Results 191 to 200 of about 17,588 (262)

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

From chemical signatures to consumer preference: Decoding bottle and barrel aging effects on <i>Aronia melanocarpa</i> wines using integrated analytical and sensory techniques. [PDF]

Food Chem X
Zhang Z, Yuan Q, Xu H, Li M, Zhao X.
europepmc   +1 more source

Chemo-Sensory Markers for Red Wine Grades: A Correlation Study of Phenolic Profiles and Sensory Attributes. [PDF]

Foods
Xu N, Wu Y.
europepmc   +1 more source

Astringent Effects of Red Wine Associated with Responses of Aquaporins Found in Human Tongue and Salivary Tissues. [PDF]

J Agric Food Chem
Espinase Nandorfy D, Khan S, Wang S, Kulathunga B, Peirce E, Yool AJ.   +5 more
europepmc   +1 more source

How to get higher prices for Yunnan green coffee? Mission to China from November 1st to 11th, 2010 : Technical report [PDF]

, 2011
Galtier, Franck, Jacquet, Michel
core  

Study on the astringent mechanism of <i>Chebulae fructus</i>. [PDF]

Food Chem X
Zheng Y, Xu W, Xiao Y, Tian S, Tan M, Liu J, Zhao Y, Yuan M, Ying X, Zheng Y, Han X.   +10 more
europepmc   +1 more source

Effects of Solid-State Fermentation with <i>Eurotium cristatum</i> on the Physicochemical, Sensory, and Volatile Profiles of Summer-Autumn Green Tea. [PDF]

Foods
Xu S, Song L, Zhao Y, Zhao D.
europepmc   +1 more source

Metabolomics and sensomics reveal non-volatile flavor dynamics in summer-autumn steamed green tea flakes processing. [PDF]

NPJ Sci Food
Ni Z, Pan H, Chen Y, Chen J, Wu W, Chen W, Wang Y, Zhou J.   +7 more
europepmc   +1 more source