| 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 | 148 | 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 | 147 | 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 | 139 | 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 | 128 | 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 | 123 | 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 | 118 | 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 | 105 | 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 | 85 | 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 | 78 | 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 | 77 | 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 | 76 | 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 | 65 | 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 | 64 | 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 | 64 | 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 | 62 | 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 | 60 | 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 | 57 | 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 | 52 | 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 | 51 | 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 | 50 | 2007 |
Francisco J. HerediaUniversidad de SevillaVerified email at us.es
