Results 11 to 20 of about 990,240 (252)

New C-Glycosidic Ellagitannins Formed upon Oak Wood Toasting, Identification and Sensory Evaluation [PDF]

open access: yesFoods, 2020
In the courses of studies on ellagitannin changes during oak wood toasting, two C-glycosidic ellagitannins were isolated from the french oak wood for the first time.
Kleopatra Chira   +2 more
exaly   +4 more sources

Quercus humboldtii (Colombian oak): Characterisation of wood phenolic composition with respect to traditional oak wood used in oenology [PDF]

open access: yesCiência e Técnica Vitivinícola, 2017
The use of new oak barrels and the demand for oak wood in oenology is increasing. Thus, it is necessary to search for new wood sources to supply the current demand in cooperage.
Martínez-Gil Ana   +5 more
doaj   +2 more sources

Effect of Thermal Modification of Oak Wood on Sawdust Granularity [PDF]

open access: yesDrvna Industrija, 2010
This paper presents the results of granulometric analyses of sawdust of thermally modified oak wood and unmodified oak wood sawed on narrow-kerf sash gang saw.
Dzurenda Ladislav   +2 more
doaj   +3 more sources

Influence of Technological Factors on the Strength of Wood Adhesive Joints

open access: yesTechnologia i Automatyzacja Montażu, 2022
The article presents the results of a statistical analysis of adhesive joints with identical structural and material factors in relation to technological factors.
Jacek Ogrodniczek   +3 more
doaj   +1 more source

Effects of Colloid Milling and Hot-Water Pretreatment on Physical Properties and Enzymatic Digestibility of Oak Wood

open access: yesEnergies, 2022
A two-step process using colloid milling (CM) and hot water (HW) treatment was evaluated for its ability to improve xylose recovery and the enzymatic digestibility of oak wood.
Tae Hoon Kim   +4 more
doaj   +1 more source

Effect of enzyme preparations used for oak wood biocatalysis on the set of highly volatile components of aged brandy distillates [PDF]

open access: yesE3S Web of Conferences, 2021
The individual peculiarities of aged alcohol beverages are formed at the cost of technological factors, which is why it is so important to develop approaches aimed at improvement of the product quality and reduction of production costs.
Reznichenko Kristina, Aleynikova Galina
doaj   +1 more source

A Study on the Possibility of Identification and Comparison of Metallic Ions and Chemical Components in Wood and Bark of Oak by Atomic Adsorption and GC-MS Methods [PDF]

open access: yesتحقیقات علوم چوب و کاغذ ایران, 2017
The aim of study was accomplished on identification and comparison of chemical compounds in wood and bark of oak. For this purpose, the samples were chosen randomly from oak in Nowshahr forest region.
Ramin Vaysi
doaj   +1 more source

Razvoj diskoloracija i profili vlažnosti u hrastovoj rezanoj građi tokom konvencionalnog sušenja [PDF]

open access: yesGlasnik Šumarskog Fakulteta: Univerzitet u Beogradu, 2023
In this study, the development of non-homogeneous color changes in oak timber during conventional drying and their relationship with the moisture gradient across the wood thickness were analyzed.
Bukara Bogdan, Milić Goran
doaj   +1 more source

Influence of Ageing on Abrasion Volume Loss, Density, and Structural Components of Subfossil Oak

open access: yesApplied Sciences, 2022
Subfossil oak wood has spent centuries or millennia in the aquatic medium (rivers, lakes, bogs, etc.) and, due to water anoxic conditions, its decomposition is very slow.
Vera Rede   +3 more
doaj   +1 more source

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