Results 171 to 180 of about 26,714 (201)

Validation of a mass spectrometry method to identify and quantify ellagitannins in oak wood and cognac during aging in oak barrels

Food Chemistry, 2021
Mathilde Gadrat, Pierre-Louis Teissedre, Kleopatra Chira   +2 more
exaly  

A Palstave in "Bog Oak" at Wood Walton

2008
Transactions of the Cambridgeshire and Huntingdonshire Archaeological Society, 7 (4), 82 ...
openaire   +1 more source

Oak Wood Volatiles Impact on Red Wine Fruity Aroma Perception in Various Matrices

Journal of Agricultural and Food Chemistry, 2020
Margaux Cameleyre, Georgia Lytra, Jean-Christophe Barbe   +2 more
exaly  

Polysaccharides and lignin from oak wood used in cooperage: Composition, interest, assays: A review

Carbohydrate Research, 2015
Pierre-Louis Teissedre
exaly  

A study of the antioxidant capacity of oak wood used in wine ageing and the correlation with polyphenol composition

Food Chemistry, 2011
M Elena Alañón, M Consuelo Díaz-Maroto, M H Gordon   +2 more
exaly  

Structural diversity of nucleophilic adducts from flavanols and oak wood aldehydes

Food Chemistry, 2008
Eric Fouquet
exaly  

Centrifugal partition chromatography applied to the isolation of oak wood aroma precursors

Food Chemistry, 2013
Davide Slaghenaufi, Tristan Richard, Jonathan Bisson   +2 more
exaly  

DETERMINATION OF CHARRING RATE OF OAK WOOD

Acta Facultatis Xylologiae Zvolen, 2023
openaire   +1 more source

The Buffer Effect of Different Wood Species and the Influence of Oak on Panel Composites Binders

Polymers, 2020
Marion Thebault
exaly  

Volatile Compounds and Sensorial Characterization of Wines from Four Spanish Denominations of Origin, Aged in Spanish Rebollo (Quercus pyrenaica Willd.) Oak Wood Barrels

Journal of Agricultural and Food Chemistry, 2008
Brigida Fernández DE SIMÓN, Estrella Cadahia, Miriam Sanz   +2 more
exaly