| 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 | 311 | 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 | 192 | 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 | 177 | 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 | 167 | 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 | 158 | 1996 |
| 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 | 144 | 2010 |
| 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 | 144 | 2009 |
| 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 | 144 | 2001 |
| 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 | 138 | 1997 |
| 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 | 137 | 2010 |
| 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 | 112 | 2012 |
| 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 | 109 | 2003 |
| 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 | 104 | 2000 |
| 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 | 102 | 2014 |
| 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 | 100 | 1999 |
| 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 | 85 | 2006 |
| 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 | 84 | 2009 |
| 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 | 83 | 2013 |
| 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 | 83 | 2005 |
| Polyphenolic Composition of Quercus suber Cork from Different Spanish Provenances E Conde, E Cadahía, MC García-Vallejo, B Fernández de Simón Journal of Agricultural and Food Chemistry 46 (8), 3166-3171, 1998 | 82 | 1998 |
