Phenolic compounds in Imburana (Amburana cearensis) powder extracts

Wood maturation of distilled beverages

J.R. Mosedale, Jean‐Louis Puech · Trends in Food Science & Technology · 1998 · 233 citations

Agriculture, Nutrition, Food Preservation +2

Chemical Mechanisms of Whiskey Maturation

George H. Reazin · American Journal of Enology and Viticulture · 1981 · 146 citations

Engineering, Chemical Engineering, Chemistry +11

Monitoring Toasting Intensity of Barrels by Chromatographic Analysis of Volatile Compounds from Toasted Oak Wood

Pascal Chatonnet, Isabelle Cutzach, Monique Pons et al. · Journal of Agricultural and Food Chemistry · 1999 · 118 citations

Agriculture, Chemistry, Food Science +17

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

Maturing Wines in Oak Barrels. Effects of Origin, Volume, and Age of the Barrel on the Wine Volatile Composition

Luis Javier Pérez-Prieto, J.M. López-Roca, Adrián Martínez‐Cutillas et al. · Journal of Agricultural and Food Chemistry · 2002 · 107 citations

Agriculture, Chemistry, Enology +17