Results 171 to 180 of about 9,371 (261)

Effects of Grape Seed Proanthocyanidins with Different Polymerization Degrees on the Phenolic Compounds and Sensory Quality of Cabernet Sauvignon Wine During Bottle Aging. [PDF]

Foods
Zhang Y, Zhang Q, Liu J, Nan Y, Cheng X, Fang Y, Sun X, Li J.   +7 more
europepmc   +1 more source

S1 Guideline on Infected Interdigital Intertrigo (also called Gram‐Negative Toe Web Infection)

JDDG: Journal der Deutschen Dermatologischen Gesellschaft, Volume 24, Issue 6, Page 832-843, June 2026.
Summary Infected interdigital intertrigo is an exudative, macerating, mixed infection of the toe webs in which gram‐negative bacteria (Pseudomonas aeruginosa and Enterobacterales) seem prevalent, but in which gram‐positive pathogens (Staphylococcus [S.] aureus, streptococci, enterococci) and fungi (dermatophytes, yeasts) also occur.
Christoph Zeyen, Dietrich Abeck, Karsten Becker, Joachim Dissemond, Birgit Kahle, Hans Peter Lorenzen, Bettina Löffler, Andreas Maier‐Hasselmann, Till Mittank‐Weidner, Alexander Nast, Cord Sunderkötter   +10 more
wiley   +1 more source

Analysis of Unique Flavor Metabolites and Seasonal Variations of the Special Tea Plant Cultivar of Fuliang Tea, a Geographical Indication Product. [PDF]

Plants (Basel)
Yue C, Wang X, Zhang C, Chen K, Yuan A, Zhang B, Xu H, Yang P, Li W, Wang Y, Wang Z.   +10 more
europepmc   +1 more source

The hidden science of haptics: A pedagogical review of tactile evaluation in cosmetics

International Journal of Cosmetic Science, Volume 48, Issue 3, Page 600-634, June 2026.
This review explores the physiological basis of tactile perception and critically examines classical and emerging sensory methods used in cosmetics, advocating for broader methodological integration and recognition of sensory analysis in the field. Abstract Sensory analysis is a cornerstone of cosmetic development, yet remains underrepresented in peer ...
Morgane Postec, Daria Terescenco, Ecaterina Gore   +2 more
wiley   +1 more source

Popularizing Wine Tasting Evaluation: An Adaptation of Mouthfeel Terminology. [PDF]

Foods
Moreno Rodríguez L, Fernández Martín A, Díaz Armas R.   +2 more
europepmc   +1 more source

Selective Retention of Phenolics From Pomegranate and Sour Cherry Juices Using Protein‐Functionalized Electrospun Membranes

Journal of Food Process Engineering, Volume 49, Issue 6, June 2026.
Protein‐functionalized electrospun nanofiber membranes selectively retain high‐value phenolic compounds from pomegranate and sour cherry juices. This novel filtration approach preserves these phenolic antioxidants during processing, demonstrating superior selective separation and retention performance.
Farzaneh Azizzadeh, Filiz Altay
wiley   +1 more source

Volatile and Sensory Profiles of Young Red Wines Treated with Yeast and Grape Polysaccharides After Malolactic Fermentation. [PDF]

Foods
Curiel-Fernández M, Cano-Mozo E, Ayestarán B, Guadalupe Z, Doco T, Pérez-Magariño S.   +5 more
europepmc   +1 more source

Ideal Sorting: An Extension of Preference Sorting

Journal of Sensory Studies, Volume 41, Issue 3, June 2026.
ABSTRACT Sorting is a rapid descriptive method that does not require trained panels and is suitable for studies involving a large number of samples. Preference Sorting (a variation of Sorting) is a recent and underexplored method that seeks to determine the characteristics that most contribute to a product's acceptance.
Millena Ayres Silva, Katiúcia Alves Amorim, Ana Carla Marques Pinheiro, Jéssica Ferreira Rodrigues   +3 more
wiley   +1 more source

Sex-Specific Patterns of Taste Dysfunction, Their Relationships with α-Synuclein Profiling, and Supervised Learning-Based Diagnosis in Parkinson's Disease (PD). [PDF]

Int J Mol Sci
Melis M, Angius F, Naciri LC, Sollai G, Deligia S, Fenu G, Mellino P, Pinna B, Crnjar R, Carta AR, Cossu G, Tomassini Barbarossa I.   +11 more
europepmc   +1 more source

Making Sense of “Strong Coffee”: Taste, Meaning, and Everyday Consumption in Brazil

Journal of Sensory Studies, Volume 41, Issue 3, June 2026.
ABSTRACT This study explored how Brazilian consumers understand and use the expression “strong coffee” in everyday consumption. Grounded in social representations theory, a qualitative design was conducted with 35 in‐depth interviews. Data collection combined a sentence‐completion task with guided coffee tastings used as elicitation devices.
Anna Luiza Santana Neves, Evelyn Pereira Francisco, Beatriz Mendes Manson, Lia Filgueiras, Jorge Herman Behrens   +4 more
wiley   +1 more source