Publikationen, an denen er mitarbeitet María Brigida Fernández de Simón Bermejo (18)

2012

  1. 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

  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

2007

  1. 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

  1. Evolution of oak-related volatile compounds in a Spanish red wine during 2 years bottled, after aging in barrels made of Spanish, French and American oak wood

    Analytica Chimica Acta

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

1995

  1. Flavonoid separation by capillary electrophoresis. Effect of temperature and pH

    Chromatographia, Vol. 41, Núm. 7-8, pp. 389-392

  2. Flavonoid separation by capillary electrophoresis. Effect of temperature and pH

    Chromatographia, Vol. 41, Núm. 5-6, pp. 389-392

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