Zobrazeno 1 - 10
of 109
pro vyhledávání: '"José Miguel Hernández-Hierro"'
Autor:
José Miguel Hernández-Hierro, Daniel Cozzolino, Chao-Hui Feng, Ana Elisa Rato, Julio Nogales-Bueno
Publikováno v:
Frontiers in Plant Science, Vol 13 (2022)
Externí odkaz:
https://doaj.org/article/47018141ac514931b0c81faa71766b93
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:
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:
Iris Lobos-Ortega, María Inmaculada González-Martín, Miriam Hernández-Jiménez, José Miguel Hernández-Hierro, Isabel Revilla, Ana María Vivar-Quintana
Publikováno v:
Food Analytical Methods. 14:933-943
This study has examined the polyunsaturated fatty acid composition of 224 cheeses with variable percentages (0–100%) of milk from different species (cow, ewe’s, and goat) during 6 months of ripening. We analyzed the concentration of ω3 (Σ C20:5
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::72b020f828990cebb5ec335e1a76c3a5
https://doi.org/10.1007/s12161-020-01928-8
https://doi.org/10.1007/s12161-020-01928-8
Autor:
José Miguel Hernández-Hierro
Publikováno v:
JORNADAS DE FORMACIÓN E INNOVACIÓN DOCENTE DEL PROFESORADO. :2479-2497
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1eeeef8498bf810bcc80acf2ece1a3e
https://doi.org/10.12795/9788447231003.113
https://doi.org/10.12795/9788447231003.113
Autor:
Berta Baca-Bocanegra, Leticia Martínez-Lapuente, Julio Nogales-Bueno, José Miguel Hernández-Hierro, Raúl Ferrer-Gallego
Publikováno v:
RIUR. Repositorio Institucional de la Universidad de La Rioja
instname
instname
Polysaccharides are the main macromolecules of colloidal nature in wines. These compounds play a critical role in stabilizing other molecules in solution and thus modifying the wine processing and organoleptic properties. Different analytical techniq
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4af7de024e9407eb7d1528b70e32b7a1
https://pubmed.ncbi.nlm.nih.gov/35422308
https://pubmed.ncbi.nlm.nih.gov/35422308