UB Paderborn / Katalog / Suche / in CDI

Sortiert nach

Einfacher Volltextzugriff von (fast) überall

Installieren Sie die LibKey Nomad-Browsererweiterung und erhalten Sie von vielen Webseiten einfachen Zugriff auf lizenzierte Volltexte oder Open Access Publikationen. Mehr erfahren...

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

Food chemistry, 2014-03, Vol.147, p.346-356

2014

Volltextzugriff (PDF)

Polyphenolic compounds as chemical markers of wine ageing in contact with cherry, chestnut, false acacia, ash and oak wood

Food chemistry, 2014-01, Vol.143, p.66-76

2014

Volltextzugriff (PDF)

Effect of size, seasoning and toasting in the volatile compounds in toasted oak wood and in a red wine treated with them

Analytica chimica acta, 2010-02, Vol.660 (1), p.211-220

2010

Volltextzugriff (PDF)

Oak extract application to grapevines as a plant biostimulant to increase wine polyphenols

Food research international, 2014-01, Vol.55, p.150-160

2014

Volltextzugriff (PDF)

Changes in Low Molecular Weight Phenolic Compounds in Spanish, French, and American Oak Woods during Natural Seasoning and Toasting

Journal of agricultural and food chemistry, 2001-04, Vol.49 (4), p.1790-1798

2001

Volltextzugriff (PDF)

Phenolic compounds and sensorial characterization of wines aged with alternative to barrel products made of Spanish oak wood (Quercus pyrenaica Willd.)

Food science and technology international, 2012-04, Vol.18 (2), p.151-165

2012

Volltextzugriff (PDF)

Chemical Characterization of Oak Heartwood from Spanish Forests of Quercus pyrenaica (Wild.). Ellagitannins, Low Molecular Weight Phenolic, and Volatile Compounds

Journal of agricultural and food chemistry, 2006-10, Vol.54 (21), p.8314-8321

2006

Volltextzugriff (PDF)

Evolution of Ellagitannins in Spanish, French, and American Oak Woods during Natural Seasoning and Toasting

Journal of agricultural and food chemistry, 2001-08, Vol.49 (8), p.3677-3684

2001

Volltextzugriff (PDF)

Evolution of Phenolic Compounds of Spanish Oak Wood during Natural Seasoning. First Results

Journal of agricultural and food chemistry, 1999-04, Vol.47 (4), p.1687-1694

1999

Volltextzugriff (PDF)

Volatile Compounds in Spanish, French, and American Oak Woods after Natural Seasoning and Toasting

Journal of agricultural and food chemistry, 2003-09, Vol.51 (20), p.5923-5932

2003

Volltextzugriff (PDF)

Volatile Compounds in a Spanish Red Wine Aged in Barrels Made of Spanish, French, and American Oak Wood

Journal of agricultural and food chemistry, 2003-12, Vol.51 (26), p.7671-7678

2003

Volltextzugriff (PDF)

Evolution of oak-related volatile compounds in a Spanish red wine during 2 years bottled, after aging in barrels made of Spanish, French and American oak wood

Analytica chimica acta, 2006-03, Vol.563 (1), p.198-203

2006

Volltextzugriff (PDF)

Phenolic compounds in a Spanish red wine aged in barrels made of Spanish, French and American oak wood

European food research & technology, 2003-02, Vol.216 (2), p.150-156

2003

Volltextzugriff (PDF)

Low Molecular Weight Phenols in Cork Stoppers

American journal of enology and viticulture, 1999, Vol.50 (3), p.285-290

1999

Volltextzugriff (PDF)

Volatile Compound Evolution in Spanish Oak Wood ( Quercus petraea and Quercus pyrenaica ) during Natural Seasoning

American journal of enology and viticulture, 2007-01, Vol.58 (2), p.163-172

2007

Volltextzugriff (PDF)

Presence of cork-taint responsible compounds in wines and their cork stoppers

European food research & technology, 2000-01, Vol.211 (4), p.257-261

2000

Volltextzugriff (PDF)

Differentiation among five Spanish Pinus pinaster provenances based on its oleoresin terpenic composition

Biochemical systematics and ecology, 2005-10, Vol.33 (10), p.1007-1016

2005

Volltextzugriff (PDF)

Tannin Composition of Eucalyptus camaldulensis, E. globulus and E. rudis. Part II. Bark

Holzforschung, 1997, Vol.51 (2), p.125-129

1997

Volltextzugriff (PDF)

Tannin Composition of Eucalyptus camaldulensis, E. globulus and E. rudis. Part I. Wood

Holzforschung, 1997, Vol.51 (2), p.119-124

1997

Volltextzugriff (PDF)

Polyphenols susceptible to migrate from cork stoppers to wine

European food research & technology, 2001-01, Vol.213 (1), p.56-61

2001

Volltextzugriff (PDF)

Pinus pinaster Oleoresin in Plus Trees

Holzforschung, 2002-04, Vol.56 (3), p.261-266

2002

Volltextzugriff (PDF)

Low Molecular Weight Phenolic Compounds in Spanish Oak Woods

Journal of agricultural and food chemistry, 1996, Vol.44 (6), p.1507-1511

1996

Volltextzugriff (PDF)

HPLC analysis of flavonoids and phenolic acids and aldehydes in Eucalyptus spp

Chromatographia, 1995-12, Vol.41 (11-12), p.657-660

1995

Volltextzugriff (PDF)

Optimization of TLC for research on the flavonoids in wood and bark of species of the genus Eucalyptus L'Héritier

Chromatographia, 1992-05, Vol.33 (9-10), p.418-426

1992

Volltextzugriff (PDF)

Polyphenolic Composition of Quercus suber Cork from Different Spanish Provenances

Journal of agricultural and food chemistry, 1998-08, Vol.46 (8), p.3166-3171

1998

Volltextzugriff (PDF)

1 – 25 von 194

Suche als RSS-Feed

Suchergebnisse filtern

Filter anzeigen

Nur zeigen

Geprüft (Peer-Review)
(159)
Mit Volltextzugriff
(171)

Publikationsform

Sprache

3 weitere anzeigen...

Weniger anzeigen...

Erscheinungsjahr

n.n

Thema

Science & Technology
(83)
Life Sciences & Biomedicine
(75)
Biological And Medical Sciences
(49)
Fundamental And Applied Biological Sciences. Psychology
(44)
Chemistry
(31)
Physical Sciences
(31)
Food Science & Technology
(26)
Wood
(23)
Agriculture
(22)
Polyphenols
(22)
Food Industries
(21)
Humans
(21)
Exact Sciences And Technology
(19)
Chemistry, Applied
(18)
Agriculture, Multidisciplinary
(15)
Agronomy. Soil Science And Plant Productions
(15)
Spain
(15)
Male
(14)
Adult
(13)
Chemistry, Analytical
(13)

15 weitere anzeigen...

Weniger anzeigen...

Zeitschrift / Serie

5 weitere anzeigen...

Weniger anzeigen...

Menü

Weitere Dienste

Einstellungen

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

Polyphenolic compounds as chemical markers of wine ageing in contact with cherry, chestnut, false acacia, ash and oak wood

Effect of size, seasoning and toasting in the volatile compounds in toasted oak wood and in a red wine treated with them

Oak extract application to grapevines as a plant biostimulant to increase wine polyphenols

Changes in Low Molecular Weight Phenolic Compounds in Spanish, French, and American Oak Woods during Natural Seasoning and Toasting

Phenolic compounds and sensorial characterization of wines aged with alternative to barrel products made of Spanish oak wood (Quercus pyrenaica Willd.)

Chemical Characterization of Oak Heartwood from Spanish Forests of Quercus pyrenaica (Wild.). Ellagitannins, Low Molecular Weight Phenolic, and Volatile Compounds

Evolution of Ellagitannins in Spanish, French, and American Oak Woods during Natural Seasoning and Toasting

Evolution of Phenolic Compounds of Spanish Oak Wood during Natural Seasoning. First Results

Volatile Compounds in Spanish, French, and American Oak Woods after Natural Seasoning and Toasting

Volatile Compounds in a Spanish Red Wine Aged in Barrels Made of Spanish, French, and American Oak Wood

Evolution of oak-related volatile compounds in a Spanish red wine during 2 years bottled, after aging in barrels made of Spanish, French and American oak wood

Phenolic compounds in a Spanish red wine aged in barrels made of Spanish, French and American oak wood

Low Molecular Weight Phenols in Cork Stoppers

Volatile Compound Evolution in Spanish Oak Wood ( Quercus petraea and Quercus pyrenaica ) during Natural Seasoning

Presence of cork-taint responsible compounds in wines and their cork stoppers

Differentiation among five Spanish Pinus pinaster provenances based on its oleoresin terpenic composition

Tannin Composition of Eucalyptus camaldulensis, E. globulus and E. rudis. Part II. Bark

Tannin Composition of Eucalyptus camaldulensis, E. globulus and E. rudis. Part I. Wood

Polyphenols susceptible to migrate from cork stoppers to wine

Pinus pinaster Oleoresin in Plus Trees

Low Molecular Weight Phenolic Compounds in Spanish Oak Woods

HPLC analysis of flavonoids and phenolic acids and aldehydes in Eucalyptus spp

Optimization of TLC for research on the flavonoids in wood and bark of species of the genus Eucalyptus L'Héritier

Polyphenolic Composition of Quercus suber Cork from Different Spanish Provenances

Suchergebnisse filtern