Results 121 to 130 of about 9,371 (261)

Astringency estimation of wines maturing in different types of containers

, 2019
Astringency is a parameter of great importance for wine quality. During wine maturation in wooden barrels it can be enhanced by tannins extracted by the wood. However, their concentration is not directly correlated with astringency.
M. Basalekou, P. Tarantilis, C. Pappas, M. Kyraleou, S. Kallithraka, V. Cotea   +5 more
core   +1 more source

Antifungal Potential of Cumin Spice Seeds, Cuminum cyminum, Against Aspergillus fumigatus: Mechanistic Insights Into Ergosterol, Melanin, and Biofilm Inhibition

Food Frontiers, Volume 7, Issue 4, July 2026.
Antifungal effects and underlying mechanism of the action of the supercritical fluid extracted from the cumin (Cuminum cyminum) seeds and its volatile phyto‐constituents against pathogenic Aspergillus fumigatus. ABSTRACT Spices are aromatic culinary ingredients used worldwide for enhancing food flavors, folklore therapy, and their antiseptic ...
Acharya Balkrishna, Lovely Gupta, Rani Singh, Yash Varshney, Rishabh Dev, Pardeep Nain, Savita Lochab, Anurag Varshney   +7 more
wiley   +1 more source

Astringency perception in a red wine context – a review

OENO One
Astringency is not considered one of the modern gustatory tastes. The understanding of astringency perception has evolved considerably over the past eighty years, but the exact mechanism is still undefined. This review aims to identify the current theory
Brock A. Kuhlman, José L. Aleixandre-Tudo, John Moore, Wessel du Toit   +3 more
doaj   +1 more source

Targeted metabolomics reveals the optimal harvest time of Cabernet Sauvignon grapes in an emerging high‐altitude tropical region

Journal of the Science of Food and Agriculture, Volume 106, Issue 9, Page 5614-5628, July 2026.
Abstract BACKGROUND Climate change has driven the expansion of viticulture in high‐altitude tropical regions. The dynamics of grape ripening and its metabolic profile are influenced by climatic conditions. This study aimed to identify the optimal harvest period for Cabernet Sauvignon grapes cultivated in an emerging Brazilian high‐altitude region using
Laura O. Lago, Rafaela D. Silveira, Vanessa T. da Rosa, Luana P. Mallmann, Mairon M. da Silva, Aline C.T. Biasoto, Juliane E. Welke   +6 more
wiley   +1 more source

Texture Engineering of Nondairy Yogurt Alternatives: Ingredient Selection, Processing Strategies, and the Role of In Situ Dextrans

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT A global shift from diets rich in animal‐based products toward plant‐based diets has been widely promoted as a key strategy for creating more sustainable food systems. However, the adoption of plant‐based alternatives depends on multiple factors, including consumer preferences, sensory quality, product affordability, and availability, in ...
Yan Xu, Ndegwa Henry Maina, Yaqin Wang
wiley   +1 more source

Synergistic Effects of Microwave and Osmotic Dehydration on Food Processing: A Comprehensive Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT The combination of osmotic dehydration (OD) and microwave radiation (MW), referred to as microwave‐assisted osmotic dehydration (MWOD), has emerged as a promising hybrid strategy for optimizing food processing by enhancing mass transfer and preserving bioactive compounds.
Amanda Aparecida de Lima Santos, Jhenifer Cristina Carvalho Santos, Gabriela Fonsêca Leal, Matheus de Souza Cruz, Guilherme Mathias Lopes, Natália de Oliveira Souza, Jefferson Luiz Gomes Corrêa   +6 more
wiley   +1 more source

Antioxidants in Plant‐Based Food Matrices: From Structure–Activity and Degradation Kinetics to Formulation Design

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Plant‐based antioxidants are widely incorporated into foods to retard oxidative deterioration and to deliver health‐related benefits. Yet, their in‐product and in vivo performance frequently diverges from predictions based on solution‐phase chemical assays, because matrix interactions, processing history, and host metabolism reshape both ...
Márcio Vargas‐Ramella, Carmen Silvia Favaro‐Trindade, Bárbara Miranda‐Vilela, Mariana Estefanuto‐Costa, Marina Franco‐Brito, Bibiana Alves dos Santos, Paulo Cezar Bastianello Campagnol   +6 more
wiley   +1 more source

Integrated transcriptome and metabolome analysis revealed key genes related to astringency in cucumber fruits

Vegetable Research
Cucumber taste profiles are significantly shaped by astringency, which manifests as a drying and rough sensation in the oral cavity. Nevertheless, the molecular mechanisms underlying cucumber astringency remain largely unexplored.
Jiaojiao Zhang, Kunyang Wang, Xiaofei Song, Yang Xie, Xiaoli Li, Shuai Meng, Qiushuang Han, Jianhua Jia, Chen Wang, Liying Yan   +9 more
doaj   +1 more source

Structural and Functional Properties of Ingredient Composition in Kenkey Preparation: A Review

ChemFoodChem, Volume 2, Issue 2, June 2026.
This review synthesizes three decades of research on kenkey, a fermented maize staple of West Africa. Examining the structural, functional, and nutritional properties that emerge from traditional fermentation and thermal processing, and identifying priorities for future research toward quality standardization and commercial development. ABSTRACT Kenkey,
Afia Sakyiwaa Amponsah
wiley   +1 more source

Comparison of the prediction results of three models for astringency.

, 2018
Comparison of the prediction results of three models for astringency.
Guangyu Zou (6166784), Yanzhong Xiao (6166787), Hongmei Zhang (179574), Miaosen Wang (6166790)   +3 more
core   +1 more source