All Stories

  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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

  11. 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

  12. 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

  13. 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

  14. 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

  15. 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

  16. 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

  17. 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

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

    Article • Talanta, May 2014, Elsevier

    Dr Julio Nogales-Bueno

  19. 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