Results 91 to 100 of about 6,093 (195)

Sensory Nutrition and Bitterness and Astringency of Polyphenols

Biomolecules
Recent studies have demonstrated that the interaction of dietary constituents with taste and olfactory receptors and nociceptors expressed in the oral cavity, nasal cavity and gastrointestinal tract regulate homeostasis through activation of the ...
Naomi Osakabe, Takafumi Shimizu, Yasuyuki Fujii, Taiki Fushimi, Vittorio Calabrese   +4 more
doaj   +1 more source

Qualidade de caqui 'Rama forte' após armazenamento refrigerado, influenciada pelos tratamentos 1-MCP e/ou CO2 Quality of 'Rama Forte' perssimon following cold torage influenced by 1-MCP and/or CO2treatments

Revista Brasileira de Fruticultura, 2012
Avaliaram-se os efeitos dos tratamentos com CO2 e 1-MCP (1-metilciclopropeno) sobre a adstringência (índice de tanino), firmeza da polpa e distúrbios da epiderme em caqui 'Rama Forte'.
João Peterson Pereira Gardin, LuiZ Carlos Argenta, Edson Luiz de Souza, Cesar Valmor Rombaldi, André Luiz Külkamp de Souza   +4 more
doaj  

Optimization of processing parameters of emerald tea and analysis of the formation mechanism of sweet and astringent balance characteristics. [PDF]

Food Chem X
Zhang R, Tao N, Chen H, Jiang K, Shi G, Zhang X, Zhang S, Liu X, Li Y, HuTang, Yao X, Lu L.   +11 more
europepmc   +1 more source

Unveiling plant protein astringency perception through neural and cellular responses. [PDF]

Sci Rep
Kew B, Burke MR, Stieger M, Wang Y, Boesch C, Holmes M, Sarkar A.   +6 more
europepmc   +1 more source

Evaluation of Astringent Compounds Using Electronic Tongue Technology. [PDF]

Food Sci Nutr
Wang MY, Sun ZL, Lü J, Zhu H, Zhang ZH, Zhang X, Guo ZG, Wang Y, Yang J.   +8 more
europepmc   +1 more source

Genome-wide identification and expression analysis of Phenylalanine Ammonia-Lyase (PAL) in cucumber. [PDF]

PLoS One
Zhang J, Wang K, Meng S, Han Q, Gao M.
europepmc   +1 more source

Metabolomics reveal taste quality differences of black teas and the impact of withering on quality formation. [PDF]

Sci Rep
Yang J, Chen S, Wang J, Zhang Y, Chang R, Zhang Y, Luo H, Yuan L.   +7 more
europepmc   +1 more source

Beyond Sensory Properties: Molecular Interactions of Antioxidant Flavour-Active Polyphenols Across the Food-Oral-Gut Axis. [PDF]

Antioxidants (Basel)
Ferreira IM, Martins SA, Gonçalves L, Jesus M, Brandão E, Soares S.   +5 more
europepmc   +1 more source

Astringency diversity of Italian red wines

, 2018
With more than 300 grape varieties, Italy owns one of the richest ampelographic heritages worldwide. Several of these grapes are very rich in tannins, so that wines should be very astringent. Nevertheless, these high tannin grapes, includes varieties giving wines with pleasant astringency and listed among the most renowned and appreciated Italian wines.
Piombino P., Gambuti A., Rinaldi A., Moio L., Slaghenaufi D., Versari A., Rolle L., Mattivi F., Curioni A., Ugliano M.   +9 more
openaire   +3 more sources

Enhancement Effect of Lemon Flower on the Flavor Quality of White Tea and Its Formation Mechanism. [PDF]

Foods
Wang J, Hu Y, Hu D, Lu Z, Xiang L, Xiang J, Hong M, Ling L, Ma Y.   +8 more
europepmc   +1 more source