Francisco J. Heredia mainly investigates Food science, Pigment, Anthocyanin, Carotenoid and Chromatography. His biological study spans a wide range of topics, including Composition, Phenols and Flavonols. His studies in Pigment integrate themes in fields like Olive oil and Maceration.
His Malvidin, Cyanidin and Delphinidin study in the realm of Anthocyanin connects with subjects such as Salinity stress. His Carotenoid study incorporates themes from Nutrient and Orange juice. His studies deal with areas such as Yield, Rubus glaucus and Flavour as well as Chromatography.
Francisco J. Heredia mainly focuses on Food science, Wine, Carotenoid, Chromatography and Anthocyanin. His study in Food science focuses on Orange juice in particular. His study in Orange juice is interdisciplinary in nature, drawing from both Citrus × sinensis, Orange, Violaxanthin and Fruit juice.
His Wine research focuses on Partial least squares regression and how it connects with Chemometrics. His Carotenoid research is under the purview of Biochemistry. The various areas that Francisco J. Heredia examines in his Colorimetry study include Hue and Analytical chemistry.
Francisco J. Heredia focuses on Food science, Wine, Colorimetry, Winemaking and Anthocyanin. His Food science study combines topics from a wide range of disciplines, such as Composition, Raw material, Pigment and Antioxidant. His Wine research includes themes of Organoleptic, Partial least squares regression and Polyphenol.
His research in Colorimetry intersects with topics in Matrix, Red cabbage, Gellan gum and Mucilage. His work deals with themes such as Colloid, Chemical stability, Pulp and paper industry and Pigment composition, which intersect with Winemaking. His Anthocyanin research is multidisciplinary, incorporating perspectives in Docking and Molecular dynamics.
Francisco J. Heredia mostly deals with Food science, Wine, Antioxidant, Pulp and paper industry and Chemical composition. Francisco J. Heredia studies Food science, namely Anthocyanin. He has included themes like Partial least squares regression, Polyphenol and Dried fruit in his Wine study.
His Antioxidant research integrates issues from Betalain, Food packaging and Nuclear chemistry. His Chemical composition research includes elements of Lightness, Organoleptic, Hplc method, Norisoprenoids and Screw cap. His Colorimetry study combines topics in areas such as Catechin, Copigmentation, Maceration and Hue.
This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.
Multivariate Correlation between Color and Mineral Composition of Honeys and by Their Botanical Origin
Maria Lourdes Gonzalez-Miret;Anass Terrab;Dolores Hernanz;Maria Angeles Fernandez-Recamales.
Journal of Agricultural and Food Chemistry (2005)
Characterisation of Moroccan unifloral honeys by their physicochemical characteristics
Anass Terrab;Maria J Dı́ez;Francisco J Heredia.
Food Chemistry (2002)
Characterisation of Spanish thyme honeys by their physicochemical characteristics and mineral contents
Anass Terrab;Angeles F Recamales;Dolores Hernanz;Francisco J Heredia.
Food Chemistry (2004)
Chromatic characterization of anthocyanins from red grapes—I. pH effect
F.J Heredia;E.M Francia-Aricha;J.C Rivas-Gonzalo;I.M Vicario.
Food Chemistry (1998)
Volatile components of Zalema white wines
M. José Gómez-Míguez;Juan F. Cacho;Vicente Ferreira;Isabel M. Vicario.
Food Chemistry (2007)
Relationship between the colour and the chemical structure of carotenoid pigments
Antonio J. Meléndez-Martínez;George Britton;Isabel M. Vicario;Francisco J. Heredia.
Food Chemistry (2007)
Color and stability of pigments derived from the acetaldehyde-mediated condensation between malvidin 3-O-glucoside and (+)-catechin.
Teresa Escribano-Bailón;Marta Álvarez-García;Julian C. Rivas-Gonzalo;Francisco J. Heredia.
Journal of Agricultural and Food Chemistry (2001)
Estabilidad de los pigmentos carotenoides en los alimentos
Antonio J. Meléndez-Martínez;Isabel M. Vicario;Francisco J Heredia.
Archivos Latinoamericanos De Nutricion (2004)
Review: Analysis of carotenoids in orange juice
Antonio J. Meléndez-Martínez;Isabel M. Vicario;Francisco J. Heredia.
Journal of Food Composition and Analysis (2007)
Influence of different phenolic copigments on the color of malvidin 3-glucoside
Manuela Gómez-Míguez;Susana González-Manzano;M Teresa Escribano-Bailón;Francisco J Heredia.
Journal of Agricultural and Food Chemistry (2006)
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