215 related articles for article (PubMed ID: 33197960)
1. Untargeted UHPLC-Q-TOF-HRMS based determination of discrimating compounds for oak species Quercus robur L. and Quercus petraea Liebl. identification.
Buche G; Colas C; Fougère L; Giordanengo T; Destandau E
Phytochem Anal; 2021 Sep; 32(5):660-671. PubMed ID: 33197960
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Oak Species
Buche G; Colas C; Fougère L; Destandau E
Metabolites; 2021 Oct; 11(10):. PubMed ID: 34677399
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. 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]
6. 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]
7. Extractives content in cooperage oak wood during natural seasoning and toasting; influence of tree species, geographic location, and single-tree effects.
Doussot F; De Jéso B; Quideau S; Pardon P
J Agric Food Chem; 2002 Oct; 50(21):5955-61. PubMed ID: 12358465
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Influence of the species and geographical location on volatile composition of Spanish oak wood (Quercus petraea Liebl. and Quercus robur L.).
Guchu E; Díaz-Maroto MC; Díaz-Maroto IJ; Vila-Lameiro P; Pérez-Coello MS
J Agric Food Chem; 2006 Apr; 54(8):3062-6. PubMed ID: 16608231
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. 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]
12. 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]
13. Evolution of ellagitannins in Spanish, French, and American oak woods during natural seasoning and toasting.
Cadahía E; Varea S; Muñoz L; Fernández De Simón B; García-Vallejo MC
J Agric Food Chem; 2001 Aug; 49(8):3677-84. PubMed ID: 11513647
[TBL] [Abstract][Full Text] [Related]
14. Influence of geographical origin and botanical species on the content of extractives in American, French, and East European oak woods.
Prida A; Puech JL
J Agric Food Chem; 2006 Oct; 54(21):8115-26. PubMed ID: 17032018
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Regeneration patterns of European oak species (Quercus petraea (Matt.) Liebl., Quercus robur L.) in dependence of environment and neighborhood.
Annighöfer P; Beckschäfer P; Vor T; Ammer C
PLoS One; 2015; 10(8):e0134935. PubMed ID: 26266803
[TBL] [Abstract][Full Text] [Related]
17. Evaluation and Comparison of Dermo-Cosmetic Activities of Three Oak Species by Targeting Antioxidant Metabolites and Skin Enzyme Inhibitors.
Buche G; Laffon M; Fougère L; Destandau E
Metabolites; 2023 Jun; 13(7):. PubMed ID: 37512511
[TBL] [Abstract][Full Text] [Related]
18. Changes in low molecular weight phenolic compounds in Spanish, French, and American oak woods during natural seasoning and toasting.
Cadahía E; Muñoz L; Fernández de Simón B; García-Vallejo MC
J Agric Food Chem; 2001 Apr; 49(4):1790-8. PubMed ID: 11308327
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Phenolic and volatile compounds in Quercus humboldtii Bonpl. wood: effect of toasting with respect to oaks traditionally used in cooperage.
Martínez-Gil A; Cadahía E; Fernández de Simón B; Gutiérrez-Gamboa G; Nevares I; Del Álamo-Sanza M
J Sci Food Agric; 2019 Jan; 99(1):315-324. PubMed ID: 29876929
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
