Articles citing this article

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).

Cited article:

Coumarins in Spirit Beverages: Sources, Quantification, and Their Involvement in Quality, Authenticity and Food Safety

Sheila Oliveira-Alves, Sílvia Lourenço, Tiago A. Fernandes and Sara Canas
Applied Sciences 14 (3) 1010 (2024)
https://doi.org/10.3390/app14031010

Chemosensory Characteristics of Brandies from Chinese Core Production Area and First Insights into Their Differences from Cognac

Yue Ma, Yuanyi Li, Baochun Zhang, Chunhua Shen, Lina Yu, Yan Xu and Ke Tang
Foods 13 (1) 27 (2023)
https://doi.org/10.3390/foods13010027

Distilled beverage aging: A review on aroma characteristics, maturation mechanisms, and artificial aging techniques

Lulu Wang, Shuang Chen and Yan Xu
Comprehensive Reviews in Food Science and Food Safety 22 (1) 502 (2023)
https://doi.org/10.1111/1541-4337.13080

Alternative Woods in Oenology: Volatile Compounds Characterisation of Woods with Respect to Traditional Oak and Effect on Aroma in Wine, a Review

Ana María Martínez-Gil, Maria del Alamo-Sanza, Rubén del Barrio-Galán and Ignacio Nevares
Applied Sciences 12 (4) 2101 (2022)
https://doi.org/10.3390/app12042101

Evaluation of Volatile Compounds during Ageing with Oak Chips and Oak Barrel of Muscat Ottonel Wine

Anamaria Călugăr, Teodora Emilia Coldea, Carmen Rodica Pop, et al.
Processes 8 (8) 1000 (2020)
https://doi.org/10.3390/pr8081000

FT-RAMAN methodology for the monitoring of honeys' spirit distillation process

Ofélia Anjos, Regina Santos, Letícia M. Estevinho and Ilda Caldeira
Food Chemistry 305 125511 (2020)
https://doi.org/10.1016/j.foodchem.2019.125511

Effect of innovative technology using staves and micro-oxygenation on the odorant and sensory profile of aged wine spirit

J. Granja-Soares, Rita Roque, M.J. Cabrita, et al.
Food Chemistry 333 127450 (2020)
https://doi.org/10.1016/j.foodchem.2020.127450

Use of Alternative Wood for the Ageing of Brandy de Jerez

M. Valme García-Moreno, Manuel M. Sánchez-Guillén, María Ruiz de Mier, et al.
Foods 9 (3) 250 (2020)
https://doi.org/10.3390/foods9030250

Screening of Different Ageing Technologies of Wine Spirit by Application of Near-Infrared (NIR) Spectroscopy and Volatile Quantification

Ofélia Anjos, Ilda Caldeira, Rita Roque, Soraia Pedro, Sílvia Lourenço and Sara Canas
Processes 8 (6) 736 (2020)
https://doi.org/10.3390/pr8060736

FT-Raman methodology applied to identify different ageing stages of wine spirits

Ofélia Anjos, Ilda Caldeira, Soraia Inês Pedro and Sara Canas
LWT 134 110179 (2020)
https://doi.org/10.1016/j.lwt.2020.110179

Different Woods in Cooperage for Oenology: A Review

Ana Martínez-Gil, Maria Del Alamo-Sanza, Rosario Sánchez-Gómez and Ignacio Nevares
Beverages 4 (4) 94 (2018)
https://doi.org/10.3390/beverages4040094