Results 101 to 110 of about 6,093 (195)

Decoding long-term aging of ripened Pu-erh tea: sensory equilibrium, metabolic pathways, and chemical markers. [PDF]

Food Chem X
Zheng X, Bai S, Chen D, Wen S, Wang L, An H, Liang H, Yao H, Chen Y, Chen H, Zhang J, Xue Y, Huang J, Liu Z.   +13 more
europepmc   +1 more source

Sensory Preference of Drinking Water Influenced by Subthreshold-Level Mineral Salt Mixtures. [PDF]

Food Sci Nutr
Li X, Shen X, Zhou M, Lin J, Yuan M, Tong Y, Chen L, Tian S, Mao Y.   +8 more
europepmc   +1 more source

Investigating the influence of astringent compounds on oral lubrication and the protective role of proline-rich proteins. [PDF]

Sci Rep
Ammam I, Ouillon L, Pailler-Mattéi C, Vargiolu R, Lelièvre M, Hermann N, Poirier N, Neiers F, Canon F, Zahouani H.   +9 more
europepmc   +1 more source

Chemesthetic Perception in Extra Virgin Olive Oil and Olive Ripening Stage: A Sensory Perspective. [PDF]

Foods
Panzani S, Venturi F, Taglieri I, Ferroni G, Sanmartin C.   +4 more
europepmc   +1 more source

Unraveling the molecular basis of sensory attributes in smoking spices: a nontargeted metabolite analysis using liquid chromatography high resolution mass spectrometry. [PDF]

Front Mol Biosci
Yang X, Ji LB, Huo XK, Hao JF, Wang M, Wang RQ, He BJ.   +6 more
europepmc   +1 more source

TRPV2 and TRPC5 are potential targets for astringent phytochemicals. [PDF]

Curr Res Food Sci
Kadkova A, Kosinova K, Klouckova M, Strachotova D, Barvik I, Zimova L, Vlachova V.   +6 more
europepmc   +1 more source

Molecular Insights into the Astringency of <i>Clitoria ternatea</i> Tea: Role of Phenolic Structure, Oral Constituents, and pH. [PDF]

J Agric Food Chem
Silva IE, Vieira J, Guerreiro C, Oliveira J, Brandão E, de Freitas V, Soares S.   +6 more
europepmc   +1 more source

Metabolic insights into the enhanced umami and sweetness of small-leaf yellow tea from albino cultivars. [PDF]

Food Chem X
Li F, Zheng S, Shi H, Tang L, Bian J, Zhang J, Du X, Zhao Y.   +7 more
europepmc   +1 more source

Sensomics evaluation of sun drying for reducing the bitterness and astringency of crude Ancha tea. [PDF]

NPJ Sci Food
Ye Z, Huang W, Chen Z, Zhang J, Hu C, Zhou H, Xu Q, Ning J.   +7 more
europepmc   +1 more source

Capillary Flow Profile Analysis on Paper-Based Microfluidic Chips for Classifying Astringency Intensity. [PDF]

Sensors (Basel)
Son D, Bae J, Park C, Song J, Chung S.
europepmc   +1 more source