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Influence of Geographical Origin and Botanical Species on the Content of Extractives in American, French, and East European Oak Woods
Journal of agricultural and food chemistry, 2006-10, Vol.54 (21), p.8115-8126
2006
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Identification of Dialkylpyrazines Off-Flavors in Oak Wood
Journal of agricultural and food chemistry, 2019-09, Vol.67 (36), p.10137-10144
2019
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New Approach for Differentiating Sessile and Pedunculate Oak: Development of a LC-HRMS Method To Quantitate Triterpenoids in Wood
Journal of agricultural and food chemistry, 2016-01, Vol.64 (3), p.618-626
2016
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Dry vs soaked wood: Modulating the volatile extractible fraction of oak wood by heat treatments
Food chemistry, 2013-05, Vol.138 (1), p.270-277
2013
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A HS–SPME–GC–MS analysis of IR heated wood: Impact of the water content on the depth profile of oak wood aromas extractability
Food research international, 2013-11, Vol.54 (1), p.277-284
2013
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Identification and Distribution of New Impact Aldehydes in Toasted Oak Wood (Quercus petraea)
Journal of agricultural and food chemistry, 2022-09, Vol.70 (37), p.11667-11677
2022
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Contribution of Grapes and Oak Wood Barrels to Pyrrole Contents in Chardonnay Wines: The Influence of Several Cooperage Parameters
Journal of agricultural and food chemistry, 2021-07, Vol.69 (29), p.8179-8189
2021
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Role of Glycoconjugates of 3‑Methyl-4-hydroxyoctanoic Acid in the Evolution of Oak Lactone in Wine during Oak Maturation
Journal of agricultural and food chemistry, 2013-05, Vol.61 (18), p.4411-4416
2013
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Relation between chemical composition of oak wood used in cooperage and sensory perception of model extracts
Journal of the science of food and agriculture, 2009-03, Vol.89 (5), p.765-773
2009
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Variation in wood volatile compounds in a mixed oak stand : strong species and spatial differentiation in whisky-lactone content
Annals of forest science., 2007-04, Vol.64 (3), p.313-320
2007
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Effect of species and ecological conditions on ellagitannin content in oak wood from an even-aged and mixed stand of Quercus robur L. and Quercus petraea Liebl
Annals of forest science., 2006-05, Vol.63 (4), p.415-424
2006
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Variation in wood volatile compounds in a mixed oak stand: strong species and spatial differentiation in whisky-lactone content
Annals of forest science., 2007, Vol.64 (3), p.313-320
2007
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Effect of species and ecological conditions on ellagitannin content in oak wood from an even-aged and mixed stand of Quercus robur L. and Quercus petraea Liebl
Annals of forest science., 2006, Vol.63 (4), p.415-424
2006
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Sensorial and spectrophotometrical analyze of the hydroalcoholic extracts of oak from different geographical origins
The Annals of the University of Dunarea de Jos Galati, Fascicle VI, Food Technology, 2007-01, Vol.XXX, p.7-11
2007
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Barrels and Oak: Finding the sweet spot: Researchers identify a new class of compounds in oak wood used for cooperage
The Australian & New Zealand grapegrower & winemaker, 2018-08 (655), p.71-73
2018
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Barrels and Oak: Finding the sweet spot: Researchers identify a new class of compounds in oak wood used for cooperage
The Australian & New Zealand grapegrower & winemaker, 2018-08 (655), p.71-73
2018
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