Results 111 to 120 of about 9,371 (261)

Sensory aspects of astringency and changes of the oral environment in the mechanism of astringency.

, 2010
University of Minnesota Ph.D. dissertation. August 2010. Major: Food Science. Advisor: Dr. Zata Vickers. 1 computer file (PDF); viii, 178 pages, appendices 1-10. Ill.
Lee, Catherine A.
core  

Genomic variation drives plant flavor diversification

Journal of Integrative Plant Biology, EarlyView.
This review explains how genomic variation shapes plant flavor by altering the biosynthetic and regulatory pathways of key attributes like sweetness, acidity, bitterness, piquancy, astringency, and aroma. It also discusses how multi‐omics, AI‐assisted breeding, and gene editing can translate this knowledge into plants with improved flavor, nutrition ...
Huimin Hu, Yanwei Hao, Yiwei Zhou, Xia Zhang, Rui Xia, Pan Liao   +5 more
wiley   +1 more source

THE MODERN INTESTINAL ANTISEPTICS AND ASTRINGENTS. [PDF]

Journal of the American Medical Association, 1898
The last decade has been very fruitful as regards the introduction of intestinal antiseptics and astringents. To comprehensively describe each and every one introduced during this period, would be beyond the scope of a paper the reading of which will not prove tiresome to the listeners.
openaire   +1 more source

Selective seasonal foraging behavior of herbivores on a Danish island demonstrated by DNA metabarcoding

Restoration Ecology, EarlyView.
Abstract Introduction Understanding how herbivores influence plant communities is critical for managing biodiversity and ecosystem functions, particularly in conservation areas undergoing restoration or rewilding, where free‐ranging large herbivores impact the vegetation development.
Henry F. N. Lankes, Louise I. Nabe‐Nielsen, Kristine Bohmann, Kasun H. Bodawatta, Jacob Heilmann‐Clausen   +4 more
wiley   +1 more source

(Poly)phenols: Mechanisms of action and efficacy of contemporary supplements for exercise recovery and performance

Experimental Physiology, EarlyView.
Abstract (Poly)phenols are a diverse group of bioactive chemical compounds present in a wide range of plant‐ and animal‐based foods. Several thousands of (poly)phenols exist; many have potent biological effects, most notably antioxidant, anti‐inflammatory and vasodilatory.
Glyn Howatson, Tom Clifford
wiley   +1 more source

astringent

Citation: 'astringent' in the IUPAC Compendium of Chemical Terminology, 5th ed.; International Union of Pure and Applied Chemistry; 2025. Online version 5.0.0, 2025. 10.1351/goldbook.15486 • License: The IUPAC Gold Book is licensed under Creative Commons Attribution-ShareAlike CC BY-SA 4.0 International for individual terms.
openaire   +1 more source

Stage‐Specific Metabolic and Proteomic Dynamics Underlying Ripening and Quality Formation in Tropical Evergreen Pomegranate

eFood, Volume 7, Issue 4, August 2026.
Integrated multi‐omics reveals that pomegranate ripening between 90 and 130 days drives optimal sugar‐acid balance and pigmentation via coordinated regulation of phenylpropanoid, flavonoid, and carbohydrate metabolism pathways. ABSTRACT Pomegranate fruit development involves coordinated physiological, metabolic, and proteomic changes shaping coloration
Yawen Zhang, Ling Wei, Kaibing Zhou, Qin Deng, Muhammad Mobeen Tahir, Hongxia Wu, Minjie Qian   +6 more
wiley   +1 more source

Optimal model‐based design of experiments for parameter precision: Supercritical extraction case

The Canadian Journal of Chemical Engineering, Volume 104, Issue 7, Page 3775-3795, July 2026.
Abstract This study investigates the process of chamomile oil extraction from flowers. A parameter‐distributed model consisting of a set of partial differential equations is used to describe the governing mass transfer phenomena in a cylindrical packed bed with solid chamomile particles under supercritical conditions using carbon dioxide as a solvent ...
Oliwer Sliczniuk, Pekka Oinas
wiley   +1 more source

Analysis and Predictive Modeling of In Vitro Digestive Stability of Tea Polyphenols in 24 Tea Varieties

Food Frontiers, Volume 7, Issue 4, July 2026.
This study investigated the dynamic changes of tea polyphenols (TP) during in vitro digestion of 24 representative tea varieties. Electronic nose and color difference technology were employed to construct predictive models, enabling estimation of TP content before and after digestion.
Xinyi Li, Jingling Kang, Weiyao Wu, Huifan Liu, Yuming Zhong   +4 more
wiley   +1 more source

HPLC quantification of carotenoids in astringent and non-astringent persimmon peel and flesh

Food Chemistry
High-performance liquid chromatography was used to assess carotenoid compositions in the peel and flesh of 25 cultivars from four persimmon types: pollination-constant astringent, pollination-constant non-astringent (PCNA), pollination-variant astringent (PVA), and pollination-variant non-astringent (PVNA).
Chang-Dae, Lee, Hak-Dong, Lee, Gyeong-Bok, Ma, Byulhana, Lee, Sanghyun, Lee   +4 more
openaire   +2 more sources