Results 161 to 170 of about 1,245 (176)

STUDY OF VOLATILE COMPOUNDS OF ROMANIAN RED WINES AGED WITH OAK CHIPS

Environmental Engineering and Management Journal, 2020
Carmen Teodosiu, Georgiana-Diana Dumitriu Gabur, Valeriu Cotea, Rafael Andres Peinado, Iulian Gabur, Nieves Lopez de Lerma   +5 more
openaire   +1 more source

Responses of the two‐spotted oak buprestid, Agrilus biguttatus (Coleoptera: Buprestidae), to host tree volatiles

Pest Management Science, 2016
, Katy Reed, Michael Birkett
exaly  

Electrophysiological and Behavioral Responses of the Black-Banded Oak Borer, Coroebus florentinus, to Conspecific and Host-Plant Volatiles

Journal of Chemical Ecology, 2012
Benjamin Fürstenau, Angel Guerrero, Carmen Quero   +2 more
exaly  

Headspace Volatiles from 52 oak Species Advertise Induction, Species Identity, and Evolution, but not Defense

Journal of Chemical Ecology, 2012
Ian Pearse, John Beck, Wai S Gee
exaly  

Effect of Oak Extract Application to Verdejo Grapevines on Grape and Wine Aroma

Journal of Agricultural and Food Chemistry, 2011
TERESA Garde-Cerdán, Ana Maria Martinez-Gil, Gonzalo L Alonso   +2 more
exaly  

Function of defensive volatiles in pedunculate oak (Quercus robur) is tricked by the moth Tortrix viridana

Plant, Cell and Environment, 2012
Matthias Fladung, Hilke Schroeder, Joerg-Peter Schnitzler   +2 more
exaly  

Analysis of Oak Volatiles by Gas Chromatography-Mass Spectrometry after Ozone Sanitization

American Journal of Enology and Viticulture, 2005
Robert L Wample
exaly  

Study of volatile compounds in white wines matured with oak chips

Acta Horticulturae
E.C. Focea, V.V. Cotea, L.C. Colibaba, E.C. Scutarasu, E. Gál, B. Brém, M. Focea, C.E. Luchian   +7 more
openaire   +1 more source

Barrel-to-Barrel Variation of Volatile Oak Extractives in Barrel-Fermented Chardonnay

American Journal of Enology and Viticulture, 1996
John P. Towey, Andrew L. Waterhouse
openaire   +1 more source

Aroma Potential of Oak Battens Prepared from Decommissioned Oak Barrels

Journal of Agricultural and Food Chemistry, 2015
Daniel Cozzolino, Kerry Wilkinson, Sijing Li   +2 more
exaly