Results 211 to 220 of about 9,371 (261)

Metabolic insights into the enhanced umami and sweetness of small-leaf yellow tea from albino cultivars. [PDF]

Food Chem X
Li F, Zheng S, Shi H, Tang L, Bian J, Zhang J, Du X, Zhao Y.   +7 more
europepmc   +1 more source

Research on Formulation Optimization and Storage Stability of <i>Pueraria lobata</i> Compound Beverage: Flavor Analysis and Shelf-Life Prediction. [PDF]

Molecules
Lou Z, Cui X, Wu B, Wang H, Konsue N, Chan SW, Kang B.   +6 more
europepmc   +1 more source

Sensomics evaluation of sun drying for reducing the bitterness and astringency of crude Ancha tea. [PDF]

NPJ Sci Food
Ye Z, Huang W, Chen Z, Zhang J, Hu C, Zhou H, Xu Q, Ning J.   +7 more
europepmc   +1 more source

Effect of <i>Lactiplantibacillus plantarum</i>-mediated lactic fermentation on the characteristic flavor of sea buckthorn juice by volatolomics and metabolomics analysis. [PDF]

Food Chem X
Yan T, Qin X, Sun H, Gao Y, Chu L, Wang M, Meng X, Li B, Han Y, Yang B, Ho CT, Tan H.   +11 more
europepmc   +1 more source

Unveiling the Role of Furanic Compounds in Coffee Quality. [PDF]

ACS Omega
Tognocchi VC, Garcia AO, Dias FFG, Tfouni SAV, Oliveira WDS.   +4 more
europepmc   +1 more source

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

Models based on ultraviolet spectroscopy, polyphenols, oligosaccharides and polysaccharides for prediction of wine astringency

Food Chemistry, 2016
Astringency elicited by tannins is usually assessed by tasting. Alternative methods involving tannin precipitation have been proposed, but they remain time-consuming.
Jean-Claude Boulet, Jean-Marc Souquet, Pascale Williams   +2 more
exaly   +2 more sources

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

Food Chemistry, 2014
The influence of the proanthocyanidic, polysaccharide and oligosaccharide composition on astringency perception of Tempranillo wines has been evaluated.
Natalia Quijada-Morín, Pascale Williams, Julian C Rivas-Gonzalo   +2 more
exaly   +2 more sources

Some of the next articles are maybe not open access.

Related searches:

Astringency

1997
Abstract The ASTM Committee E-18 on Sensory Evaluation has defined astringency as ‘the complex of sensations due to shrinking, drawing or puckering of the epithelium as a result of exposure to substances such as alums or tannins’ (ASTM, 1989).
openaire   +1 more source