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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

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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

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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

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Functional phenotypic plasticity mediated by water stress and [CO2] explains differences in drought tolerance of two phylogenetically close conifers

Tree physiology, 2023-06, Vol.43 (6), p.909

2023

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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

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Polyphenols susceptible to migrate from cork stoppers to wine

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

2001

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Cefpodoxime Proxetil: A New Stability Indicating RP-HPLC Method

ISRN Chromatography, 2013-06, Vol.2013, p.1-8

2013

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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

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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

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On the Combined Application of Iatroscan TLC-FID and GC-FID to Identify Total, Neutral, and Polar Lipids and Their Fatty Acids Extracted from Foods

ISRN Chromatography, 2013-01, Vol.2013, p.1-8

2013

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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

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Analysis of lipophilic compounds in needles of Pinus pinea L

Annals of forest science., 2001-06, Vol.58 (4)

2001

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Phenolic composition of white grapes (Var. Airen). Changes during ripening

Food chemistry, 1993, Vol.47 (1), p.47-52

1993

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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

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Low Molecular Weight Phenolic Compounds in Spanish Oak Woods

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

1996

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Gel permeation chromatographic study of molecular weight distribution of tannins in the wood, bark and leaves of Eucalyptus spp

Chromatographia, 1996, Vol.42 (1-2), p.95-100

1996

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Low Molecular Weight Polyphenols in Cork of Quercus suber

Journal of agricultural and food chemistry, 1997-07, Vol.45 (7), p.2695-2700

1997

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Importance of phenolic compounds for the characterization of fruit juices

Journal of agricultural and food chemistry, 1992-09, Vol.40 (9), p.1531-1535

1992

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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

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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

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Changes in Tannic Composition of Reproduction Cork Quercus suber throughout Industrial Processing

Journal of agricultural and food chemistry, 1998-06, Vol.46 (6), p.2332-2336

1998

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Ellagitannins in Woods of Spanish, French and American Oaks

Holzforschung, 1999-01, Vol.53 (2), p.147-150

1999

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Low molecular weight phenolic compounds in Spanich oak woods

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

1996

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Flavonoid separation by capillary electrophoresis. Effect of temperature and pH

Chromatographia, 1995-10, Vol.41 (7-8), p.389-392

1995

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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)

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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

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

Functional phenotypic plasticity mediated by water stress and [CO2] explains differences in drought tolerance of two phylogenetically close conifers

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

Polyphenols susceptible to migrate from cork stoppers to wine

Cefpodoxime Proxetil: A New Stability Indicating RP-HPLC Method

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

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

On the Combined Application of Iatroscan TLC-FID and GC-FID to Identify Total, Neutral, and Polar Lipids and Their Fatty Acids Extracted from Foods

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

Analysis of lipophilic compounds in needles of Pinus pinea L

Phenolic composition of white grapes (Var. Airen). Changes during ripening

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

Low Molecular Weight Phenolic Compounds in Spanish Oak Woods

Gel permeation chromatographic study of molecular weight distribution of tannins in the wood, bark and leaves of Eucalyptus spp

Low Molecular Weight Polyphenols in Cork of Quercus suber

Importance of phenolic compounds for the characterization of fruit juices

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

Polyphenolic Composition of Quercus suber Cork from Different Spanish Provenances

Changes in Tannic Composition of Reproduction Cork Quercus suber throughout Industrial Processing

Ellagitannins in Woods of Spanish, French and American Oaks

Low molecular weight phenolic compounds in Spanich oak woods

Flavonoid separation by capillary electrophoresis. Effect of temperature and pH

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

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