These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

119 related articles for article (PubMed ID: 36069166)

  • 1. 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]  

  • 2. 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]  

  • 3. 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]  

  • 4. 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]  

  • 5. Oak wood extracts applied to the grapevine. An alternative to obtain quality Garnacha wines.
    Jiménez-Moreno N; Moler JA; Urmeneta H; Suberviola-Ripa J; Cibriain-Sabalza F; Gandía LM; Ancín-Azpilicueta C
    Food Res Int; 2018 Mar; 105():628-636. PubMed ID: 29433256
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Impact of toasting oak barrels on the presence of polycyclic aromatic hydrocarbons in wine.
    Chatonnet P; Escobessa J
    J Agric Food Chem; 2007 Dec; 55(25):10351-8. PubMed ID: 18001029
    [TBL] [Abstract][Full Text] [Related]  

  • 8. 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]  

  • 9. 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]  

  • 10. 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]  

  • 11. 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]  

  • 12. Identification of odorous compounds in oak wood using odor extract dilution analysis and two-dimensional gas chromatography-mass spectrometry/olfactometry.
    Ghadiriasli R; Wagenstaller M; Buettner A
    Anal Bioanal Chem; 2018 Oct; 410(25):6595-6607. PubMed ID: 30062512
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Chemo-sensory characterization of aroma active compounds of native oak wood in relation to their geographical origins.
    Ghadiriasli R; Mahmoud MAA; Wagenstaller M; van de Kuilen JW; Buettner A
    Food Res Int; 2021 Dec; 150(Pt A):110776. PubMed ID: 34865791
    [TBL] [Abstract][Full Text] [Related]  

  • 14. 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]  

  • 15. 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]  

  • 16. 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]  

  • 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. Extraction of oak volatiles and ellagitannins compounds and sensory profile of wine aged with French winewoods subjected to different toasting methods: behaviour during storage.
    Chira K; Teissedre PL
    Food Chem; 2013 Sep; 140(1-2):168-77. PubMed ID: 23578629
    [TBL] [Abstract][Full Text] [Related]  

  • 19. 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]  

  • 20. Identifying new volatile compounds in toasted oak.
    Cutzach I; Chatonnet P; Henry R; Dubourdieu D
    J Agric Food Chem; 1999 Apr; 47(4):1663-7. PubMed ID: 10564035
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.