José Miguel Hernández Hierro (ORCID: 0000-0002-2329-3024)
José Miguel Hernández Hierro (ORCID: 0000-0002-2329-3024)
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Determination of phenolic compounds of grape skins during ripening by NIR spectroscopy
R Ferrer-Gallego, JM Hernández-Hierro, JC Rivas-Gonzalo, ...
LWT-Food Science and Technology 44 (4), 847-853, 2011
Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: Synergistic effect and modulation by aromas
R Ferrer-Gallego, JM Hernández-Hierro, JC Rivas-Gonzalo, ...
Food Research International 62, 1100-1107, 2014
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 …
J Nogales-Bueno, JM Hernández-Hierro, FJ Rodríguez-Pulido, ...
Food Chemistry 152, 586-591, 2014
Aflatoxins and ochratoxin A in red paprika for retail sale in Spain: occurrence and evaluation of a simultaneous analytical method
JM Hernandez Hierro, RJ Garcia-Villanova, P Rodríguez Torrero, ...
Journal of agricultural and food chemistry 56 (3), 751-756, 2008
Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree
JM Hernández-Hierro, N Quijada-Morín, L Martínez-Lapuente, ...
Food Chemistry 146, 41-47, 2014
Amino acid profile of the quinoa (Chenopodium quinoa Willd.) using near infrared spectroscopy and chemometric techniques
O Escuredo, MIG Martín, GW Moncada, S Fischer, JMH Hierro
Journal of Cereal Science 60 (1), 67-74, 2014
Occurrence of bromate, chlorite and chlorate in drinking waters disinfected with hypochlorite reagents. Tracing their origins
RJ Garcia-Villanova, MVOD Leite, JMH Hierro, S de Castro Alfageme, ...
Science of the Total Environment 408 (12), 2616-2620, 2010
Potential of near infrared spectroscopy for the analysis of mycotoxins applied to naturally contaminated red paprika found in the Spanish market
JM Hernández-Hierro, RJ García-Villanova, I González-Martín
Analytica chimica acta 622 (1-2), 189-194, 2008
Statistical correlation between flavanolic composition, colour and sensorial parameters in grape seed during ripening
R Ferrer-Gallego, M García-Marino, JM Hernández-Hierro, ...
Analytica Chimica Acta 660 (1-2), 22-28, 2010
Colour and pigment composition of red wines obtained from co-maceration of Tempranillo and Graciano varieties
M García-Marino, JM Hernández-Hierro, JC Rivas-Gonzalo, ...
Analytica Chimica Acta 660 (1-2), 134-142, 2010
Study of phenolic extractability in grape seeds by means of ATR-FTIR and Raman spectroscopy
J Nogales-Bueno, B Baca-Bocanegra, A Rooney, JM Hernández-Hierro, ...
Food Chemistry 232, 602-609, 2017
Feasibility study on the use of near-infrared hyperspectral imaging for the screening of anthocyanins in intact grapes during ripening
JM Hernández-Hierro, J Nogales-Bueno, FJ Rodríguez-Pulido, ...
Journal of agricultural and food chemistry 61 (41), 9804-9809, 2013
A novel method for evaluating flavanols in grape seeds by near infrared hyperspectral imaging
FJ Rodríguez-Pulido, JM Hernández-Hierro, J Nogales-Bueno, B Gordillo, ...
Talanta 122, 145-150, 2014
Influence of climatic conditions on the phenolic composition of Vitis vinifera L. cv. Graciano
R Ferrer-Gallego, JM Hernández-Hierro, JC Rivas-Gonzalo, ...
Analytica chimica acta 732, 73-77, 2012
Organic carbon and stable 13C isotope in conservation agriculture and conventional systems
M Fuentes, B Govaerts, C Hidalgo, J Etchevers, I González-Martín, ...
Soil Biology and Biochemistry 42 (4), 551-557, 2010
Linking ATR-FTIR and Raman features to phenolic extractability and other attributes in grape skin
J Nogales-Bueno, B Baca-Bocanegra, A Rooney, JM Hernández-Hierro, ...
Talanta 167, 44-50, 2017
Use of near infrared hyperspectral tools for the screening of extractable polyphenols in red grape skins
J Nogales-Bueno, B Baca-Bocanegra, FJ Rodríguez-Pulido, FJ Heredia, ...
Food Chemistry 172, 559-564, 2015
Prediction of sensory attributes of cheese by near-infrared spectroscopy
MI González-Martín, P Severiano-Pérez, I Revilla, AM Vivar-Quintana, ...
Food Chemistry 127 (1), 256-263, 2011
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
I González-Martín, JM Hernández-Hierro, I Revilla, A Vivar-Quintana, ...
Food chemistry 127 (1), 147-152, 2011
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
I González-Martín, JM Hernández-Hierro, JM González-Cabrera
Analytical and bioanalytical chemistry 387, 2199-2205, 2007
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