M. C. García‐Vallejo

Author

Center for International Forestry Research

Also Known As

García-Vallejo M., M. C. Garcia-Vallejo, M. C. García-Vallejo, M. C. García‐Vallejo, M.C. García-Vallejo, Maria C. Garcia-Vallejo, Maria Concepción García-Vallejo, María C. García-Vallejo, María Concepción García-Vallejo, María Concepciôn García-Vallejo

Publications

1.6K

Citations

H-Index

Concepts

All Affiliations

Center for International Forestry Research Universidad Politécnica de Madrid Hospital Virgen del Puerto Universidad de Extremadura Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

About

M. C. García‐Vallejo is an author at Center for International Forestry Research specializing in botany, natural sciences, and biology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Natural Sciences	13	14	648
2	Medicine	5	5	155
3	Engineering	4	4	48
4	Health Sciences	2	2	50
5	Allergy	1	1	44

M. C. García‐Vallejo

Publications

1.4K

Citations

H-Index

Page 1

	Year	Citations
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, Journal of Agricultural and Food Chemistry	2001	125
Low Molecular Weight Phenolic Compounds in Spanish Oak Woods Brígida Fernández de Simón, Estrella Cadahía, E. Conde, Journal of Agricultural and Food Chemistry Quercus PetraeaBotanyBiochemistryNatural SciencesTannin	1996	114
Presence of cork-taint responsible compounds in wines and their cork stoppers Álvaro Peña‐Neira, Brígida Fernández de Simón, M. C. García‐Vallejo, European Food Research and Technology Cork-taint Responsible CompoundsToxicologyCork Stoppers	2000	91
Evolution of Ellagitannins in Spanish, French, and American Oak Woods during Natural Seasoning and Toasting Estrella Cadahía, Silvia Varea, Laura Muñoz, Journal of Agricultural and Food Chemistry	2001	90
Low Molecular Weight Polyphenols in Cork of<i>Quercus suber</i> E. Conde, Estrella Cadahía, M. C. García‐Vallejo, Journal of Agricultural and Food Chemistry Food ChemistryPolyphenolicsBiochemistryBotanyNatural Sciences	1997	72
Polyphenolic Composition of<i>Quercus suber</i>Cork from Different Spanish Provenances E. Conde, Estrella Cadahía, M. C. García‐Vallejo, Journal of Agricultural and Food Chemistry BiologyPolyphenolicsReproduction CorkBiochemistryBotany	1998	66
Evolution of Phenolic Compounds of Spanish Oak Wood during Natural Seasoning. First Results Brígida Fernández de Simón, Estrella Cadahía, E. Conde, Journal of Agricultural and Food Chemistry	1999	64
Volatile Constitutents of Four<i>Lippia</i>Species from Córdoba (Argentina) Arturo Velasco‐Negueruela, María José Pérez‐Alonso, Carlos A. Guzmán, Journal of Essential Oil Research Food PreservativesBotanyVolatile ConstitutentsNatural SciencesChemical Composition	1993	61
HPLC analysis of flavonoids and phenolic acids and aldehydes inEucalyptus spp. E. Conde, Estrella Cadahía, M. C. García‐Vallejo Chromatographia BiologyPolyphenolicsBiochemistryNatural SciencesHplc Analysis	1995	52
Low molecular weight polyphenols in leaves ofEucalyptus camaldulensis, E. globulusand E. rudis E. Conde, Estrella Cadahía, M. C. García‐Vallejo Phytochemical Analysis BiologyPlant BiologyE. RudisPhenolic Acids GallicBotany	1997	51

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