The Citing articles tool gives a list of articles citing the current article. The citing articles come from EDP Sciences database, as well as other publishers participating in CrossRef Cited-by Linking Program. You can set up your personal account to receive an email alert each time this article is cited by a new article (see the menu on the right-hand side of the abstract page).
Metabarcoding of Bacteria Associated with the Acute Oak Decline Syndrome in England
Melanie Sapp, Erin Lewis, Stephen Moss, Ben Barrett, Susan Kirk, John Elphinstone and Sandra Denman Forests 7(5) 95 (2016) https://doi.org/10.3390/f7050095
New Approach for Differentiating Sessile and Pedunculate Oak: Development of a LC-HRMS Method To Quantitate Triterpenoids in Wood
Understanding the ellagitannin extraction process from oak wood
I. García-Estévez, C. Alcalde-Eon, L. Le Grottaglie, J.C. Rivas-Gonzalo and M.T. Escribano-Bailón Tetrahedron 71(20) 3089 (2015) https://doi.org/10.1016/j.tet.2014.10.047
Expressing Forest Origins in the Chemical Composition of Cooperage Oak Woods and Corresponding Wines by Using FTICR‐MS
Regis D. Gougeon, Marianna Lucio, Arnaud De Boel, Moritz Frommberger, Norbert Hertkorn, Dominique Peyron, David Chassagne, François Feuillat, Philippe Cayot, Andrée Voilley, Istvan Gebefügi and Philippe Schmitt‐Kopplin Chemistry – A European Journal 15(3) 600 (2009) https://doi.org/10.1002/chem.200801181
Microbial production of ellagic acid and biodegradation of ellagitannins
Antonio Aguilera-Carbo, Christopher Augur, Lilia A. Prado-Barragan, Ernesto Favela-Torres and Cristóbal N. Aguilar Applied Microbiology and Biotechnology 78(2) 189 (2008) https://doi.org/10.1007/s00253-007-1276-2
Rapid headspace solid-phase microextraction-gas chromatographic–time-of-flight mass spectrometric method for qualitative profiling of ice wine volatile fraction
Ellagitannins from Portuguese oak wood (Quercus pyrenaica Willd.) used in cooperage: influence of geographical origin, coarseness of the grain and toasting level
Variation in wood volatile compounds in a mixed oak stand: strong species and spatial differentiation in whisky-lactone content
Andrei Prida, Alexis Ducousso, Rémy J. Petit, Gérard Nepveu and Jean-Louis Puech Annals of Forest Science 64(3) 313 (2007) https://doi.org/10.1051/forest:2007008
Role of Wood Extractives in Black Liquor Corrosiveness
Influence of the Species and Geographical Location on Volatile Composition of Spanish Oak Wood (Quercus petraeaLiebl. andQuercus roburL.)
Emilia Guchu, M. Consuelo Díaz-Maroto, Ignacio Javier Díaz-Maroto, Pablo Vila-Lameiro and M. Soledad Pérez-Coello Journal of Agricultural and Food Chemistry 54(8) 3062 (2006) https://doi.org/10.1021/jf053055z
Chemical Characterization of Oak Heartwood from Spanish Forests ofQuercus pyrenaica(Wild.). Ellagitannins, Low Molecular Weight Phenolic, and Volatile Compounds
Brígida Fernández de Simón, Miriam Sanz, Estrella Cadahía, Pilar Poveda and Miguel Broto Journal of Agricultural and Food Chemistry 54(21) 8314 (2006) https://doi.org/10.1021/jf061546t
Volatile composition of oak and chestnut woods used in brandy ageing: Modification induced by heat treatment
Effect of species and ecological conditions on ellagitannin content in oak wood from an even-aged and mixed stand ofQuercus roburL. andQuercus petraeaLiebl.
Andrei Prida, Jean-Claude Boulet, Alexis Ducousso, Gérard Nepveu and Jean-Louis Puech Annals of Forest Science 63(4) 415 (2006) https://doi.org/10.1051/forest:2006021
Review of quality factors on wine ageing in oak barrels
The Chemistry of Wine Polyphenolic C‐Glycosidic Ellagitannins Targeting Human Topoisomerase II
Stéphane Quideau, Michael Jourdes, Dorothée Lefeuvre, Danièle Montaudon, Cédric Saucier, Yves Glories, Patrick Pardon and Philippe Pourquier Chemistry – A European Journal 11(22) 6503 (2005) https://doi.org/10.1002/chem.200500428
A comparison of pulsed amperometric detection and spectrophotometric detection of carbohydrates in cider brandy by liquid chromatography
The Effects of Sample Preparation and Gas Chromatograph Injection Techniques on the Accuracy of Measuring Guaiacol, 4-Methylguaiacol and Other Volatile Oak Compounds in Oak Extracts by Stable Isotope Dilution Analyses
Alan P. Pollnitz, Kevin H. Pardon, Michael Sykes and Mark A. Sefton Journal of Agricultural and Food Chemistry 52(11) 3244 (2004) https://doi.org/10.1021/jf035380x
Extraction of volatile compounds in model wine from different oak woods: effect of SO2
Extractives Content in Cooperage Oak Wood during Natural Seasoning and Toasting; Influence of Tree Species, Geographic Location, and Single-Tree Effects
Franck Doussot, Bernard De Jéso, Stéphane Quideau and Patrick Pardon Journal of Agricultural and Food Chemistry 50(21) 5955 (2002) https://doi.org/10.1021/jf020494e