These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
146 related articles for article (PubMed ID: 11513685)
1. Aroma compound sorption by oak wood in a model wine. Ramirez Ramirez G; Lubbers S; Charpentier C; Feuillat M; Voilley A; Chassagne D J Agric Food Chem; 2001 Aug; 49(8):3893-7. PubMed ID: 11513685 [TBL] [Abstract][Full Text] [Related]
2. Sorption behavior of volatile phenols at the oak wood/wine interface in a model system. Barrera-García VD; Gougeon RD; Voilley A; Chassagne D J Agric Food Chem; 2006 May; 54(11):3982-9. PubMed ID: 16719524 [TBL] [Abstract][Full Text] [Related]
3. Concurrent phenomena contributing to the formation of the aroma of wine during aging in oak wood: an analytical study. Jarauta I; Cacho J; Ferreira V J Agric Food Chem; 2005 May; 53(10):4166-77. PubMed ID: 15884855 [TBL] [Abstract][Full Text] [Related]
4. Understanding wine sorption by oak wood: Modeling of wine uptake and characterization of volatile compounds retention. Coelho E; Domingues L; Teixeira JA; Oliveira JM; Tavares T Food Res Int; 2019 Feb; 116():249-257. PubMed ID: 30716943 [TBL] [Abstract][Full Text] [Related]
5. Oak Wood Volatiles Impact on Red Wine Fruity Aroma Perception in Various Matrices. Cameleyre M; Lytra G; Schütte L; Vicard JC; Barbe JC J Agric Food Chem; 2020 Nov; 68(47):13319-13330. PubMed ID: 32286816 [TBL] [Abstract][Full Text] [Related]
6. Changes in chemical composition of a red wine aged in acacia, cherry, chestnut, mulberry, and oak wood barrels. De Rosso M; Panighel A; Dalla Vedova A; Stella L; Flamini R J Agric Food Chem; 2009 Mar; 57(5):1915-20. PubMed ID: 19196157 [TBL] [Abstract][Full Text] [Related]
7. Aroma potential of oak battens prepared from decommissioned oak barrels. Li S; Crump AM; Grbin PR; Cozzolino D; Warren P; Hayasaka Y; Wilkinson KL J Agric Food Chem; 2015 Apr; 63(13):3419-25. PubMed ID: 25771908 [TBL] [Abstract][Full Text] [Related]
8. Effect of oak wood barrel capacity and utilization time on phenolic and sensorial profile evolution of an Encruzado white wine. Nunes P; Muxagata S; Correia AC; Nunes FM; Cosme F; Jordão AM J Sci Food Agric; 2017 Nov; 97(14):4847-4856. PubMed ID: 28382620 [TBL] [Abstract][Full Text] [Related]
9. Volatile compounds in a spanish red wine aged in barrels made of Spanish, French, and American oak wood. De Simón BF; Cadahía E; Jalocha J J Agric Food Chem; 2003 Dec; 51(26):7671-8. PubMed ID: 14664527 [TBL] [Abstract][Full Text] [Related]
10. Maturing wines in oak barrels. Effects of origin, volume, and age of the barrel on the wine volatile composition. Pérez-Prieto LJ; López-Roca JM; Martínez-Cutillas A; Pardo Mínguez F; Gómez-Plaza E J Agric Food Chem; 2002 May; 50(11):3272-6. PubMed ID: 12009997 [TBL] [Abstract][Full Text] [Related]
12. Volatile compounds and sensorial characterization of wines from four Spanish denominations of origin, aged in Spanish Rebollo (Quercus pyrenaica Willd.) oak wood barrels. Fernández de Simón B; Cadahía E; Sanz M; Poveda P; Perez-Magariño S; Ortega-Heras M; González-Huerta C J Agric Food Chem; 2008 Oct; 56(19):9046-55. PubMed ID: 18778067 [TBL] [Abstract][Full Text] [Related]
13. Physicochemical model to interpret the kinetics of aroma extraction during wine aging in wood. Model limitations suggest the necessary existence of biochemical processes. Ferreira V; Jarauta I; Cacho J J Agric Food Chem; 2006 Apr; 54(8):3047-54. PubMed ID: 16608229 [TBL] [Abstract][Full Text] [Related]
14. Real-Time Mass Spectrometry Monitoring of Oak Wood Toasting: Elucidating Aroma Development Relevant to Oak-aged Wine Quality. Farrell RR; Wellinger M; Gloess AN; Nichols DS; Breadmore MC; Shellie RA; Yeretzian C Sci Rep; 2015 Nov; 5():17334. PubMed ID: 26610612 [TBL] [Abstract][Full Text] [Related]
15. Volatile compounds and sensorial characterisation of red wine aged in cherry, chestnut, false acacia, ash and oak wood barrels. Fernández de Simón B; Martínez J; Sanz M; Cadahía E; Esteruelas E; Muñoz AM Food Chem; 2014 Mar; 147():346-56. PubMed ID: 24206729 [TBL] [Abstract][Full Text] [Related]
16. Polyphenolic compounds as chemical markers of wine ageing in contact with cherry, chestnut, false acacia, ash and oak wood. Fernández de Simón B; Sanz M; Cadahía E; Martínez J; Esteruelas E; Muñoz AM Food Chem; 2014 Jan; 143():66-76. PubMed ID: 24054214 [TBL] [Abstract][Full Text] [Related]
17. Identifying new volatile compounds in toasted oak. Cutzach I; Chatonnet P; Henry R; Dubourdieu D J Agric Food Chem; 1999 Apr; 47(4):1663-7. PubMed ID: 10564035 [TBL] [Abstract][Full Text] [Related]
18. Characterization of the most odor-active volatiles of orange wine made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck). Selli S; Canbas A; Varlet V; Kelebek H; Prost C; Serot T J Agric Food Chem; 2008 Jan; 56(1):227-34. PubMed ID: 18078317 [TBL] [Abstract][Full Text] [Related]
19. Comparison of aroma volatiles in commercial Merlot and Cabernet Sauvignon wines using gas chromatography-olfactometry and gas chromatography-mass spectrometry. Gürbüz O; Rouseff JM; Rouseff RL J Agric Food Chem; 2006 May; 54(11):3990-6. PubMed ID: 16719525 [TBL] [Abstract][Full Text] [Related]
20. Chemometric studies of vinegars from different raw materials and processes of production. Natera R; Castro R; de Valme García-Moreno M; Hernández MJ; García-Barroso C J Agric Food Chem; 2003 May; 51(11):3345-51. PubMed ID: 12744665 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]