Zobrazeno 1 - 10
of 88
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:
Iris Lobos-Ortega, Isabel Revilla, María Inmaculada González-Martín, José Miguel Hernández-Hierro, Ana Vivar-Quintana, Claudio González-Pérez
Publikováno v:
Czech Journal of Food Sciences, Vol 30, Iss 3, Pp 220-226 (2012)
The study deals with the effects of the origin of milk (cow, ewe, goat, at different proportions), seasonality, and ripening time on the contents of conjugated linoleic acid (CLA) in 224 samples of cheese. The sum of the cis9, trans11 and trans10, ci
Externí odkaz:
https://doaj.org/article/3199b334ee624239b91f460cb0875603
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:
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