F
Francisco J. Heredia
Researcher at University of Seville
Publications - 262
Citations - 9076
Francisco J. Heredia is an academic researcher from University of Seville. The author has contributed to research in topics: Orange juice & Wine. The author has an hindex of 49, co-authored 253 publications receiving 7726 citations. Previous affiliations of Francisco J. Heredia include University of Leeds & University of Liverpool.
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Journal Article
Pigmentos carotenoides: consideraciones estructurales y fisicoquímicas
TL;DR: Due to the diverse benefitial actions carotenoids are responsible for and, above all, to their nutritional importance, the main objective of this review is to describe such features, whose knowledge is indispensable to have a holistic view of the different roles they play and for the design of new studies.
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Linking ATR-FTIR and Raman features to phenolic extractability and other attributes in grape skin.
Julio Nogales-Bueno,Berta Baca-Bocanegra,Abigail Rooney,José Miguel Hernández-Hierro,Francisco J. Heredia,Hugh J. Byrne +5 more
TL;DR: It has been confirmed that the amount of polysaccharides and the degree of esterification of pectins have significant influence on the phenolic extractability levels of grape skin tissue.
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Analysis of food appearance properties by computer vision applying ellipsoids to colour data
TL;DR: A method for improving the illustration of colour measurements by image analysis is established and the proposed algorithm classified the point clouds by clustering methods and established the methodology for fitting the resulting clusters into ellipsoids.
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Rapid assessment of vitamin A activity through objective color measurements for the quality control of orange juices with diverse carotenoid profiles.
TL;DR: The results of the analysis of variance revealed that there were no differences between the data derived from the chromatographic analyses and those calculated from the color parameters, thereby validating the assessment of the vitamin A activity of the juices through objective measurements of color.
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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
Belén Gordillo,María Jesús Cejudo-Bastante,Francisco J. Rodríguez-Pulido,M. Lourdes González-Miret,Francisco J. Heredia +4 more
TL;DR: It could be affirmed that the addition of oak wood chips during fermentation induced visually perceptible colour changes, mainly in a quantitative way, and also a lower percentage of diminution of colour.