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Journal Abstract Search

214 related items for PubMed ID: 12952423

  • 1. Influence of distillation system, oak wood type, and aging time on volatile compounds of cider brandy.
    Madrera RR, Gomis DB, Alonso JJ.
    J Agric Food Chem; 2003 Sep 10; 51(19):5709-14. PubMed ID: 12952423
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  • 2. Influence of distillation system, oak wood type, and aging time on composition of cider brandy in phenolic and furanic compounds.
    Rodríguez Madrera R, Blanco Gomis D, Mangas Alonso JJ.
    J Agric Food Chem; 2003 Dec 31; 51(27):7969-73. PubMed ID: 14690381
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  • 7. 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 10; 51(19):5732-7. PubMed ID: 12952426
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  • 11. 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 03; 54(9):3380-90. PubMed ID: 16637699
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  • 12. 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 24; 51(20):5923-32. PubMed ID: 13129296
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  • 14. Volatile and phenolic profiles of traditional Romanian apple brandy after rapid ageing with different wood chips.
    Coldea TE, Socaciu C, Mudura E, Socaci SA, Ranga F, Pop CR, Vriesekoop F, Pasqualone A.
    Food Chem; 2020 Aug 01; 320():126643. PubMed ID: 32208184
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  • 17. Liquid chromatographic determination of scopoletin in hydroalcoholic extract of oak wood and in matured distilled alcoholic beverages.
    Puech JL, Moutounet M.
    J Assoc Off Anal Chem; 1988 Aug 01; 71(3):512-4. PubMed ID: 3391951
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