333 related articles for article (PubMed ID: 27000563)
1. 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]
2. Lignans in Spirits: Chemical Diversity, Quantification, and Sensory Impact of (±)-Lyoniresinol.
Winstel D; Marchal A
Molecules; 2018 Dec; 24(1):. PubMed ID: 30598007
[TBL] [Abstract][Full Text] [Related]
3. How stereochemistry influences the taste of wine: Isolation, characterization and sensory evaluation of lyoniresinol stereoisomers.
Cretin BN; Sallembien Q; Sindt L; Daugey N; Buffeteau T; Waffo-Teguo P; Dubourdieu D; Marchal A
Anal Chim Acta; 2015 Aug; 888():191-8. PubMed ID: 26320975
[TBL] [Abstract][Full Text] [Related]
4. Role of Oak Coumarins in the Taste of Wines and Spirits: Identification, Quantitation, and Sensory Contribution through Perceptive Interactions.
Winstel D; Gautier E; Marchal A
J Agric Food Chem; 2020 Jul; 68(28):7434-7443. PubMed ID: 32564600
[TBL] [Abstract][Full Text] [Related]
5. Taste-Guided Isolation of Bitter Lignans from Quercus petraea and Their Identification in Wine.
Sindt L; Gammacurta M; Waffo-Teguo P; Dubourdieu D; Marchal A
J Nat Prod; 2016 Oct; 79(10):2432-2438. PubMed ID: 27684096
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. New Approach for Differentiating Sessile and Pedunculate Oak: Development of a LC-HRMS Method To Quantitate Triterpenoids in Wood.
Marchal A; Prida A; Dubourdieu D
J Agric Food Chem; 2016 Jan; 64(3):618-26. PubMed ID: 26719914
[TBL] [Abstract][Full Text] [Related]
8. Validation of a mass spectrometry method to identify and quantify ellagitannins in oak wood and cognac during aging in oak barrels.
Gadrat M; Lavergne J; Emo C; Teissedre PL; Chira K
Food Chem; 2021 Apr; 342():128223. PubMed ID: 33069531
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Triterpenoids from Quercus petraea: Identification in Wines and Spirits and Sensory Assessment.
Gammacurta M; Waffo-Teguo P; Winstel D; Cretin BN; Sindt L; Dubourdieu D; Marchal A
J Nat Prod; 2019 Feb; 82(2):265-275. PubMed ID: 30689385
[TBL] [Abstract][Full Text] [Related]
11. Isolation of Taste-Active Triterpenoids from
Gammacurta M; Waffo-Teguo P; Winstel D; Dubourdieu D; Marchal A
J Nat Prod; 2020 May; 83(5):1611-1622. PubMed ID: 32343138
[TBL] [Abstract][Full Text] [Related]
12. 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]
13. 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]
14. 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]
15. 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]
16. 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]
17. Impact of Oak Wood Barrel Tannin Potential and Toasting on White Wine Antioxidant Stability.
Nikolantonaki M; Daoud S; Noret L; Coelho C; Badet-Murat ML; Schmitt-Kopplin P; Gougeon RD
J Agric Food Chem; 2019 Jul; 67(30):8402-8410. PubMed ID: 31276623
[TBL] [Abstract][Full Text] [Related]
18. Untargeted LC-HRMS profiling followed by targeted fractionation to discover new taste-active compounds in spirits.
Winstel D; Bahammou D; Albertin W; Waffo-Téguo P; Marchal A
Food Chem; 2021 Oct; 359():129825. PubMed ID: 33940473
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. 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]
[Next] [New Search]
