Herminia López García de la Serrana

Different radical scavenging tests in virgin olive oil and their relation to the total phenol content

C. Samaniego Sánchez, Ana M. Troncoso, M. Carmen García-Parrilla et al. · Analytica Chimica Acta · 2007 · 189 citations

Food Chemistry, Polyphenolics, Biochemistry +9

Influence of Wood Heat Treatment, Temperature and Maceration Time on Vanillin, Syringaldehyde, and Gallic Acid Contents in Oak Wood and Wine Spirit Mixtures

Rafael Giménez Martínez, Herminia López García de la Serrana, Marina Villalón Mir et al. · American Journal of Enology and Viticulture · 1996 · 58 citations

Food Chemistry, Wood Heat Treatment, Wine Spirit Mixtures +9

[Nutritional assessment of a university population].

M.a J. Oliveras López, P Nieto Guindo, E. Agudo Aponte et al. · PubMed · 2006 · 46 citations

Nutrition, Nutrition Development, Public Health Nutrition +18

Stability of α-tocopherol in virgin olive oil during microwave heating

María Dolores Ruiz‐López, Reyes Artacho, M. A. Fernández Pineda et al. · LWT · 1995 · 17 citations · Full text

Food Chemistry, Microwave Heating, Acid Value +3

Study of Vanillin, Syringaldehyde and Gallic Acid Content in Oak Wood and Wine Spirit Mixtures: Influence of Heat Treatment and Chip Size

Rafael Giménez Martínez, Herminia López García de la Serrana, Marina Villalón Mir et al. · Journal of Wine Research · 2001 · 17 citations

Food Chemistry, Chemical Engineering, Chip Size +10