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Items: 1 to 20 of 266

1.

Chemical characterization of oak heartwood from Spanish forests of Quercus pyrenaica (Wild.). Ellagitannins, low molecular weight phenolic, and volatile compounds.

Fernandez de Simón B, Sanz M, Cadahía E, Poveda P, Broto M.

J Agric Food Chem. 2006 Oct 18;54(21):8314-21.

PMID:
17032045
2.

Volatile compounds in Spanish, French, and American oak woods after natural seasoning and toasting.

Cadahía E, Fernández de Simón B, Jalocha J.

J Agric Food Chem. 2003 Sep 24;51(20):5923-32.

PMID:
13129296
3.

Changes in low molecular weight phenolic compounds in Spanish, French, and American oak woods during natural seasoning and toasting.

Cadahía E, Muñoz L, Fernández de Simón B, García-Vallejo MC.

J Agric Food Chem. 2001 Apr;49(4):1790-8.

PMID:
11308327
4.

Evolution of ellagitannins in Spanish, French, and American oak woods during natural seasoning and toasting.

Cadahía E, Varea S, Muñoz L, Fernández De Simón B, García-Vallejo MC.

J Agric Food Chem. 2001 Aug;49(8):3677-84.

PMID:
11513647
5.

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

Fernández de Simón B, Cadahía E, del Alamo M, Nevares I.

Anal Chim Acta. 2010 Feb 15;660(1-2):211-20. doi: 10.1016/j.aca.2009.09.031. Epub 2009 Sep 26.

PMID:
20103165
6.
7.

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

De Simón BF, Cadahía E, Jalocha J.

J Agric Food Chem. 2003 Dec 17;51(26):7671-8.

PMID:
14664527
8.

Evolution of phenolic compounds of spanish oak wood during natural seasoning. First results.

Fernández De Simón B, Cadahía E, Conde E, García-Vallejo MC.

J Agric Food Chem. 1999 Apr;47(4):1687-94.

PMID:
10564039
9.

Effect of the seasoning method on the chemical composition of oak heartwood to cooperage.

Martínez J, Cadahía E, Fernández de Simón B, Ojeda S, Rubio P.

J Agric Food Chem. 2008 May 14;56(9):3089-96. doi: 10.1021/jf0728698. Epub 2008 Apr 5.

PMID:
18393428
10.

Characterization of volatile constituents in commercial oak wood chips.

Fernández de Simón B, Muiño I, Cadahía E.

J Agric Food Chem. 2010 Sep 8;58(17):9587-96. doi: 10.1021/jf101301a.

PMID:
20687559
11.

Expressing forest origins in the chemical composition of cooperage oak woods and corresponding wines by using FTICR-MS.

Gougeon RD, Lucio M, De Boel A, Frommberger M, Hertkorn N, Peyron D, Chassagne D, Feuillat F, Cayot P, Voilley A, Gebefügi I, Schmitt-Kopplin P.

Chemistry. 2009;15(3):600-11. doi: 10.1002/chem.200801181.

PMID:
19040225
12.

Influence of the species and geographical location on volatile composition of Spanish oak wood (Quercus petraea Liebl. and Quercus robur L.).

Guchu E, Díaz-Maroto MC, Díaz-Maroto IJ, Vila-Lameiro P, Pérez-Coello MS.

J Agric Food Chem. 2006 Apr 19;54(8):3062-6.

PMID:
16608231
13.

Volatile compounds and sensorial characterization of wines from four Spanish denominations of origin, aged in Spanish Rebollo (Quercus pyrenaica Willd.) oak wood barrels.

Fernández de Simón B, Cadahía E, Sanz M, Poveda P, Perez-Magariño S, Ortega-Heras M, González-Huerta C.

J Agric Food Chem. 2008 Oct 8;56(19):9046-55. doi: 10.1021/jf8014602. Epub 2008 Sep 9.

PMID:
18778067
15.

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

Gallego L, Del Alamo M, Nevares I, Fernández JA, Fernández de Simón B, Cadahía E.

Food Sci Technol Int. 2012 Apr;18(2):151-65. doi: 10.1177/1082013211427782. Epub 2012 Mar 13.

PMID:
22414933
16.

Volatile compounds in acacia, chestnut, cherry, ash, and oak woods, with a view to their use in cooperage.

de Simón BF, Esteruelas E, Muñoz AM, Cadahía E, Sanz M.

J Agric Food Chem. 2009 Apr 22;57(8):3217-27. doi: 10.1021/jf803463h.

PMID:
19290598
17.
18.

Influence of wine turbidity on the accumulation of volatile compounds from the oak barrel.

Moreno NJ, Marco AG, Azpilicueta CA.

J Agric Food Chem. 2007 Jul 25;55(15):6244-51. Epub 2007 Jul 4.

PMID:
17608496
19.

Volatile compounds of red wines macerated with Spanish, American, and French oak chips.

Rodríguez-Bencomo JJ, Ortega-Heras M, Pérez-Magariño S, González-Huerta C.

J Agric Food Chem. 2009 Jul 22;57(14):6383-91. doi: 10.1021/jf900739k.

PMID:
19601669
20.

Validation of a mass spectrometry method to quantify oak ellagitannins in wine samples.

García-Estévez I, Escribano-Bailón MT, Rivas-Gonzalo JC, Alcalde-Eon C.

J Agric Food Chem. 2012 Feb 15;60(6):1373-9. doi: 10.1021/jf203836a. Epub 2012 Feb 6.

PMID:
22268581

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