Julio Nogales-Bueno

发表

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.

F. Ayala, J. Echávarri, J. Hernández-Hierro, 2015, Journal of agricultural and food chemistry.

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.

J. Hernández-Hierro, F. Heredia, Julio Nogales-Bueno, 2017, Food chemistry.

Use of near infrared hyperspectral tools for the screening of extractable polyphenols in red grape skins.

Berta Baca-Bocanegra, Julio Nogales-Bueno, Francisco José Heredia, 2015, Food chemistry.

Control of the extractable content of bioactive compounds in coffee beans by near infrared hyperspectral imaging

M. L. Escudero-Gilete, J. Hernández-Hierro, F. Heredia, 2020 .

Evaluation of Near Infrared Spectroscopy (NIRS) and Remote Sensing (RS) for Estimating Pasture Quality in Mediterranean Montado Ecosystem

Julio Nogales-Bueno, A. Rato, J. Serrano, 2020, Applied Sciences.

Linking ATR-FTIR and Raman features to phenolic extractability and other attributes in grape skin.

H. Byrne, Julio Nogales-Bueno, Berta Baca-Bocanegra, 2017, Talanta.

Feasibility study on the use of ATR-FTIR spectroscopy as a tool for the estimation of wine polysaccharides.

R. Ferrer-Gallego, J. Hernández-Hierro, Julio Nogales-Bueno, 2022, Carbohydrate polymers.

plants Response of Mycorrhizal ’Touriga Nacional‘ Variety Grapevines to High Temperatures Measured by Calorespirometry and Near-Infrared Spectroscopy

L. Hansen, Julio Nogales-Bueno, Amaia Nogales, 2020 .

Screening of Wine Extractable Total Phenolic and Ellagitannin Contents in Revalorized Cooperage By-products: Evaluation by Micro-NIRS Technology

J. Hernández-Hierro, F. Heredia, Julio Nogales-Bueno, 2019, Food and Bioprocess Technology.

Evaluation of extractable polyphenols released to wine from cooperage byproduct by near infrared hyperspectral imaging.

J. Hernández-Hierro, F. Heredia, Julio Nogales-Bueno, 2018, Food chemistry.

Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-Products

J. Hernández-Hierro, F. Heredia, A. Romano, 2022, Foods.

Valorization of American Barrel-Shoot Wastes: Effect of Post Fermentative Addition and Readdition on Phenolic Composition and Chromatic Quality of Syrah Red Wines

J. Hernández-Hierro, F. Heredia, Julio Nogales-Bueno, 2020, Molecules.

On the use of vibrational spectroscopy and scanning electron microscopy to study phenolic extractability of cooperage byproducts in wine

H. Byrne, J. Hernández-Hierro, F. Heredia, 2019, European Food Research and Technology.

Assessment of Total Fat and Fatty Acids in Walnuts Using Near-Infrared Hyperspectral Imaging

J. Hernández-Hierro, F. Heredia, Julio Nogales-Bueno, 2021, Frontiers in Plant Science.

Estimation of Total Phenols, Flavanols and Extractability of Phenolic Compounds in Grape Seeds Using Vibrational Spectroscopy and Chemometric Tools

Berta Baca-Bocanegra, Julio Nogales-Bueno, Francisco José Heredia, 2018, Sensors.

Study of phenolic extractability in grape seeds by means of ATR-FTIR and Raman spectroscopy.

H. Byrne, J. Hernández-Hierro, F. Heredia, 2017, Food chemistry.

Response of Mycorrhizal ’Touriga Nacional‘ Variety Grapevines to High Temperatures Measured by Calorespirometry and Near-Infrared Spectroscopy

L. Hansen, Julio Nogales-Bueno, Amaia Nogales, 2020, Plants.

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.

J. Hernández-Hierro, F. Heredia, Julio Nogales-Bueno, 2019, Talanta.

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.

Julio Nogales-Bueno, Francisco José Heredia, José Miguel Hernández-Hierro, 2014, Food chemistry.

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).

Julio Nogales-Bueno, J. Hernández-Hierro, Julio Nogales-Bueno, 2015, Talanta.

A novel method for evaluating flavanols in grape seeds by near infrared hyperspectral imaging.

J. Hernández-Hierro, M. L. González-Miret, Julio Nogales-Bueno, 2014, Talanta.

Comparative study on the use of three different near infrared spectroscopy recording methodologies for varietal discrimination of walnuts.

J. Hernández-Hierro, Julio Nogales-Bueno, Berta Baca-Bocanegra, 2020, Talanta.

Screening of anthocyanins in single red grapes using a non-destructive method based on the near infrared hyperspectral technology and chemometrics.

Jesús Raúl Martínez-Sandoval, Julio Nogales-Bueno, Francisco José Heredia, 2016, Journal of the science of food and agriculture.

Evaluation of Near Infrared Spectroscopy (NIRS) for Estimating Soil Organic Matter and Phosphorus in Mediterranean Montado Ecosystem

T. Domingos, Julio Nogales-Bueno, R. Teixeira, 2021, Sustainability.

Editorial: Recent Advances of Near Infrared Applications in Fruits and Byproducts

D. Cozzolino, J. Hernández-Hierro, Chao‐Hui Feng, 2022, Frontiers in Plant Science.

ARROW@TU Dublin ARROW@TU Dublin

J. Hernández-Hierro, Julio Nogales-Bueno, H. J. Byrne, 2022 .

Influence of oak wood chips–grape mix maceration on the extraction of anthocyanins from low-extractable anthocyanin content red grapes

J. Hernández-Hierro, Julio Nogales-Bueno, Berta Baca-Bocanegra, 2018, European Food Research and Technology.

Phenolic compounds extraction in enzymatic macerations of grape skins identified as low-level extractable total anthocyanin content.

J. Hernández-Hierro, Julio Nogales-Bueno, Berta Baca-Bocanegra, 2020, Journal of food science.

Feasibility study on the use of near-infrared hyperspectral imaging for the screening of anthocyanins in intact grapes during ripening.

J. Hernández-Hierro, Julio Nogales-Bueno, F. J. Heredia, 2013, Journal of agricultural and food chemistry.

Reduction of the Number of Samples for Cost-Effective Hyperspectral Grape Quality Predictive Models

A. Garrido-Varo, D. Pérez-Marín, J. Hernández-Hierro, 2021, Foods.

Optimization of Protein Extraction of Oenological Interest from Grape Seed Meal Using Design of Experiments and Response Surface Methodology

J. Hernández-Hierro, Julio Nogales-Bueno, Berta Baca-Bocanegra, 2021, Foods.