Enrique Esteruelas

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

Food Chemistry, Phenolic Compounds, Food Bioactive Compound +9

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 · 124 citations

Engineering, Volatile Compounds, Biochemistry +13

LC‐DAD/ESI‐MS/MS study of phenolic compounds in ash (<i>Fraxinus excelsior</i> L. and <i>F. americana</i> L.) heartwood. Effect of toasting intensity at cooperage

Miriam Sanz, Brígida Fernández de Simón, Estrella Cadahía et al. · Journal of Mass Spectrometry · 2012 · 104 citations

Volatile compounds and sensorial characterisation of red wine aged in cherry, chestnut, false acacia, ash and oak wood barrels

Brígida Fernández de Simón, J. Martínez, Miriam Sanz et al. · Food Chemistry · 2013 · 91 citations

Food Chemistry, Volatile Compounds, Tannin +3

Polyphenolic compounds as chemical markers of wine ageing in contact with cherry, chestnut, false acacia, ash and oak wood

Brígida Fernández de Simón, Miriam Sanz, Estrella Cadahía et al. · Food Chemistry · 2013 · 72 citations

Food Chemistry, False Acacia, Tannin +6