Untargeted UHPLC‐Q‐TOF‐HRMS based determination of discrimating compounds for oak species Quercus robur L. and Quercus petraea Liebl. identification

Triterpenoids from Quercus petraea: Identification in Wines and Spirits and Sensory Assessment

(2019) Marine Gammacurta et al.   JOURNAL OF NATURAL PRODUCTS

Lignans in Spirits: Chemical Diversity, Quantification, and Sensory Impact of (±)-Lyoniresinol

(2018) Delphine Winstel et al.   MOLECULES

Influence of the volatile substances released by oak barrels into a Cabernet Sauvignon red wine and a discolored Macabeo white wine on sensory appreciation by a trained panel

(2017) María Navarro et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Triterpenoid Components from Oak Heartwood (Quercus robur) and Their Potential Health Benefits

(2017) Andy J. Pérez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

New Approach for Differentiating Sessile and Pedunculate Oak: Development of a LC-HRMS Method To Quantitate Triterpenoids in Wood

(2016) Axel Marchal et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2015) Axel Marchal et al.   ANALYTICA CHIMICA ACTA

A Review of Polyphenolics in Oak Woods

(2015) Bo Zhang et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Contribution of oak lignans to wine taste: chemical identification, sensory characterization and quantification

(2015) Axel Marchal et al.   TETRAHEDRON

Identification of New Natural Sweet Compounds in Wine Using Centrifugal Partition Chromatography–Gustatometry and Fourier Transform Mass Spectrometry

(2011) Axel Marchal et al.   ANALYTICAL CHEMISTRY

Current trends in microsatellite genotyping

(2011) E. GUICHOUX et al.   Molecular Ecology Resources

The effect of oak wood source, location of seasoning and coopering on the composition of volatile compounds in oak-matured wines

(2010) PHILIP J. SPILLMAN et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Expressing Forest Origins in the Chemical Composition of Cooperage Oak Woods and Corresponding Wines by Using FTICR-MS

(2008) Regis D. Gougeon et al.   CHEMISTRY-A EUROPEAN JOURNAL