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Page 1
Reduction of the Number of Samples for Cost-Effective Hyperspectral Grape Quality Predictive Models.
Foods. 2021 Jan 23;10(2):233. doi: 10.3390/foods10020233.
Foods. 2021.
PMID: 33498776
Free PMC article.
Feasibility study on the use of near-infrared hyperspectral imaging for the screening of anthocyanins in intact grapes during ripening.
Hernández-Hierro JM, Nogales-Bueno J, Rodríguez-Pulido FJ, Heredia FJ.
Hernández-Hierro JM, et al. Among authors: rodriguez pulido fj.
J Agric Food Chem. 2013 Oct 16;61(41):9804-9. doi: 10.1021/jf4021637. Epub 2013 Oct 3.
J Agric Food Chem. 2013.
PMID: 24053464
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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).
Nogales-Bueno J, Rodríguez-Pulido FJ, Heredia FJ, Hernández-Hierro JM.
Nogales-Bueno J, et al. Among authors: rodriguez pulido fj.
Talanta. 2015 Jan;131:412-6. doi: 10.1016/j.talanta.2014.07.086. Epub 2014 Aug 6.
Talanta. 2015.
PMID: 25281122
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Screening of anthocyanins in single red grapes using a non-destructive method based on the near infrared hyperspectral technology and chemometrics.
Martínez-Sandoval JR, Nogales-Bueno J, Rodríguez-Pulido FJ, Hernández-Hierro JM, Segovia-Quintero MA, Martínez-Rosas ME, Heredia FJ.
Martínez-Sandoval JR, et al. Among authors: rodriguez pulido fj.
J Sci Food Agric. 2016 Mar 30;96(5):1643-7. doi: 10.1002/jsfa.7266. Epub 2015 Jun 15.
J Sci Food Agric. 2016.
PMID: 26009839
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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.
Nogales-Bueno J, Hernández-Hierro JM, Rodríguez-Pulido FJ, Heredia FJ.
Nogales-Bueno J, et al. Among authors: rodriguez pulido fj.
Food Chem. 2014;152:586-91. doi: 10.1016/j.foodchem.2013.12.030. Epub 2013 Dec 12.
Food Chem. 2014.
PMID: 24444979
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Use of near infrared hyperspectral tools for the screening of extractable polyphenols in red grape skins.
Nogales-Bueno J, Baca-Bocanegra B, Rodríguez-Pulido FJ, Heredia FJ, Hernández-Hierro JM.
Nogales-Bueno J, et al. Among authors: rodriguez pulido fj.
Food Chem. 2015 Apr 1;172:559-64. doi: 10.1016/j.foodchem.2014.09.112. Epub 2014 Sep 28.
Food Chem. 2015.
PMID: 25442592
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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.
Nogales-Bueno J, Ayala F, Hernández-Hierro JM, Rodríguez-Pulido FJ, Echávarri JF, Heredia FJ.
Nogales-Bueno J, et al. Among authors: rodriguez pulido fj.
J Agric Food Chem. 2015 May 6;63(17):4284-90. doi: 10.1021/jf505870s. Epub 2015 Apr 28.
J Agric Food Chem. 2015.
PMID: 25897561
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