Berta Baca‐Bocanegra

Author

Universidad de Sevilla ORCID

Also Known As

Berta Baca Bocanegra, Berta Baca-Bocanegra, Berta Baca‐Bocanegra

Publications

561

Citations

H-Index

Concepts

All Affiliations

Universidad de Sevilla University of Évora University of Córdoba Universidad de Salamanca

About

Berta Baca‐Bocanegra is an author at Universidad de Sevilla specializing in spectroscopy, analytical chemistry, and food chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	3	3	44
2	Medicine	3	3	60
3	Natural Sciences	2	2	74
4	Biochemistry	1	1	36
5	Microbiology	1	1	36

Berta Baca‐Bocanegra

Publications

519

Citations

H-Index

Page 1

	Year	Citations
Study of phenolic extractability in grape seeds by means of ATR-FTIR and Raman spectroscopy Julio Nogales‐Bueno, Berta Baca‐Bocanegra, Abigail Rooney, Food Chemistry Grape SeedsPhytochemicalPhytochemistryPhenolic ExtractabilityPolyphenolics	2017	83
Linking ATR-FTIR and Raman features to phenolic extractability and other attributes in grape skin Julio Nogales‐Bueno, Berta Baca‐Bocanegra, Abigail Rooney, Talanta Other AttributesDermatologyPost-harvest PhysiologyGrape SkinPhytochemical	2017	59
Use of near infrared hyperspectral tools for the screening of extractable polyphenols in red grape skins Julio Nogales‐Bueno, Berta Baca‐Bocanegra, Francisco J. Rodríguez‐Pulido, Food Chemistry Food ChemistryAgricultural ChemistryRed Grape SkinsInfrared SpectroscopySpectroscopy	2014	56
Optimization of Protein Extraction of Oenological Interest from Grape Seed Meal Using Design of Experiments and Response Surface Methodology Berta Baca‐Bocanegra, Julio Nogales‐Bueno, José Miguel Hernández‐Hierro, Foods	2021	44
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 Berta Baca‐Bocanegra, José Miguel Hernández‐Hierro, Julio Nogales‐Bueno, Talanta Red Grape SkinsUv-vis SpectroscopySpectroscopyBioanalysisInfrared Spectroscopy	2018	41
Comparative study on the use of three different near infrared spectroscopy recording methodologies for varietal discrimination of walnuts Julio Nogales‐Bueno, Luis Feliz, Berta Baca‐Bocanegra, Talanta Plant AnalysisBotanyNatural SciencesSpectroscopyFood Analysis	2019	38
Phenolic compounds extraction in enzymatic macerations of grape skins identified as low‐level extractable total anthocyanin content Julio Nogales‐Bueno, Berta Baca‐Bocanegra, Francisco J. Heredia, Journal of Food Science Food ChemistryPolyphenolicsBotanyBiochemistryNatural Sciences	2020	36
Assessment of Total Fat and Fatty Acids in Walnuts Using Near-Infrared Hyperspectral Imaging Julio Nogales‐Bueno, Berta Baca‐Bocanegra, José Miguel Hernández‐Hierro, Frontiers in Plant Science	2021	33
Feasibility study on the use of ATR-FTIR spectroscopy as a tool for the estimation of wine polysaccharides Berta Baca‐Bocanegra, Leticia Martínez-Lapuente, Julio Nogales‐Bueno, Carbohydrate Polymers	2022	32
Optimisation of an oak chips-grape mix maceration process. Influence of chip dose and maceration time Belén Gordillo, Berta Baca‐Bocanegra, Francisco J. Rodríguez‐Pulido, Food Chemistry Chip DoseMaceration Time	2016	27

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