Related references
Note: Only part of the references are listed.Advances in Wine Aging Technologies for Enhancing Wine Quality and Accelerating Wine Aging Process
Yang Tao et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2014)
Metabolic Fate of Ellagitannins: Implications for Health, and Research Perspectives for Innovative Functional Foods
Cristina Garcia-Munoz et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2014)
Extraction of oak volatiles and ellagitannins compounds and sensory profile of wine aged with French winewoods subjected to different toasting methods: Behaviour during storage
Kleopatra Chira et al.
FOOD CHEMISTRY (2013)
Influence of Wood Barrels Classified by NIRS on the Ellagitannin Content/Composition and on the Organoleptic Properties of Wine
Julien Michel et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)
Phenolic and furanic compounds of Portuguese chestnut and French, American and Portuguese oak wood chips
Raquel Garcia et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2012)
Antioxidant capacity, scavenger activity, and ellagitannins content from commercial oak pieces used in winemaking
Antonio M. Jordao et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2012)
A study of the antioxidant capacity of oak wood used in wine ageing and the correlation with polyphenol composition
M. E. Alanon et al.
FOOD CHEMISTRY (2011)
Phenolic Compounds in Chestnut (Castanea sativa Mill.) Heartwood. Effect of Toasting at Cooperage
Miriam Sanz et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Extraction of phenolics in liquid model matrices containing oak chips:: Kinetics, liquid chromatography-mass spectroscopy characterisation and association with in vitro antiradical activity
Evangelia Karvela et al.
FOOD CHEMISTRY (2008)
Influence of oak chips geographical origin, toast level, dosage and aging time on volatile compounds of apple cider
Wenlai Fan et al.
JOURNAL OF THE INSTITUTE OF BREWING (2006)
Evaluation of the antiradical and reducing properties of selected Greek white wines: correlation with polyphenolic composition
E Psarra et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2002)
Evolution of ellagitannins in Spanish, French, and American oak woods during natural seasoning and toasting
E Cadahía et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Changes in low molecular weight phenolic compounds in Spanish, French, and American oak woods during natural seasoning and toasting
E Cadahía et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)