T. Hernández - Concepedia

Concepedia

Author

T. Hernández

Instituto de Fermentaciones Industriales

Also Known As

Hernandez, T., T Hernández, T. Hernandez, T. Hernández, Tanja Hernandez

38

Publications

1.7K

Citations

21

H-Index

53

Concepts

All Affiliations

Instituto de Fermentaciones Industriales Consejo Superior de Investigaciones Científicas Universidad de La Laguna Institute of Animal Reproduction and Food Research Polish Academy of Sciences

TH

About

T. Hernández is an author at Instituto de Fermentaciones Industriales specializing in food chemistry, pharmacology, and medicine.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	9	9	332
2	Medicine	9	9	335
3	Health Sciences	5	5	206
4	Public Health	2	2	53
5	Natural Sciences	1	1	68

T. Hernández

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25

Publications

1.7K

Citations

20

H-Index

	Year	Citations
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 Food ChemistryAntioxidant ActivityLegume Phenolic CompoundsPhytochemistryPhytochemical	2005	335
Germination as a process to increase the polyphenol content and antioxidant activity of lupin seeds (Lupinus angustifolius L.) Montserrat Dueñas, T. Hernández, Isabel Estrella, Food Chemistry Food ChemistryLupin SeedsFood Bioactive CompoundAntioxidant ActivitySeed Germination	2009	230
A survey of phenolic compounds in Spanish wines of different geographical origin Álvaro Peña‐Neira, T. Hernández, C. García-Vallejo, European Food Research and Technology Food ChemistrySpanish WinesPhenolic CompoundsDifferent Geographical OriginWine Perception	2000	134
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
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, Journal of Agricultural and Food Chemistry	2007	83
Changes in the content of bioactive polyphenolic compounds of lentils by the action of exogenous enzymes. Effect on their antioxidant activity Montserrat Dueñas, T. Hernández, Isabel Estrella Food Chemistry Food ChemistryFood Bioactive CompoundMedicineAntioxidant ActivityExogenous Enzymes	2006	77
Changes in phenolic compounds in lentils (Lens culinaris) during germination and fermentation Begoña Bartolomé, Isabel Estrella, T. Hernández Zeitschrift für Lebensmittel-Untersuchung und -Forschung. B, Referate und Lebensmittelrecht BiologyPhenolic CompoundsFood ChemistryTanninMicrobiology	1997	73
The response of rats to feeding with diets containing grapefruit flavonoid extract Jerzy Juśkiewicz, Zenon Zduńczyk, M. Wróblewska, Food Research International NutritionGrapefruit Flavonoid ExtractPolyphenolicsPhysiologyPhytochemical	2002	72
Determination of some structural features of procyanidins and related compounds by photodiode-array detection Begoña Bartolomé, T. Hernández, Miguel Bengoechea, Journal of Chromatography A Structural FeaturesPhotodiode-array DetectionEngineeringBiochemistryPhotochemistry	1996	68
The effect of polysaccharides on the astringency induced by phenolic compounds Agnieszka Troszyńska, Olga Narolewska, Sergio Robredo, Food Quality and Preference Phenolic CompoundsBiochemistryPolysaccharidePhytochemicalPhytochemistry	2009	63

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