María Teresa
Hernández García
Profesor/a Titular Universidad
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
Madrid, EspañaPublications in collaboration with researchers from Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (14)
2015
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Effect of soaking and fermentation on content of phenolic compounds of soybean (Glycine max cv. Merit) and mung beans (Vigna radiata [L] Wilczek)
International Journal of Food Sciences and Nutrition, Vol. 66, Núm. 2, pp. 203-209
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
2009
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The impact of dehydration process on antinutrients and protein digestibility of some legume flours
Food Chemistry, Vol. 114, Núm. 3, pp. 1063-1068
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
2000
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A survey of phenolic compounds in Spanish wines of different geographical origin
European Food Research and Technology, Vol. 210, Núm. 6, pp. 445-448
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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
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Low molecular-weight phenolic compounds in natural and agglomerated cork stoppers
Sciences des Aliments, Vol. 19, Núm. 1, pp. 119-124
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