Results 241 to 250 of about 990,240 (252)

Optimization of the steam explosion and enzymatic hydrolysis for sugars production from oak woods

Bioresource Technology, 2015
Cinzia Buratti, Franco Cotana, Marco Barbanera   +2 more
exaly  

Volatile compounds and sensorial characterisation of red wine aged in cherry, chestnut, false acacia, ash and oak wood barrels

Food Chemistry, 2014
Brígida Fernández de Simón
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
exaly  

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

Food Chemistry, 2013
Davide Slaghenaufi, Tristan Richard, Jean-Michel Mérillon   +2 more
exaly  

Pretreatment Characteristics of Waste Oak Wood by Ammonia Percolation

Applied Biochemistry and Biotechnology, 2008
Joon-Pyo Lee, Jun-Seok Kim, Soon-Chul Park   +2 more
exaly  

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

Polymers, 2020
Marion Thebault, Franco Policardi
exaly  

investigation of chemical alteration in oak wood decayed by

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

Aroma profile of Portuguese brandies aged in chestnut and oak woods

Analytica Chimica Acta, 2002
Ilda Caldeira
exaly  

Identification of Natural Oak Lactone Precursors in Extracts of American and French Oak Woods by Liquid Chromatography–Tandem Mass Spectrometry

Journal of Agricultural and Food Chemistry, 2007
Kerry L. Wilkinson, Mark A Sefton, Yoji Hayasaka   +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, M C Dı́Az-Maroto   +2 more
exaly