JULIÁN CARLOS
RIVAS GONZALO
Investigador en el període 1984-2017
José Miguel
Hernández Hierro
Publicacions en què col·labora amb José Miguel Hernández Hierro (16)
2016
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Trying to set up the flavanolic phases during grape seed ripening: A spectral and chemical approach
Talanta, Vol. 160, pp. 556-561
2015
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Extractability of Low Molecular Mass Flavanols and Flavonols from Red Grape Skins. Relationship to Cell Wall Composition at Different Ripeness Stages
Journal of Agricultural and Food Chemistry
2014
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Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree
Food Chemistry, Vol. 146, pp. 41-47
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Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: Synergistic effect and modulation by aromas
Food Research International, Vol. 62, pp. 1100-1107
2013
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A comparative study to distinguish the vineyard of origin by NIRS using entire grapes, skins and seeds
Journal of the Science of Food and Agriculture, Vol. 93, Núm. 4, pp. 967-972
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Evaluation of sensory parameters of grapes using near infrared spectroscopy
Journal of Food Engineering, Vol. 118, Núm. 3, pp. 333-339
2012
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Influence of climatic conditions on the phenolic composition of Vitis vinifera L. cv. Graciano
Analytica Chimica Acta, Vol. 732, pp. 73-77
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Influence of the physiological stage and the content of soluble solids on the anthocyanin extractability of Vitis vinifera L. cv. Tempranillo grapes
Analytica Chimica Acta, Vol. 732, pp. 26-32
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Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different physiological stages and contents of soluble solids
XXVIth International Conference of Polyphenols. Polyphenols Communications 2012. Volumen I
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Relationship between skin cell wall composition and anthocyanin extractabilityof Vitis vinífera L. cv. Tempranillo at differents physiological stages and contents of soluble solids
XXVIth International Conference on Polyphenols. Polyphenols Communications, pp. 153-154
2011
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Determination of phenolic compounds of grape skins during ripening by NIR spectroscopy
LWT - Food Science and Technology, Vol. 44, Núm. 4, pp. 847-853
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Multivariate analysis of sensory data of Vitis vinifera L. cv. Graciano during rippering. Correlation with the phenolic composition of the grape skins
CyTA: Journal of food, Vol. 9, Núm. 4, pp. 290-294
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Multivariate analysis of the polyphenol composition of Tempranillo and Graciano red wines
Talanta, Vol. 85, Núm. 4, pp. 2060-2066
2010
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Colour and pigment composition of red wines obtained from co-maceration of Tempranillo and Graciano varieties
Analytica Chimica Acta, Vol. 660, Núm. 1-2, pp. 134-142
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Feasibility study on the use of near infrared spectroscopy to determine flavanols in grape seeds
Talanta, Vol. 82, Núm. 5, pp. 1778-1783
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Statistical correlation between flavanolic composition, colour and sensorial parameters in grape seed during ripening
Analytica Chimica Acta, Vol. 660, Núm. 1-2, pp. 22-28