חבית יין (Hebrew Wikipedia)

Analysis of information sources in references of the Wikipedia article "חבית יין" in Hebrew language version.

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Global rank Hebrew rank

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acs.org

Maria Nikolantonaki, Samar Daoud, Laurence Noret, Christian Coelho, Impact of Oak Wood Barrel Tannin Potential and Toasting on White Wine Antioxidant Stability, Journal of Agricultural and Food Chemistry 67, 2019-07-31, עמ' 8402–8410 doi: 10.1021/acs.jafc.9b00517

Teresa Garde-Cerdán, Carmen Ancín-Azpilicueta, Review of quality factors on wine ageing in oak barrels, Trends in Food Science & Technology 17, 2006-08-01, עמ' 438–447 doi: 10.1016/j.tifs.2006.01.008
Maria Nikolantonaki, Samar Daoud, Laurence Noret, Christian Coelho, Impact of Oak Wood Barrel Tannin Potential and Toasting on White Wine Antioxidant Stability, Journal of Agricultural and Food Chemistry 67, 2019-07-31, עמ' 8402–8410 doi: 10.1021/acs.jafc.9b00517
Maria del Alamo-Sanza, Ignacio Nevares, Oak wine barrel as an active vessel: A critical review of past and current knowledge, Critical Reviews in Food Science and Nutrition 58, 2018-11-02, עמ' 2711–2726 doi: 10.1080/10408398.2017.1330250
Purificación Hernández-Orte, Ernesto Franco, Carlos González Huerta, Juana Martínez García, Criteria to discriminate between wines aged in oak barrels and macerated with oak fragments, Food Research International 57, 2014-03-01, עמ' 234–241 doi: 10.1016/j.foodres.2014.01.044

Maria del Alamo-Sanza, Ignacio Nevares, Oak wine barrel as an active vessel: A critical review of past and current knowledge, Critical Reviews in Food Science and Nutrition 58, 2018-11-02, עמ' 2711–2726 doi: 10.1080/10408398.2017.1330250

Teresa Garde-Cerdán, Carmen Ancín-Azpilicueta, Review of quality factors on wine ageing in oak barrels, Trends in Food Science & Technology 17, 2006-08-01, עמ' 438–447 doi: 10.1016/j.tifs.2006.01.008
Purificación Hernández-Orte, Ernesto Franco, Carlos González Huerta, Juana Martínez García, Criteria to discriminate between wines aged in oak barrels and macerated with oak fragments, Food Research International 57, 2014-03-01, עמ' 234–241 doi: 10.1016/j.foodres.2014.01.044