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PUBMED FOR HANDHELDS

Journal Abstract Search

264 related items for PubMed ID: 26610612

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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 01; 140(1-2):168-77. PubMed ID: 23578629
    [Abstract] [Full Text] [Related]

  • 4. 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 25; 68(47):13319-13330. PubMed ID: 32286816
    [Abstract] [Full Text] [Related]

  • 5. 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 22; 57(8):3217-27. PubMed ID: 19290598
    [Abstract] [Full Text] [Related]

  • 6. 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 08; 56(19):9046-55. PubMed ID: 18778067
    [Abstract] [Full Text] [Related]

  • 7. Ellagitannin content, volatile composition and sensory profile of wines from different countries matured in oak barrels subjected to different toasting methods.
    González-Centeno MR, Chira K, Teissedre PL.
    Food Chem; 2016 Nov 01; 210():500-11. PubMed ID: 27211676
    [Abstract] [Full Text] [Related]

  • 8. 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 17; 51(26):7671-8. PubMed ID: 14664527
    [Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. Effect of grain type and toasting conditions of barrels on the concentration of the volatile substances released by the wood and on the sensory characteristics of Montepulciano d'Abruzzo.
    Bosso A, Petrozziello M, Santini D, Motta S, Guaita M, Marulli C.
    J Food Sci; 2008 Sep 01; 73(7):S373-82. PubMed ID: 18803731
    [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 24; 51(20):5923-32. PubMed ID: 13129296
    [Abstract] [Full Text] [Related]

  • 12. Use of oak wood during malolactic fermentation and ageing: Impact on chardonnay wine character.
    González-Centeno MR, Chira K, Teissedre PL.
    Food Chem; 2019 Apr 25; 278():460-468. PubMed ID: 30583397
    [Abstract] [Full Text] [Related]

  • 13. Volatilome fingerprint of red wines aged with chips or staves: Influence of the aging time and toasting degree.
    Dumitriu Gabur GD, Peinado RA, Cotea VV, López de Lerma N.
    Food Chem; 2020 Apr 25; 310():125801. PubMed ID: 31711813
    [Abstract] [Full Text] [Related]

  • 14. Impact of toasting oak barrels on the presence of polycyclic aromatic hydrocarbons in wine.
    Chatonnet P, Escobessa J.
    J Agric Food Chem; 2007 Dec 12; 55(25):10351-8. PubMed ID: 18001029
    [Abstract] [Full Text] [Related]

  • 15. 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 12; 105():628-636. PubMed ID: 29433256
    [Abstract] [Full Text] [Related]

  • 16. 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 12; 150(Pt A):110776. PubMed ID: 34865791
    [Abstract] [Full Text] [Related]

  • 17. 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
    [Abstract] [Full Text] [Related]

  • 18. 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 17; 97(14):4847-4856. PubMed ID: 28382620
    [Abstract] [Full Text] [Related]

  • 19. Concurrent phenomena contributing to the formation of the aroma of wine during aging in oak wood: an analytical study.
    Jarauta I, Cacho J, Ferreira V.
    J Agric Food Chem; 2005 May 18; 53(10):4166-77. PubMed ID: 15884855
    [Abstract] [Full Text] [Related]

  • 20. Characterization of the Key Aroma Compounds in Marselan Wine by Gas Chromatography-Olfactometry, Quantitative Measurements, Aroma Recombination, and Omission Tests.
    Lyu J, Ma Y, Xu Y, Nie Y, Tang K.
    Molecules; 2019 Aug 16; 24(16):. PubMed ID: 31426361
    [Abstract] [Full Text] [Related]

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