Miriam Sanz

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

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

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 · 105 citations

Agriculture, Chemistry, Plant Sciences +15

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 · 93 citations

Agriculture, Chemistry, Plant Sciences +17

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

Agriculture, Chemistry, Plant Sciences +17