| 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 | 292 | 1992 |
| 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 | 185 | 2001 |
| 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 | 166 | 2003 |
| 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 | 162 | 2003 |
| 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 | 153 | 1996 |
| 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 | 140 | 2009 |
| 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 | 138 | 2010 |
| 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 | 136 | 2001 |
| 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 | 129 | 2010 |
| 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 | 128 | 1997 |
| 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 | 107 | 2003 |
| Presence of cork-taint responsible compounds in wines and their cork stoppers A Pena-Neira, B Fernández de Simón, MC García-Vallejo, T Hernández, ... European Food Research and Technology 211, 257-261, 2000 | 101 | 2000 |
| 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 | 99 | 1999 |
| 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 | 95 | 2012 |
| 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 | 91 | 2014 |
| 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 | 83 | 2006 |
| Volatile Compounds and Sensorial Characterization of Wines from Four Spanish Denominations of Origin, Aged in Spanish Rebollo (Quercus pyrenaica Willd … B Fernández de Simón, E CADAHia, M Sanz, P Poveda, ... Journal of Agricultural and Food Chemistry 56 (19), 9046-9055, 2008 | 80 | 2008 |
| Micro-oxygenation strategy depends on origin and size of oak chips or staves during accelerated red wine aging M Del Álamo, I Nevares, L Gallego, BF de Simón, E Cadahía Analytica Chimica Acta 660 (1-2), 92-101, 2010 | 77 | 2010 |
| 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 | 76 | 2014 |
| 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 | 76 | 2009 |
