Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Julio Nogales Bueno"'
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
Publikováno v:
Applied Sciences, Vol 11, Iss 22, p 10638 (2021)
The Montado is a Mediterranean agro–forestry–pastoral ecosystem. Knowledge of pastures’ nutritional value is critical for farm managers’ decision-making. Laboratory determinations are very expensive, destructive and costly, in terms of time a
Externí odkaz:
https://doaj.org/article/e41c30582e7044a381de919d3a3cb179
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:
Amaia Nogales, Hugo Ribeiro, Julio Nogales-Bueno, Lee D. Hansen, Elsa F. Gonçalves, João Lucas Coito, Ana Elisa Rato, Augusto Peixe, Wanda Viegas, Hélia Cardoso
Publikováno v:
Plants, Vol 9, Iss 11, p 1499 (2020)
Heat stress negatively affects several physiological and biochemical processes in grapevine plants. In this work, two new methods, calorespirometry, which has been used to determine temperature adaptation in plants, and near-infrared (NIR) spectrosco
Externí odkaz:
https://doaj.org/article/d7cd7f3fb56c45c7b4df745152b419fc
Autor:
João Serrano, Shakib Shahidian, José Marques da Silva, Luís Paixão, Emanuel Carreira, Rafael Carmona-Cabezas, Julio Nogales-Bueno, Ana Elisa Rato
Publikováno v:
Applied Sciences, Vol 10, Iss 13, p 4463 (2020)
Pasture quality monitoring is a key element in the decision making process of a farm manager. Laboratory reference methods for assessing quality parameters such as crude protein (CP) or fibers (neutral detergent fiber: NDF) require collection and ana
Externí odkaz:
https://doaj.org/article/a869fa1c52574b459f04dc848208298f
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
