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PUBMED FOR HANDHELDS

Journal Abstract Search

292 related items for PubMed ID: 30583397

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  • 3. 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
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  • 12. Maturing wines in oak barrels. Effects of origin, volume, and age of the barrel on the wine volatile composition.
    Pérez-Prieto LJ, López-Roca JM, Martínez-Cutillas A, Pardo Mínguez F, Gómez-Plaza E.
    J Agric Food Chem; 2002 May 22; 50(11):3272-6. PubMed ID: 12009997
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  • 13. Influence of wood barrels classified by NIRS on the ellagitannin content/composition and on the organoleptic properties of wine.
    Michel J, Jourdes M, Le Floch A, Giordanengo T, Mourey N, Teissedre PL.
    J Agric Food Chem; 2013 Nov 20; 61(46):11109-18. PubMed ID: 24156607
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  • 15. Identification, amounts, and kinetics of extraction of C-glucosidic ellagitannins during wine aging in oak barrels or in stainless steel tanks with oak chips.
    Jourdes M, Michel J, Saucier C, Quideau S, Teissedre PL.
    Anal Bioanal Chem; 2011 Sep 20; 401(5):1531-9. PubMed ID: 21479542
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  • 16. 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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  • 17. Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review.
    Li SY, Duan CQ.
    Crit Rev Food Sci Nutr; 2019 Nov 27; 59(12):1840-1867. PubMed ID: 29381384
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  • 18. Impact of concentration of ellagitannins in oak wood on their levels and organoleptic influence in red wine.
    Michel J, Jourdes M, Silva MA, Giordanengo T, Mourey N, Teissedre PL.
    J Agric Food Chem; 2011 May 25; 59(10):5677-83. PubMed ID: 21480590
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