All Stories

  1. Comparative study of hyperspectral imaging and portable spectroscopy techniques for selecting white grape pomace samples for fining agent production

    Article • Microchemical Journal, January 2026, Elsevier

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

  2. 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, Dr Julio Nogales-Bueno

  3. 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

  4. 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

  5. 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

  6. 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

  7. Editorial: Recent Advances of Near Infrared Applications in Fruits and Byproducts

    Article • Frontiers in Plant Science, February 2022, Frontiers

    Dr Julio Nogales-Bueno

  8. Aplicación del aprendizaje basado en problemas en la asignatura Fotometría y Color

    Article • January 2022, Secretariado de Publicaciones Universidad de Sevilla

    Dr Julio Nogales-Bueno

  9. Real-Time Quantification of Crude Protein and Neutral Detergent Fibre in Pastures under Montado Ecosystem Using the Portable NIR Spectrometer

    Article • Applied Sciences, November 2021, MDPI AG

    Dr Julio Nogales-Bueno

  10. 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

  11. Evaluation of Near Infrared Spectroscopy (NIRS) for Estimating Soil Organic Matter and Phosphorus in Mediterranean Montado Ecosystem

    Article • Sustainability, March 2021, MDPI AG

    Dr Julio Nogales-Bueno

  12. 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

  13. 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

  14. 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

  15. Response of Mycorrhizal ’Touriga Nacional‘ Variety Grapevines to High Temperatures Measured by Calorespirometry and Near-Infrared Spectroscopy

    Article • Plants, November 2020, MDPI AG

    Dr Julio Nogales-Bueno

  16. Evaluation of Near Infrared Spectroscopy (NIRS) and Remote Sensing (RS) for Estimating Pasture Quality in Mediterranean Montado Ecosystem

    Article • Applied Sciences, June 2020, MDPI AG

    Dr Julio Nogales-Bueno

  17. 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

  18. 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

  19. 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

  20. 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

  21. 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

  22. 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

  23. 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

  24. 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

  25. 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

  26. 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

  27. 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

  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. 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

  30. 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

  31. 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

  32. 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

  33. 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

  34. 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

  35. 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

  36. 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