Publicaciones en las que colabora con José Miguel Hernández Hierro (19)

2019

  1. Screening of Wine Extractable Total Phenolic and Ellagitannin Contents in Revalorized Cooperage By-products: Evaluation by Micro-NIRS Technology

    Food and Bioprocess Technology, Vol. 12, Núm. 3, pp. 477-485

2017

  1. Interaction between Wine Phenolic Acids and Salivary Proteins by Saturation-Transfer Difference Nuclear Magnetic Resonance Spectroscopy (STD-NMR) and Molecular Dynamics Simulations

    Journal of Agricultural and Food Chemistry, Vol. 65, Núm. 31, pp. 6434-6441

2016

  1. Trying to set up the flavanolic phases during grape seed ripening: A spectral and chemical approach

    Talanta, Vol. 160, pp. 556-561

2015

  1. 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

  1. 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

  2. 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

  1. 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

  2. Evaluation of sensory parameters of grapes using near infrared spectroscopy

    Journal of Food Engineering, Vol. 118, Núm. 3, pp. 333-339

2012

  1. Influence of climatic conditions on the phenolic composition of Vitis vinifera L. cv. Graciano

    Analytica Chimica Acta, Vol. 732, pp. 73-77

  2. 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

  3. 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

  4. 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

  1. Determination of phenolic compounds of grape skins during ripening by NIR spectroscopy

    LWT - Food Science and Technology, Vol. 44, Núm. 4, pp. 847-853

  2. 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

  3. Multivariate analysis of the polyphenol composition of Tempranillo and Graciano red wines

    Talanta, Vol. 85, Núm. 4, pp. 2060-2066

2010

  1. A multi-year survey of organic disinfection by-products in drinking waters of Castilla y León, Spain. the need and difficulty to comply with the legal limit of 2009

    Journal of Environmental Monitoring, Vol. 12, Núm. 1, pp. 200-207

  2. 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

  3. Feasibility study on the use of near infrared spectroscopy to determine flavanols in grape seeds

    Talanta, Vol. 82, Núm. 5, pp. 1778-1783

  4. 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