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Reactivity of Cork Extracts with (+)-Catechin and Malvidin-3-O-glucoside in Wine Model Solutions: Identification of a New Family of Ellagitannin-Derived Compounds (Corklins)
Joana Azevedo, Ana Fernandes, Joana Oliveira, Natércia F. Brás, Sofia Reis, Paulo Lopes, Isabel Roseira, Miguel Cabral, Nuno Mateus and Victor de Freitas Journal of Agricultural and Food Chemistry 65(39) 8714 (2017) https://doi.org/10.1021/acs.jafc.7b02845
Phenolic Composition and Related Properties of Aged Wine Spirits: Influence of Barrel Characteristics. A Review
Relation between chemical composition of oak wood used in cooperage and sensory perception of model extracts
Andrei Prida, Hildegarde Heymann, Anatol Balanuta and Jean‐Louis Puech Journal of the Science of Food and Agriculture 89(5) 765 (2009) https://doi.org/10.1002/jsfa.3510
Variation in wood volatile compounds in a mixed oak stand: strong species and spatial differentiation in whisky-lactone content
Andrei Prida, Alexis Ducousso, Rémy J. Petit, Gérard Nepveu and Jean-Louis Puech Annals of Forest Science 64(3) 313 (2007) https://doi.org/10.1051/forest:2007008
Effect of species and ecological conditions on ellagitannin content in oak wood from an even-aged and mixed stand ofQuercus roburL. andQuercus petraeaLiebl.
Andrei Prida, Jean-Claude Boulet, Alexis Ducousso, Gérard Nepveu and Jean-Louis Puech Annals of Forest Science 63(4) 415 (2006) https://doi.org/10.1051/forest:2006021
Influence of Geographical Origin and Botanical Species on the Content of Extractives in American, French, and East European Oak Woods
Decay resistance against Coriolus versicolor in Sessile oak ( Quercus petraea Liebl.): analysis of the between-tree variability and correlations with extractives, tree growth and other basic wood properties