Julio Nogales Bueno

Profesor Ayudante Doctor
julionogales@us.es
Área de conocimiento: Química Analítica
Departamento: Química Analítica
Grupo: COLOR Y CALIDAD DE ALIMENTOS (AGR-225)
Tipo Año Título Fuente
Artículo2021 Assessment of total fat and fatty acids in walnuts using near-infrared hyperspectral imaging FRONTIERS IN PLANT SCIENCE
Artículo2021 Evaluation of near infrared spectroscopy (Nirs) for estimating soil organic matter and phosphorus in mediterranean montado ecosystem SUSTAINABILITY
Artículo2021 Optimization of protein extraction of oenological interest from grape seed meal using design of experiments and response surface methodology FOODS
Artículo2021 Real-time quantification of crude protein and neutral detergent fibre in pastures under montado ecosystem using the portable nir spectrometer APPLIED SCIENCES-BASEL
Artículo2021 Reduction of the number of samples for cost-effective hyperspectral grape quality predictive models FOODS
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 Evaluation of Near Infrared Spectroscopy (NIRS) and Remote Sensing (RS) for Estimating Pasture Quality in Mediterranean Montado Ecosystem APPLIED SCIENCES-BASEL
Artículo2020 Phenolic compounds extraction in enzymatic macerations of grape skins identified as low-level extractable total anthocyanin content JOURNAL OF FOOD SCIENCE
Artículo2020 Response of Mycorrhizal 'Touriga Nacional' Variety Grapevines to High Temperatures Measured by Calorespirometry and Near-Infrared Spectroscopy Plants
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 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
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 Linking ATR-FTIR and Raman features to phenolic extractability and other attributes in grape skin TALANTA
Artículo2017 Study of phenolic extractability in grape seeds by means of ATR-FTIR and Raman spectroscopy FOOD CHEMISTRY
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 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
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 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
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

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
01/04/2021 31/01/2022 Investigador/a Propiedades antioxidantes de subproductos de la industria enológica (4141/1098) Alvinesa Natural Ingredients, S.A. (Nacional)
05/06/2009 31/12/2010 Investigador/a Análisis y estudios de caracterización de bienes metálicos del Patrimonio Histórico Andaluz (AE-0377/2010) Instituto Andaluz de Patrimonio Histórico (Autonómico)