Keywords: بشکه بلوط; Environmental impact; Life Cycle Assessment; Oak barrels; Quercus alba, robur, and petraea;
مقالات ISI بشکه بلوط (ترجمه نشده)
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Keywords: بشکه بلوط; Oak barrels; Oak volatiles; Oak aroma; Toasted oak; Coopering; Multifactor analysis; Partial least squares regression;
Isolation and identification of phenolic compounds from rum aged in oak barrels by high-speed countercurrent chromatography/high-performance liquid chromatography-diode array detection-electrospray ionization mass spectrometry and screening for antioxidan
Keywords: بشکه بلوط; Phenol; Rum; Oak barrels; HSCCC; HPLC–DAD–ESI-MS; Antioxidant
Effects of composition, storage time, geographic origin and oak type on the accumulation of some volatile oak compounds and ethylphenols in wines
Keywords: بشکه بلوط; Volatile composition; Ethylphenols; Ageing; Oak barrels; SBSE–GC–MS
Differences in the phenolic composition and sensory profile between red wines aged in oak barrels and wines aged with oak chips
Keywords: بشکه بلوط; Oak chips; Oak barrels; Phenolic compounds; Sensory analysis; Wine
Evolution of benzoate derivatives and their hydroxycinnamate analogues during ageing of white wines in oak barrels
Keywords: بشکه بلوط; Ageing; Benzoates; Hydroxycinnamates; Oak barrels; Phenolic acids; White wines; Food compositionAA, Acetic acid; CA, Caffeic acid; p-CouA, p-coumaric acid; FA, Ferulic acid; p-HBA, p-hydroxybenzoic acid; PCA, Protocatechuic acid; SA, Syringic acid; SnA, S
Development and validation of a High Performance Liquid Chromatography-Diode Array Detection method for the determination of aging markers in tequila
Keywords: بشکه بلوط; Tequila; Aging; HPLC-DAD, Oak related compounds; Oak barrels; Discriminant analysis
Statistical differentiation of wines of different geographic origin and aged in barrel according to some volatile components and ethylphenols
Keywords: بشکه بلوط; Red wines; Volatile oak compounds; Ageing; Oak barrels; Ethylphenols
Survival patterns of Dekkera bruxellensis in wines and inhibitory effect of sulphur dioxide
Keywords: بشکه بلوط; Dekkera/Brettanomyces bruxellensis; Sulphur dioxide; Cell death; Wine; Spoilage yeasts; Oak barrels
Multiple response optimisation based on desirability functions of a microwave-assisted extraction method for the simultaneous determination of chloroanisoles and chlorophenols in oak barrel sawdust
Keywords: بشکه بلوط; Chlorophenols; Chloroanisoles; Microwave-assisted extraction; Oak barrels; Optimisation