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Isomer composition of aroma compounds as a promising approach for wine characterization and differentiation: A review
Susana Río Segade, Domen Škrab, Enrico Pezzuto, Maria Alessandra Paissoni, Simone Giacosa and Luca Rolle Critical Reviews in Food Science and Nutrition 64(2) 334 (2024) https://doi.org/10.1080/10408398.2022.2106181
Identification of Two New Taste-Active Compounds in Oak Wood: Structural Elucidation of Potential β-Methyl-γ-octalactone Precursors and Quantification in Spirits
Delphine Winstel, Marine Gammacurta, Pierre Waffo-Téguo and Axel Marchal Journal of Agricultural and Food Chemistry 72(37) 20592 (2024) https://doi.org/10.1021/acs.jafc.4c04799
Volatile Compound Release from Oak Chips in Model Wine Media: Combined Influence of Toasting Degree, Size, Time of Contact, and Ethanol Content
Matteo Pollon, Susana Río Segade, Simone Giacosa, Riccardo Botto, Carlo Montanini and Luca Rolle Journal of Agricultural and Food Chemistry 71(36) 13440 (2023) https://doi.org/10.1021/acs.jafc.3c03469
Hygienic Perspectives of Wood in Healthcare Buildings
Muhammad Tanveer Munir, Hélène Pailhoriès, Florence Aviat, Didier Lepelletier, Patrice Le Pape, Laurence Dubreil, Mark Irle, Julia Buchner, Matthieu Eveillard, Michel Federighi and Christophe Belloncle Hygiene 1(1) 12 (2021) https://doi.org/10.3390/hygiene1010002
Untargeted UHPLC‐Q‐TOF‐HRMS based determination of discrimating compounds for oak species Quercus robur L. and Quercus petraea Liebl. identification
Gaëlle Buche, Cyril Colas, Laëtitia Fougère, Thomas Giordanengo and Emilie Destandau Phytochemical Analysis 32(5) 660 (2021) https://doi.org/10.1002/pca.3013
Oak Species Quercus robur L. and Quercus petraea Liebl. Identification Based on UHPLC-HRMS/MS Molecular Networks
Enantiomer composition of chiral compounds present in traditional Slovak Tokaj wines
Liudmyla Khvalbota, Andrea Machyňáková, Justína Čuchorová, Katarína Furdíková and Ivan Špánik Journal of Food Composition and Analysis 96 103719 (2021) https://doi.org/10.1016/j.jfca.2020.103719
Contribution of Grapes and Oak Wood Barrels to Pyrrole Contents in Chardonnay Wines: The Influence of Several Cooperage Parameters
Marine Gammacurta, Justine Laboyrie, Andrei Prida, Valérie Lavigne, Virginie Moine, Philippe Darriet and Axel Marchal Journal of Agricultural and Food Chemistry 69(29) 8179 (2021) https://doi.org/10.1021/acs.jafc.1c01633
Impact of Whisky Lactone Diastereoisomers on Red Wine Fruity Aromatic Expression in Model Solution
Margaux Cameleyre, Victoria Madrelle, Georgia Lytra and Jean-Christophe Barbe Journal of Agricultural and Food Chemistry 68(39) 10808 (2020) https://doi.org/10.1021/acs.jafc.0c04200
Isolation of Taste-Active Triterpenoids from Quercus robur: Sensory Assessment and Identification in Wines and Spirit
Marine Gammacurta, Pierre Waffo-Teguo, Delphine Winstel, Denis Dubourdieu and Axel Marchal Journal of Natural Products 83(5) 1611 (2020) https://doi.org/10.1021/acs.jnatprod.0c00106
In situ estimation of genetic variation of functional and ecological traits in Quercus petraea and Q. robur
Tree species identity and forest composition affect the number of oak processionary moth captured in pheromone traps and the intensity of larval defoliation
Thomas Damestoy, Hervé Jactel, Thierry Belouard, Hubert Schmuck, Christophe Plomion and Bastien Castagneyrol Agricultural and Forest Entomology 22(2) 169 (2020) https://doi.org/10.1111/afe.12371
Identification of odorous compounds in oak wood using odor extract dilution analysis and two-dimensional gas chromatography-mass spectrometry/olfactometry
Development of a quantitation method to assay both lyoniresinol enantiomers in wines, spirits, and oak wood by liquid chromatography-high resolution mass spectrometry
Nature’s Chemical Signatures in Human Olfaction: A Foodborne Perspective for Future Biotechnology
Andreas Dunkel, Martin Steinhaus, Matthias Kotthoff, Bettina Nowak, Dietmar Krautwurst, Peter Schieberle and Thomas Hofmann Angewandte Chemie International Edition 53(28) 7124 (2014) https://doi.org/10.1002/anie.201309508
Genuine Geruchssignaturen der Natur – Perspektiven aus der Lebensmittelchemie für die Biotechnologie
Andreas Dunkel, Martin Steinhaus, Matthias Kotthoff, Bettina Nowak, Dietmar Krautwurst, Peter Schieberle and Thomas Hofmann Angewandte Chemie 126(28) 7250 (2014) https://doi.org/10.1002/ange.201309508
Contribution of oak wood ageing to the sweet perception of dry wines
A. Marchal, A. Pons, V. Lavigne and D. Dubourdieu Australian Journal of Grape and Wine Research 19(1) 11 (2013) https://doi.org/10.1111/ajgw.12013
Bioactive constituents in Prunus africana: Geographical variation throughout Africa and associations with environmental and genetic parameters