Brígida Fernández de Simón

Importance of phenolic compounds for the characterization of fruit juices

Brígida Fernández de Simón, Javier. Perez-Ilzarbe, Teresa Hernández et al. · Journal of Agricultural and Food Chemistry · 1992 · 197 citations

Agriculture, Biochemistry, Food Science +17

Volatile Compounds in Spanish, French, and American Oak Woods after Natural Seasoning and Toasting

Estrella Cadahía, Brígida Fernández de Simón, Jerzy Jalocha · Journal of Agricultural and Food Chemistry · 2003 · 154 citations

Agriculture, Chemistry, Plant Sciences +17

Phenolic Compounds in Chestnut (<i>Castanea sativa</i>Mill.) Heartwood. Effect of Toasting at Cooperage

Miriam Sanz, Estrella Cadahía, Enrique Esteruelas et al. · Journal of Agricultural and Food Chemistry · 2010 · 130 citations

Agriculture, Botany, Plant Sciences +17

Changes in Low Molecular Weight Phenolic Compounds in Spanish, French, and American Oak Woods during Natural Seasoning and Toasting

Estrella Cadahía, Laura Muñoz, Brígida Fernández de Simón et al. · Journal of Agricultural and Food Chemistry · 2001 · 127 citations

Agriculture, Biochemistry, Chemistry +17

Volatile Compounds in Acacia, Chestnut, Cherry, Ash, and Oak Woods, with a View to Their Use in Cooperage

Brígida Fernández de Simón, Enrique Esteruelas, Ángel Ma. Muñoz et al. · Journal of Agricultural and Food Chemistry · 2009 · 126 citations

Agriculture, Chemistry, Plant Sciences +13