José Miguel Hernández Hierro

Profesor Titular de Universidad
jmhhierro@us.es
Área de conocimiento: Nutrición y Bromatología
Departamento: Nutrición y Bromatología,Tox.y Med.Legal
Grupo: COLOR Y CALIDAD DE ALIMENTOS (AGR-225)
Prog. doctorado: Programa de Doctorado en Farmacia (RD. 99/2011)
Tipo Año Título Fuente
Artículo2021 Assessment of total fat and fatty acids in walnuts using near-infrared hyperspectral imaging FRONTIERS IN PLANT SCIENCE
Artículo2021 Optimization of protein extraction of oenological interest from grape seed meal using design of experiments and response surface methodology FOODS
Artículo2021 Reduction of the number of samples for cost-effective hyperspectral grape quality predictive models FOODS
Artículo2021 Study of polyunsaturated fatty acids in cheeses using near-infrared spectroscopy: influence of milk from different ruminant species FOOD ANALYTICAL METHODS
Artículo2020 Comparative study on the use of three different near infrared spectroscopy recording methodologies for varietal discrimination of walnuts TALANTA
Artículo2020 Control of the extractable content of bioactive compounds in coffee beans by near infrared hyperspectral imaging LWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2020 Phenolic compounds extraction in enzymatic macerations of grape skins identified as low-level extractable total anthocyanin content JOURNAL OF FOOD SCIENCE
Artículo2020 Valorization of American Barrel-Shoot Wastes: Effect of Post Fermentative Addition and Readdition on Phenolic Composition and Chromatic Quality of Syrah Red Wines MOLECULES
Artículo2019 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 TALANTA
Artículo2019 On the use of vibrational spectroscopy and scanning electron microscopy to study phenolic extractability of cooperage byproducts in wine EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Artículo2019 Screening of Wine Extractable Total Phenolic and Ellagitannin Contents in Revalorized Cooperage By-products: Evaluation by Micro-NIRS Technology FOOD AND BIOPROCESS TECHNOLOGY
Artículo2018 Estimation of Total Phenols, Flavanols and Extractability of Phenolic Compounds in Grape Seeds Using Vibrational Spectroscopy and Chemometric Tools SENSORS
Artículo2018 Evaluation of extractable polyphenols released to wine from cooperage byproduct by near infrared hyperspectral imaging FOOD CHEMISTRY
Artículo2018 Gamificación y otras estrategias docentes en seminarios y prácticas de laboratorio de la asignatura Nutrición y Bromatología Jornadas de Formación e Innovación Docente del Profesorado
Artículo2018 Influence of oak wood chips-grape mix maceration on the extraction of anthocyanins from low-extractable anthocyanin content red grapes EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Artículo2018 Phenolic compounds and antioxidant activity of twelve grape cultivars measured by chemical and electrochemical methods EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Artículo2017 Cyclic voltammetry to evaluate the antioxidant potential in winemaking by-products TALANTA
Artículo2017 Discrimination between cheeses made from cow's, ewe's and goat's milk from unsaturated fatty acids and use of the canonical biplot method JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Artículo2017 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 FOOD CHEMISTRY
Artículo2017 Interaction between Wine Phenolic Acids and Salivary Proteins by Saturation-Transfer Difference Nuclear Magnetic Resonance Spectroscopy (STD-NMR) and Molecular Dynamics Simulations JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2017 Linking ATR-FTIR and Raman features to phenolic extractability and other attributes in grape skin TALANTA
Editorial2017 Polyphenols and Food Quality JOURNAL OF FOOD QUALITY
Artículo2017 Study of phenolic extractability in grape seeds by means of ATR-FTIR and Raman spectroscopy FOOD CHEMISTRY
Artículo2016 Antioxidant capacity of different cheeses: Affecting factors and prediction by near infrared spectroscopy Journal of Dairy Science
Ponencia2016 Investigación en color y calidad de alimentos III Jornada de investigación y postgrado: Libro de Actas
Artículo2016 Near infrared hyperspectral imaging: recent applications in the oenological and viticultural sectors NIR News
Artículo2016 Screening of anthocyanins in single red grapes using a non-destructive method based on the near infrared hyperspectral technology and chemometrics JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Artículo2016 The role of the canonical biplot method in the study of volatile compounds in cheeses of variable composition GRASAS Y ACEITES
Artículo2016 Trying to set up the flavanolic phases during grape seed ripening: A spectral and chemical approach TALANTA
Artículo2015 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) TALANTA
Artículo2015 Extractability of Low Molecular Mass Flavanols and Flavonols from Red Grape Skins. Relationship to Cell Wall Composition at Different Ripeness Stages JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Capítulo2015 Hyperspectral Imaging -A Novel Green Chemistry Technology for the Oenological and Viticultural Sectors Agricultural Research Updates. Volume 12
Artículo2015 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 JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2015 Use of near infrared hyperspectral tools for the screening of extractable polyphenols in red grape skins FOOD CHEMISTRY
Artículo2014 A novel method for evaluating flavanols in grape seeds by near infrared hyperspectral imaging TALANTA
Artículo2014 Amino acid profile of the quinoa (Chenopodium quinoa Willd.) using near infrared spectroscopy and chemometric techniques JOURNAL OF CEREAL SCIENCE
Artículo2014 Chilean flour and wheat grain: Tracing their origin using near infrared spectroscopy and chemometrics FOOD CHEMISTRY
Artículo2014 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 FOOD CHEMISTRY
Artículo2014 Potential of near infrared spectroscopy for the analysis of volatile components in cheeses LWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2014 Preliminary study on the use of near infrared hyperspectral imaging for quantitation and localisation of total glucosinolates in freeze-dried broccoli JOURNAL OF FOOD ENGINEERING
Artículo2014 Relationship between skin cell wall composition and anthocyanin extractability of Vitis vinifera L. cv. Tempranillo at different grape ripeness degree FOOD CHEMISTRY
Artículo2014 Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: synergistic effect and modulation by aromas FOOD RESEARCH INTERNATIONAL
Artículo2014 Variations in the Contents of Vitamins A and E during the Ripening of Cheeses with Different Compositions Czech Journal of Food Sciences
Artículo2013 A comparative study to distinguish the vineyard of origin by NIRS using entire grapes, skins and seeds JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Artículo2013 Control of quality and silo storage of sunflower seeds using near infrared technology GRASAS Y ACEITES
Artículo2013 Evaluation of sensory parameters of grapes using near infrared spectroscopy JOURNAL OF FOOD ENGINEERING
Artículo2013 Feasibility Study on the Use of Near-Infrared Hyperspectral Imaging for the Screening of Anthocyanins in Intact Grapes during Ripening JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Revisión2013 Prediction of the type of milk and degree of ripening in cheeses by means of artificial neural networks with data concerning fatty acids and near infrared spectroscopy TALANTA
Capítulo2013 Quality and sensory attributes of cheese: a focus on methodology, milk composition and ripening time Handbook of cheese in health: production, nutrition and medical sciences
Artículo2012 Conjugated linoleic acid contents in cheeses of different compositions during six months of ripening Czech Journal of Food Sciences
Artículo2012 Feasibility Study on the Use of Visible Near-Infrared Spectroscopy for the Screening of Individual and Total Glucosinolate Contents in Broccoli JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2012 Influence of climatic conditions on the phenolic composition of Vitis vinifera L. cv. Graciano ANALYTICA CHIMICA ACTA
Artículo2012 Influence of the physiological stage and the content of soluble solids on the anthocyanin extractability of Vitis vinifera L. cv. Tempranillo grapes ANALYTICA CHIMICA ACTA
Artículo2012 NIR spectroscopy to identify and quantify imazapyr in soil Analytical Methods
Artículo2012 NIR Spectroscopy: An Alternative for Soil Analysis COMMUNICATIONS IN SOIL SCIENCE AND PLANT ANALYSIS
Artículo2012 Trying to understand the grounds for the high trihalomethanes formation potential of four surface water bodies employed as source waters Journal Europeen d'Hydrologie
Artículo2011 Determination of phenolic compounds of grape skins during ripening by NIR spectroscopy LWT-FOOD SCIENCE AND TECHNOLOGY
Artículo2011 Differentiation of organic and non-organic ewe's cheeses using main mineral composition or near infrared spectroscopy coupled to chemometric tools: A comparative study TALANTA
Artículo2011 Discrimination of seasonality in cheeses by near-infrared technology JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Artículo2011 Multivariate analysis of sensory data of Vitis vinifera L. cv. Graciano during ripening. Correlation with the phenolic composition of the grape skins CYTA-JOURNAL OF FOOD
Artículo2011 Multivariate analysis of the polyphenol composition of Tempranillo and Graciano red wines TALANTA
Artículo2011 Prediction of sensory attributes of cheese by near-infrared spectroscopy FOOD CHEMISTRY
Artículo2011 The mineral composition (Ca, P, Mg, K, Na) in cheeses (cow's, ewe's and goat's) with different ripening times using near infrared spectroscopy with a fibre-optic probe FOOD CHEMISTRY
Artículo2010 A multi-year survey of organic disinfection by-products in drinking waters of Castilla y Leon, Spain. The need and difficulty to comply with the legal limit of 2009 JOURNAL OF ENVIRONMENTAL MONITORING
Artículo2010 Colour and pigment composition of red wines obtained from co-maceration of Tempranillo and Graciano varieties ANALYTICA CHIMICA ACTA
Ponencia2010 Ejercicio interlaboratorio para estudiantes universitarios. Una herramienta útil en el proceso de adaptación al espacio europeo de Educación superior. Experiencia en la Universidad de Salamanca VII Foro sobre Evaluación de la Calidad de la Investigación y de la Educación Superior : Libro de capítulos
Artículo2010 Feasibility study on the use of near infrared spectroscopy to determine flavanols in grape seeds TALANTA
Ponencia2010 Interlaboratory exercises: an approach with students from the Universidad de Salamanca adapted to the European Higher Education Area (EHEA) 1st International Conference on European Transnational Education [Recurso electrónico]: (ICEUTE 2010)
Artículo2010 Occurrence of bromate, chlorite and chlorate in drinking waters disinfected with hypochlorite reagents. Tracing their origins SCIENCE OF THE TOTAL ENVIRONMENT
Artículo2010 Organic carbon and stable C-13 isotope in conservation agriculture and conventional systems SOIL BIOLOGY & BIOCHEMISTRY
Artículo2010 Statistical correlation between flavanolic composition, colour and sensorial parameters in grape seed during ripening ANALYTICA CHIMICA ACTA
Ponencia2009 A comparative study of the analysis of free fatty acids in cheeses (Cow's, Ewe's and Goat's) with different ripening times using NIRS: Intact samples and fat extracts Czech Journal of Food Sciences
Ponencia2009 Aflatoxins and ochratoxin A in red paprika for retail sale in Spain: Occurrence and evaluation of a simultaneous analytical method Czech Journal of Food Sciences
Artículo2009 Changes in the Mineral Content in Cheeses of Different Compositions During 6 Months of Ripening Czech Journal of Food Sciences
Artículo2009 Determination of hydroxyproline in cured pork sausages and dry cured beef products by NIRS technology employing a fibre-optic probe FOOD CONTROL
Ponencia2009 Determination of the mineral composition (Ca, P, Mg, K, Na) in cheeses (Cow's Ewe's and Goat's) with different ripening times using near infrared spectroscopy (NIRs) with a fibre-optic probe Czech Journal of Food Sciences
Artículo2009 Seasonal evolution of hydrophilic and hydrophobic peptide contents in cheeses made from ewe's goat's or cow's milk Czech Journal of Food Sciences
Capítulo2009 Tecnología NIR con sonda de fibra óptica: nuevas aportaciones al control de calidad de la alfalfa La Multifuncionalidad de los pastos: producción ganadera sostenible y gestión de los ecosistemas
Artículo2009 Texture evaluation in cheeses by NIRS technology employing a fibre-optic probe JOURNAL OF FOOD ENGINEERING
Artículo2009 The application of near infrared spectroscopy technology and a remote reflectance fibre-optic probe for the determination of peptides in cheeses (cow's, ewe's and goat's) with different ripening times FOOD CHEMISTRY
Artículo2009 The natural abundance of C-13 with different agricultural management by NIRS with fibre optic probe technology TALANTA
Artículo2008 Aflatoxins and ochratoxin a in red paprika for retail sale in Spain: Occurrence and evaluation of a simultaneous analytical method JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Artículo2008 Detection and quantification of additives (urea, biuret and poultry litter) in alfalfas by nir spectroscopy with fibre-optic probe TALANTA
Artículo2008 Potential of near infrared spectroscopy for the analysis of mycotoxins applied to naturally contaminated red paprika found in the Spanish market ANALYTICA CHIMICA ACTA
Artículo2008 Use of NIRS technology with a remote reflectance fibre-optic probe for predicting major components in cheese TALANTA
Artículo2007 Determination of the percentage of milk (cow's, ewe's and goat's) in cheeses with different ripening times using near infrared spectroscopy technology and a remote reflectance fibre-optic probe ANALYTICA CHIMICA ACTA
Artículo2007 Use of NIRS technology with a remote reflectance fibre-optic probe for predicting major components in bee pollen TALANTA
Artículo2007 Use of NIRS technology with a remote reflectance fibre-optic probe for predicting mineral composition (Ca, K, P, Fe, Mn, Na, Zn), protein and moisture in alfalfa ANALYTICAL AND BIOANALYTICAL CHEMISTRY
Artículo2006 Near-infrared spectroscopy (NIRS) reflectance technology for the determination of tocopherols in alfalfa ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Proyectos de Investigación

Fecha de inicio Fecha de fin Rol Denominación Agencia financiadora
01/01/2018 31/12/2021 Investigador/a Fracciones Peptídicas de Semilla de Uva Como Estabilizantes del Color de Vinos Tintos. Aproximación Molecular a las Interacciones con los Compuestos Fenólicos (AGL2017-84793-C2-2-R) Ministerio de Economía y Competitividad (Nacional)
01/01/2015 31/12/2017 Investigador/a Evaluación de Estrategias Tecnológicas Adaptativas para Vinificación en Condiciones de Cambio Climático (AGL2014-58486-C2-2-R) Ministerio de Economía y Competitividad (Nacional)
01/01/2012 31/12/2014 Investigador/a Evaluación de la Madurez Fenólica de la Uva, y de su Contribución a la Estabilización del Color de Vinos Tintos, por Técnicas Ópticas de Análisis de Imagen (AGL2011-30254-C02-02) Ministerio de Ciencia e Innovación (Nacional)

Contratos

Fecha de inicio Fecha de fin Rol Denominación Agencia financiadora
01/06/2017 30/09/2017 Investigador/a Estudio de productos vegetales de interés para el desarrollo de alimentos funcionales (3104/0387) OLEOPALMA, S.A.T. (Autonómico)
31/01/2019 30/01/2020 Investigador/a Viabilidad de un procedimiento en continuo para la mejora de la extracción de color y compuestos volátiles en verificación (3573/0109) Consejo Regulador de las Denominaciones de Origen Condado de Huelva y Vinagre del Condado de Huelva (Autonómico)
01/04/2020 31/03/2021 Investigador/a Aplicación de fuentes naturales de biomoléculas en vinificación, para la estabilización del color de vinos tintos del Condado de Huelva. (3937/0176) Asociación Casa del Vino del Condado de Huelva (Autonómico)
15/09/2015 14/03/2017 Investigador/a Evaluación de metodologías para el desarrollo de nuevos productos basados en aceite de oliva (2615/0387) OLEOPALMA, S.A.T. (Autonómico)
25/10/2016 24/06/2017 Investigador/a Resiliencia de las praderas de angiospermas marinas al calentamiento global: un análisis basado en respuestas ecofísológicas, poblacionales y ecosistemicas (RECCAM) (2922/0387) Centro Oceanográfico de Murcia - Instituto Español de Oceanografía (Nacional)
01/10/2017 30/09/2020 Investigador/a Desarrollo de productos funcionales a base de aceite de oliva (3237/0387) OLEOPALMA, S.A.T. (Autonómico)
01/08/2020 31/07/2021 Investigador/a Análisis de carotenoides en microalgas (3909/0387) ALGALIMENTO, S.L. (Nacional)
01/03/2015 30/09/2015 Investigador/a Estudios preliminares para el desarrollo de nuevos productos basados en aceite de oliva. (2481/0387) OLEOPALMA, S.A.T. (Autonómico)
01/04/2021 31/01/2022 Investigador/a Propiedades antioxidantes de subproductos de la industria enológica (4141/1098) Alvinesa Natural Ingredients, S.A. (Nacional)
01/10/2016 31/12/2016 Investigador/a Análisis de Zeaxantina y Epoxicarotenoides en Plantas Marinas (2894/0387) Universidad de Barcelona (Nacional)
25/09/2017 16/10/2017 Investigador/a Estudio de productos vegetales de interés para el desarrollo de alimentos funcionales (3152/0387) OLEOPALMA, S.A.T. (Autonómico)
05/06/2020 04/06/2021 Investigador/a Evaluación integral de cultivos de frutos de hueso mediante tecnología hiperespectral (3863/1046) AMBLING INGENIERÍA Y SERVICIOS, S.L. (Nacional)
15/07/2012 14/01/2014 Investigador/a Estudio comparativo de la calidad sensorial y nutricional de aceites de oliva virgen estra. (1628/0387) OLEOPALMA, S.A.T. (Autonómico)
31/03/2021 30/03/2022 Investigador/a Uso de tecnología de imagen hiperespectral y aplicación de herramientas quimiométricas para el análisis de ácidos grasos en muestras de cerdo ibérico (4082/1046) Sánchez Romero Carvajal Jabugo, S.A. (Autonómico)
10/06/2016 09/12/2016 Investigador/a Investigación de la relación entre la composición y el color de alimentos de influencia en la calidad comercial. Control de procesos enológicos por medida de color. (2801/0109) Consejo Regulador de las Denominaciones de Origen Condado de Huelva y Vinagre del Condado de Huelva (Autonómico)
01/09/2017 31/08/2019 Investigador/a Análisis de carotenoides en microalgas (3139/0387) ALGALIMENTO, S.L. (Nacional)
08/01/2019 07/01/2020 Investigador/a Aplicación de técnicas ópticas al control de propiedades tecnológicas y funcionales de productos enológicos (3578/0363) Consejo Regulador de las Denominaciones de Origen Condado de Huelva y Vinagre del Condado de Huelva (Autonómico)
01/04/2020 31/03/2021 Investigador/a Control de propiedades tecnológicas y funcionales de productos enológicos. Evaluación del impacto del cambio climático. (3938/1043) Consejo Regulador de las Denominaciones de Origen Condado de Huelva y Vinagre del Condado de Huelva (Autonómico)

Ayudas

Fecha de inicio Fecha de fin Rol Denominación Agencia financiadora
01/01/2012 31/03/2012 Responsable Estancia: Teagasc Food Research Centre, Dubín, Irlanda, 60 días (PP2011-05-125) Universidad de Sevilla (Local)