Results 231 to 240 of about 990,240 (252)

Sustainable Processing Approaches in White Winemaking: Impact of Oak Aging and Ultrasound-Assisted Treatment on Phenolic Compounds. [PDF]

Foods
Luchian CE, Focea EC, Buican BC, Vlase L, Scutarașu EC, Colibaba LC, Vlase AM, Cotea VV.   +7 more
europepmc   +1 more source

Efficacy of plant extracts in heart failure patients: a systematic review and network meta-analysis. [PDF]

BMC Cardiovasc Disord
Tang T, Li G, Huang X, Liang H.
europepmc   +1 more source

Differences in Nutritional Composition of <i>Poria cocos</i> Cultivated with Different Raw Materials Based on Non-Targeted Metabolomics Method. [PDF]

J Fungi (Basel)
Li Y, Xu J, Yu C, Zhang J, Wang Y, Zhang Z, Li F, Yang K.   +7 more
europepmc   +1 more source

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Evaluation of some wood-water relations and chemometric characteristics of recent oak and archaeological oak wood () with archaeometric value

Journal of Cultural Heritage, 2021
Amir Ghavidel, Tamás Hofmann, Viorica Vasilache   +2 more
exaly  

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  

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

Food Chemistry, 2011
M H Gordon, M E Alañón, M S Pérez-Coello   +2 more
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
Miriam Ortega-Heras, Silvia Pérez-Magariño, Brígida Fernández de Simón   +2 more
exaly  

Structural diversity of nucleophilic adducts from flavanols and oak wood aldehydes

Food Chemistry, 2008
Eric Fouquet
exaly