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Lista de obras de Brígida Fernández de Simón

Changes in low molecular weight phenolic compounds in Spanish, French, and American oak woods during natural seasoning and toasting

artículo científico publicado en 2001

Characterization of volatile constituents in commercial oak wood chips

artículo científico publicado en 2010

Chemical characterization of oak heartwood from Spanish forests of Quercus pyrenaica (Wild.). Ellagitannins, low molecular weight phenolic, and volatile compounds

artículo científico publicado en 2006

Effect of Toasting Intensity at Cooperage on Phenolic Compounds in Acacia (Robinia pseudoacacia) Heartwood

artículo científico publicado en 2011

Effect of size, seasoning and toasting in the volatile compounds in toasted oak wood and in a red wine treated with them

artículo científico publicado en 2009

Effect of the seasoning method on the chemical composition of oak heartwood to cooperage

scientific article published on 05 April 2008

Evolution of ellagitannins in Spanish, French, and American oak woods during natural seasoning and toasting

artículo científico publicado en 2001

Evolution of phenolic compounds of spanish oak wood during natural seasoning. First results

scientific article published on 01 April 1999

Micro-oxygenation strategy depends on origin and size of oak chips or staves during accelerated red wine aging

artículo científico publicado en 2009

Non-targeted metabolomic profile of Fagus sylvatica L. leaves using liquid chromatography with mass spectrometry and gas chromatography with mass spectrometry.

artículo científico publicado en 2014

Nontargeted GC-MS approach for volatile profile of toasting in cherry, chestnut, false acacia, and ash wood

artículo científico publicado en 2014

Organ-specific metabolic responses to drought in Pinus pinaster Ait.

artículo científico publicado en 2016

Phenolic and volatile compounds in Quercus humboldtii Bonpl. wood: effect of toasting with respect to oaks traditionally used in cooperage

artículo científico publicado en 2018

Phenolic compounds and sensorial characterization of wines aged with alternative to barrel products made of Spanish oak wood (Quercus pyrenaica Willd.).

artículo científico publicado en 2012

Phenolic compounds in cherry ( Prunus avium ) heartwood with a view to their use in cooperage

artículo científico publicado en 2010

Phenolic compounds in chestnut (Castanea sativa Mill.) heartwood. Effect of toasting at cooperage

artículo científico publicado en 2010

Polyphenolic compounds as chemical markers of wine ageing in contact with cherry, chestnut, false acacia, ash and oak wood

artículo científico publicado en 2013

Polyphenolic profile as a useful tool to identify the wood used in wine aging

artículo científico publicado en 2011

Polyphenols in red wine aged in acacia (Robinia pseudoacacia) and oak (Quercus petraea) wood barrels

artículo científico publicado en 2012

Volatile compounds and sensorial characterisation of red wine aged in cherry, chestnut, false acacia, ash and oak wood barrels.

artículo científico publicado en 2013

Volatile compounds and sensorial characterization of wines from four Spanish denominations of origin, aged in Spanish Rebollo (Quercus pyrenaica Willd.) oak wood barrels.

artículo científico publicado en 2008

Volatile compounds in Spanish, French, and American oak woods after natural seasoning and toasting

artículo científico publicado en 2003

Wood impregnation of yeast lees for winemaking

artículo científico publicado en 2014

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