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Brigida Fernández de Simón
Brigida Fernández de Simón
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Title
Cited by
Cited by
Year
Importance of phenolic compounds for the characterization of fruit juices
B Fernandez de Simon, J Perez-Ilzarbe, T Hernandez, ...
Journal of Agricultural and Food Chemistry 40 (9), 1531-1535, 1992
3131992
Changes in low molecular weight phenolic compounds in Spanish, French, and American oak woods during natural seasoning and toasting
E Cadahía, L Muñoz, B Fernández de Simón, MC García-Vallejo
Journal of agricultural and food chemistry 49 (4), 1790-1798, 2001
1932001
Volatile compounds in Spanish, French, and American oak woods after natural seasoning and toasting
E Cadahía, B Fernández de Simón, J Jalocha
Journal of agricultural and food chemistry 51 (20), 5923-5932, 2003
1792003
Volatile compounds in a Spanish red wine aged in barrels made of Spanish, French, and American oak wood
B Fernández de Simón, E Cadahía, J Jalocha
Journal of Agricultural and Food Chemistry 51 (26), 7671-7678, 2003
1702003
Low molecular weight phenolic compounds in Spanish oak woods
B Fernández de Simón, E Cadahía, E Conde, MC García-Vallejo
Journal of Agricultural and Food Chemistry 44 (6), 1507-1511, 1996
1591996
Phenolic Compounds in Chestnut (Castanea sativa Mill.) Heartwood. Effect of Toasting at Cooperage
M Sanz, E Cadahia, E Esteruelas, AM Muñoz, B Fernandez de Simon, ...
Journal of Agricultural and Food Chemistry 58 (17), 9631-9640, 2010
1472010
Volatile compounds in acacia, chestnut, cherry, ash, and oak woods, with a view to their use in cooperage
B Fernandez de Simon, E Esteruelas, ÁM Muñoz, E Cadahía, M Sanz
Journal of Agricultural and Food Chemistry 57 (8), 3217-3227, 2009
1442009
Evolution of ellagitannins in Spanish, French, and American oak woods during natural seasoning and toasting
E Cadahía, S Varea, L Muñoz, B Fernández de Simón, MC García-Vallejo
Journal of Agricultural and Food Chemistry 49 (8), 3677-3684, 2001
1442001
Low Molecular Weight Polyphenols in Cork of Quercus suber
E Conde, E Cadahía, MC García-Vallejo, B Fernández de Simón, ...
Journal of Agricultural and Food Chemistry 45 (7), 2695-2700, 1997
1401997
Effect of size, seasoning and toasting in the volatile compounds in toasted oak wood and in a red wine treated with them
BF De Simón, E Cadahía, M Del Álamo, I Nevares
Analytica chimica acta 660 (1-2), 211-220, 2010
1392010
LC‐DAD/ESI‐MS/MS study of phenolic compounds in ash (Fraxinus excelsior L. and F. americana L.) heartwood. Effect of toasting intensity at cooperage
M Sanz, BF de Simón, E Cadahía, E Esteruelas, AM Muñoz, T Hernández, ...
Journal of Mass Spectrometry 47 (7), 905-918, 2012
1122012
Phenolic compounds in a Spanish red wine aged in barrels made of Spanish, French and American oak wood
B Fernández de Simón, T Hernández, E Cadahía, M Dueñas, I Estrella
European Food Research and Technology 216, 150-156, 2003
1102003
Presence of cork-taint responsible compounds in wines and their cork stoppers
A Peña-Neira, B Fernández de Simón, MC García-Vallejo, T Hernández, ...
European Food Research and Technology 211, 257-261, 2000
1052000
Volatile compounds and sensorial characterisation of red wine aged in cherry, chestnut, false acacia, ash and oak wood barrels
BF De Simón, J Martínez, M Sanz, E Cadahía, E Esteruelas, AM Muñoz
Food chemistry 147, 346-356, 2014
1032014
Evolution of phenolic compounds of Spanish oak wood during natural seasoning. First results
B Fernández de Simón, E Cadahía, E Conde, MC García-Vallejo
Journal of agricultural and food chemistry 47 (4), 1687-1694, 1999
1011999
Chemical and chromatic characteristics of Tempranillo, Cabernet Sauvignon and Merlot wines from DO Navarra aged in Spanish and French oak barrels
E Cadahía, BF de Simón, M Sanz, P Poveda, J Colio
Food Chemistry 115 (2), 639-649, 2009
872009
Chemical Characterization of Oak Heartwood from Spanish Forests of Quercus pyrenaica (Wild.). Ellagitannins, Low Molecular Weight Phenolic, and Volatile …
B Fernández de Simón, M Sanz, E Cadahía, P Poveda, M Broto
Journal of agricultural and food chemistry 54 (21), 8314-8321, 2006
862006
Characterization by gas chromatography–olfactometry of the most odor-active compounds in extracts prepared from acacia, chestnut, cherry, ash and oak woods
L Culleré, BF de Simón, E Cadahía, V Ferreira, P Hernández-Orte, ...
LWT-Food Science and Technology 53 (1), 240-248, 2013
842013
Differentiation among five Spanish Pinus pinaster provenances based on its oleoresin terpenic composition
C Arrabal, M Cortijo, BF de Simón, MCG Vallejo, E Cadahía
Biochemical systematics and Ecology 33 (10), 1007-1016, 2005
832005
Polyphenolic compounds as chemical markers of wine ageing in contact with cherry, chestnut, false acacia, ash and oak wood
BF De Simón, M Sanz, E Cadahía, J Martínez, E Esteruelas, AM Muñoz
Food chemistry 143, 66-76, 2014
822014
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