María Teresa
Hernández García
Profesor/a Titular Universidad
![Foto de María Brigida](/img/nophoto.png)
María Brigida
Fernández de Simón Bermejo
Publicaciones en las que colabora con María Brigida Fernández de Simón Bermejo (18)
2012
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LC-DAD/ESI-MS/MS study of phenolic compounds in ash (Fraxinus excelsior L. and F. americana L.) heartwood. Effect of toasting intensity at cooperage
Journal of Mass Spectrometry, Vol. 47, Núm. 7, pp. 905-918
2011
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Effect of Toasting Intensity at Cooperage on Phenolic Compounds in Acacia (Robinia pseudoacacia) Heartwood
Journal of Agricultural and Food Chemistry, Vol. 59, Núm. 7, pp. 3135-3145
2010
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Phenolic compounds in cherry (Prunus avium) heartwood with a view to their use in cooperage
Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 8, pp. 4907-4914
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Phenolic compounds in chestnut (Castanea sativa Mill.) heartwood. Effect of toasting at cooperage
Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 17, pp. 9631-9640
2007
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Influence of wood origin in the polyphenolic composition of a Spanish red wine aging in bottle, after storage in barrels of Spanish, French and American oak wood
European Food Research and Technology, Vol. 224, Núm. 6, pp. 695-705
2006
2003
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Phenolic compounds in a Spanish red wine aged in barrels made of Spanish, French and American oak wood
European Food Research and Technology, Vol. 216, Núm. 2, pp. 150-156
2000
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Presence of cork-taint responsible compounds in wines and their cork stoppers
European Food Research and Technology, Vol. 211, Núm. 4, pp. 257-261
1999
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Low molecular weight phenols in cork stoppers
American Journal of Enology and Viticulture, Vol. 50, Núm. 3, pp. 285-290
1998
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Compuestos fenólicos y organoclorados relacionados con alteraciones sensoriales detectadas en vinos
La vitiviniculture mondiale de l'avenir. 1998: XXIII congrès mondial de la vigne et du vin
1995
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Flavonoid separation by capillary electrophoresis. Effect of temperature and pH
Chromatographia, Vol. 41, Núm. 7-8, pp. 389-392
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Flavonoid separation by capillary electrophoresis. Effect of temperature and pH
Chromatographia, Vol. 41, Núm. 5-6, pp. 389-392
1993
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Phenolic composition of white grapes (Var. Airen). Changes during ripening
Food Chemistry, Vol. 47, Núm. 1, pp. 47-52
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Presencia de flavones en mosto y hollejo de uva y su evolución durante la maduración
Revista española de ciencia y tecnología de alimentos, Vol. 33, Núm. 4, pp. 415-425
1992
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Importance of Phenolic Compounds for the Characterization of Fruit Juices
Journal of Agricultural and Food Chemistry, Vol. 40, Núm. 9, pp. 1531-1535
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Relationship between chemical structure and biosynthesis and accumulation of certain phenolic compounds in grape skins during ripening
Zeitschrift für Lebensmittel-Untersuchung und -Forschung, Vol. 195, Núm. 2, pp. 124-128
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Variation in phenol content in grapes during ripening: low-molecular-weight phenols
Zeitschrift für Lebensmittel-Untersuchung und -Forschung, Vol. 194, Núm. 4, pp. 351-354
1990
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HPLC study of the efficiency of extraction of phenolic compounds
Chromatographia, Vol. 30, Núm. 1-2, pp. 35-37