309 related articles for article (PubMed ID: 19290598)
1. Volatile compounds in acacia, chestnut, cherry, ash, and oak woods, with a view to their use in cooperage.
de Simón BF; Esteruelas E; Muñoz AM; Cadahía E; Sanz M
J Agric Food Chem; 2009 Apr; 57(8):3217-27. PubMed ID: 19290598
[TBL] [Abstract][Full Text] [Related]
2. Nontargeted GC-MS approach for volatile profile of toasting in cherry, chestnut, false acacia, and ash wood.
Fernández de Simón B; Sanz M; Cadahía E; Esteruelas E; Muñoz AM
J Mass Spectrom; 2014 May; 49(5):353-70. PubMed ID: 24809897
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. 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]
5. 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.
Sanz M; de Simón BF; Cadahía E; Esteruelas E; Muñoz AM; Hernández T; Estrella I; Pinto E
J Mass Spectrom; 2012 Jul; 47(7):905-18. PubMed ID: 22791259
[TBL] [Abstract][Full Text] [Related]
6. Phenolic composition of vinegars over an accelerated aging process using different wood species (acacia, cherry, chestnut, and oak): effect of wood toasting.
Cerezo AB; Álvarez-Fernández MA; Hornedo-Ortega R; Troncoso AM; García-Parrilla MC
J Agric Food Chem; 2014 May; 62(19):4369-76. PubMed ID: 24779921
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Volatile compounds in Spanish, French, and American oak woods after natural seasoning and toasting.
Cadahía E; Fernández de Simón B; Jalocha J
J Agric Food Chem; 2003 Sep; 51(20):5923-32. PubMed ID: 13129296
[TBL] [Abstract][Full Text] [Related]
9. Polyphenolic profile as a useful tool to identify the wood used in wine aging.
Sanz M; Fernández de Simón B; Cadahía E; Esteruelas E; Muñoz AM; Hernández MT; Estrella I
Anal Chim Acta; 2012 Jun; 732():33-45. PubMed ID: 22688032
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Effect of the seasoning method on the chemical composition of oak heartwood to cooperage.
Martínez J; Cadahía E; Fernández de Simón B; Ojeda S; Rubio P
J Agric Food Chem; 2008 May; 56(9):3089-96. PubMed ID: 18393428
[TBL] [Abstract][Full Text] [Related]
12. Alternative Woods in Enology: Characterization of Tannin and Low Molecular Weight Phenol Compounds with Respect to Traditional Oak Woods. A Review.
Martínez-Gil A; Del Alamo-Sanza M; Sánchez-Gómez R; Nevares I
Molecules; 2020 Mar; 25(6):. PubMed ID: 32214037
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Chemical characterization of oak heartwood from Spanish forests of Quercus pyrenaica (Wild.). Ellagitannins, low molecular weight phenolic, and volatile compounds.
Fernandez de Simón B; Sanz M; Cadahía E; Poveda P; Broto M
J Agric Food Chem; 2006 Oct; 54(21):8314-21. PubMed ID: 17032045
[TBL] [Abstract][Full Text] [Related]
15. Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile.
Santos F; Correia AC; Ortega-Heras M; García-Lomillo J; González-SanJosé ML; Jordão AM; Ricardo-da-Silva JM
J Sci Food Agric; 2019 May; 99(7):3588-3603. PubMed ID: 30628096
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Polyphenols in red wine aged in acacia (Robinia pseudoacacia) and oak (Quercus petraea) wood barrels.
Sanz M; Fernández de Simón B; Esteruelas E; Muñoz AM; Cadahía E; Hernández MT; Estrella I; Martinez J
Anal Chim Acta; 2012 Jun; 732():83-90. PubMed ID: 22688038
[TBL] [Abstract][Full Text] [Related]
18. Effect of size, seasoning and toasting in the volatile compounds in toasted oak wood and in a red wine treated with them.
Fernández de Simón B; Cadahía E; del Alamo M; Nevares I
Anal Chim Acta; 2010 Feb; 660(1-2):211-20. PubMed ID: 20103165
[TBL] [Abstract][Full Text] [Related]
19. Wood impregnation of yeast lees for winemaking.
Palomero F; Bertani P; Fernández de Simón B; Cadahía E; Benito S; Morata A; Suárez-Lepe JA
Food Chem; 2015 Mar; 171():212-23. PubMed ID: 25308662
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]
