Agricultural and Forestry Engineering
Department
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
Madrid, EspañaPublications in collaboration with researchers from Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (9)
2023
2019
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Phenolic and volatile compounds in Quercus humboldtii Bonpl. wood: effect of toasting with respect to oaks traditionally used in cooperage
Journal of the Science of Food and Agriculture, Vol. 99, Núm. 1, pp. 315-324
2017
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Quercus humboldtii (Colombian oak): Characterisation of wood phenolic composition with respect to traditional oak wood used in oenology
Ciência e técnica vitivinícola, Vol. 32, Núm. 2, pp. 93-101
2010
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Assessment of decay in existing timber members by means of wave velocity perpendicular to the grain
11th World Conference on Timber Engineering 2010, WCTE 2010
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Effect of size, seasoning and toasting in the volatile compounds in toasted oak wood and in a red wine treated with them
Analytica Chimica Acta, Vol. 660, Núm. 1-2, pp. 211-220
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Micro-oxygenation strategy depends on origin and size of oak chips or staves during accelerated red wine aging
Analytica Chimica Acta, Vol. 660, Núm. 1-2, pp. 92-101
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Volatile composition of toasted oak chips and staves and of red wine aged with them
American Journal of Enology and Viticulture, Vol. 61, Núm. 2, pp. 157-165
2007
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Volatile compound evolution in Spanish oak wood (Quercus petraea and Quercus pyrenaica) during natural seasoning
American Journal of Enology and Viticulture, Vol. 58, Núm. 2, pp. 163-172
2006
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Chemical characterization of oak heartwood from Spanish forests of Quercus pyrenaica (Wild.). Ellagitannins, low molecular weight phenolic, and volatile compounds
Journal of Agricultural and Food Chemistry, Vol. 54, Núm. 21, pp. 8314-8321