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Journal Abstract Search

169 related items for PubMed ID: 23265487

  • 1. Dry vs soaked wood: modulating the volatile extractible fraction of oak wood by heat treatments.
    Duval CJ, Sok N, Laroche J, Gourrat K, Prida A, Lequin S, Chassagne D, Gougeon RD.
    Food Chem; 2013 May 01; 138(1):270-7. PubMed ID: 23265487
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  • 2. Fast screening method for volatile compounds of oak wood used for aging wines by headspace SPME-GC-MS (SIM).
    Díaz-Maroto MC, Sánchez-Palomo E, Pérez-Coello MS.
    J Agric Food Chem; 2004 Nov 17; 52(23):6857-61. PubMed ID: 15537286
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  • 3. 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 27; 5():17334. PubMed ID: 26610612
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  • 4. 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 08; 63(13):3419-25. PubMed ID: 25771908
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  • 5. Analysis of French and American oak chips with different toasting degrees by headspace solid-phase microextraction-gas chromatography-mass spectrometry.
    Bozalongo R, Carrillo JD, Torroba MA, Tena MT.
    J Chromatogr A; 2007 Nov 30; 1173(1-2):10-7. PubMed ID: 17964587
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  • 6. 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 19; 54(8):3062-6. PubMed ID: 16608231
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  • 7. GC/MS-positive ion chemical ionization and MS/MS study of volatile benzene compounds in five different woods used in barrel making.
    Flamini R, Dalla Vedova A, Cancian D, Panighel A, De Rosso M.
    J Mass Spectrom; 2007 May 19; 42(5):641-6. PubMed ID: 17370248
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  • 9. 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 15; 266():90-100. PubMed ID: 30381231
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  • 13. GC/MS analysis of volatiles obtained by headspace solid-phase microextraction and simultaneous-distillation extraction from Rabdosia serra (MAXIM.) HARA leaf and stem.
    Lin L, Zhuang M, Lei F, Yang B, Zhao M.
    Food Chem; 2013 Jan 15; 136(2):555-62. PubMed ID: 23122097
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  • 16. Coffee aroma--statistical analysis of compositional data.
    Korhonová M, Hron K, Klimcíková D, Müller L, Bednár P, Barták P.
    Talanta; 2009 Dec 15; 80(2):710-5. PubMed ID: 19836541
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