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Francisco J. Heredia
University of Seville
272Publications
42H-index
5,250Citations
Publications 273
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#1Julio Nogales-Bueno (University of Seville)H-Index: 8
#2Luis Feliz (CSIC: Spanish National Research Council)
Last.Ana Elisa Rato (CSIC: Spanish National Research Council)H-Index: 3
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Abstract Walnut fruit (Juglans regia L.) is an internationally well-known product with an important tradition of consumption. Its health benefits and economic importance in the food industry make this nut an interesting research topic. In this feasibility study, 200 walnut samples of 5 different varieties were collected and their near infrared (NIR) spectra were recorded with 3 different devices: a benchtop Fourier transform near infrared (FT-NIR) spectrograph, a dispersive hyperspectral imaging...
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#1Cristina Alcalde-Eon (University of Salamanca)H-Index: 14
#2Rebeca Ferreras-Charro (University of Salamanca)H-Index: 2
Last.María Teresa Escribano-Bailón (University of Salamanca)H-Index: 18
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Abstract One of the main consequences of the advancement of harvest date associated to global climate change is that the phenolic maturity of grapes can be delayed in relation to their technological maturity. As a consequence, wines made from these grapes can be poor in phenolic compounds or possess an unbalanced phenolic composition, affecting their global quality. The combined post-fermentative addition of seeds and an astringency-modulator mannoprotein (MP) might be a potential strategy to so...
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#1María Jesús Cejudo-Bastante (University of Seville)H-Index: 12
#2Nelson Hurtado (University of Nariño)H-Index: 5
Last.Francisco J. Heredia (University of Seville)H-Index: 42
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#1Maria L. Giuffrida de Esteban (CONICET: National Scientific and Technical Research Council)
#2Cristina ÚbedaH-Index: 10
Last.Viviana JofréH-Index: 10
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Abstract Malbec is the flagship variety of Argentina mainly due to its high oenological value and plasticity to obtain different wine styles. During bottled aging, the chemical and organoleptic composition of wines is subject to changes depending on the aging conditions (closure, oxygen level, temperature, time). However, the combined effect of these factors on chemical composition and organoleptic characteristics of Malbec wines has not been studied yet. Wines were bottled with screw cap and na...
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#1Berta Baca-Bocanegra (University of Seville)H-Index: 6
#2Julio Nogales-Bueno (University of Seville)H-Index: 8
Last.José Miguel Hernández-Hierro (University of Seville)H-Index: 19
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Wood is an important source of phenolic compounds, which can be transferred to wine during aging process, improving its properties, from an organoleptic point of view. Therefore, understanding and optimizing the extractability of phenolic compounds from wood are crucial in the oenological field. The structural composition of oak wood samples has been evaluated using Raman and attenuated total reflectance Fourier transform infrared (ATR–FTIR) spectroscopies, and their main spectral features have ...
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#1M. José Jara-Palacios (University of Seville)H-Index: 8
#2Francisco José Ávila (University of Seville)H-Index: 1
Last.Anass Terrab Benjelloun (University of Seville)H-Index: 22
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The emergent market for honeydew honeys in Europe prompt to increasing requirements of consumers and honey industry for the characterisation of this type of honey. The aim of this study was to characterise 59 samples of Spanish oak honeydew honeys. Physicochemical properties showed values within the limits established by the legislation and typical for honeydew honeys. Honeys were differentiated into two groups according to the hue (hab) and all were classified as dark honeys (L* < 55). A total ...
2 CitationsSource
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Cooperage byproducts are an important source of phenolic compounds that could be used for wine technology applications. The effects of the addition of two types of oak wood shavings (American, AOW, and Ukrainian, UOW) on the antioxidant activity and color of red wine anthocyanins, in a wine model solution, were evaluated by spectrophotometric and colorimetric analyses. Phenolic compounds from shavings, mainly ellagitannins, were determined by ultra-high-performance liquid chromatography/mass spe...
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#1Felipe Iwagaki Braga Ogando (USP: University of São Paulo)H-Index: 1
#2Claudio Lima de Aguiar (USP: University of São Paulo)H-Index: 8
Last.Dolores Hernanz Vila (University of Seville)H-Index: 20
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Abstract This work analyzed the use of electrocoagulation as substitute for sugarcane clarification process using sulfitation. It was evaluated technological parameters (Icumsa color and turbidity), phenolic compounds content and CIELAB color parameters. Four kinetics of reduction color from sugarcane juice were carried out. The essays were divided according to the voltage applied: 35, 45, 55 and 65 V (also based on previous tests). Higher voltage treatments achieved greater reduction of Icumsa ...
1 CitationsSource
#1Francisco J. Rivero (University of Seville)H-Index: 4
#2M.L. González-Miret (University of Seville)H-Index: 12
Last.Belén Gordillo (University of Seville)H-Index: 15
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