Results 191 to 200 of about 6,514 (208)

The effect of polysaccharides on the astringency induced by phenolic compounds

Food Quality and Preference, 2010
Ryszard Amarowicz
exaly  

Herbs That Astringe

2017
Shengyan Xi, Yuewen Gong
openaire   +1 more source

Reduction of persimmon astringency by complex formation between pectin and tannins

Postharvest Biology and Technology, 1997
Satoshi Taira
exaly  

Astringent herbs

2010
openaire   +1 more source

Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency

Food Chemistry, 2014
M TERESA Escribano-Bailón, Thierry Doco, Natalia Quijada-Morín   +2 more
exaly  

Understanding Wine Astringency and Mouthfeel

2017
Wang, Shaoyang, Smyth, Heather, Olarte Mantilla, Sandra, Stokes, Jason, Smith, Paul   +4 more
openaire   +2 more sources

Essence: Astringent Herbs - Herbs for Astringing Lungs and Intestines

2018
openaire   +1 more source

Review for "Astringent and non‐astringent persimmon cremogenates made with different thickeners"

2023
openaire   +1 more source

Temperature Affects Astringency Removal and Recurrence in Persimmon

Journal of Food Science, 1993
exaly  

Toners and Astringents

2005
openaire   +1 more source