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Results 1 to 25 of 342

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Sensory and chemical aspects of astringency of polyphenolic compounds from legume seedsTROSZYNSKA, Agnieszka; LAMPARSKI, Grzegorz; KMITA-GŁAZEWSKA, Hanna et al.Polish journal of food and nutrition sciences. 2003, Vol 12, pp 87-89, issn 1230-0322, 3 p., NS1Conference Paper

Orosensory contributing compounds in crowberry (Empetrum nigrum) press-byproductsLAAKSONEN, Oskar; SANDELL, Mari; JÄRVINEN, Riikka et al.Food chemistry. 2011, Vol 124, Num 4, pp 1514-1524, issn 0308-8146, 11 p.Article

CONSTITUANTS DE GERANIUM THUNBERGII SIEB. ET ZUCC. V. DIFFERENCES D'ACTIVITE DES TANINS CAUSEES PAR LES DIFFERENCES DE STRUCTURE. 1. EFFETS DES VARIATIONS DE PH SUR L'ASTRINGENCE RELATIVEOKUDA T; MORI K; OI K et al.1977; YAKUGAKU ZASSHI, J. PHARM. SOC. JAP.; JAP.; DA. 1977; VOL. 97; NO 12; PP. 1267-1272; ABS. ANGL.; BIBL. 6 REF.Article

Astringency of tea catechins: More than an oral lubrication tactile perceptROSSETTI, D; BONGAERTS, J. H. H; WANTLING, E et al.Food hydrocolloids. 2009, Vol 23, Num 7, pp 1984-1992, issn 0268-005X, 9 p.Article

DETECTION AND CONTROL OF SOYMILK ASTRINGENCY = IDENTIFICATION ET CONTROLE DE L'ASTRINGENCE DU LAIT DE SOJACHIEN JT; SNYDER HE.1983; JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 2; PP. 438-440; BIBL. 9 REF.; 1 FIG./4 TABL.Article

The effects of green tea drinking on salivary polyphenol concentration and perception of acid astringencySIEBERT, Karl J; MAEKAWA, Atsushi A; LYNN, P. Y et al.Food quality and preference. 2011, Vol 22, Num 1, pp 157-164, issn 0950-3293, 8 p.Article

The effect of polysaccharides on the astringency induced by phenolic compoundsTROSZYNSKA, A; NAROLEWSKA, O; ROBREDO, S et al.Food quality and preference. 2010, Vol 21, Num 5, pp 463-469, issn 0950-3293, 7 p.Article

Astringency of Foods May Not be Directly Related to Salivary LubricityLEE, Catherine A; VICKERS, Zata M.Journal of food science. 2012, Vol 77, Num 7-9, issn 0022-1147, S302-S308Article

EFFECT OF CARBOXYMETHYL CELLULOSE (CMC) ON PERCEPTION OF ASTRINGENCY OF PHENOLIC COMPOUNDSTROSZYNSKA, Agnieszka; NAROLEWSKA, Olga; WOLEJSZO, Agnieszka et al.Polish journal of food and nutrition sciences. 2008, Vol 58, Num 2, pp 241-245, issn 1230-0322, 5 p.Article

Astringency response of red wines: Potential role of molecular assemblySCOLLARY, Geoffrey R; PASTI, Gyorgy; KALLAY, Miklós et al.Trends in food science & technology (Regular ed.). 2012, Vol 27, Num 1, pp 25-36, issn 0924-2244, 12 p.Article

Interaction of human whole saliva and astringent dietary compounds investigated by interfacial shear rheologyROSSETTI, D; YAKUBOV, G. E; STOKES, J. R et al.Food hydrocolloids. 2008, Vol 22, Num 6, pp 1068-1078, issn 0268-005X, 11 p.Article

Investigation of astringency of extracts obtained from selected tannins-rich legume seedsTROSZYNSKA, A; AMAROWICZ, R; LAMPARSKI, G et al.Food quality and preference. 2006, Vol 17, Num 1-2, pp 31-35, issn 0950-3293, 5 p.Conference Paper

Non-nutrient bioactive substances in food of plant origin causing bitterness and astringencyTROSZYNSKA, Agnieszka.Polish journal of food and nutrition sciences. 2004, Vol 13, pp 65-73, issn 1230-0322, 9 p., SUP1Article

Sensory Properties of Wine Tannin Fractions: Implications for In-Mouth Sensory PropertiesMCRAE, Jacqui M; SCHULKIN, Alex; KASSARA, Stella et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 3, pp 719-727, issn 0021-8561, 9 p.Article

Differential interaction of seed polyphenols from grapes collected at different maturity stages with the protein fraction of salivaOBREQUE-SLIER, Elias; LOPEZ-SOLIS, Remigio; PENA-NEIRA, Alvaro et al.International journal of food science & technology. 2012, Vol 47, Num 9, pp 1918-1924, issn 0950-5423, 7 p.Article

Relationship between the Sensory-Determined Astringency and the Flavanolic Composition of Red WinesQUIJADA-MORIN, Natalia; REGUEIRO, Jorge; SIMAL-GANDARA, Jesus et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 50, pp 12355-12361, issn 0021-8561, 7 p.Article

Aversive Effect of Tannic Acid on Drinking Behavior in Mice of an Inbred Strain: Potential Animal Model for Assessing AstringencyRAMIREZ, Manuel; TOLEDO, Héctor; OBREQUE-SLIER, Elías et al.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 21, pp 11744-11751, issn 0021-8561, 8 p.Article

Discrimination among astringent samples is affected by choice of palate cleanserLEE, Catherine A; VICKERS, Zata M.Food quality and preference. 2010, Vol 21, Num 1, pp 93-99, issn 0950-3293, 7 p.Article

Evaluation of the astringency of commercial tannins by means of the SDS-PAGE-based methodRINALDI, Alessandra; GAMBUTI, Angelita; MOINE-LEDOUX, Virginie et al.Food chemistry. 2010, Vol 122, Num 4, pp 951-956, issn 0308-8146, 6 p.Article

Statistical correlations between the in-mouth textural characteristics and the chemical composition of shiraz winesGAWEL, Richard; FRANCIS, Leigh; WATERS, Elizabeth J et al.Journal of agricultural and food chemistry (Print). 2007, Vol 55, Num 7, pp 2683-2687, issn 0021-8561, 5 p.Article

Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experimentsSCHARBERT, Susanne; HOFMANN, Thomas.Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 13, pp 5377-5384, issn 0021-8561, 8 p.Article

Prediction of perceived astringency induced by phenolic compoundsMONTELEONE, Erminio; CONDELLI, Nicola; DINNELLA, Caterina et al.Food quality and preference. 2004, Vol 15, Num 7-8, pp 761-769, issn 0950-3293, 9 p.Conference Paper

Evaluation of astringency of preparations with different degree of tannin polymerisationTROSZYNSKA, Agnieszka; LAMPARSKI, Grzegorz; KMITA-GŁAEWSKAZ, Hanna et al.Polish journal of food and nutrition sciences. 2003, Vol 12, pp 84-86, issn 1230-0322, 3 p., NS1Conference Paper

Lubricating properties of human whole saliva as affected by β-lactoglobulinVARDHANABHUTI, B; COX, P. W; NORTON, I. T et al.Food hydrocolloids. 2011, Vol 25, Num 6, pp 1499-1506, issn 0268-005X, 8 p.Article

Sensory assessment and chemical measurement of astringency of Greek wines: Correlations with analytical polyphenolic compositionKALLITHRAKA, S; KIM, D; TSAKIRIS, A et al.Food chemistry. 2011, Vol 126, Num 4, pp 1953-1958, issn 0308-8146, 6 p.Article

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