Polyphenolic compounds as chemical markers of wine ageing in contact with cherry, chestnut, false acacia, ash and oak wood

Flavonol Profiles of<i>Vitis vinifera</i>Red Grapes and Their Single-Cultivar Wines

Noelia Castillo-Muñoz, Sergio Gómez‐Alonso, Esteban García‐Romero et al. · Journal of Agricultural and Food Chemistry · 2007 · 378 citations

Simultaneous Determination of Nonanthocyanin Phenolic Compounds in Red Wines by HPLC-DAD/ESI-MS

Marı́a Monagas, R. Suárez, Carmen Gómez‐Cordovés et al. · American Journal of Enology and Viticulture · 2005 · 130 citations

Food Chemistry, Red Wines, Polyphenolics +15

Phenolic Compounds in Chestnut (<i>Castanea sativa</i>Mill.) Heartwood. Effect of Toasting at Cooperage

Miriam Sanz, Estrella Cadahía, Enrique Esteruelas et al. · Journal of Agricultural and Food Chemistry · 2010 · 130 citations

Food Chemistry, Phenolic Compounds, Food Bioactive Compound +9

Proanthocyanidin Composition in the Seed Coat of Lentils (<i>Lens culinaris</i>L.)

Montserrat Dueñas, Baoshan Sun, Teresa Hernández et al. · Journal of Agricultural and Food Chemistry · 2003 · 128 citations

Changes in Low Molecular Weight Phenolic Compounds in Spanish, French, and American Oak Woods during Natural Seasoning and Toasting

Estrella Cadahía, Laura Muñoz, Brígida Fernández de Simón et al. · Journal of Agricultural and Food Chemistry · 2001 · 125 citations