T. Hernández

Effect of germination on legume phenolic compounds and their antioxidant activity

M.L. López-Amorós, T. Hernández, Isabel Estrella · Journal of Food Composition and Analysis · 2005 · 335 citations

Food Chemistry, Antioxidant Activity, Legume Phenolic Compounds +4

Germination as a process to increase the polyphenol content and antioxidant activity of lupin seeds (Lupinus angustifolius L.)

Montserrat Dueñas, T. Hernández, Isabel Estrella et al. · Food Chemistry · 2009 · 230 citations

Food Chemistry, Lupin Seeds, Food Bioactive Compound +7

A survey of phenolic compounds in Spanish wines of different geographical origin

Álvaro Peña‐Neira, T. Hernández, C. García-Vallejo et al. · European Food Research and Technology · 2000 · 134 citations

Food Chemistry, Spanish Wines, Phenolic Compounds +6

Presence of cork-taint responsible compounds in wines and their cork stoppers

Álvaro Peña‐Neira, Brígida Fernández de Simón, M. C. García‐Vallejo et al. · European Food Research and Technology · 2000 · 91 citations

Cork-taint Responsible Compounds, Toxicology, Cork Stoppers

Contribution of Malolactic Fermentation by <i>Oenococcus Oeni</i> and <i>Lactobacillus Plantarum</i> to the Changes in the Nonanthocyanin Polyphenolic Composition of Red Wine

T. Hernández, Isabel Estrella, Marina Pérez‐Gordo et al. · Journal of Agricultural and Food Chemistry · 2007 · 83 citations