164 related articles for article (PubMed ID: 27684096)
1. 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]
2. 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]
3. 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]
4. 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]
5. 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]
6. 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]
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. 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]
9. 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]
10. 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]
11. 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]
12. Centrifugal partition chromatography applied to the isolation of oak wood aroma precursors.
Slaghenaufi D; Marchand-Marion S; Richard T; Waffo-Teguo P; Bisson J; Monti JP; Merillon JM; de Revel G
Food Chem; 2013 Dec; 141(3):2238-45. PubMed ID: 23870953
[TBL] [Abstract][Full Text] [Related]
13. Isolation of a new taste-active brandy tannin A: Structural elucidation, quantitation and sensory assessment.
Winstel D; Capello Y; Quideau S; Marchal A
Food Chem; 2022 May; 377():131963. PubMed ID: 35008026
[TBL] [Abstract][Full Text] [Related]
14. Identification and Distribution of New Impact Aldehydes in Toasted Oak Wood (
Courregelongue M; Shinkaruk S; Prida A; Darriet P; Pons A
J Agric Food Chem; 2022 Sep; 70(37):11667-11677. PubMed ID: 36069166
[TBL] [Abstract][Full Text] [Related]
15. Use of species other than oak to flavor wine: an exploratory survey.
Young OA; Kaushal M; Robertson JD; Burns H; Nunns SJ
J Food Sci; 2010; 75(9):S490-8. PubMed ID: 21535622
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Volatile composition and sensory characteristics of Carménère wines macerating with Colombian (Quercus humboldtii) oak chips compared to wines macerated with American (Q. alba) and European (Q. petraea) oak chips.
Martínez-Gil AM; Del Alamo-Sanza M; Gutiérrez-Gamboa G; Moreno-Simunovic Y; Nevares I
Food Chem; 2018 Nov; 266():90-100. PubMed ID: 30381231
[TBL] [Abstract][Full Text] [Related]
18. Triterpenoid Components from Oak Heartwood (Quercus robur) and Their Potential Health Benefits.
Pérez AJ; Pecio Ł; Kowalczyk M; Kontek R; Gajek G; Stopinsek L; Mirt I; Oleszek W; Stochmal A
J Agric Food Chem; 2017 Jun; 65(23):4611-4623. PubMed ID: 28535679
[TBL] [Abstract][Full Text] [Related]
19. Identification of new natural sweet compounds in wine using centrifugal partition chromatography-gustatometry and Fourier transform mass spectrometry.
Marchal A; Waffo-Téguo P; Génin E; Mérillon JM; Dubourdieu D
Anal Chem; 2011 Dec; 83(24):9629-37. PubMed ID: 22044220
[TBL] [Abstract][Full Text] [Related]
20. Development of an analytical methodology using Fourier transform mass spectrometry to discover new structural analogs of wine natural sweeteners.
Marchal A; Génin E; Waffo-Téguo P; Bibès A; Da Costa G; Mérillon JM; Dubourdieu D
Anal Chim Acta; 2015 Jan; 853():425-434. PubMed ID: 25467487
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
