José Miguel Hernández‐Hierro

Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: synergistic effect and modulation by aromas

Raúl Ferrer‐Gallego, José Miguel Hernández‐Hierro, Julián C. Rivas‐Gonzalo et al. · Food Research International · 2014 · 183 citations · Full text

Food Chemistry, Wine Phenolic Compounds, Wine Perception +7

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, José Miguel Hernández‐Hierro, Francisco J. Rodríguez‐Pulido et al. · Food Chemistry · 2013 · 133 citations

Technological Maturity, Engineering, Botany +10

Determination of phenolic compounds of grape skins during ripening by NIR spectroscopy

Raúl Ferrer‐Gallego, José Miguel Hernández‐Hierro, Julián C. Rivas‐Gonzalo et al. · LWT · 2010 · 121 citations · Full text

Nir Spectroscopy, Plant Analysis, Botany +18

Amino acid profile of the quinoa (Chenopodium quinoa Willd.) using near infrared spectroscopy and chemometric techniques

Olga Escuredo, M. I. González Martín, Guillermo Wells Moncada et al. · Journal of Cereal Science · 2014 · 117 citations

Engineering, Biochemistry, Chemometric Techniques +2

Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree

José Miguel Hernández‐Hierro, Natalia Quijada‐Morín, Leticia Martínez‐Lapuente et al. · Food Chemistry · 2013 · 106 citations · Full text

Botany, Anthocyanin Extractability, Ripening +4