F. Rodríguez-Pulido

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.

Grape seed characterization by NIR hyperspectral imaging

Douglas Fernandes Barbin, Belén Gordillo, Francisco J. Rodríguez-Pulido, 2013 .

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.

Comparative physiology during ripening in tomato rich-anthocyanins fruits

F. Heredia, G. Cocetta, A. Ferrante, 2016, Plant Growth Regulation.

Preliminary study to determine the phenolic maturity stage of grape seeds by computer vision.

R. Ferrer-Gallego, J. Rivas-Gonzalo, F. Heredia, 2012, Analytica chimica acta.

Assessment of Sensory and Texture Profiles of Grape Seeds at Real Maturity Stages Using Image Analysis

F. Heredia, M. L. González-Miret, F. Rodríguez-Pulido, 2021, Foods.

Effect of early leaf removal on Vitis Vinifera L. cv. Tempranillo seeds during ripening based on chemical and image analysis

F. Heredia, F. Rodríguez-Pulido, M. J. Jara-Palacios, 2016 .

Lycopene isomers in fresh and processed tomato products: Correlations with instrumental color measurements by digital image analysis and spectroradiometry

M. L. Escudero-Gilete, C. Stinco, A. J. Meléndez-Martínez, 2013 .

Color–Composition Relationships of Seeds from Red Grape Varieties

M. L. Escudero-Gilete, F. Heredia, F. Rodríguez-Pulido, 2012 .

Estimation of adenosine triphosphate content in ready-to-eat sausages with different storage days, using hyperspectral imaging coupled with R statistics.

Chao‐Hui Feng, Y. Makino, F. Rodríguez-Pulido, 2018, Food chemistry.

Phenolic Composition, Quality and Authenticity of Grapes and Wines by Vibrational Spectroscopy

R. Ferrer-Gallego, F. Rodríguez-Pulido, A. T. Toci, 2020, Food Reviews International.

Determination of phenolic substances of seeds, skins and stems from white grape marc by near-infrared hyperspectral imaging

M. L. Escudero-Gilete, F. Heredia, F. Rodríguez-Pulido, 2016 .

Measurement of ripening of raspberries (Rubus idaeus L) by near infrared and colorimetric imaging techniques

F. Heredia, M. L. González-Miret, F. Rodríguez-Pulido, 2017, Journal of Food Science and Technology.

Implications of the Red Beet Ripening on the Colour and Betalain Composition Relationships

F. Heredia, F. Rodríguez-Pulido, F. J. Heredia, 2018, Plant Foods for Human Nutrition.

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.

F. Heredia, M. L. González-Miret, F. Rodríguez-Pulido, 2013, Food chemistry.

Characterization of carotenoid profile and α-tocopherol content in Andean bee pollen influenced by harvest time and particle size

C. Stinco, F. Heredia, M. L. González-Miret, 2022, LWT.

Physicochemical characterisation of gulupa (Passiflora edulis Sims. fo edulis) fruit from Colombia during the ripening

F. Heredia, M. L. González-Miret, F. Rodríguez-Pulido, 2011 .

Bioactive metabolites involved in the antioxidant, anticancer and anticalpain activities of Ficus carica L., Ceratonia siliqua L. and Quercus ilex L. extracts

C. Stinco, F. Heredia, Khodir Madani, 2017, Industrial Crops and Products.

Color–Composition Relationships of Seeds from Red Grape Varieties

M. L. Escudero-Gilete, F. Heredia, F. Rodríguez-Pulido, 2012 .

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.

M. L. Escudero-Gilete, F. Heredia, M. L. González-Miret, 2012, Analytica chimica acta.

Effect of salt stress in the regulation of anthocyanins and color of hibiscus flowers by digital image analysis.

F. Heredia, M. L. González-Miret, A. Ferrante, 2014, Journal of agricultural and food chemistry.

Application of Differential Colorimetry To Evaluate Anthocyanin-Flavonol-Flavanol Ternary Copigmentation Interactions in Model Solutions.

J. Rivas-Gonzalo, F. Heredia, M. L. González-Miret, 2015, Journal of agricultural and food chemistry.

Comprehensive colorimetric study of anthocyanic copigmentation in model solutions. Effects of pH and molar ratio.

M. L. Escudero-Gilete, F. Heredia, M. L. González-Miret, 2012, Journal of agricultural and food chemistry.

Proteomic and computational characterisation of 11S globulins from grape seed flour by-product and its interaction with malvidin 3-glucoside by molecular docking.

F. Heredia, M. L. González-Miret, F. Rodríguez-Pulido, 2022, Food chemistry.

Applications of Visible Spectroscopy and Color Measurements in the Assessments of Carotenoid Levels in Foods.

C. Stinco, A. J. Meléndez-Martínez, F. Heredia, 2020, Methods in molecular biology.

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.

Assessment of the differences in the phenolic composition and color characteristics of new strawberry (Fragaria x ananassa Duch.) cultivars by HPLC-MS and Imaging Tristimulus Colorimetry.

F. Rodríguez-Pulido, G. Dávila-Ortíz, A. A. Del Villar-Martínez, 2015, Food research international.

Evaluation of pH in Sausages Stuffed in a Modified Casing with Orange Extracts by Hyperspectral Imaging Coupled with Response Surface Methodology

Chao‐Hui Feng, F. Rodríguez-Pulido, Hirofumi Arai, 2022, Foods.