Results 241 to 250 of about 17,588 (262)

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

Food Chemistry, 2016
Jean-Claude Boulet, Jean-Marc Souquet, Soline Caille   +2 more
exaly  

How do consumers describe wine astringency?

Food Research International, 2015
Leticia Vidal, Ana Giménez, Karina Medina   +2 more
exaly  

astringently, adv.

2023
openaire   +1 more source

Temporal perception of astringency and sweetness in red wine

Food Quality and Preference, 1995
A C Noble
exaly  

Alternative Mechanisms of Astringency – What is the Role of Saliva?

Journal of Texture Studies, 2013
Guy H Carpenter
exaly  

THE VEGETABLE ASTRINGENTS.

Journal of the American Medical Association, 1887
openaire   +1 more source

astringency, n.

2023
openaire   +1 more source

Astringency and bitterness of selected phenolics in wine

Journal of the Science of Food and Agriculture, 1990
Ann C Noble
exaly  

Reduction of persimmon astringency by complex formation between pectin and tannins

Postharvest Biology and Technology, 1997
Satoshi Taira
exaly  

Herbs That Astringe

2017
Shengyan Xi, Yuewen Gong
openaire   +1 more source