| 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 | 128 | 2014 |
| 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 | 74 | 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 | 63 | 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 | 62 | 2014 |
| 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 | 57 | 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 | 55 | 2015 |
| 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 B Baca-Bocanegra, JM Hernández-Hierro, J Nogales-Bueno, FJ Heredia Talanta 192, 353-359, 2019 | 32 | 2019 |
| 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 … J Nogales-Bueno, FJ Rodríguez-Pulido, FJ Heredia, ... Talanta 131, 412-416, 2015 | 31 | 2015 |
| Screening of anthocyanins in single red grapes using a non‐destructive method based on the near infrared hyperspectral technology and chemometrics JR Martínez‐Sandoval, J Nogales‐Bueno, FJ Rodríguez‐Pulido, ... Journal of the Science of Food and Agriculture 96 (5), 1643-1647, 2016 | 30 | 2016 |
| Evaluation of extractable polyphenols released to wine from cooperage byproduct by near infrared hyperspectral imaging B Baca-Bocanegra, J Nogales-Bueno, JM Hernández-Hierro, FJ Heredia Food chemistry 244, 206-212, 2018 | 26 | 2018 |
| Comparative study on the use of three different near infrared spectroscopy recording methodologies for varietal discrimination of walnuts J Nogales-Bueno, L Feliz, B Baca-Bocanegra, JM Hernández-Hierro, ... Talanta 206, 120189, 2020 | 25 | 2020 |
| Evaluation of the influence of white grape seed extracts as copigment sources on the anthocyanin extraction from grape skins previously classified by near infrared … J Nogales-Bueno, B Baca-Bocanegra, MJ Jara-Palacios, ... Food chemistry 221, 1685-1690, 2017 | 23 | 2017 |
| Trying to set up the flavanolic phases during grape seed ripening: A spectral and chemical approach N Quijada-Morín, I García-Estévez, J Nogales-Bueno, ... Talanta 160, 556-561, 2016 | 16 | 2016 |
| Optimization of Protein Extraction of Oenological Interest from Grape Seed Meal Using Design of Experiments and Response Surface Methodology B Baca-Bocanegra, J Nogales-Bueno, JM Hernández-Hierro, FJ Heredia Foods 10 (1), 79, 2021 | 13 | 2021 |
| 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 … J Nogales-Bueno, F Ayala, JM Hernández-Hierro, FJ Rodríguez-Pulido, ... Journal of agricultural and food chemistry 63 (17), 4284-4290, 2015 | 13 | 2015 |
| Phenolic compounds extraction in enzymatic macerations of grape skins identified as low‐level extractable total anthocyanin content J Nogales‐Bueno, B Baca‐Bocanegra, FJ Heredia, JM Hernández‐Hierro Journal of Food Science 85 (2), 324-331, 2020 | 12 | 2020 |
| Screening of Wine Extractable Total Phenolic and Ellagitannin Contents in Revalorized Cooperage By-products: Evaluation by Micro-NIRS Technology B Baca-Bocanegra, J Nogales-Bueno, I García-Estévez, ... Food and Bioprocess Technology 12 (3), 477-485, 2019 | 11 | 2019 |
| Assessment of Total Fat and Fatty Acids in Walnuts Using Near-Infrared Hyperspectral Imaging J Nogales-Bueno, B Baca-Bocanegra, JM Hernández Hierro, R Garcia, ... Frontiers in Plant Science, 1882, 0 | 10 | |
| Evaluation of Near Infrared Spectroscopy (NIRS) and Remote Sensing (RS) for Estimating Pasture Quality in Mediterranean Montado Ecosystem J Serrano, S Shahidian, JM Silva, L Paixão, E Carreira, ... Applied Sciences 10 (13), 4463, 2020 | 9 | 2020 |
| Estimation of Total Phenols, Flavanols and Extractability of Phenolic Compounds in Grape Seeds Using Vibrational Spectroscopy and Chemometric Tools B Baca-Bocanegra, J Nogales-Bueno, F Heredia, J Hernández-Hierro Sensors 18 (8), 2426, 2018 | 9 | 2018 |
José Miguel Hernández Hierro (ORCI...Universidad de SevillaVerified email at us.es
