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Journal Abstract Search

187 related items for PubMed ID: 25442592

  • 1. Use of near infrared hyperspectral tools for the screening of extractable polyphenols in red grape skins.
    Nogales-Bueno J, Baca-Bocanegra B, Rodríguez-Pulido FJ, Heredia FJ, Hernández-Hierro JM.
    Food Chem; 2015 Apr 01; 172():559-64. PubMed ID: 25442592
    [Abstract] [Full Text] [Related]

  • 2. 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.
    Baca-Bocanegra B, Hernández-Hierro JM, Nogales-Bueno J, Heredia FJ.
    Talanta; 2019 Jan 15; 192():353-359. PubMed ID: 30348402
    [Abstract] [Full Text] [Related]

  • 3. 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.
    Nogales-Bueno J, Hernández-Hierro JM, Rodríguez-Pulido FJ, Heredia FJ.
    Food Chem; 2014 Jan 15; 152():586-91. PubMed ID: 24444979
    [Abstract] [Full Text] [Related]

  • 4. Feasibility study on the use of near-infrared hyperspectral imaging for the screening of anthocyanins in intact grapes during ripening.
    Hernández-Hierro JM, Nogales-Bueno J, Rodríguez-Pulido FJ, Heredia FJ.
    J Agric Food Chem; 2013 Oct 16; 61(41):9804-9. PubMed ID: 24053464
    [Abstract] [Full Text] [Related]

  • 5. Screening of anthocyanins in single red grapes using a non-destructive method based on the near infrared hyperspectral technology and chemometrics.
    Martínez-Sandoval JR, Nogales-Bueno J, Rodríguez-Pulido FJ, Hernández-Hierro JM, Segovia-Quintero MA, Martínez-Rosas ME, Heredia FJ.
    J Sci Food Agric; 2016 Mar 30; 96(5):1643-7. PubMed ID: 26009839
    [Abstract] [Full Text] [Related]

  • 6. 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.
    Nogales-Bueno J, Baca-Bocanegra B, Jara-Palacios MJ, Hernández-Hierro JM, Heredia FJ.
    Food Chem; 2017 Apr 15; 221():1685-1690. PubMed ID: 27979147
    [Abstract] [Full Text] [Related]

  • 7. Phenolic compounds extraction in enzymatic macerations of grape skins identified as low-level extractable total anthocyanin content.
    Nogales-Bueno J, Baca-Bocanegra B, Heredia FJ, Hernández-Hierro JM.
    J Food Sci; 2020 Feb 15; 85(2):324-331. PubMed ID: 31968392
    [Abstract] [Full Text] [Related]

  • 8. Evaluation of extractable polyphenols released to wine from cooperage byproduct by near infrared hyperspectral imaging.
    Baca-Bocanegra B, Nogales-Bueno J, Hernández-Hierro JM, Heredia FJ.
    Food Chem; 2018 Apr 01; 244():206-212. PubMed ID: 29120772
    [Abstract] [Full Text] [Related]

  • 9. 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.
    Nogales-Bueno J, Ayala F, Hernández-Hierro JM, Rodríguez-Pulido FJ, Echávarri JF, Heredia FJ.
    J Agric Food Chem; 2015 May 06; 63(17):4284-90. PubMed ID: 25897561
    [Abstract] [Full Text] [Related]

  • 10. Predicting the anthocyanin content of wine grapes by NIR hyperspectral imaging.
    Chen S, Zhang F, Ning J, Liu X, Zhang Z, Yang S.
    Food Chem; 2015 Apr 01; 172():788-93. PubMed ID: 25442621
    [Abstract] [Full Text] [Related]

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  • 13. Determination of total iron-reactive phenolics, anthocyanins and tannins in wine grapes of skins and seeds based on near-infrared hyperspectral imaging.
    Zhang N, Liu X, Jin X, Li C, Wu X, Yang S, Ning J, Yanne P.
    Food Chem; 2017 Dec 15; 237():811-817. PubMed ID: 28764071
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