Miriam Sanz Roldán

Universidade de São Paulo USP - São Paulo / Brazil

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AD Scientific Index ID: 842428

University of São Paulo USP

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Miriam Sanz Roldán's MOST POPULAR ARTICLES

1-) Phenolic Compounds in Chestnut (Castanea sativa Mill.) Heartwood. Effect of Toasting at CooperageM Sanz, E Cadahia, E Esteruelas, AM Muñoz, B Fernandez de Simon, ...Journal of Agricultural and Food Chemistry 58 (17), 9631-9640, 20101432010

2-) Volatile compounds in acacia, chestnut, cherry, ash, and oak woods, with a view to their use in cooperageB Fernandez de Simon, E Esteruelas, ÁM Muñoz, E Cadahía, M SanzJournal of Agricultural and Food Chemistry 57 (8), 3217-3227, 20091432009

3-) LC‐DAD/ESI‐MS/MS study of phenolic compounds in ash (Fraxinus excelsior L. and F. americana L.) heartwood. Effect of toasting intensity at cooperageM Sanz, BF de Simón, E Cadahía, E Esteruelas, AM Muñoz, T Hernández, ...Journal of Mass Spectrometry 47 (7), 905-918, 2012902012

4-) Volatile compounds and sensorial characterisation of red wine aged in cherry, chestnut, false acacia, ash and oak wood barrelsBF De Simón, J Martínez, M Sanz, E Cadahía, E Esteruelas, AM MuñozFood chemistry 147, 346-356, 20141072014

5-) Chemical and chromatic characteristics of Tempranillo, Cabernet Sauvignon and Merlot wines from DO Navarra aged in Spanish and French oak barrelsE Cadahía, BF de Simón, M Sanz, P Poveda, J ColioFood Chemistry 115 (2), 639-649, 2009912009

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