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Journal Abstract Search

158 related items for PubMed ID: 34299643

  • 21. Quantification of three galloylglucoside flavour precursors by liquid chromatography tandem mass spectrometry in brandies aged in oak wood barrels.
    Slaghenaufi D, Franc C, Mora N, Marchand S, Perello MC, de Revel G.
    J Chromatogr A; 2016 Apr 15; 1442():26-32. PubMed ID: 26971020
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  • 22. Influence of Oak Species, Toasting Degree, and Aging Time on the Differentiation of Brandies Using a Chemometrics Approach Based on Phenolic Compound UHPLC Fingerprints.
    Guerrero-Chanivet M, Ortega-Gavilán F, Bagur-González MG, Valcárcel-Muñoz MJ, García-Moreno MV, Guillén-Sánchez DA.
    J Agric Food Chem; 2024 Jan 31; 72(4):1959-1968. PubMed ID: 37129181
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  • 23. Untargeted LC-HRMS profiling followed by targeted fractionation to discover new taste-active compounds in spirits.
    Winstel D, Bahammou D, Albertin W, Waffo-Téguo P, Marchal A.
    Food Chem; 2021 Oct 15; 359():129825. PubMed ID: 33940473
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  • 27. Validation of a mass spectrometry method to identify and quantify ellagitannins in oak wood and cognac during aging in oak barrels.
    Gadrat M, Lavergne J, Emo C, Teissedre PL, Chira K.
    Food Chem; 2021 Apr 16; 342():128223. PubMed ID: 33069531
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  • 29. Bourbon and Rye Whiskeys Are Legally Distinct but Are Not Discriminated by Sensory Descriptive Analysis.
    Lahne J, Abdi H, Collins T, Heymann H.
    J Food Sci; 2019 Mar 16; 84(3):629-639. PubMed ID: 30730566
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  • 31. 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
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  • 33. Characterization of the potent odorants in Zanthoxylum armatum DC Prodr. pericarp oil by application of gas chromatography-mass spectrometry-olfactometry and odor activity value.
    Liu Y, Li Q, Yang W, Sun B, Zhou Y, Zheng Y, Huang M, Yang W.
    Food Chem; 2020 Jul 30; 319():126564. PubMed ID: 32163841
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  • 35. Characterization of Atypical Off-Flavor Compounds in Natural Cork Stoppers by Multidimensional Gas Chromatographic Techniques.
    Slabizki P, Fischer C, Legrum C, Schmarr HG.
    J Agric Food Chem; 2015 Sep 09; 63(35):7840-8. PubMed ID: 26257078
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  • 37. Simulation of Pilsner-type beer aroma using 76 odor-active compounds.
    Kishimoto T, Noba S, Yako N, Kobayashi M, Watanabe T.
    J Biosci Bioeng; 2018 Sep 09; 126(3):330-338. PubMed ID: 29680366
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  • 38. Molecular and sensory characterization of odorants in Cembran pine (Pinus cembra L.) from different geographic regions.
    Ghadiriasli R, Mahmoud MAA, Wagenstaller M, van de Kuilen JW, Buettner A.
    Talanta; 2020 Dec 01; 220():121380. PubMed ID: 32928405
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  • 40. 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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