Pascal and Francis Bibliographic Databases

Help

Search results

Your search

kw.\*:("Astringency")

Document Type [dt]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Publication Year[py]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Discipline (document) [di]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Language

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Author Country

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Origin

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Results 1 to 25 of 224

  • Page / 9
Export

Selection :

  • and

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

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

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 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

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

Chemical factors contributing to orosensory profiles of bilberry (Vaccinium myrtillus) fractionsLAAKSONEN, Oskar; SANDELL, Mari; KALLIO, Heikki et al.European food research & technology (Print). 2010, Vol 231, Num 2, pp 271-285, issn 1438-2377, 15 p.Article

Enhancement of Both Salivary Protein-Enological Tannin Interactions and Astringency Perception by EthanolOBREQUE-SLIER, Elias; PENA-NEIRA, Alvaro; LOPEZ-SOLIS, Remigio et al.Journal of agricultural and food chemistry (Print). 2010, Vol 58, Num 6, pp 3729-3735, issn 0021-8561, 7 p.Article

Consumer Perception of Astringency in Clear Acidic Whey Protein BeveragesCHILDS, Jessica L; DRAKE, Maryanne.Journal of food science. 2010, Vol 75, Num 9, issn 0022-1147, S513-S521Article

Roles of charge interactions on astringency of whey proteins at low pHVARDHANABHUTI, B; KELLY, M. A; LUCK, P. J et al.Journal of dairy science. 2010, Vol 93, Num 5, pp 1890-1899, issn 0022-0302, 10 p.Article

Tannin-protein interaction is more closely associated with astringency than tannin-protein precipitation: experience with two oenological tannins and a gelatinOBREQUE-SLIER, Elias; LOPEZ-SOLIS, Remigio; PENA-NEIRA, Alvaro et al.International journal of food science & technology. 2010, Vol 45, Num 12, pp 2629-2636, issn 0950-5423, 8 p.Article

Factors Regulating Astringency of Whey Protein BeveragesBEECHER, J. W; DRAKE, M. A; LUCK, P. J et al.Journal of dairy science. 2008, Vol 91, Num 7, pp 2553-2560, issn 0022-0302, 8 p.Article

Noncovalent cross-linking of casein by epigallocatechin gallate characterized by single molecule force microscopyJÖ, Elisabeth; HOWSE, Jonathan R; FAIRCLOUGH, J. Patrick A et al.Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 12, pp 4077-4081, issn 0021-8561, 5 p.Article

Oral sensations from iron and copper sulfateLIM, Juyun; LAWLESS, Harry T.Physiology & behavior. 2005, Vol 85, Num 3, pp 308-313, issn 0031-9384, 6 p.Article

Intensity of taste and astringency sensations elicited by red wines is associated with sensitivity to PROP (6-n-propylthiouracil)PICKERING, Gary J; SIMUNKOVA, Katerina; DIBATTISTA, David et al.Food quality and preference. 2004, Vol 15, Num 2, pp 147-154, issn 0950-3293, 8 p.Article

Segregation of astringency in F1 progenies derived from crosses between pollination-constant, nonastringent persimmon cultivarsIKEGAMI, Ayako; YONEMORI, Keizo; SUGIURA, Akira et al.HortScience. 2004, Vol 39, Num 2, pp 371-374, issn 0018-5345, 4 p.Article

Astringency : Mechanisms and PerceptionBAJEC, Martha R; PICKERING, Gary J.Critical reviews in food science and nutrition. 2008, Vol 48, Num 9, pp 858-875, issn 1040-8398, 18 p.Article

Influence of the Glycosylation of Human Salivary Proline-Rich Proteins on Their Interactions with Condensed TanninsSARNI-MANCHADO, Pascale; CANALS-BOSCH, Joan-Miguel; MAZEROLLES, Gérard et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 20, pp 9563-9569, issn 0021-8561, 7 p.Article

Inferential non-centred principal curve analysis of time-intensity curves in sensory analysis : the methodology and its application to beer astringency evaluationFRANCOIS, Nancy; GOVAERTS, Bernadette; GUYOT-DECLERCK, C et al.Journal of chemometrics. 2007, Vol 21, Num 5-6, pp 187-197, issn 0886-9383, 11 p.Conference Paper

Impact of apple procyanidins on sensory perception in model cider (part 1): Polymerisation degree and concentrationSYMONEAUX, R; BARON, A; MARNET, N et al.Lebensmittel - Wissenschaft + Technologie. 2014, Vol 57, Num 1, pp 22-27, issn 0023-6438, 6 p.Article

Degree of hydrolysis of some vegetable proteins used as fining agents and its influence on polyphenol removal from red wineTSCHIERSCH, Christopher; POUR NIKFARDJAM, Martin; SCHMIDT, Oliver et al.European food research & technology (Print). 2010, Vol 231, Num 1, pp 65-74, issn 1438-2377, 10 p.Article

  • Page / 9