Publications by the researcher in collaboration with María Brigida Fernández de Simón Bermejo (18)

2011

  1. 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

  1. 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

  2. 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

2003

  1. 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

  1. 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

  1. Low molecular weight phenols in cork stoppers

    American Journal of Enology and Viticulture, Vol. 50, Núm. 3, pp. 285-290

1998

  1. 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

1993

  1. Phenolic composition of white grapes (Var. Airen). Changes during ripening

    Food Chemistry, Vol. 47, Núm. 1, pp. 47-52

  2. 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

  1. Importance of Phenolic Compounds for the Characterization of Fruit Juices

    Journal of Agricultural and Food Chemistry, Vol. 40, Núm. 9, pp. 1531-1535

  2. 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

  3. 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

  1. HPLC study of the efficiency of extraction of phenolic compounds

    Chromatographia, Vol. 30, Núm. 1-2, pp. 35-37