Results 181 to 190 of about 1,457 (197)

Isolation of Volatiles from Oak Wood (Quercus alba) by a Thermomechanical Process: Screening of some Processing Parameters

Separation Science and Technology, 2013
Hamid Mellouk, Alice Meullemiestre, Karim Allaf   +2 more
exaly  

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

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

Plant, Cell and Environment, 2012
Andrea Ghirardo, Werner Heller, Matthias Fladung   +2 more
exaly  

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

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

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

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

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

Journal of Chemical Ecology, 2012
Gloria Rosell, Angel Guerrero, Carmen Quero   +2 more
exaly  

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

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

Influence of physical and chemical barrel sanitization treatments on the volatile composition of toasted oak wood

European Food Research and Technology, 2019
Engela Stadler, Hans-Georg Schmarr, Ulrich Fischer   +2 more
exaly  

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

Volatiles and antioxidant activity of fermented Goji (LyciumChinese) wine: Effect of different oak matrix (barrel, shavings and chips)

International Journal of Food Properties
Yao Jin, Chongde Wu, Rongqing Zhou
exaly