Results 241 to 250 of about 14,003 (259)

THE OAK IN SCOTLAND, AND TWO SEMI-NATURAL OAK WOODS IN THE SOUTH-EAST OF SCOTLAND

Forestry, 1941
openaire   +2 more sources

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, B Fernández DE SIMÓN   +2 more
exaly  

An Approach to the Study of the Interactions between Ellagitannins and Oxygen during Oak Wood Aging

Journal of Agricultural and Food Chemistry, 2017
M TERESA Escribano-Bailón, Ignacio García-Estévez, Maria Del Alamo-Sanza   +2 more
exaly  

Monosaccharide anhydrides, new markers of toasted oak wood used for ageing wines and distillates

Food Chemistry, 2010
M S Pérez-Coello, M E Alañón
exaly  

NON-WOOD PRODUCTS | Cork Oak

2004
H. Pereira, M. Tomé
openaire   +1 more source

Efficacy of Hydrophobic Coatings in Protecting Oak Wood Surfaces during Accelerated Weathering

Coatings, 2017
Miloš Pánek, Ales Zeidler, Přemysl Šedivka   +2 more
exaly  

Understanding wine sorption by oak wood: Modeling of wine uptake and characterization of volatile compounds retention

Food Research International, 2019
JOSÉ Teixeira, JOSÉ M Oliveira, TERESA Tavares   +2 more
exaly  

The Wood Technology of the Oak Coffins

openaire   +1 more source

Hydrolysis of glycosidically bound flavour compounds from oak wood by Oenococcus oeni

Food Microbiology, 2008
Gilles De Revel, Aline Lonvaud-Funel
exaly  

Characterization of the Oxygen Transmission Rate of Oak Wood Species Used in Cooperage

Journal of Agricultural and Food Chemistry, 2017
Maria Del Alamo-Sanza, Luis M Carcel, Ignacio Nevares   +2 more
exaly