Isidro Gutierrez-Hermosin

Ciudad Real, CM 13071, Spain

Last Updated: 09/26/2026

Save publications for later

Sign Up

Not sure about your diagnosis?

Check Your Symptoms

Found 56 publications

The nutritional profile comparison between the white and purple Açaí in the mesoregions of Pará, Brazil.

The nutritional profile comparison between the white and purple Açaí in the mesoregions of Pará, Brazil.

Journal: Frontiers in nutrition

Published: April 14, 2024

Phenolic Composition of Brazilian BRS Carmem (Muscat Belly A × BRS Rúbea) Grapes: Evaluation of Their Potential Use as Bioingredients.

Phenolic Composition of Brazilian BRS Carmem (Muscat Belly A × BRS Rúbea) Grapes: Evaluation of Their Potential Use as Bioingredients.

Journal: Foods (Basel, Switzerland)

Published: May 28, 2023

Vitis vinifera Turkish novel table grape 'Karaerik'. Part II: Non-anthocyanin phenolic composition and antioxidant capacity.

Vitis vinifera Turkish novel table grape 'Karaerik'. Part II: Non-anthocyanin phenolic composition and antioxidant capacity.

Journal: Journal of the science of food and agriculture

Published: February 09, 2021

Noticeable Quantities of Functional Compounds and Antioxidant Activities Remain after Cooking of Colored Fleshed Potatoes Native from Southern Chile.

Noticeable Quantities of Functional Compounds and Antioxidant Activities Remain after Cooking of Colored Fleshed Potatoes Native from Southern Chile.

Journal: Molecules (Basel, Switzerland)

Published: December 24, 2020

Identification and quantification of phenolic composition from different species of Jabuticaba (Plinia spp.) by HPLC-DAD-ESI/MSn.

Identification and quantification of phenolic composition from different species of Jabuticaba (Plinia spp.) by HPLC-DAD-ESI/MSn.

Journal: Food chemistry

Published: November 14, 2020

Comprehensive Chemical and Sensory Assessment of Wines Made from White Grapes of Vitis vinifera Cultivars Albillo Dorado and Montonera del Casar: A Comparative Study with Airén.

Comprehensive Chemical and Sensory Assessment of Wines Made from White Grapes of Vitis vinifera Cultivars Albillo Dorado and Montonera del Casar: A Comparative Study with Airén.

Journal: Foods (Basel, Switzerland)

Published: August 17, 2020

Phenolics profiling by HPLC-DAD-ESI-MSn aided by principal component analysis to classify Rabbiteye and Highbush blueberries.

Phenolics profiling by HPLC-DAD-ESI-MSn aided by principal component analysis to classify Rabbiteye and Highbush blueberries.

Journal: Food chemistry

Published: May 08, 2020

Influence of grape seeds on wine composition and astringency of Tempranillo, Garnacha, Merlot and Cabernet Sauvignon wines.

Influence of grape seeds on wine composition and astringency of Tempranillo, Garnacha, Merlot and Cabernet Sauvignon wines.

Journal: Food science & nutrition

Published: March 16, 2020

Analysis of the phenolic composition and yield of 'BRS Vitoria' seedless table grape under different bunch densities using HPLC-DAD-ESI-MS/MS.

Analysis of the phenolic composition and yield of 'BRS Vitoria' seedless table grape under different bunch densities using HPLC-DAD-ESI-MS/MS.

Journal: Food research international (Ottawa, Ont.)

Published: September 04, 2019

Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rúbea and BRS Cora.

Sensory descriptive and comprehensive GC-MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part II: BRS Rúbea and BRS Cora.

Journal: Food chemistry

Published: July 10, 2019

Vitis vinifera Turkish grape cultivar Karaerik. Part I: anthocyanin composition, and identification of a newly found anthocyanin†.

Vitis vinifera Turkish grape cultivar Karaerik. Part I: anthocyanin composition, and identification of a newly found anthocyanin†.

Journal: Journal of the science of food and agriculture

Published: May 22, 2019

Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying.

Storage stability of the phenolic compounds, color and antioxidant activity of jambolan juice powder obtained by foam mat drying.

Journal: Food research international (Ottawa, Ont.)

Published: May 01, 2019

Showing 1-12 of 56

Last Updated: 09/26/2026