Francisco J. Heredia

Sevilla, AN 41012, Spain

Last Updated: 09/26/2026

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Found 81 publications

Obtention and Characterisation of Antioxidant-Rich Peptides from Defatted Grape Seed Meal Using Different Enzymes.

Obtention and Characterisation of Antioxidant-Rich Peptides from Defatted Grape Seed Meal Using Different Enzymes.

Journal: Foods (Basel, Switzerland)
Published: March 03, 2025

New approaches for screening grape seed peptides as colourimetric modulators by malvidin-3-O-glucoside stabilisation.

New approaches for screening grape seed peptides as colourimetric modulators by malvidin-3-O-glucoside stabilisation.

Journal: Food chemistry
Published: July 04, 2024

Semisynthesis of Betaxanthins from Purified Betacyanin of Opuntia dillenii sp.: Color Stability and Antiradical Capacity.

Semisynthesis of Betaxanthins from Purified Betacyanin of Opuntia dillenii sp.: Color Stability and Antiradical Capacity.

Journal: Molecules (Basel, Switzerland)
Published: April 03, 2024

Effectiveness of Cyclic Voltammetry in Evaluation of the Synergistic Effect of Phenolic and Amino Acids Compounds on Antioxidant Activity: Optimization of Electrochemical Parameters.

Effectiveness of Cyclic Voltammetry in Evaluation of the Synergistic Effect of Phenolic and Amino Acids Compounds on Antioxidant Activity: Optimization of Electrochemical Parameters.

Journal: Foods (Basel, Switzerland)
Published: February 01, 2024

Comparison of hyperspectral imaging and spectrometers for prediction of cheeses composition.

Comparison of hyperspectral imaging and spectrometers for prediction of cheeses composition.

Journal: Food research international (Ottawa, Ont.)
Published: January 04, 2024

Characterization and bioaccessibility assessment of bioactive compounds from camu-camu (Myrciaria dubia) powders and their food applications.

Characterization and bioaccessibility assessment of bioactive compounds from camu-camu (Myrciaria dubia) powders and their food applications.

Journal: Food research international (Ottawa, Ont.)
Published: April 05, 2023

First insights into the binding mechanism and colour effect of the interaction of grape seed 11S globulin with malvidin 3-O-glucoside by fluorescence spectroscopy, differential colorimetry and molecular modelling.

First insights into the binding mechanism and colour effect of the interaction of grape seed 11S globulin with malvidin 3-O-glucoside by fluorescence spectroscopy, differential colorimetry and molecular modelling.

Journal: Food chemistry
Published: July 22, 2022

Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-Products.

Influence of Wine pH and Ethanol Content on the Fining Efficacy of Proteins from Winemaking By-Products.

Journal: Foods (Basel, Switzerland)
Published: May 16, 2022

Revalorization of Colombian purple corn Zea mays L. by-products using two-step column chromatography.

Revalorization of Colombian purple corn Zea mays L. by-products using two-step column chromatography.

Journal: Food research international (Ottawa, Ont.)
Published: April 01, 2022

Research Progress in Imaging Technology for Assessing Quality in Wine Grapes and Seeds.

Research Progress in Imaging Technology for Assessing Quality in Wine Grapes and Seeds.

Journal: Foods (Basel, Switzerland)
Published: December 20, 2021

Proteomic and computational characterisation of 11S globulins from grape seed flour by-product and its interaction with malvidin 3-glucoside by molecular docking.

Proteomic and computational characterisation of 11S globulins from grape seed flour by-product and its interaction with malvidin 3-glucoside by molecular docking.

Journal: Food chemistry
Published: August 24, 2021

Assessment of Total Fat and Fatty Acids in Walnuts Using Near-Infrared Hyperspectral Imaging.

Assessment of Total Fat and Fatty Acids in Walnuts Using Near-Infrared Hyperspectral Imaging.

Journal: Frontiers in plant science
Published: June 24, 2021
Showing 1-12 of 81

Last Updated: 09/26/2026