154 related articles for article (PubMed ID: 23565604)
1. Role of glycoconjugates of 3-methyl-4-hydroxyoctanoic acid in the evolution of oak lactone in wine during oak maturation.
Wilkinson KL; Prida A; Hayasaka Y
J Agric Food Chem; 2013 May; 61(18):4411-6. PubMed ID: 23565604
[TBL] [Abstract][Full Text] [Related]
2. Accumulation of Glycoconjugates of 3-Methyl-4-hydroxyoctanoic Acid in Fruits, Leaves, and Shoots of Vitis vinifera cv. Monastrell following Foliar Applications of Oak Extract or Oak Lactone.
Pardo-Garcia AI; Wilkinson KL; Culbert JA; Lloyd ND; Alonso GL; Salinas MR
J Agric Food Chem; 2015 May; 63(18):4533-8. PubMed ID: 25912091
[TBL] [Abstract][Full Text] [Related]
3. Identification of natural oak lactone precursors in extracts of american and French oak woods by liquid chromatography-tandem mass spectrometry.
Hayasaka Y; Wilkinson KL; Elsey GM; Raunkjaer M; Sefton MA
J Agric Food Chem; 2007 Oct; 55(22):9195-201. PubMed ID: 17907777
[TBL] [Abstract][Full Text] [Related]
4. Quantitative analysis of beta-d-glucopyranoside of 3-methyl-4-hydroxyoctanoic acid, a potential precursor to cis-oak lactone, in oak extracts using liquid chromatography-tandem mass spectrometry based stable isotope dilution analysis.
Fudge AL; Elsey GM; Hayasaka Y; Wilkinson KL
J Chromatogr A; 2008 Dec; 1215(1-2):51-6. PubMed ID: 19026418
[TBL] [Abstract][Full Text] [Related]
5. 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]
6. Rates of formation of cis- and trans-oak lactone from 3-methyl-4-hydroxyoctanoic acid.
Wilkinson KL; Elsey GM; Prager RH; Pollnitz AP; Sefton MA
J Agric Food Chem; 2004 Jun; 52(13):4213-8. PubMed ID: 15212471
[TBL] [Abstract][Full Text] [Related]
7. Influence of wood barrels classified by NIRS on the ellagitannin content/composition and on the organoleptic properties of wine.
Michel J; Jourdes M; Le Floch A; Giordanengo T; Mourey N; Teissedre PL
J Agric Food Chem; 2013 Nov; 61(46):11109-18. PubMed ID: 24156607
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. 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]
10. Determination of oak lactones in barrel-aged wines and in oak extracts by stable isotope dilution analysis.
Pollnitz AP; Jones GP; Sefton MA
J Chromatogr A; 1999 Oct; 857(1-2):239-46. PubMed ID: 10536842
[TBL] [Abstract][Full Text] [Related]
11. Development of a quantitation method to assay both lyoniresinol enantiomers in wines, spirits, and oak wood by liquid chromatography-high resolution mass spectrometry.
Cretin BN; Dubourdieu D; Marchal A
Anal Bioanal Chem; 2016 May; 408(14):3789-99. PubMed ID: 27000563
[TBL] [Abstract][Full Text] [Related]
12. Different sorption behaviors for wine polyphenols in contact with oak wood.
Barrera-García VD; Gougeon RD; Di Majo D; De Aguirre C; Voilley A; Chassagne D
J Agric Food Chem; 2007 Aug; 55(17):7021-7. PubMed ID: 17655321
[TBL] [Abstract][Full Text] [Related]
13. Evaluation of the composition of vine shoots and oak chips for oenological purposes by superheated liquid extraction and high-resolution liquid chromatography-time-of-flight/mass spectrometry analysis.
Delgado de la Torre MP; Priego-Capote F; Luque de Castro MD
J Agric Food Chem; 2012 Apr; 60(13):3409-17. PubMed ID: 22416814
[TBL] [Abstract][Full Text] [Related]
14. Characterization of the Oxygen Transmission Rate of Oak Wood Species Used in Cooperage.
Del Alamo-Sanza M; Cárcel LM; Nevares I
J Agric Food Chem; 2017 Jan; 65(3):648-655. PubMed ID: 28040893
[TBL] [Abstract][Full Text] [Related]
15. Fast screening method for volatile compounds of oak wood used for aging wines by headspace SPME-GC-MS (SIM).
Díaz-Maroto MC; Sánchez-Palomo E; Pérez-Coello MS
J Agric Food Chem; 2004 Nov; 52(23):6857-61. PubMed ID: 15537286
[TBL] [Abstract][Full Text] [Related]
16. Validation of a mass spectrometry method to quantify oak ellagitannins in wine samples.
García-Estévez I; Escribano-Bailón MT; Rivas-Gonzalo JC; Alcalde-Eon C
J Agric Food Chem; 2012 Feb; 60(6):1373-9. PubMed ID: 22268581
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. 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]
19. 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]
20. 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]
[Next] [New Search]