| 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 | 88 | 2017 |
| 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 | 76 | 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 | 64 | 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 | 45 | 2019 |
| 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 | 36 | 2020 |
| Optimisation of an oak chips-grape mix maceration process. Influence of chip dose and maceration time B Gordillo, B Baca-Bocanegra, FJ Rodriguez-Pulído, ML González-Miret, ... Food Chemistry 206, 249-259, 2016 | 35 | 2016 |
| 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 12, 729880, 2021 | 32 | 2021 |
| 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 | 28 | 2021 |
| Feasibility study on the use of ATR-FTIR spectroscopy as a tool for the estimation of wine polysaccharides B Baca-Bocanegra, L Martínez-Lapuente, J Nogales-Bueno, ... Carbohydrate Polymers 287, 119365, 2022 | 27 | 2022 |
| 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 | 27 | 2018 |
| 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 | 26 | 2017 |
| 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 | 19 | 2020 |
| Control of the extractable content of bioactive compounds in coffee beans by near infrared hyperspectral imaging J Nogales-Bueno, B Baca-Bocanegra, L Romero-Molina, ... LWT 134, 110201, 2020 | 14 | 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, 477-485, 2019 | 12 | 2019 |
| 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, FJ Heredia, JM Hernández-Hierro Sensors 18 (8), 2426, 2018 | 8 | 2018 |
| Influence of oak wood chips–grape mix maceration on the extraction of anthocyanins from low-extractable anthocyanin content red grapes B Baca-Bocanegra, J Nogales-Bueno, FJ Heredia, JM Hernández-Hierro European Food Research and Technology 244, 729-734, 2018 | 6 | 2018 |
| Hyperspectral imaging—a novel green chemistry technology for the oenological and viticultural sectors J Nogales-Bueno, FJ Rodríguez-Pulido, B Baca-Bocanegra, ... Agricultural Research Updates 12, 45-56, 2016 | 6 | 2016 |
| Valorization of American barrel-shoot wastes: Effect of post fermentative addition and readdition on phenolic composition and chromatic quality of syrah red wines B Baca-Bocanegra, J Nogales-Bueno, JM Hernández-Hierro, FJ Heredia Molecules 25 (4), 774, 2020 | 5 | 2020 |
| Influence of wine ph and ethanol content on the fining efficacy of proteins from winemaking by-products B Baca-Bocanegra, S Gonçalves, J Nogales-Bueno, I Mansinhos, ... Foods 11 (12), 1688, 2022 | 3 | 2022 |
| On the use of vibrational spectroscopy and scanning electron microscopy to study phenolic extractability of cooperage byproducts in wine B Baca-Bocanegra, J Nogales-Bueno, B Gorey, FJ Heredia, HJ Byrne, ... European Food Research and Technology 245, 2209-2220, 2019 | 3 | 2019 |
José Miguel Hernández Hierro (ORCI...Universidad de Sevillaus.es üzerinde doğrulanmış e-posta adresine sahip
