126 related articles for article (PubMed ID: 12568550)
1. Evolution of sugars in cider brandy aged in oak barrels: a contribution to its characterization.
Blanco Gomis D; Muro Tamayo D; Mangas Alonso JJ
J Agric Food Chem; 2003 Feb; 51(4):923-6. PubMed ID: 12568550
[TBL] [Abstract][Full Text] [Related]
2. Typification of cider brandy on the basis of cider used in its manufacture.
Rodríguez Madrera R; Mangas Alonso JJ
J Agric Food Chem; 2005 Apr; 53(8):3071-5. PubMed ID: 15826061
[TBL] [Abstract][Full Text] [Related]
3. Influence of distillation system, oak wood type, and aging time on volatile compounds of cider brandy.
Madrera RR; Gomis DB; Alonso JJ
J Agric Food Chem; 2003 Sep; 51(19):5709-14. PubMed ID: 12952423
[TBL] [Abstract][Full Text] [Related]
4. Sugar contents of Brandy de Jerez during its aging.
Martínez Montero C; Rodríguez Dodero Mdel C; Guillén Sánchez DA; García Barroso C
J Agric Food Chem; 2005 Feb; 53(4):1058-64. PubMed ID: 15713020
[TBL] [Abstract][Full Text] [Related]
5. Sensory and chemical modifications of wine-brandy aged with chestnut and oak wood fragments in comparison to wooden barrels.
Caldeira I; Anjos O; Portal V; Belchior AP; Canas S
Anal Chim Acta; 2010 Feb; 660(1-2):43-52. PubMed ID: 20103142
[TBL] [Abstract][Full Text] [Related]
6. Influence of distillation system, oak wood type, and aging time on composition of cider brandy in phenolic and furanic compounds.
Rodríguez Madrera R; Blanco Gomis D; Mangas Alonso JJ
J Agric Food Chem; 2003 Dec; 51(27):7969-73. PubMed ID: 14690381
[TBL] [Abstract][Full Text] [Related]
7. Characterization and differentiation of sherry brandies using their aromatic profile.
Durán Guerrero E; Cejudo Bastante MJ; Castro Mejías R; Natera Marín R; García Barroso C
J Agric Food Chem; 2011 Mar; 59(6):2410-5. PubMed ID: 21344853
[TBL] [Abstract][Full Text] [Related]
8. Sensory-directed identification of taste-active ellagitannins in American (Quercus alba L.) and European oak wood (Quercus robur L.) and quantitative analysis in bourbon whiskey and oak-matured red wines.
Glabasnia A; Hofmann T
J Agric Food Chem; 2006 May; 54(9):3380-90. PubMed ID: 16637699
[TBL] [Abstract][Full Text] [Related]
9. Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints.
Guerrero-Chanivet M; Ortega-Gavilán F; Bagur-González MG; Valcárcel-Muñoz MJ; García-Moreno MV; Guillén-Sánchez DA
J Agric Food Chem; 2024 Jan; 72(4):1959-1968. PubMed ID: 37129181
[TBL] [Abstract][Full Text] [Related]
10. Detection of apple juice concentrate in the manufacture of natural and sparkling cider by means of HPLC chemometric sugar analyses.
Blanco Gomis D; Muro Tamayo D; Suárez Valles B; Mangas Alonso JJ
J Agric Food Chem; 2004 Jan; 52(2):201-3. PubMed ID: 14733495
[TBL] [Abstract][Full Text] [Related]
11. Changes in amine concentrations during aging of red wine in oak barrels.
Jiménez Moreno N; Torrea Goñi D; Ancín Azpilicueta C
J Agric Food Chem; 2003 Sep; 51(19):5732-7. PubMed ID: 12952426
[TBL] [Abstract][Full Text] [Related]
12. Liquid chromatographic determination of scopoletin in hydroalcoholic extract of oak wood and in matured distilled alcoholic beverages.
Puech JL; Moutounet M
J Assoc Off Anal Chem; 1988; 71(3):512-4. PubMed ID: 3391951
[TBL] [Abstract][Full Text] [Related]
13. Determination of ellagitannins in extracts of oak wood and in distilled beverages matured in oak barrels.
Puech JL; Rabier P; Bories-Azeau J; Sarni F; Moutounet M
J Assoc Off Anal Chem; 1990; 73(4):498-501. PubMed ID: 2211469
[TBL] [Abstract][Full Text] [Related]
14. Development and validation of UPLC for the determination of phenolic compounds and furanic derivatives in Brandy de Jerez.
Schwarz M; Rodríguez MC; Guillén DA; Barroso CG
J Sep Sci; 2009 Jun; 32(11):1782-90. PubMed ID: 19479772
[TBL] [Abstract][Full Text] [Related]
15. [Simultaneous analysis of aromatic aldehydes and coumarins with high pressure liquid chromatography. Application to wines and brandies stored in oak barrels].
Salagoity-Auguste MH; Tricard C; Sudraud P
J Chromatogr; 1987 Apr; 392():379-87. PubMed ID: 3597583
[TBL] [Abstract][Full Text] [Related]
16. Electrospray ionization mass spectrometry fingerprinting of Brazilian artisan cachaça aged in different wood casks.
de Souza PP; Siebald HG; Augusti DV; Neto WB; Amorim VM; Catharino RR; Eberlin MN; Augusti R
J Agric Food Chem; 2007 Mar; 55(6):2094-102. PubMed ID: 17305359
[TBL] [Abstract][Full Text] [Related]
17. Profile of volatile compounds in 11 brandies by headspace solid-phase microextraction followed by gas chromatography-mass spectrometry.
Zhao Y; Xu Y; Li J; Fan W; Jiang W
J Food Sci; 2009 Mar; 74(2):C90-9. PubMed ID: 19323737
[TBL] [Abstract][Full Text] [Related]
18. Chemical characterization and sensory properties of apple brandies aged with different toasted oak chips and ultra-high-pressure treatments.
Yan T; Liu Z; Zhao M; Tang X; Tan H; Xu Z; Shen Y; Ho CT
Food Chem; 2024 Jun; 442():138390. PubMed ID: 38241995
[TBL] [Abstract][Full Text] [Related]
19. Expressing forest origins in the chemical composition of cooperage oak woods and corresponding wines by using FTICR-MS.
Gougeon RD; Lucio M; De Boel A; Frommberger M; Hertkorn N; Peyron D; Chassagne D; Feuillat F; Cayot P; Voilley A; Gebefügi I; Schmitt-Kopplin P
Chemistry; 2009; 15(3):600-11. PubMed ID: 19040225
[TBL] [Abstract][Full Text] [Related]
20. Low molecular weight organic compounds of chestnut wood (Castanea sativa L.) and corresponding aged brandies.
Canas S; Leandro MC; Spranger MI; Belchior AP
J Agric Food Chem; 1999 Dec; 47(12):5023-30. PubMed ID: 10606567
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]