Results 201 to 210 of about 9,371 (261)

Investigating the influence of astringent compounds on oral lubrication and the protective role of proline-rich proteins. [PDF]

Sci Rep
Ammam I, Ouillon L, Pailler-Mattéi C, Vargiolu R, Lelièvre M, Hermann N, Poirier N, Neiers F, Canon F, Zahouani H.   +9 more
europepmc   +1 more source

Chemesthetic Perception in Extra Virgin Olive Oil and Olive Ripening Stage: A Sensory Perspective. [PDF]

Foods
Panzani S, Venturi F, Taglieri I, Ferroni G, Sanmartin C.   +4 more
europepmc   +1 more source

Unraveling the molecular basis of sensory attributes in smoking spices: a nontargeted metabolite analysis using liquid chromatography high resolution mass spectrometry. [PDF]

Front Mol Biosci
Yang X, Ji LB, Huo XK, Hao JF, Wang M, Wang RQ, He BJ.   +6 more
europepmc   +1 more source

TRPV2 and TRPC5 are potential targets for astringent phytochemicals. [PDF]

Curr Res Food Sci
Kadkova A, Kosinova K, Klouckova M, Strachotova D, Barvik I, Zimova L, Vlachova V.   +6 more
europepmc   +1 more source

Exploring The Sensory and Aroma Characteristics of Rakı Through Check-All-That-Apply and Consumer Preference Approaches. [PDF]

Foods
Darıcı M.
europepmc   +1 more source

Optimization and flavor characterization of milk tea formulated with large-leaf yellow tea and tangerine peel: A combined fuzzy mathematical, response surface, and multimodal sensory approach. [PDF]

Food Chem X
Zhao W, Chen Z, Jiang Y, Sheng C, Lu M, Zhang J, Gong C, Shao C, Ning J.   +8 more
europepmc   +1 more source

Molecular Insights into the Astringency of <i>Clitoria ternatea</i> Tea: Role of Phenolic Structure, Oral Constituents, and pH. [PDF]

J Agric Food Chem
Silva IE, Vieira J, Guerreiro C, Oliveira J, Brandão E, de Freitas V, Soares S.   +6 more
europepmc   +1 more source

From pungency perception to consumer preference: The driving role of alkylamide compounds in <i>Zanthoxylum bungeanum</i>. [PDF]

Food Chem X
Qiao W, Zhong K, Shi B, Wang H, Wang W, Xiang Y, Zhang L, Su K, Wang N, Zhao L.   +9 more
europepmc   +1 more source

Correlations Between Sensory Evaluations and Instrumental Measurements in Milk Chocolate with Varying Emulsifier Levels and Particle Sizes. [PDF]

Foods
Sasmaz B, Gunes G.
europepmc   +1 more source