Format
Sort by
Items per page

Send to

Choose Destination

Links from PubMed

Items: 1 to 20 of 100

1.

Identification of new natural sweet compounds in wine using centrifugal partition chromatography-gustatometry and Fourier transform mass spectrometry.

Marchal A, Waffo-Téguo P, Génin E, Mérillon JM, Dubourdieu D.

Anal Chem. 2011 Dec 15;83(24):9629-37. doi: 10.1021/ac202499a. Epub 2011 Nov 14.

PMID:
22044220
2.

Development of an analytical methodology using Fourier transform mass spectrometry to discover new structural analogs of wine natural sweeteners.

Marchal A, Génin E, Waffo-Téguo P, Bibès A, Da Costa G, Mérillon JM, Dubourdieu D.

Anal Chim Acta. 2015 Jan 1;853:425-34. doi: 10.1016/j.aca.2014.10.039. Epub 2014 Nov 1.

PMID:
25467487
3.

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
5.

How stereochemistry influences the taste of wine: Isolation, characterization and sensory evaluation of lyoniresinol stereoisomers.

Cretin BN, Sallembien Q, Sindt L, Daugey N, Buffeteau T, Waffo-Teguo P, Dubourdieu D, Marchal A.

Anal Chim Acta. 2015 Aug 12;888:191-8. doi: 10.1016/j.aca.2015.06.061. Epub 2015 Aug 10.

PMID:
26320975
6.

Development of a quantitation method to assay both lyoniresinol enantiomers in wines, spirits, and oak wood by liquid chromatography-high resolution mass spectrometry.

Cretin BN, Dubourdieu D, Marchal A.

Anal Bioanal Chem. 2016 May;408(14):3789-99. doi: 10.1007/s00216-016-9466-3. Epub 2016 Mar 21.

PMID:
27000563
7.

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
8.

Evaluation of the composition of vine shoots and oak chips for oenological purposes by superheated liquid extraction and high-resolution liquid chromatography-time-of-flight/mass spectrometry analysis.

Delgado de la Torre MP, Priego-Capote F, Luque de Castro MD.

J Agric Food Chem. 2012 Apr 4;60(13):3409-17. doi: 10.1021/jf205337a. Epub 2012 Mar 27.

PMID:
22416814
9.

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
10.

Centrifugal partition chromatography applied to the isolation of oak wood aroma precursors.

Slaghenaufi D, Marchand-Marion S, Richard T, Waffo-Teguo P, Bisson J, Monti JP, Merillon JM, de Revel G.

Food Chem. 2013 Dec 1;141(3):2238-45. doi: 10.1016/j.foodchem.2013.04.069. Epub 2013 May 2.

PMID:
23870953
11.

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

Sanz M, Fernández de Simón B, Esteruelas E, Muñoz AM, Cadahía E, Hernández MT, Estrella I, Martinez J.

Anal Chim Acta. 2012 Jun 30;732:83-90. doi: 10.1016/j.aca.2012.01.061. Epub 2012 Feb 8.

PMID:
22688038
12.

Taste-Guided Isolation of Bitter Lignans from Quercus petraea and Their Identification in Wine.

Sindt L, Gammacurta M, Waffo-Teguo P, Dubourdieu D, Marchal A.

J Nat Prod. 2016 Oct 28;79(10):2432-2438. Epub 2016 Sep 29.

PMID:
27684096
13.

Barrel maturation, oak alternatives and micro-oxygenation: influence on red wine aging and quality.

Oberholster A, Elmendorf BL, Lerno LA, King ES, Heymann H, Brenneman CE, Boulton RB.

Food Chem. 2015 Apr 15;173:1250-8. doi: 10.1016/j.foodchem.2014.10.043. Epub 2014 Oct 16.

PMID:
25466151
14.

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
15.

Influence of wood barrels classified by NIRS on the ellagitannin content/composition and on the organoleptic properties of wine.

Michel J, Jourdes M, Le Floch A, Giordanengo T, Mourey N, Teissedre PL.

J Agric Food Chem. 2013 Nov 20;61(46):11109-18. doi: 10.1021/jf403192y. Epub 2013 Nov 8.

PMID:
24156607
16.

Identification of natural oak lactone precursors in extracts of american and French oak woods by liquid chromatography-tandem mass spectrometry.

Hayasaka Y, Wilkinson KL, Elsey GM, Raunkjaer M, Sefton MA.

J Agric Food Chem. 2007 Oct 31;55(22):9195-201. Epub 2007 Oct 2.

PMID:
17907777
17.

Effect of micro-oxygenation and wood type on the phenolic composition and color of an aged red wine.

Sánchez-Iglesias M, González-Sanjosé ML, Pérez-Magariño S, Ortega-Heras M, González-Huerta C.

J Agric Food Chem. 2009 Dec 23;57(24):11498-509. doi: 10.1021/jf902173d.

PMID:
19943618
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.

Cyclic polyalcohols: fingerprints to identify the botanical origin of natural woods used in wine aging.

Alañón ME, Díaz-Maroto MC, Díaz-Maroto IJ, Vila-Lameiro P, Pérez-Coello MS.

J Agric Food Chem. 2011 Feb 23;59(4):1269-74. doi: 10.1021/jf104737n. Epub 2011 Jan 20.

PMID:
21250693
20.

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

Supplemental Content

Support Center