydroalcoholic medium is important in the oenological industry. The method proposed in this study copes with this issue in an in situ, non-destructive, and fast way. For this purpos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e5c981a3c11ab0e6d494385fe21657a
https://doi.org/10.1007/s11947-018-2225-z
https://doi.org/10.1007/s11947-018-2225-z
Autor:
Francisco J. Rodríguez-Pulido, M. Lourdes González-Miret, Ana Belén Mora Garrido, Francisco José Heredia Mira
Publikováno v:
Foods, Vol 11, Iss 254, p 254 (2022)
idUS. Depósito de Investigación de la Universidad de Sevilla
instname
Foods; Volume 11; Issue 3; Pages: 254
idUS. Depósito de Investigación de la Universidad de Sevilla
instname
Foods; Volume 11; Issue 3; Pages: 254
The chemical composition of wine grapes changes qualitatively and quantitatively during the ripening process. In addition to the sugar content, which determines the alcohol content of the wine, it is necessary to consider the phenolic composition of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ab6cd7f8b375cb19812a0536628f1fdb
https://doi.org/10.3390/foods11030254
https://doi.org/10.3390/foods11030254