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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, 2008-10, Vol.56 (19), p.9046-9055

2008

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Non‐targeted Metabolomic Profile of Fagus Sylvatica L. Leaves using Liquid Chromatography with Mass Spectrometry and Gas Chromatography with Mass Spectrometry

Phytochemical analysis, 2015-03, Vol.26 (2), p.171-182

2015

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Leaf ecophysiological and metabolic response in Quercus pyrenaica Willd seedlings to moderate drought under enriched CO2 atmosphere

Journal of plant physiology, 2020-01, Vol.244, p.153083-153083, Article 153083

2020

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Nontargeted GC-MS approach for volatile profile of toasting in cherry, chestnut, false acacia, and ash wood

Journal of mass spectrometry., 2014-05, Vol.49 (5), p.353-370

2014

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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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Seasonal variations of lipophilic compounds in needles of two chemotypes of Pinus pinaster Ait

Plant systematics and evolution, 2014-02, Vol.300 (2), p.359-367

2014

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Micro-oxygenation strategy depends on origin and size of oak chips or staves during accelerated red wine aging

Analytica chimica acta, 2010-02, Vol.660 (1), p.92-101

2010

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LC-DAD/ESI-MS/MS study of phenolic compounds in ash (Fraxinus excelsior L. and F. americana L.) heartwood. Effect of toasting intensity at cooperage

Journal of mass spectrometry., 2012-07, Vol.47 (7), p.905-918

2012

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Aerial and underground organs display specific metabolic strategies to cope with water stress under rising atmospheric CO2 in Fagus sylvatica L

Physiologia plantarum, 2022-05, Vol.174 (3), p.e13711-n/a

2022

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Chemical and chromatic characteristics of Tempranillo, Cabernet Sauvignon and Merlot wines from DO Navarra aged in Spanish and French oak barrels

Food chemistry, 2009-07, Vol.115 (2), p.639-649

2009

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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

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Specific leaf metabolic changes that underlie adjustment of osmotic potential in response to drought by four Quercus species

Tree physiology, 2021-05, Vol.41 (5), p.728-743

2021

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Influence of wood origin in the polyphenolic composition of a Spanish red wine aging in bottle, after storage in barrels of Spanish, French and American oak wood

European food research & technology, 2007-04, Vol.224 (6), p.695-705

2007

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Polyphenolic profile as a useful tool to identify the wood used in wine aging

Analytica chimica acta, 2012-06, Vol.732, p.33-45

2012

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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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Scion-rootstock interaction and drought systemic effect modulate the organ-specific terpene profiles in grafted Pinus pinaster Ait

Environmental and experimental botany, 2021-06, Vol.186, p.104437, Article 104437

2021

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Rising [CO2] effect on leaf drought-induced metabolome in Pinus pinaster Aiton: Ontogenetic- and genotypic-specific response exhibit different metabolic strategies

Plant physiology and biochemistry, 2020-04, Vol.149, p.201-216

2020

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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

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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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Aerial and underground organs display specific metabolic strategies to cope with water stress under rising atmospheric CO 2 in Fagus sylvatica L

Physiologia plantarum, 2022-05, Vol.174 (3), p.e13711

2022

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Fagus sylvatica L. provenances maintain different leaf metabolic profiles and functional response

Acta oecologica (Montrouge), 2017-07, Vol.82, p.1-9

2017

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Volatile Compounds in Acacia, Chestnut, Cherry, Ash, and Oak Woods, with a View to Their Use in Cooperage

Journal of agricultural and food chemistry, 2009-04, Vol.57 (8), p.3217-3227

2009

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Phenolic Compounds in Chestnut (Castanea sativa Mill.) Heartwood. Effect of Toasting at Cooperage

Journal of agricultural and food chemistry, 2010-09, Vol.58 (17), p.9631-9640

2010

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Characterization by gas chromatography–olfactometry of the most odor-active compounds in extracts prepared from acacia, chestnut, cherry, ash and oak woods

Food science & technology, 2013-09, Vol.53 (1), p.240-248

2013

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Polyphenols in red wine aged in acacia (Robinia pseudoacacia) and oak (Quercus petraea) wood barrels

Analytica chimica acta, 2012-06, Vol.732, p.83-90

2012

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Volatile Compounds and Sensorial Characterization of Wines from Four Spanish Denominations of Origin, Aged in Spanish Rebollo (Quercus pyrenaica Willd.) Oak Wood Barrels

Non‐targeted Metabolomic Profile of Fagus Sylvatica L. Leaves using Liquid Chromatography with Mass Spectrometry and Gas Chromatography with Mass Spectrometry

Leaf ecophysiological and metabolic response in Quercus pyrenaica Willd seedlings to moderate drought under enriched CO2 atmosphere

Nontargeted GC-MS approach for volatile profile of toasting in cherry, chestnut, false acacia, and ash wood

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

Seasonal variations of lipophilic compounds in needles of two chemotypes of Pinus pinaster Ait

Micro-oxygenation strategy depends on origin and size of oak chips or staves during accelerated red wine aging

LC-DAD/ESI-MS/MS study of phenolic compounds in ash (Fraxinus excelsior L. and F. americana L.) heartwood. Effect of toasting intensity at cooperage

Aerial and underground organs display specific metabolic strategies to cope with water stress under rising atmospheric CO2 in Fagus sylvatica L

Chemical and chromatic characteristics of Tempranillo, Cabernet Sauvignon and Merlot wines from DO Navarra aged in Spanish and French oak barrels

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

Specific leaf metabolic changes that underlie adjustment of osmotic potential in response to drought by four Quercus species

Influence of wood origin in the polyphenolic composition of a Spanish red wine aging in bottle, after storage in barrels of Spanish, French and American oak wood

Polyphenolic profile as a useful tool to identify the wood used in wine aging

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

Scion-rootstock interaction and drought systemic effect modulate the organ-specific terpene profiles in grafted Pinus pinaster Ait

Rising [CO2] effect on leaf drought-induced metabolome in Pinus pinaster Aiton: Ontogenetic- and genotypic-specific response exhibit different metabolic strategies

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

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

Aerial and underground organs display specific metabolic strategies to cope with water stress under rising atmospheric CO 2 in Fagus sylvatica L

Fagus sylvatica L. provenances maintain different leaf metabolic profiles and functional response

Volatile Compounds in Acacia, Chestnut, Cherry, Ash, and Oak Woods, with a View to Their Use in Cooperage

Phenolic Compounds in Chestnut (Castanea sativa Mill.) Heartwood. Effect of Toasting at Cooperage

Characterization by gas chromatography–olfactometry of the most odor-active compounds in extracts prepared from acacia, chestnut, cherry, ash and oak woods

Polyphenols in red wine aged in acacia (Robinia pseudoacacia) and oak (Quercus petraea) wood barrels

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