Results 231 to 240 of about 14,003 (259)

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

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

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

Carbohydrate Research, 2015
Pierre-Louis Teissedre
exaly  

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

Journal of Agricultural and Food Chemistry, 2020
Jean-Christophe Barbe, Margaux Cameleyre   +1 more
exaly  

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

Food Chemistry, 2011
Maria Soledad Pérez Coello, M H Gordon, M E Alañón   +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, Jean-Michel Merillon   +2 more
exaly  

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

Polymers, 2020
Marion Thebault
exaly  

Properties of cork oak wood related to solid wood flooring performance

Construction and Building Materials, 2012
Helena Pereira, Sofia Knapic
exaly  

DETERMINATION OF CHARRING RATE OF OAK WOOD

Acta Facultatis Xylologiae Zvolen, 2023
openaire   +1 more source

In vivo investigation of chemical alteration in oak wood decayed by Pleurotus ostreatus

International Biodeterioration and Biodegradation, 2016
Mohammad Ali Tajick Ghanbary, Reza Oladi, Ehsan Bari   +2 more
exaly