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List of works by Francisco J Heredia

A novel and enhanced approach for the assessment of the total carotenoid content of foods based on multipoint spectroscopic measurements

scientific article published on 04 December 2010

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

scientific article published on 30 January 2014

A routine high-performance liquid chromatography method for carotenoid determination in ultrafrozen orange juices.

scientific article published in July 2003

Addition of Mannoproteins and/or Seeds during Winemaking and Their Effects on Pigment Composition and Color Stability

scientific article published on 29 March 2019

Analysis of Multifloral Bee Pollen Pellets by Advanced Digital Imaging Applied to Functional Food Ingredients

scientific article published on 01 December 2018

Analysis of food appearance properties by computer vision applying ellipsoids to colour data

article

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

article

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.

scientific article published on 6 April 2012

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

scientific article published on 16 May 2013

Application of tristimulus colorimetry to estimate the carotenoids content in ultrafrozen orange juices.

scientific article

Application of tristimulus colorimetry to evaluate colour changes during the ripening of Colombian guava (Psidium guajava L.) varieties with different carotenoid pattern

article by Ivonne Alejandra González et al published 18 March 2011 in International Journal of Food Science and Technology

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

scientific article published on 01 January 2020

Assessment of colour and aroma in white wines vinifications: Effects of grape maturity and soil type

article by M. José Gómez-Míguez et al published April 2007 in Journal of Food Engineering

Assessment of the Differences in the Phenolic Composition of Five Strawberry Cultivars (Fragaria×ananassaDuch.) Grown in Two Different Soilless Systems

article

Assessment of the color modulation and stability of naturally copigmented anthocyanin-grape colorants with different levels of purification

scientific article published on 08 February 2018

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

article

Assessment of white grape pomace from winemaking as source of bioactive compounds, and its antiproliferative activity

scientific article published on 13 March 2015

Betalain profile, phenolic content, and color characterization of different parts and varieties of Opuntia ficus-indica ⬇️

scientific article published on 7 August 2014

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

scholarly article in Industrial Crops and Products, vol. 95, January 2017

Carotenoids, color, and ascorbic acid content of a novel frozen-marketed orange juice

scientific article published on 25 January 2007

Changes in antioxidant capacity and colour associated with the formation of β-carotene epoxides and oxidative cleavage derivatives.

scientific article published in October 2013

Characterisation of Moroccan unifloral honeys by their physicochemical characteristics

article published in 2002

Characterisation of Moroccan unifloral honeys using multivariate analysis

article

Characterisation of northwest Moroccan honeys by gas chromatographic-mass spectrometric analysis of their sugar components

article

Chemical analysis and screening as anticancer agent of anthocyanin-rich extract from Uva Caimarona ( Pourouma cecropiifolia Mart.) fruit

scientific article

Chemical characteristics and colorimetric properties of non-centrifugal cane sugar ("panela") obtained via different processing technologies

scientific article published on 28 September 2020

Color evolution during a coating process of pharmaceutical tablet cores by random spraying

scholarly article

Colorimetric Analysis of Hibiscus Beverages and their Potential Antioxidant Properties

scientific article published on 01 September 2018

Colorimetric characteristics of the phenolic fractions obtained from Tempranillo and Graciano wines through the use of different instrumental techniques

scientific article published on 29 March 2012

Colorimetric study of the interactions between different families of red wine pigments using transmittance and reflectance measurements

article by Matilde García-Marino et al published January 2013 in Food Research International

Colour and flavour changes during osmotic dehydration of fruits

article

Colour characterisation of thyme and avocado honeys by diffuse reflectance spectrophotometry and spectroradiometry

Colour characteristics of honeys as influenced by pollen grain content: a multivariate study

Colour of Amontillado wines aged in two oak barrel types

article by A. F. Recamales et al published 23 November 2006 in European Food Research and Technology

Colour, pH stability and antioxidant activity of anthocyanin rutinosides isolated from tamarillo fruit (Solanum betaceum Cav.)

Comparative Study of Phenolic Profile, Antioxidant Capacity, and Color-composition Relation of Roselle Cultivars with Contrasting Pigmentation

scientific article published on 8 December 2015

Comparative physiology during ripening in tomato rich-anthocyanins fruits

Comparative study of red berry pomaces (blueberry, red raspberry, red currant and blackberry) as source of antioxidants and pigments

scholarly article

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.

scientific article published on 8 May 2014

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).

scientific article published on 6 August 2014

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

scientific article published on 29 July 2019

Comparison of the effectiveness of solid-phase and ultrasound-mediated liquid-liquid extractions to determine the volatile compounds of wine

scientific article published on 2 May 2008

Comprehensive Colorimetric Study of Anthocyanic Copigmentation in Model Solutions. Effects of pH and Molar Ratio

article

Cyclic voltammetry to evaluate the antioxidant potential in winemaking by-products

scientific article published on 23 December 2016

Detailed phenolic composition of white grape by-products by RRLC/MS and measurement of the antioxidant activity

scientific article published on 11 March 2014

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

scientific article published on 12 December 2013

Effect of addition of overripe seeds from white grape by-products during red wine fermentation on wine colour and phenolic composition

article

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

article published in 2016

Effect of orange juice's processing on the color, particle size, and bioaccessibility of carotenoids

scientific article published on 2 February 2012

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

scientific article published on 11 July 2014

Effect of storage on the phenolic content, volatile composition and colour of white wines from the varieties Zalema and Colombard

article

Effect of the maceration technique on the relationships between anthocyanin composition and objective color of Syrah wines.

scientific article

Effect of the time of cold maceration on the evolution of phenolic compounds and colour of Syrah wines elaborated in warm climate

article

Effects of Salinity Stress on Carotenoids, Anthocyanins, and Color of Diverse Tomato Genotypes

scientific article published on 10 October 2011

Effects of in vitro gastrointestinal digestion on phenolic compounds and antioxidant activity of different white winemaking byproducts extracts

scientific article published on 28 April 2018

Effects of prefermentative skin contact conditions on colour and phenolic content of white wines

article by Ma José Gómez-Míguez et al published January 2007 in Journal of Food Engineering

Enzymatic vegetable extract with bio- active components: Influence of fertiliser on the colour and anthocyanins of red grapes

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

scientific article published on 26 July 2018

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

scientific article published on 10 October 2017

Evaluation of plasma levels of melatonin after midazolam or sodium thiopental anesthesia in children

scientific article published in May 2002

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

scientific article published on 27 October 2016

Evolution of colour and anthocyanin composition of Syrah wines elaborated with pre-fermentative cold maceration

article

Extraction of Antioxidants from Winemaking Byproducts: Effect of the Solvent on Phenolic Composition, Antioxidant and Anti-Cholinesterase Activities, and Electrochemical Behaviour

scientific article published on 28 July 2020

Feasibility Study on the Use of Near-Infrared Hyperspectral Imaging for the Screening of Anthocyanins in Intact Grapes during Ripening

Feasibility Study on the Use of Visible–Near-Infrared Spectroscopy for the Screening of Individual and Total Glucosinolate Contents in Broccoli

scientific article published on 20 July 2012

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

scientific article published on 20 September 2018

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.

scientific article published on 20 October 2016

Grape seed characterization by NIR hyperspectral imaging

HPLC analysis of geometrical isomers of lutein epoxide isolated from dandelion (Taraxacum officinale F. Weber ex Wiggers)

scientific article published on 23 March 2006

Hydrophilic antioxidant compounds in orange juice from different fruit cultivars: Composition and antioxidant activity evaluated by chemical and cellular based (Saccharomyces cerevisiae) assays

article

Identification of New Betalains in Separated Betacyanin and Betaxanthin Fractions from Ulluco (Ullucus tuberosus Caldas) by HPLC-DAD-ESI-MS

scientific article published on 14 July 2020

Identification of isolutein (lutein epoxide) as cis-antheraxanthin in orange juice.

scientific article

Identification of zeinoxanthin in orange juices.

scientific article published in August 2005

Identifying the production region of single-malt Scotch whiskies using optical spectroscopy and pattern recognition techniques

article

Impact of a double post-fermentative maceration with ripe and overripe seeds on the phenolic composition and color stability of Syrah red wines from warm climate

scientific article published on 05 January 2021

Impact of a post-fermentative maceration with overripe seeds on the color stability of red wines

scientific article published on 04 August 2018

Impact of adding white pomace to red grapes on the phenolic composition and color stability of Syrah wines from a warm climate.

scientific article published on 11 March 2014

Impact of closure type and storage temperature on chemical and sensory composition of Malbec wines (Mendoza, Argentina) during aging in bottle

scientific article published on 11 July 2019

Impact of pH and temperature on the colour and betalain content of Colombian yellow pitaya peel (Selenicereus megalanthus).

scientific article

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

article

Inductively coupled plasma optical emission spectrometric determination of minerals in thyme honeys and their contribution to geographical discrimination

scientific article published in June 2004

Influence of Turbidity Grade on Color and Appearance of Virgin Olive Oil

Influence of different phenolic copigments on the color of malvidin 3-glucoside

scientific article published in July 2006

Influence of prefermentative cold maceration on the color and anthocyanic copigmentation of organic Tempranillo wines elaborated in a warm climate.

scientific article published in June 2010

Influence of white reference measurement and background on the color specification of orange juices by means of diffuse reflectance spectrophotometry

scientific article published in March 2006

Instrumental factors influencing absorption measurements for fluid food color determination

scientific article

Interaction between Wine Phenolic Acids and Salivary Proteins by Saturation-Transfer Difference Nuclear Magnetic Resonance Spectroscopy (STD-NMR) and Molecular Dynamics Simulations.

scientific article

Internal preference mapping of milk-fruit beverages: Influence of color and appearance on its acceptability

scientific article published on 21 October 2017

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

scientific article published on 4 February 2017

Location effects on the polyphenolic and polysaccharidic profiles and colour of Carignan grape variety wines from the Chilean Maule region

article by María Jesús Cejudo-Bastante et al published April 2018 in Food Research International

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

scientific article published on 16 June 2017

Measuring colour appearance of red wines

article by Maria Lourdes Gonzalez-Miret Martin et al published September 2007 in Food Quality and Preference

Measuring the colour of virgin olive oils in a new colour scale using a low-cost portable electronic device

Mineral content and electrical conductivity of the honeys produced in Northwest Morocco and their contribution to the characterisation of unifloral honeys

scholarly article by Anass Terrab et al published 15 April 2003 in Journal of the Science of Food and Agriculture

Monitoring the effects and side-effects on wine colour and flavonoid composition of the combined post-fermentative additions of seeds and mannoproteins

scientific article published on 26 August 2019

Multivariate analyses of a wide selection of orange varieties based on carotenoid contents, color and in vitro antioxidant capacity

scientific article published on 4 November 2016

Multivariate characterization of aging status in red wines based on chromatic parameters

scientific article published in September 1997

Multivariate correlation between color and mineral composition of honeys and by their botanical origin

scientific article published in April 2005

Multivariate statistical analysis of the color-anthocyanin relationships in different soilless-grown strawberry genotypes.

scientific article

Nutritional importance of carotenoid pigments

scientific article published in June 2004

Optimisation of an oak chips-grape mix maceration process. Influence of chip dose and maceration time

scientific article published on 14 March 2016

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

scientific article published on 04 January 2021

Palynological, physico-chemical and colour characterization of Moroccan honeys. II. Orange (Citrus sp.) honey

Palynological, physico-chemical and colour characterization of Moroccan honeys: III. Other unifloral honey types

Phenolic composition of white wines with a prefermentative maceration at experimental and industrial scale

article

Phenolic compounds and antioxidant activity of twelve grape cultivars measured by chemical and electrochemical methods

scholarly article published on 18 June 2018

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

scientific article published on 22 January 2020

Physicochemical and sensory (aroma and colour) characterisation of a non-centrifugal cane sugar ("panela") beverage.

scientific article published on 29 January 2017

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

Pigment composition and antioxidant capacity of betacyanins and betaxanthins fractions of Opuntia dillenii (Ker Gawl) Haw cactus fruit.

scientific article published on 6 September 2017

Potential of Cooperage Byproducts Rich in Ellagitannins to Improve the Antioxidant Activity and Color Expression of Red Wine Anthocyanins

scientific article published on 09 August 2019

Potential use of new Colombian sources of betalains. Color stability of ulluco ( Ullucus tuberosus ) extracts under different pH and thermal conditions

scientific article published on 31 July 2014

Pre-fermentative addition of an enzymatic grape seed hydrolysate in warm climate winemaking. Effect on the differential colorimetry, copigmentation and polyphenolic profiles.

scientific article

Preliminary study on the use of near infrared hyperspectral imaging for quantitation and localisation of total glucosinolates in freeze-dried broccoli

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

scientific article published on 10 January 2012

Rapid assessment of vitamin A activity through objective color measurements for the quality control of orange juices with diverse carotenoid profiles.

scientific article published on 24 March 2007

Removal of phenolic, turbidity and color in sugarcane juice by electrocoagulation as a sulfur-free process

scientific article published on 17 January 2019

Ripeness estimation of grape berries and seeds by image analysis

article

Role of epigenetic regulation on the induction of apoptosis in Jurkat leukemia cells by white grape pomace rich in phenolic compounds

scientific article

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

scientific article published on 22 May 2015

Separation of structural, geometrical and optical isomers of epoxycarotenoids using triacontyl-bonded stationary phases.

scientific article published in June 2009

Sherry wine vinegars: phenolic composition changes during aging

article

Simplified method for calculating colour of honey by application of the characteristic vector method

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.

scientific article published on 28 April 2015

Spectrophotometric determination of total procyanidins in wine vinegars

scientific article published on 01 January 1997

Stability and shelf life modeling of natural colorant from bee pollen

scientific article published in 2023

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

scientific article published on 8 April 2017

Study of zalema grape pomace: phenolic composition and biological effects in Caenorhabditis elegans.

scientific article published on 16 May 2013

The Use of Grape Seed Byproducts Rich in Flavonoids to Improve the Antioxidant Potential of Red Wines.

scientific article published on 12 November 2016

The profile of phenolic compounds by HPLC-MS in Spanish oak (Quercus) honeydew honey and their relationships with color and antioxidant activity

scientific article published in 2023

Trying to set up the flavanolic phases during grape seed ripening: A spectral and chemical approach.

scientific article

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

scientific article published on 28 September 2014

VISUAL AND INSTRUMENTAL EVALUATION OF ORANGE JUICE COLOR: A CONSUMERS' PREFERENCE STUDY

article

Valorization of the whole grains of Triticum aestivum L. and Triticum vulgare L. through the investigation of their biochemical composition and in vitro antioxidant, anti-inflammatory, anticancer and anticalpain activities

article

[Carotenoid pigments: structural and physicochemical considerations]

scientific article published on 01 June 2007

[Stability of carotenoid pigments in foods]

scientific article published on 01 June 2004

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