Results 101 to 110 of about 9,371 (261)

Influence of terroirs on the phenolic composition and astringency of wines made from representative plots of Corbières subregions

OENO One
Phenolic compounds play a significant role in the organoleptic properties (colour, astringency, and bitterness) and stability of wines through oxidative processes.
Alice Argentero, Ella Tyson, Lucas Suc, Frédéric Véran, Mathilde Bauducel, Alain Samson, Soline Caillé, Peggy Rigou, Laetitia Mouls   +8 more
doaj   +1 more source

Do We Really Know How to Manage Anticoagulated Patients for Periodontal Nonsurgical Therapy? An Observational Cohort Study

International Journal of Dental Hygiene, EarlyView.
ABSTRACT Objectives The aim of this work is to assess and compare the impact of direct oral anticoagulants (DOACs) versus vitamin K antagonists (VKA) during and immediately after periodontal nonsurgical therapy. Materials and Methods A prospective observational cohort study was conducted with patients who presented a history of cardiovascular disease ...
F. Berton, A. Rapani, F. Costantinides, V. Nicolin, D. Cuhureanu, R. Di Lenarda   +5 more
wiley   +1 more source

Balancing phenolic maturity and alcohol content: The impact of seed removal on red wines

OENO One
Climate change is significantly impacting in red grape ripening in warm climate regions, producing an imbalance between technological and phenolic maturation, due to the delay in the accumulation of phenolic compounds.
Ana Leticia Pérez Mendoza, Alejandro Martínez-Moreno, Encarna Gómez-Plaza, Belén Bautista-Ortín   +3 more
doaj   +1 more source

Detection of bitterness and astringency of green tea with different taste by electronic nose and tongue.

PLoS ONE, 2018
An electronic nose was used to evaluate the bitterness and astringency of green tea, and the possible application of the sensor was assessed for the evaluation of different tasting green tea samples. Three different grades of green tea were measured with
Guangyu Zou, Yanzhong Xiao, Miaosen Wang, Hongmei Zhang   +3 more
doaj   +1 more source

Potential Clean-Label Astringency Maskers for Acidic Whey Protein Beverages

, 2023
Whey Protein Ready-to-Drink (RTD) beverages are popular nutritional products due to their high protein content, complete amino acid profile, convenience, and flavor.
Gao, Jozxelle Tongson
core  

Wine astringency: more than just tannin–protein interactions

, 2022
© 2021 Society of Chemical Industry.Red wines are characterized by their astringency, a very important sensory attribute that affects the perceived quality of wines.
Garrido-Vargas F., Osorio F., Brossard N., O'Brien J.A., Pavez C., Bordeu E., Chen J., Gonzalez-Munoz B.   +7 more
core   +1 more source

FcMAPK4‐phosphorylated FcNOR activates FcERF5 to promote fig fruit softening through activation of FcPG12 expression

Journal of Integrative Plant Biology, EarlyView.
In Ficus carica fruit, the MAP kinase FcMAPK4 phosphorylates the NAC transcription factor FcNOR, which cooperates with ethylene response factor FcERF5 to activate the pectin degradation gene FcPG12, thereby promoting rapid softening of fig fruit. ABSTRACT Rapid softening of fig (Ficus carica L.) fruit during ripening leads to extremely short shelf life;
Yuan Wang, Zhiyi Fan, Yining Wang, Alexander Vainstein, Yuexuan Qiu, Yinan Sun, Huiqin Ma   +6 more
wiley   +1 more source

Production of Instant Linden Tea (<i>Tilia</i> spp.) Powder: Integrating Compound-Level Infusion Kinetics With Response Surface-Optimized Spray Drying. [PDF]

Food Sci Nutr
Linden tea infusion kinetics were optimized at 80°C for 45 min to maximize flavonoid extraction. Optimal spray‐drying conditions (170°C, 10 mL/min, 10% maltodextrin) were determined using a Box‐Behnken design, yielding an instant powder with excellent solubility and preserved phenolic profile.
Altiok E, Kasapoglu C.
europepmc   +2 more sources

The Relationship between Astringency and the Reaction Aspects of Astringents for Protein

NIPPON SHOKUHIN KOGYO GAKKAISHI, 1972
The astringency of multivalent metallic salts, vegetable tannins, dehydrating solvents and halogenated acetic acids were measured organoleptically to obtain their threshold values which varied from 0.038% to 0.075%. The astringency of these substances were also accompanied by bitter, sour or sweet taste. Dehydrating solvents such as alcohol and acetone
openaire   +2 more sources

REMARKS ON A NEW INTESTINAL ASTRINGENT. [PDF]

The Lancet, 1900
n ...
openaire   +2 more sources