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Trying to set up the flavanolic phases during grape seed ripening: A spectral and chemical approach.Chemical analysis and screening as anticancer agent of anthocyanin-rich extract from Uva Caimarona ( Pourouma cecropiifolia Mart.) fruit.Pre-fermentative addition of an enzymatic grape seed hydrolysate in warm climate winemaking. Effect on the differential colorimetry, copigmentation and polyphenolic profiles.Effect of salt stress in the regulation of anthocyanins and color of hibiscus flowers by digital image analysis.Impact of pH and temperature on the colour and betalain content of Colombian yellow pitaya peel (Selenicereus megalanthus).A routine high-performance liquid chromatography method for carotenoid determination in ultrafrozen orange juices.Application of tristimulus colorimetry to estimate the carotenoids content in ultrafrozen orange juices.Screening of anthocyanins in single red grapes using a non-destructive method based on the near infrared hyperspectral technology and chemometrics.Effect of the maceration technique on the relationships between anthocyanin composition and objective color of Syrah wines.Study of zalema grape pomace: phenolic composition and biological effects in Caenorhabditis elegans.Separation of structural, geometrical and optical isomers of epoxycarotenoids using triacontyl-bonded stationary phases.Application of the differential colorimetry and polyphenolic profile to the evaluation of the chromatic quality of Tempranillo red wines elaborated in warm climate. Influence of the presence of oak wood chips during fermentation.Role of epigenetic regulation on the induction of apoptosis in Jurkat leukemia cells by white grape pomace rich in phenolic compounds.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.Identification of zeinoxanthin in orange juices.Multivariate statistical analysis of the color-anthocyanin relationships in different soilless-grown strawberry genotypes.Identification of isolutein (lutein epoxide) as cis-antheraxanthin in orange juice.Effect of orange juice's processing on the color, particle size, and bioaccessibility of carotenoids.Physicochemical and sensory (aroma and colour) characterisation of a non-centrifugal cane sugar ("panela") beverage.Measurement of ripening of raspberries (Rubus idaeus L) by near infrared and colorimetric imaging techniques.Internal preference mapping of milk-fruit beverages: Influence of color and appearance on its acceptability.Interaction between Wine Phenolic Acids and Salivary Proteins by Saturation-Transfer Difference Nuclear Magnetic Resonance Spectroscopy (STD-NMR) and Molecular Dynamics Simulations.Evaluation of extractable polyphenols released to wine from cooperage byproduct by near infrared hyperspectral imaging.Multivariate analyses of a wide selection of orange varieties based on carotenoid contents, color and in vitro antioxidant capacity.Pigment composition and antioxidant capacity of betacyanins and betaxanthins fractions of Opuntia dillenii (Ker Gawl) Haw cactus fruit.Linking ATR-FTIR and Raman features to phenolic extractability and other attributes in grape skin.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.The Use of Grape Seed Byproducts Rich in Flavonoids to Improve the Antioxidant Potential of Red Wines.Optimisation of an oak chips-grape mix maceration process. Influence of chip dose and maceration time.Foam mat drying of Tommy Atkins mango: Effects of air temperature and concentrations of soy lecithin and carboxymethylcellulose on phenolic composition, mangiferin, and antioxidant capacity.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.Use of near infrared hyperspectral tools for the screening of extractable polyphenols in red grape skins.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).Betalain profile, phenolic content, and color characterization of different parts and varieties of Opuntia ficus-indica.Comparative study of the enological potential of different winemaking byproducts: implications in the antioxidant activity and color expression of red wine anthocyanins in a model solution.A novel method for evaluating flavanols in grape seeds by near infrared hyperspectral imaging.Impact of adding white pomace to red grapes on the phenolic composition and color stability of Syrah wines from a warm climate.Application of LC-MS and tristimulus colorimetry to assess the ageing aptitude of Syrah wine in the Condado de Huelva D.O. (Spain), a typical warm climate region.Influence of prefermentative cold maceration on the color and anthocyanic copigmentation of organic Tempranillo wines elaborated in a warm climate.Comparison of the effectiveness of solid-phase and ultrasound-mediated liquid-liquid extractions to determine the volatile compounds of wine.
P50
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P50
description
hulumtues
@sq
researcher
@en
wetenschapper
@nl
հետազոտող
@hy
name
Francisco J Heredia
@ast
Francisco J Heredia
@en
Francisco J Heredia
@es
Francisco J Heredia
@nl
Francisco J Heredia
@sl
type
label
Francisco J Heredia
@ast
Francisco J Heredia
@en
Francisco J Heredia
@es
Francisco J Heredia
@nl
Francisco J Heredia
@sl
prefLabel
Francisco J Heredia
@ast
Francisco J Heredia
@en
Francisco J Heredia
@es
Francisco J Heredia
@nl
Francisco J Heredia
@sl
P1053
A-4521-2009
P106
P21
P2798
P31
P3829
P496
0000-0002-3849-8284