Sherry wine vinegars: phenolic composition changes during aging

Low Molecular Weight Phenolic Compounds in Spanish Oak Woods

Brígida Fernández de Simón, Estrella Cadahía, E. Conde et al. · Journal of Agricultural and Food Chemistry · 1996 · 115 citations

Life Sciences, Botany, Plant Sciences +16

Extraction and Evolution of Lignin Products in Armagnac Matured in Oak

Jean‐Louis Puech · American Journal of Enology and Viticulture · 1981 · 82 citations

Agriculture, Biochemistry, Organic Chemistry +16

Stepwise Discriminant Analysis of Gas Chromatographic Data as an Aid in Classifying the Flavor Quality of Foods

John J. Powers, Elizabeth S. Keith · Journal of Food Science · 1968 · 82 citations

Agriculture, Food Science, Analytical Chemistry +16

Differentiation of Wine Vinegars Based on Phenolic Composition

M. Carmen García-Parrilla, Gustavo González, Francisco J. Heredia et al. · Journal of Agricultural and Food Chemistry · 1997 · 70 citations

Agriculture, Enology, Food Science +16

Changes in Phenolic Compounds and Browning during Biological Aging of Sherry-Type Wine

R. Barón, M. Mayén, Julieta Mérida et al. · Journal of Agricultural and Food Chemistry · 1997 · 48 citations

Agriculture, Biochemistry, Enology +17