Results 221 to 230 of about 88,970 (261)

Identification of Natural Oak Lactone Precursors in Extracts of American and French Oak Woods by Liquid Chromatography–Tandem Mass Spectrometry

Journal of Agricultural and Food Chemistry, 2007
Yoji Hayasaka, Kerry L Wilkinson, Gordon M Elsey   +2 more
exaly  

Oak

2021
openaire   +2 more sources

Effects of composition, storage time, geographic origin and oak type on the accumulation of some volatile oak compounds and ethylphenols in wines

Food Chemistry, 2010
TERESA Garde-Cerdán, Cândida Lorenzo, JOSÉ MIGUEL Carot   +2 more
exaly  

The role of environmental factors in oak decline and mortality in the Ozark Highlands

Forest Ecology and Management, 2008
John M Kabrick, Daniel C Dey, Randy G Jensen   +2 more
exaly  

Volatile composition and sensory characteristics of Chardonnay wines treated with American and Hungarian oak chips

Food Chemistry, 2006
M Consuelo Díaz-Maroto, Maria Soledad Pérez-Coello, M A González-Viñas   +2 more
exaly  

Oak mortality associated with crown dieback and oak borer attack in the Ozark Highlands

Forest Ecology and Management, 2008
John M Kabrick, Martin A Spetich, Stephen R Shifley   +2 more
exaly  

Gospel Oaks

Notes and Queries
openaire   +1 more source

Accelerated aging of wine vinegars with oak chips: evaluation of wood flavour compounds

Food Chemistry, 2004
M Lourdes Morales, Ana M Troncoso
exaly  

Experimental and modeling studies of ultrasound-assisted release of phenolics from oak chips into model wine

Ultrasonics Sonochemistry, 2014
Yang Tao, Zhihang Zhang, Da-Wen Sun
exaly  

Change in oak abundance in the eastern United States from 1980 to 2008

Forest Ecology and Management, 2011
Songlin Fei, Ningning Nicole Kong, Kim C Steiner   +2 more
exaly