What is he best known for?
The fields of study he is best known for:
- Food science
- Botany
- Organic chemistry
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.
His most cited work include:
- Volatile components of Zalema white wines (191 citations)
- Chromatic characterization of anthocyanins from red grapes—I. pH effect (190 citations)
- Multivariate Correlation between Color and Mineral Composition of Honeys and by Their Botanical Origin (188 citations)
What are the main themes of his work throughout his whole career to date?
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.
He most often published in these fields:
- Food science (46.22%)
- Wine (22.71%)
- Carotenoid (15.54%)
What were the highlights of his more recent work (between 2018-2021)?
- Food science (46.22%)
- Wine (22.71%)
- Colorimetry (12.75%)
In recent papers he was focusing on the following fields of study:
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.
Between 2018 and 2021, his most popular works were:
- Comparative study of red berry pomaces (blueberry, red raspberry, red currant and blackberry) as source of antioxidants and pigments (14 citations)
- Removal of phenolic, turbidity and color in sugarcane juice by electrocoagulation as a sulfur-free process. (12 citations)
- 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. (9 citations)
In his most recent research, the most cited papers focused on:
- Botany
- Organic chemistry
- Food science
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.
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