Effect of Toasting Intensity at Cooperage on Phenolic Compounds in Acacia (Robinia pseudoacacia) Heartwood-Reference-Cited by-同舟云学术

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Effect of Toasting Intensity at Cooperage on Phenolic Compounds in Acacia (Robinia pseudoacacia) Heartwood

Published:2011-04-13 Issue:7 Volume:59 Page:3135-3145
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sanz Miriam,Fernández de Simón Brígida,Esteruelas Enrique,Muñoz Ángel M,Cadahía Estrella,Hernández Teresa,Estrella Isabel,Pinto Ernani

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf1042932

Reference38 articles.

1. Volatile Compounds and Sensorial Characterization of Wines from Four Spanish Denominations of Origin, Aged in Spanish Rebollo (Quercus pyrenaica Willd.) Oak Wood Barrels

2. Anthocyanin pattern of Tempranillo wines during ageing in oak barrels and storage in stainless-steel tanks

3. Flavanols and Anthocyanins as Potent Compounds in the Formation of New Pigments during Storage and Aging of Red Wine

4. Thermoformed Wheat Gluten Biopolymers

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5. Computational Fluid Dynamics (CFD) modeling of static maceration in view to optimize continuous flow extractions of robinetin and dihydrorobinetin from Robinia pseudoacacia wood;Food and Bioproducts Processing;2023-09

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