Zobrazeno 1 - 10
of 49
pro vyhledávání: '"Hernández-Hierro JM"'
Autor:
Baca-Bocanegra B; Department of Analytical Chemistry, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. Electronic address: bbaca1@us.es., Martínez-Lapuente L; Institute of Vine and Wine Sciences, ICVV (University of La Rioja, Government of La Rioja and CSIC), Finca La Grajera, Logroño, Spain. Electronic address: leticia.martinez@unirioja.es., Nogales-Bueno J; Department of Analytical Chemistry, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. Electronic address: julionogales@us.es., Hernández-Hierro JM; Food Colour and Quality Laboratory, Department of Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. Electronic address: jmhhierro@us.es., Ferrer-Gallego R; VITEC-Centro Tecnológico del Vino, Ctra. Porrera Km.1, 43730 Falset (Tarragona), Spain. Electronic address: raul.ferrer@vitec.wine.
Publikováno v:
Carbohydrate polymers [Carbohydr Polym] 2022 Jul 01; Vol. 287, pp. 119365. Date of Electronic Publication: 2022 Mar 17.
Autor:
Baca-Bocanegra B; Department of Analytical Chemistry, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain., Gonçalves S; MED-Mediterranean Institute for Agriculture, Environment and Development and CHANGE-Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Campus de Gambelas, Ed. 8, 8005-139 Faro, Portugal., Nogales-Bueno J; Department of Analytical Chemistry, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain., Mansinhos I; MED-Mediterranean Institute for Agriculture, Environment and Development and CHANGE-Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Campus de Gambelas, Ed. 8, 8005-139 Faro, Portugal., Heredia FJ; Food Colour and Quality Laboratory, Department of Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain., Hernández-Hierro JM; Food Colour and Quality Laboratory, Department of Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain., Romano A; MED-Mediterranean Institute for Agriculture, Environment and Development and CHANGE-Global Change and Sustainability Institute, Faculdade de Ciências e Tecnologia, Universidade do Algarve, Campus de Gambelas, Ed. 8, 8005-139 Faro, Portugal.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2022 Jun 08; Vol. 11 (12). Date of Electronic Publication: 2022 Jun 08.
Autor:
Hernández-Hierro JM; Food Colour and Quality Laboratory, Department of Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla, Seville, Spain., Cozzolino D; Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Saint Lucia, QLD, Australia., Feng CH; School of Regional Innovation and Social Design Engineering, Faculty of Engineering, Kitami Institute of Technology, Kitami, Japan.; RIKEN Centre for Advanced Photonics, RIKEN, Sendai, Japan., Rato AE; MED - Mediterranean Institute for Agriculture, Environment and Development & Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Evora, Portugal., Nogales-Bueno J; Food Colour and Quality Laboratory, Department of Analytical Chemistry, Facultad de Farmacia, Universidad de Sevilla, Seville, Spain.
Publikováno v:
Frontiers in plant science [Front Plant Sci] 2022 Feb 28; Vol. 13, pp. 858040. Date of Electronic Publication: 2022 Feb 28 (Print Publication: 2022).
Autor:
Nogales-Bueno J; MED - Mediterranean Institute for Agriculture, Environment and Development & Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Évora, Portugal.; Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain., Baca-Bocanegra B; Departamento de Química Analítica, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain., Hernández-Hierro JM; Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain., Garcia R; MED - Mediterranean Institute for Agriculture, Environment and Development & Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Évora, Portugal., Barroso JM; MED - Mediterranean Institute for Agriculture, Environment and Development & Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Évora, Portugal., Heredia FJ; Food Colour and Quality Laboratory, Facultad de Farmacia, Universidad de Sevilla, Sevilla, Spain., Rato AE; MED - Mediterranean Institute for Agriculture, Environment and Development & Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Évora, Portugal.
Publikováno v:
Frontiers in plant science [Front Plant Sci] 2021 Sep 09; Vol. 12, pp. 729880. Date of Electronic Publication: 2021 Sep 09 (Print Publication: 2021).
Reduction of the Number of Samples for Cost-Effective Hyperspectral Grape Quality Predictive Models.
Autor:
Nogales-Bueno J; Food Colour and Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.; Department of Animal Production, Campus de Rabanales, Universidad de Córdoba, 14071 Córdoba, Spain., Rodríguez-Pulido FJ; Food Colour and Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain., Baca-Bocanegra B; Food Colour and Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain., Pérez-Marin D; Department of Animal Production, Campus de Rabanales, Universidad de Córdoba, 14071 Córdoba, Spain., Heredia FJ; Food Colour and Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain., Garrido-Varo A; Department of Animal Production, Campus de Rabanales, Universidad de Córdoba, 14071 Córdoba, Spain., Hernández-Hierro JM; Food Colour and Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2021 Jan 23; Vol. 10 (2). Date of Electronic Publication: 2021 Jan 23.
Autor:
Baca-Bocanegra B; Food Colour and Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain., Nogales-Bueno J; Food Colour and Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.; Department of Animal Production, Campus de Rabanales, Universidad de Cordoba, 14071 Córdoba, Spain., Hernández-Hierro JM; Food Colour and Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain., Heredia FJ; Food Colour and Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
Publikováno v:
Foods (Basel, Switzerland) [Foods] 2021 Jan 04; Vol. 10 (1). Date of Electronic Publication: 2021 Jan 04.
Autor:
Baca-Bocanegra B; Food Color and Quality Laboratory, Section of Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain., Nogales-Bueno J; Food Color and Quality Laboratory, Section of Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.; Current address: Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, Departamento de Fitotecnia,4 7002-554 Évora Apartado, Portugal., Hernández-Hierro JM; Food Color and Quality Laboratory, Section of Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain., Heredia FJ; Food Color and Quality Laboratory, Section of Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
Publikováno v:
Molecules (Basel, Switzerland) [Molecules] 2020 Feb 11; Vol. 25 (4). Date of Electronic Publication: 2020 Feb 11.
Autor:
Nogales-Bueno J; Food Colour and Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia, Univ. de Sevilla, 41012, Sevilla, Spain.; Inst. de Ciências Agrárias e Ambientais Mediterrânicas, Dept. de Fitotecnia, Univ. de Évora, Apartado, 94 7002 - 554, Évora, Portugal., Baca-Bocanegra B; Food Colour and Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia, Univ. de Sevilla, 41012, Sevilla, Spain., Heredia FJ; Food Colour and Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia, Univ. de Sevilla, 41012, Sevilla, Spain., Hernández-Hierro JM; Food Colour and Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia, Univ. de Sevilla, 41012, Sevilla, Spain.
Publikováno v:
Journal of food science [J Food Sci] 2020 Feb; Vol. 85 (2), pp. 324-331. Date of Electronic Publication: 2020 Jan 22.
Autor:
Nogales-Bueno J; Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, Departamento de Fitotecnia, Apartado, 94 7002 - 554, Évora, Portugal; Food Colour and Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012, Sevilla, Spain. Electronic address: julionogales@us.es., Feliz L; Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, Departamento de Fitotecnia, Apartado, 94 7002 - 554, Évora, Portugal., Baca-Bocanegra B; Food Colour and Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012, Sevilla, Spain., Hernández-Hierro JM; Food Colour and Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012, Sevilla, Spain., Heredia FJ; Food Colour and Quality Laboratory, Área de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012, Sevilla, Spain., Barroso JM; Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, Departamento de Fitotecnia, Apartado, 94 7002 - 554, Évora, Portugal., Rato AE; Instituto de Ciências Agrárias e Ambientais Mediterrânicas, Universidade de Évora, Departamento de Fitotecnia, Apartado, 94 7002 - 554, Évora, Portugal.
Publikováno v:
Talanta [Talanta] 2020 Jan 01; Vol. 206, pp. 120189. Date of Electronic Publication: 2019 Jul 29.
Autor:
Baca-Bocanegra B; Food Colour and Quality Laboratory, Á. Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain., Hernández-Hierro JM; Food Colour and Quality Laboratory, Á. Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain., Nogales-Bueno J; Food Colour and Quality Laboratory, Á. Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain. Electronic address: julionogales@us.es., Heredia FJ; Food Colour and Quality Laboratory, Á. Nutrición y Bromatología, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain.
Publikováno v:
Talanta [Talanta] 2019 Jan 15; Vol. 192, pp. 353-359. Date of Electronic Publication: 2018 Sep 20.