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Items: 4

1.

New Approach for Differentiating Sessile and Pedunculate Oak: Development of a LC-HRMS Method To Quantitate Triterpenoids in Wood.

Marchal A, Prida A, Dubourdieu D.

J Agric Food Chem. 2016 Jan 27;64(3):618-26. doi: 10.1021/acs.jafc.5b05056. Epub 2016 Jan 12.

PMID:
26719914
2.

Role of glycoconjugates of 3-methyl-4-hydroxyoctanoic acid in the evolution of oak lactone in wine during oak maturation.

Wilkinson KL, Prida A, Hayasaka Y.

J Agric Food Chem. 2013 May 8;61(18):4411-6. doi: 10.1021/jf400175h. Epub 2013 Apr 24.

PMID:
23565604
3.

Dry vs soaked wood: modulating the volatile extractible fraction of oak wood by heat treatments.

Duval CJ, Sok N, Laroche J, Gourrat K, Prida A, Lequin S, Chassagne D, Gougeon RD.

Food Chem. 2013 May 1;138(1):270-7. doi: 10.1016/j.foodchem.2012.09.117. Epub 2012 Nov 8.

PMID:
23265487
4.

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