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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Reproducibility of the bromthymol blue standards used for color specification of virgin olive oil
TL;DR: In this paper, three replicates were prepared for each of 60 BTB (bromthymol blue) standards, which are usually employed to determine the color of virgin olive and seed oils, and their colors were measured by spectrophotometric and spectroradiometric techniques on a monthly basis over a year.
Journal Article
Stability of carotenoid pigments in foods
TL;DR: The instability of carotenoids is due to the fact that they are highly unsaturated compounds, thus degradation is due mainly to oxidation as mentioned in this paper, and other factors, such as temperature, light or pH can produce important qualitative changes in these compounds by means of isomerization reactions.
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Improving the color and aging aptitude of Syrah wines in warm climate by wood–grape mix maceration
TL;DR: In this article, the authors used tristimulus colorimetry, differential colourimetry and phenolic composition of Syrah red wines to improve the color stabilization of wines in a warm climate region.
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Addition of Mannoproteins and/or Seeds during Winemaking and Their Effects on Pigment Composition and Color Stability
Cristina Alcalde-Eon,Claudia Pérez-Mestre,Rebeca Ferreras-Charro,Francisco J. Rivero,Francisco J. Heredia,María Teresa Escribano-Bailón +5 more
TL;DR: The present study has evaluated the color and pigment composition modifications caused by the addition during Syrah winemaking of either Pedro Ximénez seeds or/and two different mannoproteins (color-protective and astringency-modulator) to increase colloidal stability.
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A novel and enhanced approach for the assessment of the total carotenoid content of foods based on multipoint spectroscopic measurements.
Antonio J. Meléndez-Martínez,Fernando Ayala,J.F. Echávarri,A.I. Negueruela,María Luisa Escudero-Gilete,M.L. González-Miret,Isabel M. Vicario,Francisco J. Heredia +7 more
TL;DR: It was demonstrated that the colour of the juices could be assessed with very good accuracy considering them and the correlations between the carotenoid content and the reflectances at these wavelengths were very good.