Presencia de flavonoles en mosto y hollejo de uva y su evolución durante la maduración = Presence of flavonols in must and grape skin and their evolution during ripeningFERNANDEZ DE SIMON, B; ESTRELLA, I; HERNANDEZ, T et al.Revista española de ciencia y tecnología de alimentos. 1993, Vol 33, Num 4, pp 415-425, issn 1131-799XArticle

Relationships between chemical structure and biosynthesis and accumulation of certain phenolic compounds in grape skins during ripeningFERNANDEZ DE SIMON, B; HERNANDEZ, T; ESTRELLA, I et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1992, Vol 195, Num 2, pp 124-128, issn 0044-3026Article

Presencia de flavonoles en mosto y hollejo de uva y su evolución durante la maduración = presence of flavonols in must and grape skin and their evolution during ripeningFERNANDEZ DE SIMON, B; ESTRELLA, I; HERNANDEZ, T et al.Revista española de ciencia y tecnología de alimentos. 1993, Vol 33, Num 4, pp 415-425, issn 1131-799XArticle

Effect of size, seasoning and toasting in the volatile compounds in toasted oak wood and in a red wine treated with themFERNANDEZ DE SIMON, B; CADAHIA, E; DEL ALAMO, M et al.Analytica chimica acta. 2010, Vol 660, Num 1-2, pp 211-220, issn 0003-2670, 10 p.Conference Paper

Volatile compounds and sensorial characterisation of red wine aged in cherry, chestnut, false acacia, ash and oak wood barrelsFERNANDEZ DE SIMON, B; MARTINEZ, J; SANZ, M et al.Food chemistry. 2014, Vol 147, pp 346-356, issn 0308-8146, 11 p.Article

Evolution of phenolic compounds of Spanish oak wood during natural seasoning. First resultsFERNANDEZ DE SIMON, B; CADAHIA, E; CONDE, E et al.Journal of agricultural and food chemistry (Print). 1999, Vol 47, Num 4, pp 1687-1694, issn 0021-8561Article

Variation in phenol content in grapes during ripening : low-molecular-weight phenolsFERNANDEZ DE SIMON, B; HERNANDEZ, T; ESTRELLA, I et al.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1992, Vol 194, Num 4, pp 351-354, issn 0044-3026Article

Polyphenols susceptible to migrate from cork stoppers to wineVAREA, S; GARCIA-VALLEJO, M. C; CADAHIA, E et al.European food research & technology (Print). 2001, Vol 213, Num 1, pp 56-61, issn 1438-2377Article

Les ellagitanins dans les bois de chênes espagnols = Ellagitannins in woods of Spanish oaksFERNANDEZ DE SIMON, B; CADAHIA, E; CONDE, E et al.Journal des sciences et techniques de la tonnellerie. 1998, Vol 4, pp 83-97, issn 1274-2244Article

Changes in tannic composition of reproduction cork Quercus suber throughout industrial processingCADAHIA, E; CONDE, E; FERNANDEZ DE SIMON, B et al.Journal of agricultural and food chemistry (Print). 1998, Vol 46, Num 6, pp 2332-2336, issn 0021-8561Article

Tannin composition of Eucalyptus camaldulensis, E. globulus and E. rudis. Part II. BarkCADAHIA, E; CONDE, E; FERNANDEZ DE SIMON, B et al.Holzforschung. 1997, Vol 51, Num 2, pp 125-129, issn 0018-3830Article

Importance of phenolic compounds for the characterization of fruit juicesFERNANDEZ DE SIMON, B; PEREZ-ILZARBE, J; HERNANDEZ, T et al.Journal of agricultural and food chemistry (Print). 1992, Vol 40, Num 9, pp 1531-1535, issn 0021-8561Article

Polyphenolic compounds as chemical markers of wine ageing in contact with cherry, chestnut, false acacia, ash and oak woodFERNANDEZ DE SIMON, B; SANZ, M; CADAHIA, E et al.Food chemistry. 2014, Vol 143, pp 66-76, issn 0308-8146, 11 p.Article