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  1. Feasibility assessment on the use of near infrared hyperspectral imaging for the screening of vitamin C content and total soluble solids in strawberries

    Article • Spectrochimica Acta Part A Molecular and Biomolecular Spectroscopy, December 2025, Elsevier

    Dr. José Miguel Hernández Hierro

  2. Development of an Objective Index for Evaluating New Fining Agents Used in Winemaking: A Case Study of the Cell Wall Material from Red Grape Skin

    Article • Foods, October 2025, MDPI AG

    Dr. José Miguel Hernández Hierro, Dr Julio Nogales-Bueno

  3. Use of hyperspectral imaging devices for the measurement of small granular samples: Evaluation of grape seed protein concentrates

    Article • LWT, January 2024, Elsevier

    Dr. José Miguel Hernández Hierro, Dr Julio Nogales-Bueno

  4. Feasibility study on the use of ATR-FTIR spectroscopy as a tool for the estimation of wine polysaccharides

    Article • Carbohydrate Polymers, July 2022, Elsevier

    Dr. José Miguel Hernández Hierro, Dr Julio Nogales-Bueno

  5. Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-Products

    Article • Foods, June 2022, MDPI AG

    Dr. José Miguel Hernández Hierro, Dr Julio Nogales-Bueno

  6. Uso del aula invertida adaptativa en la asignatura Nutrición y Bromatología. Segunda parte

    Article • January 2022, Secretariado de Publicaciones Universidad de Sevilla

    Dr. José Miguel Hernández Hierro

  7. Assessment of Total Fat and Fatty Acids in Walnuts Using Near-Infrared Hyperspectral Imaging

    Article • Frontiers in Plant Science, September 2021, Frontiers

    Dr. José Miguel Hernández Hierro, Dr Julio Nogales-Bueno

  8. INCORPORATION OF THE MINDFULNESS PRACTICE TO IMPROVE UNIVERSITY STUDENTS’ ACADEMIC PERFORMANCE

    Article • July 2021, IATED Academy, S.L.

    Dr. José Miguel Hernández Hierro

  9. Reduction of the Number of Samples for Cost-Effective Hyperspectral Grape Quality Predictive Models

    Article • Foods, January 2021, MDPI AG

    Dr. José Miguel Hernández Hierro, Dr Julio Nogales-Bueno

  10. Study of Polyunsaturated Fatty Acids in Cheeses Using Near-Infrared Spectroscopy: Influence of Milk from Different Ruminant Species

    Article • Food Analytical Methods, January 2021, Springer Science + Business Media

    Dr. José Miguel Hernández Hierro

  11. Optimization of Protein Extraction of Oenological Interest from Grape Seed Meal Using Design of Experiments and Response Surface Methodology

    Article • Foods, January 2021, MDPI AG

    Dr. José Miguel Hernández Hierro, Dr Julio Nogales-Bueno

  12. Control of the extractable content of bioactive compounds in coffee beans by near infrared hyperspectral imaging

    Article • LWT, December 2020, Elsevier

    Dr. José Miguel Hernández Hierro, Dr Julio Nogales-Bueno

  13. Valorization of American Barrel-Shoot Wastes: Effect of Post Fermentative Addition and Readdition on Phenolic Composition and Chromatic Quality of Syrah Red Wines

    Article • Molecules, February 2020, MDPI AG

    Dr. José Miguel Hernández Hierro, Dr Julio Nogales-Bueno

  14. Phenolic compounds extraction in enzymatic macerations of grape skins identified as low‐level extractable total anthocyanin content

    Article • Journal of Food Science, January 2020, Wiley

    Dr. José Miguel Hernández Hierro, Dr Julio Nogales-Bueno

  15. Comparative study on the use of three different near infrared spectroscopy recording methodologies for varietal discrimination of walnuts

    Article • Talanta, January 2020, Elsevier

    Dr Julio Nogales-Bueno, Dr. José Miguel Hernández Hierro

  16. Uso del aula invertida adaptativa en la asignatura Nutrición y Bromatología

    Article • JORNADAS DE FORMACIÓN E INNOVACIÓN DOCENTE DEL PROFESORADO, January 2020, Secretariado de Publicaciones Universidad de Sevilla

    Dr. José Miguel Hernández Hierro

  17. On the use of vibrational spectroscopy and scanning electron microscopy to study phenolic extractability of cooperage byproducts in wine

    Article • European Food Research and Technology, July 2019, Springer Science + Business Media

    Dr Julio Nogales-Bueno, Professor Hugh James Byrne, Dr. José Miguel Hernández Hierro

  18. Screening of Wine Extractable Total Phenolic and Ellagitannin Contents in Revalorized Cooperage By-products: Evaluation by Micro-NIRS Technology

    Article • Food and Bioprocess Technology, January 2019, Springer Science + Business Media

    Dr. José Miguel Hernández Hierro, Dr Julio Nogales-Bueno

  19. Feasibility study on the use of a portable micro near infrared spectroscopy device for the “in vineyard” screening of extractable polyphenols in red grape skins

    Article • Talanta, January 2019, Elsevier

    Dr. José Miguel Hernández Hierro, Dr Julio Nogales-Bueno

  20. Estimation of Total Phenols, Flavanols and Extractability of Phenolic Compounds in Grape Seeds Using Vibrational Spectroscopy and Chemometric Tools

    Article • Sensors, July 2018, MDPI AG

    Dr. José Miguel Hernández Hierro, Dr Julio Nogales-Bueno

  21. Phenolic compounds and antioxidant activity of twelve grape cultivars measured by chemical and electrochemical methods

    Article • European Food Research and Technology, June 2018, Springer Science + Business Media

    Dr. José Miguel Hernández Hierro

  22. Evaluation of extractable polyphenols released to wine from cooperage byproduct by near infrared hyperspectral imaging

    Article • Food Chemistry, April 2018, Elsevier

    Dr. José Miguel Hernández Hierro, Dr Julio Nogales-Bueno

  23. Gamificación y otras estrategias docentes en seminarios y prácticas de laboratorio de la asignatura nutrición y bromatología

    Article • JORNADAS DE FORMACIÓN E INNOVACIÓN DOCENTE DEL PROFESORADO, January 2018, Secretariado de Publicaciones Universidad de Sevilla

    Dr. José Miguel Hernández Hierro

  24. Influence of oak wood chips–grape mix maceration on the extraction of anthocyanins from low-extractable anthocyanin content red grapes

    Article • European Food Research and Technology, October 2017, Springer Science + Business Media

    Dr. José Miguel Hernández Hierro, Dr Julio Nogales-Bueno

  25. Study of phenolic extractability in grape seeds by means of ATR-FTIR and Raman spectroscopy

    Article • Food Chemistry, October 2017, Elsevier

    Professor Hugh James Byrne, Dr. José Miguel Hernández Hierro, Dr Julio Nogales-Bueno

  26. Linking ATR-FTIR and Raman features to phenolic extractability and other attributes in grape skin

    Article • Talanta, May 2017, Elsevier

    Professor Hugh James Byrne, Dr. José Miguel Hernández Hierro, Dr Julio Nogales-Bueno

  27. Cyclic voltammetry to evaluate the antioxidant potential in winemaking by-products

    Article • Talanta, April 2017, Elsevier

    Dr. José Miguel Hernández Hierro

  28. Evaluation of the influence of white grape seed extracts as copigment sources on the anthocyanin extraction from grape skins previously classified by near infrared hyperspectral tools

    Article • Food Chemistry, April 2017, Elsevier

    Dr. José Miguel Hernández Hierro, Dr Julio Nogales-Bueno

  29. Interaction between Wine Phenolic Acids and Salivary Proteins by Saturation-Transfer Difference Nuclear Magnetic Resonance Spectroscopy (STD-NMR) and Molecular Dynamics Simulations

    Article • Journal of Agricultural and Food Chemistry, March 2017, American Chemical Society (ACS)

    Dr. José Miguel Hernández Hierro

  30. Discrimination between cheeses made from cow’s, ewe’s and goat’s milk from unsaturated fatty acids and use of the canonical biplot method

    Article • Journal of Food Composition and Analysis, March 2017, Elsevier

    Dr. José Miguel Hernández Hierro

  31. Polyphenols and Food Quality

    Article • Journal of Food Quality, January 2017, Hindawi Publishing Corporation

    Dr. José Miguel Hernández Hierro, Maria Rosa Perez Gregorio

  32. Trying to set up the flavanolic phases during grape seed ripening: A spectral and chemical approach

    Article • Talanta, November 2016, Elsevier

    Dr. José Miguel Hernández Hierro, Dr Julio Nogales-Bueno

  33. Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy

    Article • Journal of Dairy Science, July 2016, American Dairy Science Association

    Dr. José Miguel Hernández Hierro

  34. The role of the canonical biplot method in the study of volatile compounds in cheeses of variable composition

    Article • Grasas y Aceites, January 2016, Departmento de Publicaciones del CSIC

    Dr. José Miguel Hernández Hierro

  35. Near infrared hyperspectral imaging: recent applications in the oenological and viticultural sectors

    Article • NIR news, January 2016, SAGE Publications

    Dr. José Miguel Hernández Hierro

  36. Screening of anthocyanins in single red grapes using a non-destructive method based on the near infrared hyperspectral technology and chemometrics

    Article • Journal of the Science of Food and Agriculture, June 2015, Wiley

    Dr. José Miguel Hernández Hierro, Dr Julio Nogales-Bueno

  37. Simplified Method for the Screening of Technological Maturity of Red Grape and Total Phenolic Compounds of Red Grape Skin: Application of the Characteristic Vector Method to Near-Infrared Spectra

    Article • Journal of Agricultural and Food Chemistry, April 2015, American Chemical Society (ACS)

    Dr. José Miguel Hernández Hierro, Dr Julio Nogales-Bueno

  38. Extractability of Low Molecular Mass Flavanols and Flavonols from Red Grape Skins. Relationship to Cell Wall Composition at Different Ripeness Stages

    Article • Journal of Agricultural and Food Chemistry, April 2015, American Chemical Society (ACS)

    Dr. José Miguel Hernández Hierro

  39. Use of near infrared hyperspectral tools for the screening of extractable polyphenols in red grape skins

    Article • Food Chemistry, April 2015, Elsevier

    Dr. José Miguel Hernández Hierro, Dr Julio Nogales-Bueno

  40. Comparative study on the use of anthocyanin profile, color image analysis and near-infrared hyperspectral imaging as tools to discriminate between four autochthonous red grape cultivars from La Rioja (Spain)

    Article • Talanta, January 2015, Elsevier

    Dr. José Miguel Hernández Hierro, Dr Julio Nogales-Bueno

  41. Variations in the contents of vitamins A and E during the ripening of cheeses with different compositions

    Article • Czech Journal of Food Sciences, August 2014, Czech Academy of Agricultural Sciences

    Dr. José Miguel Hernández Hierro

  42. Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: synergistic effect and modulation by aromas

    Article • Food Research International, August 2014, Elsevier

    Dr. José Miguel Hernández Hierro

  43. Amino acid profile of the quinoa (Chenopodium quinoa Willd.) using near infrared spectroscopy and chemometric techniques

    Article • Journal of Cereal Science, July 2014, Elsevier

    Dr. José Miguel Hernández Hierro

  44. Determination of technological maturity of grapes and total phenolic compounds of grape skins in red and white cultivars during ripening by near infrared hyperspectral image: A preliminary approach

    Article • Food Chemistry, June 2014, Elsevier

    Dr. José Miguel Hernández Hierro, Dr Julio Nogales-Bueno

  45. A novel method for evaluating flavanols in grape seeds by near infrared hyperspectral imaging

    Article • Talanta, May 2014, Elsevier

    Dr Julio Nogales-Bueno, Dr. José Miguel Hernández Hierro

  46. Preliminary study on the use of near infrared hyperspectral imaging for quantitation and localisation of total glucosinolates in freeze-dried broccoli

    Article • Journal of Food Engineering, April 2014, Elsevier

    Dr Kim Reilly, Dr. José Miguel Hernández Hierro

  47. Potential of near infrared spectroscopy for the analysis of volatile components in cheeses

    Article • LWT, March 2014, Elsevier

    Dr. José Miguel Hernández Hierro

  48. Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree

    Article • Food Chemistry, March 2014, Elsevier

    Dr. José Miguel Hernández Hierro

  49. Chilean flour and wheat grain: Tracing their origin using near infrared spectroscopy and chemometrics

    Article • Food Chemistry, February 2014, Elsevier

    Dr. José Miguel Hernández Hierro

  50. Prediction of the type of milk and degree of ripening in cheeses by means of artificial neural networks with data concerning fatty acids and near infrared spectroscopy

    Article • Talanta, November 2013, Elsevier

    Dr. José Miguel Hernández Hierro

  51. Feasibility Study on the Use of Near-Infrared Hyperspectral Imaging for the Screening of Anthocyanins in Intact Grapes during Ripening

    Article • Journal of Agricultural and Food Chemistry, October 2013, American Chemical Society (ACS)

    Dr. José Miguel Hernández Hierro, Dr Julio Nogales-Bueno

  52. Evaluation of sensory parameters of grapes using near infrared spectroscopy

    Article • Journal of Food Engineering, October 2013, Elsevier

    Dr. José Miguel Hernández Hierro

  53. Control of quality and silo storage of sunflower seeds using near infrared technology

    Article • Grasas y Aceites, February 2013, Departmento de Publicaciones del CSIC

    Dr. José Miguel Hernández Hierro

  54. A comparative study to distinguish the vineyard of origin by NIRS using entire grapes, skins and seeds

    Article • Journal of the Science of Food and Agriculture, October 2012, Wiley

    Dr. José Miguel Hernández Hierro

  55. Feasibility Study on the Use of Visible–Near-Infrared Spectroscopy for the Screening of Individual and Total Glucosinolate Contents in Broccoli

    Article • Journal of Agricultural and Food Chemistry, August 2012, American Chemical Society (ACS)

    Dr Kim Reilly, Dr. José Miguel Hernández Hierro

  56. Conjugated linoleic acid contents in cheeses of different compositions during six months of ripenin

    Article • Czech Journal of Food Sciences, June 2012, Czech Academy of Agricultural Sciences

    Dr. José Miguel Hernández Hierro

  57. Influence of climatic conditions on the phenolic composition of Vitis vinifera L. cv. Graciano

    Article • Analytica Chimica Acta, June 2012, Elsevier

    Dr. José Miguel Hernández Hierro

  58. Influence of the physiological stage and the content of soluble solids on the anthocyanin extractability of Vitis vinifera L. cv. Tempranillo grapes

    Article • Analytica Chimica Acta, June 2012, Elsevier

    Dr. José Miguel Hernández Hierro

  59. NIR spectroscopy to identify and quantify imazapyr in soil

    Article • Analytical Methods, January 2012, Royal Society of Chemistry

    Dr. José Miguel Hernández Hierro

  60. NIR Spectroscopy: An Alternative for Soil Analysis

    Article • Communications in Soil Science and Plant Analysis, January 2012, Taylor & Francis

    Dr. José Miguel Hernández Hierro

  61. Multivariate analysis of sensory data ofVitis viniferaL. cv. Graciano during ripening. Correlation with the phenolic composition of the grape skins Análisis multivariante de datos sensoriales deVitis viniferaL. cv. Graciano durante la maduración. Corre...

    Article • CyTA - Journal of Food, December 2011, Taylor & Francis

    Dr. José Miguel Hernández Hierro

  62. Differentiation of organic and non-organic ewe's cheeses using main mineral composition or near infrared spectroscopy coupled to chemometric tools: A comparative study

    Article • Talanta, September 2011, Elsevier

    Dr. José Miguel Hernández Hierro

  63. Multivariate analysis of the polyphenol composition of Tempranillo and Graciano red wines

    Article • Talanta, September 2011, Elsevier

    Dr. José Miguel Hernández Hierro

  64. Prediction of sensory attributes of cheese by near-infrared spectroscopy

    Article • Food Chemistry, July 2011, Elsevier

    Dr. José Miguel Hernández Hierro

  65. The mineral composition (Ca, P, Mg, K, Na) in cheeses (cow’s, ewe’s and goat’s) with different ripening times using near infrared spectroscopy with a fibre-optic probe

    Article • Food Chemistry, July 2011, Elsevier

    Dr. José Miguel Hernández Hierro

  66. Determination of phenolic compounds of grape skins during ripening by NIR spectroscopy

    Article • LWT, May 2011, Elsevier

    Dr. José Miguel Hernández Hierro

  67. Discrimination of seasonality in cheeses by near-infrared technology

    Article • Journal of the Science of Food and Agriculture, February 2011, Wiley

    Dr. José Miguel Hernández Hierro

  68. Feasibility study on the use of near infrared spectroscopy to determine flavanols in grape seeds

    Article • Talanta, October 2010, Elsevier

    Dr. José Miguel Hernández Hierro

  69. Occurrence of bromate, chlorite and chlorate in drinking waters disinfected with hypochlorite reagents. Tracing their origins

    Article • The Science of The Total Environment, May 2010, Elsevier

    Dr. José Miguel Hernández Hierro

  70. Organic carbon and stable 13C isotope in conservation agriculture and conventional systems

    Article • Soil Biology and Biochemistry, April 2010, Elsevier

    Dr. José Miguel Hernández Hierro

  71. Colour and pigment composition of red wines obtained from co-maceration of Tempranillo and Graciano varieties

    Article • Analytica Chimica Acta, February 2010, Elsevier

    Dr. José Miguel Hernández Hierro

  72. Statistical correlation between flavanolic composition, colour and sensorial parameters in grape seed during ripening

    Article • Analytica Chimica Acta, February 2010, Elsevier

    Dr. José Miguel Hernández Hierro

  73. A multi-year survey of organic disinfection by-products in drinking waters of Castilla y León, Spain. The need and difficulty to comply with the legal limit of 2009

    Article • Journal of Environmental Monitoring, January 2010, Royal Society of Chemistry

    Dr. José Miguel Hernández Hierro

  74. Determination of hydroxyproline in cured pork sausages and dry cured beef products by NIRS technology employing a fibre–optic probe

    Article • Food Control, August 2009, Elsevier

    Dr. José Miguel Hernández Hierro

  75. The natural abundance of 13C with different agricultural management by NIRS with fibre optic probe technology

    Article • Talanta, June 2009, Elsevier

    Dr. José Miguel Hernández Hierro

  76. Changes in the Mineral Content in Cheeses of Different Compositions during 6 Months of Ripening

    Article • Czech Journal of Food Sciences, June 2009, Czech Academy of Agricultural Sciences

    Dr. José Miguel Hernández Hierro

  77. Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe's Goat's or Cow's Milk

    Article • Czech Journal of Food Sciences, June 2009, Czech Academy of Agricultural Sciences

    Dr. José Miguel Hernández Hierro

  78. The application of near infrared spectroscopy technology and a remote reflectance fibre-optic probe for the determination of peptides in cheeses (cow’s, ewe’s and goat’s) with different ripening times

    Article • Food Chemistry, June 2009, Elsevier

    Dr. José Miguel Hernández Hierro

  79. Texture evaluation in cheeses by NIRS technology employing a fibre-optic probe

    Article • Journal of Food Engineering, May 2009, Elsevier

    Dr. José Miguel Hernández Hierro

  80. Detection and quantification of additives (urea, biuret and poultry litter) in alfalfas by nir spectroscopy with fibre-optic probe

    Article • Talanta, September 2008, Elsevier

    Dr. José Miguel Hernández Hierro

  81. Potential of near infrared spectroscopy for the analysis of mycotoxins applied to naturally contaminated red paprika found in the Spanish market

    Article • Analytica Chimica Acta, August 2008, Elsevier

    Dr. José Miguel Hernández Hierro

  82. Use of NIRS technology with a remote reflectance fibre-optic probe for predicting major components in cheese

    Article • Talanta, April 2008, Elsevier

    Dr. José Miguel Hernández Hierro

  83. Aflatoxins and Ochratoxin A in Red Paprika for Retail Sale in Spain: Occurrence and Evaluation of a Simultaneous Analytical Method

    Article • Journal of Agricultural and Food Chemistry, February 2008, American Chemical Society (ACS)

    Dr. José Miguel Hernández Hierro

  84. Determination of the percentage of milk (cow's, ewe's and goat's) in cheeses with different ripening times using near infrared spectroscopy technology and a remote reflectance fibre-optic probe

    Article • Analytica Chimica Acta, December 2007, Elsevier

    Dr. José Miguel Hernández Hierro

  85. Use of NIRS technology with a remote reflectance fibre-optic probe for predicting major components in bee pollen

    Article • Talanta, May 2007, Elsevier

    Dr. José Miguel Hernández Hierro

  86. Use of NIRS technology with a remote reflectance fibre-optic probe for predicting mineral composition (Ca, K, P, Fe, Mn, Na, Zn), protein and moisture in alfalfa

    Article • Analytical and Bioanalytical Chemistry, January 2007, Springer Science + Business Media

    Dr. José Miguel Hernández Hierro

  87. Near-infrared spectroscopy (NIRS) reflectance technology for the determination of tocopherols in alfalfa

    Article • Analytical and Bioanalytical Chemistry, September 2006, Springer Science + Business Media

    Dr. José Miguel Hernández Hierro