Perfil del autor: Hernández Hierro, José Miguel
Datos institucionales
| Nombre | Hernández Hierro, José Miguel |
| Departamento | Nutrición y Bromatología, Toxicología y Medicina Legal |
| Área de conocimiento | Nutrición y Bromatología |
| Categoría profesional | Profesor Titular de Universidad |
| Correo electrónico | Solicitar |
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Estadísticas
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Nº publicaciones
54
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Nº visitas
6515
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Nº descargas
9423
| Publicaciones |
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Artículo
 Use of Hyperspectral Imaging Devices for the Measurement of Small Granular Samples: Evaluation of Grape Seed Protein Concentrates
(Elsevier, 2024)
Hyperspectral imaging is a well-known technique for quality control of food and agricultural products. This technique is ... |
Artículo
Feasibility study on the use of ATR-FTIR spectroscopy as a tool for the estimation of wine polysaccharides
(Elsevier, 2022)
Polysaccharides are the main macromolecules of colloidal nature in wines. These compounds play a critical role in stabilizing ... |
Artículo
Editorial: Recent Advances of Near Infrared Applications in Fruits and Byproducts
(Frontiers Media, 2022)
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Capítulo de Libro
Uso del aula invertida adaptativa en la asignatura Nutrición y Bromatología. Segunda parte
(Universidad de Sevilla, 2022)
En el presente capitulo se describe el ciclo de mejora en el aula (CIMA) desarrollado en la asignatura Nutrición y ... |
Artículo
Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-Products
(MDPI, 2022)
Wine color and limpidity are important aspects of consumer preferences. The alteration of these parameters can damage ... |
Artículo
Reduction of the Number of Samples for Cost-Effective Hyperspectral Grape Quality Predictive Models
(MDPI, 2021)
Developing chemometric models from near-infrared (NIR) spectra requires the use of a representative calibration set of the ... |
Artículo
Optimization of Protein Extraction of Oenological Interest from Grape Seed Meal Using Design of Experiments and Response Surface Methodology
(MDPI, 2021)
After grape processing, large amounts of seeds are produced as a side product. Grape seeds are rich in proteins that could ... |
Artículo
 Assessment of Total Fat and Fatty Acids in Walnuts Using Near-Infrared Hyperspectral Imaging
(Frontiers Media, 2021)
“Persian” walnut (Juglans Regia L.) is one of the most consumed tree nuts in the world. It is rich in several bioactive ... |
Artículo
Control of the extractable content of bioactive compounds in coffee beans by near infrared hyperspectral imaging
(Elsevier, 2020)
Control of coffee quality has a great importance for being one of the most important raw materials within the international ... |
Artículo
Valorization of American Barrel-Shoot Wastes: Effect of Post Fermentative Addition and Readdition on Phenolic Composition and Chromatic Quality of Syrah Red Wines
(MDPI, 2020)
The influence of post fermentative addition of American barrel-shoot wastes on phenolic composition and chromatic quality ... |
Artículo
Comparative Study on the Use of Three Different Near Infrared Spectroscopy Recording Methodologies for Varietal Discrimination of Walnuts
(Elsevier, 2020)
Walnut fruit (Juglans regia L.) is an internationally well-known product with an important tradition of consumption. Its ... |
Artículo
Phenolic Compounds Extraction in Enzymatic Macerations of Grape Skins Identified as Low-level Extractable Total Anthocyanin Content
(Wiley-Blackwell, 2020)
Anthocyanins in wine principally depend on grape skin extractable anthocyanin content, that is, the amount of anthocyanins ... |
Patente. Invención
Procedimiento para obtener un hidrolizado enzimático a partir de semillas sobremaduras de uva y uso del mismo
(Oficina Española de Patentes y Marcas (OEPM), 2019)
Procedimiento para obtener un hidrolizado enzimático a partir de semillas sobremaduras de uva y uso del mismo. La presente ... |
Tesis Doctoral
Aplicación de técnicas espectroscópicas vibracionales al estudio de la extractabilidad de compuestos fenólicos procedentes de subproductos enológicos.
(2019)
Las características de la uva en el momento de la vendimia condicionan en gran medida la calidad del vino elaborado a ... |
Artículo
Feasibility Study on the Use of a Portable Micro Near Infrared Spectroscopy Device for the “in Vneyard” Screening of Extractable Polyphenols in Red Grape Skins
(Elsevier, 2019)
There is substantial variation in levels of extractable phenolic compounds of red grapes (Vitis vinifera L.). Therefore, ... |
Artículo
On the Use of Vibrational Spectroscopy and Scanning Electron Microscopy to Study Phenolic Extractability of Cooperage Byproducts in Wine
(Springer Nature, 2019)
Wood is an important source of phenolic compounds, which can be transferred to wine during aging process, improving its ... |
Artículo
Screening of Wine Extractable Total Phenolic and Ellagitannin Contents in Revalorized Cooperage By-products: Evaluation by Micro-NIRS Technology
(Springer, 2019)
Determining phenolic compounds of wood and its extractability to the hydroalcoholic medium is important in the ... |
Trabajo Fin de Grado
Texturometría de virutas para uso enológico y relación con la extractabilidad de compuestos fenólicos
(2018)
Los fragmentos de madera tostados (o ‘chips’) están aprobados para su uso por la industria enológica en la ... |
Artículo
Gamificación y otras estrategias docentes en seminarios y prácticas de laboratorio de la asignatura Nutrición y Bromatología
(Universidad de Sevilla, 2018)
Durante el curso 2018/2019 se ha realizado un ciclo de mejora en la asignatura Nutrición y Bromatología en la partes ... |
Artículo
Phenolic Compounds and Antioxidant Activity of Twelve Grape Cultivars Measured by Chemical and Electrochemical Methods
(Springer Nature, 2018)
Five red (Rondo, Cabernet carol, Merlot, Pinot noir, Cabernet sauvignon), five white (Solaris, Riesling, Johanniter, Aurora, ... |
Artículo
Evaluation of extractable polyphenols released to wine from cooperage byproduct by near infrared hyperspectral imaging
(Elsevier, 2018)
Extractable total phenolic content of American non-toasted oak (Quercus alba L.) shavings has been determined using near ... |
Artículo
Estimation of Total Phenols, Flavanols and Extractability of Phenolic Compounds in Grape Seeds Using Vibrational Spectroscopy and Chemometric Tools
(MDPI, 2018)
Near infrared hyperspectral data were collected for 200 Syrah and Tempranillo grape seed samples. Next, a sample selection ... |
Tesis Doctoral
Estudio del estado de madurez y la aptitud enológica en uva mediante análisis de imagen hiperespectral
(2017)
La calidad del vino depende en gran medida de las características de la uva en el momento de la vendimia.Tradicionalmente ... |
Artículo
Polyphenols and food quality
(Hindawi, 2017)
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Artículo
Evaluation of the influence of white grape seed extracts as copigment sources on the anthocyanin extraction from grape skins previously classified by near infrared hyperspectral tools
(Elsevier, 2017)
Hyperspectral imaging has been used to classify red grapes (Vitis vinifera L.) according to their predicted extractable ... |
Artículo
Influence of Oak Wood Chips–grape Mix Maceration on the Extraction of Anthocyanins from Low‑extractable Anthocyanin Content Red Grapes
(Springer Nature, 2017)
Wine color depends not only on the amount of anthocyanin present in the grapes, but also on the amount of them that may ... |
Artículo
Cyclic Voltammetry to Evaluate the Antioxidant Potential in Winemaking by-products
(Elsevier, 2017)
Grape pomace is composed of seeds, skins and stems that are an important source of phenolic substances, which have antioxidant ... |
Artículo
Study of Phenolic Extractability in Grape Seeds by Means of ATR-FTIR and Raman Spectroscopy
(Elsevier, 2017)
Near infrared hyperspectral imaging has been applied to grape seeds in order to select a representative subset of samples ... |
Artículo
Linking ATR-FTIR and Raman features to phenolic extractability and other attributes in grape skin
(Elsevier, 2017)
The importance of wine phenolics on the sensory characteristic of red wines is well-known. Therefore, it is necessary to ... |
Artículo
Interaction between Wine Phenolic Acids and Salivary Proteins by Saturation-Transfer Difference Nuclear Magnetic Resonance Spectroscopy (STD-NMR) and Molecular Dynamics Simulations
(American Chemical Society, 2017)
The interaction between phenolic compounds and salivary proteins is highly related to the astringency perception. Recently, ... |
Patente. Invención
Dispositivo de medición discreta por reflectancia de NIR multibanda del índice glucoacídico en uva para vinificación
(Oficina Española de Patentes y Marcas (OEPM), 2016)
El dispositivo de medición discreta por reflectancia de NIR multibanda del índice glucoacídico en uva para vinificación ... |
Artículo
Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy
(Elsevier, 2016)
In this study, we analyzed antioxidant capacity of 224 cheese samples prepared using 16 varied mixtures of milk from cows, ... |
Ponencia
Investigación en color y calidad de alimentos
(3ciencias, 2016)
En esta ponencia se pretende presentar a los alumnos de la Escuela Politécnica Superior, las líneas de investigación del ... |
Artículo
Near infrared hyperspectral imaging: recent applications in the oenological and viticultural sectors
(SAGE Publications, 2016)
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Artículo
Trying to set up the flavanolic phases during grape seed ripening: A spectral and chemical approach
(Elsevier, 2016)
Grape seeds were collected in ten different dates and classified in seven groups according to their individual hyperspectral ... |
Artículo
The role of the canonical biplot method in the study of volatile compounds in cheeses of variable composition
(Instituto de la Grasa, CSIC, 2016)
The canonical biplot method (CB) is used to determine the discriminatory power of volatile chemical compounds in cheese. ... |
Artículo
Screening of anthocyanins in single red grapes using a non-destructive method based on the near infrared hyperspectral technology and chemometrics
(John Wiley and Sons Ltd, 2016)
BACKGROUND:Anthocyanins are the main compounds responsible for the colour of red wines and therefore itmay be important to ... |
Patente. Invención
Sistema automático de detección e identificación de fases de madurez del Chile Habanero y frutos similares
(Oficina Española de Patentes y Marcas (OEPM), 2015)
La presente invención tiene por objeto la detección e identificación de las fases de madurez del Chile Habanero de forma ... |
Patente. Invención
Dispositivo para la evaluación de la madurez de semillas de uva mediante digitalización de imágenes
(Oficina Española de Patentes y Marcas (OEPM), 2015)
La presente invención tiene por objeto un dispositivo que proporciona una evaluación rápida del estado de maduración de ... |
Artículo
Use of near infrared hyperspectral tools for the screening of extractable polyphenols in red grape skins
(Elsevier, 2015)
Hyperspectral images of intact grapes were recorded at harvest time using a near infrared hyperspectral imaging system ... |
Artículo
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 cultivars from la Rioja (Spain)
(Elsevier, 2015)
Three independent methodologies were investigated to achieve the differentiation of red grapes from different grape varieties ... |
Artículo
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 near-infrared spectra
(American Chemical Society, 2015)
Characteristic vector analysis has been applied to near-infrared spectra to extract the main spectral information from ... |
Artículo
A novel method for evaluating flavanols in grape seeds by near infrared hyperspectral imaging
(Elsevier, 2014)
Chemical composition of seeds changes during grape ripening and this affects the sensory properties of wine. In order to ... |
Artículo
Preliminary study on the use of near infrared hyperspectral imaging for quantitation and localisation of total glucosinolates in freeze-dried broccoli
(Elsevier, 2014)
The use of hyperspectral imaging to (a) quantify and (b) localise total glucosinolates in florets of a single broccoli ... |
Artículo
Variations in the contents of vitamins A and e during the ripening of cheeses with different compositions
(Institute of Agricultural and Food Information, 2014)
We investigated the composition in vitamins A and E of cheeses made from the milks of ewes, goats and cows. A total of ... |
Artículo
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 Preliminary Approach
(Elsevier, 2014)
Hyperspectral images of intact grapes during ripening were recorded using a near infrared hyperspectral imaging system ... |
Artículo
Feasibility Study on the Use of Near-Infrared Hyperspectral Imaging for the Screening of Anthocyanins in Intact Grapes during Ripening
(American Chemical Society, 2013)
The potential of near-infrared hyperspectral imaging to determine anthocyanins in intact grape has been evaluated. The ... |
Artículo
Control of quality and silo storage of sunflower seeds using near infrared technology
(Instituto de la Grasa, 2013)
En este trabajo se evalúa la espectroscopía de infrarrojo cercano para su uso en el control de calidad y almacenamiento de ... |
Artículo
Feasibility study on the use of visible-near-infrared spectroscopy for the screening of individual and total glucosinolate contents in broccoli
(American Chemical Society, 2012)
The potential of visible-near-infrared spectroscopy to determine selected individual and total glucosinolates in broccoli ... |
Artículo
Conjugated linoleic acid contents in cheeses of different compositions during six months of ripening
(Institute of Agricultural and Food Information, 2012)
The study deals with the effects of the origin of milk (cow, ewe, goat, at different proportions), seasonality, and ... |
Artículo
Multivariate analysis of sensory data of Vitis vinifera L. cv. Graciano during ripening. Correlation with the phenolic composition of the grape skins
(Taylor & Francis, 2011)
The aim of this work was to evaluate sensory changes in grape skins during ripening and to obtain a correlation with their ... |
Artículo
Changes in the mineral content in cheeses of different compositions during 6 months of ripening
(Institute of Agricultural and Food Information, 2009)
The mineral content of cheese depends on the origin of the milk (cow, ewe, goat) and its ripening. In this work the effect ... |
Artículo
Seasonal evolution of hydrophilic and hydrophobic peptide contents in cheeses made from ewe's goat's or cow's milk
(Institute of Agricultural and Food Information, 2009)
Proteolysis is the principal and most complex biochemical event occurring during the maturation of the majority of ripened ... |
Artículo
A comparative study of the analysis of free fatty acids in cheeses (Cow's, Ewe's and Goat's) with different ripening times using NIRS: Intact samples and fat extracts
(Institute of Agricultural and Food Information, 2009)
Lipolysis is of great importance in the development of the aroma and flavour of cheese and one of the usual ways of measuring ... |