Exploring the Influence of Toasting Levels, Grain Sizes, and Their Combination on the Volatile Profile of Tempranillo Red Wines Aged in <i>Quercus petraea</i> Barrels. [PDF]
MoleculesRoss-Magahy ML +3 more
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The Science of Aging: Understanding Phenolic and Flavor Compounds and Their Influence on Alcoholic Beverages Aged with Alternative Woods. [PDF]
FoodsSouza TFC +4 more
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Influence of the use of sulfur dioxide, the distillation method, the oak wood type and the aging time on the production of brandies. [PDF]
Curr Res Food Sci, 2023 Guerrero-Chanivet M +5 more
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Performance thresholds, processing requirements, and circular bioeconomy potential of agro-industrial by-products in African broiler nutrition: A systematic review and meta-analysis. [PDF]
Poult SciKinkpe L +10 more
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Exploring new applications of toasted chestnut shells as an oak alternative in distilled spirit aging. [PDF]
NPJ Sci FoodZhao Y +7 more
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Sustainable Processing Approaches in White Winemaking: Impact of Oak Aging and Ultrasound-Assisted Treatment on Phenolic Compounds. [PDF]
FoodsLuchian CE +7 more
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Phenolic Profile, Antioxidant Activity, Chemical Composition, and Elements of Merlot Wine Stored in Toasted Oak Barrels. [PDF]
FoodsPichler A +6 more
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Valorization of Wheat Milling Co-Products in <i>Carasau</i> Bread: Effects of Their Addition as Powders or After Fermentation on Physicochemical Properties, Volatile Profile and Sensory Characteristics. [PDF]
FoodsSanna M +9 more
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Red wine maceration with grapevine-cane residues: Influence of format and toasting level. [PDF]
HeliyonOlate-Olave VR +7 more
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