Results 241 to 250 of about 9,371 (261)

THE VEGETABLE ASTRINGENTS.

Journal of the American Medical Association, 1887
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  

astringency, n.

2023
openaire   +1 more source

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

Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution

Food Quality and Preference, 2008
Cedric Saucier, Pierre-Louis Teissedre, Yves Glories   +2 more
exaly  

Sensory characterization of the astringency of commercial Uruguayan Tannat wines

Food Research International, 2017
Leticia Vidal, Lucia Antúnez, Ana Giménez   +2 more
exaly  

Astringent herbs

2010
openaire   +1 more source

Dynamic characterization of red wine astringency: Case study with Uruguayan Tannat wines

Food Research International, 2016
Leticia Vidal, Lucia Antúnez, Ana Giménez   +2 more
exaly