Results 31 to 40 of about 9,371 (261)
Structure-Astringency Relationship of Anacardic Acids from Cashew Apple (Anacardium Occidentale L.)
, 2020 Cashew apple presents a characteristic astringency. However, the compounds responsible for this characteristic were not described yet. A cashew apple extract was added to a BSA solution and the compounds before and after precipitation were analyzed by ...
Deborah, Garruti +4 more
core +1 more source
Supra and subgingival application of antiseptics or antibiotics during periodontal therapy
Periodontology 2000, EarlyView., 2023 Abstract Periodontal diseases (gingivitis and periodontitis) are characterized by inflammatory processes which arise as a result of disruption of the balance in the oral ecosystem. According to the current S3 level clinical practice guidelines, therapy of patients with periodontitis involves a stepwise approach that includes the control of the patient ...
Elena Figuero +5 more
wiley +1 more source
Agronomy, 2021 The study of phenolic maturity in Vitis vinifera L. requires a multidisciplinary approach to understand how the evolution of berry flavonoids and cell wall material influence the colour and the textures of red wine.
Gianluca Allegro +3 more
doaj +1 more source
Effect of Chitosan on the Removal of Different Types of Tannins from Red Wines
Applied Sciences, 2021 (1) Background: most premium red wines are rich in tannins but the effect of chitosan on these macromolecules is unknown. In this work, the effect of a treatment with 0.5 g/L of chitosan on red wines, W, enriched with condensed tannins, CT, ellagitannins,
Luigi Picariello +5 more
doaj +1 more source
Frontiers in Genetics, 2021 Phenotypic characterization of postharvest traits is essential for the breeding of high-quality fruits. To compare postharvest traits of different genetic lines, it is essential to use a reference point during fruit development that will be common to all
Akhilesh Yadav +8 more
doaj +1 more source
Molecules, 2020 Background: In the wine industry, in addition to condensed tannins of grape origin, other commercial tannins are commonly used. However, the influence of oxygen uptake related to different tannin additions during the post fermentative phase in wine has ...
Luigi Picariello +5 more
doaj +1 more source
Frontiers in Plant Science, 2021 Tannins are important polyphenol compounds with different component proportions in different plant species. The plants in the Juglandaceae are rich in tannins, including condensed tannins and hydrolyzable tannins.
Jianhua Wang +13 more
doaj +1 more source
Molecules, 2019 Plant proteins have been proposed as an alternative to animal-origin proteins in the wine industry because they are allergen-free and vegan-friendly. The aim of this study was to evaluate the effectiveness of plant proteins as fining agents on red wines ...
Susana Río Segade +5 more
doaj +1 more source
Molecules, 2022 Artificial oil bodies covered by a recombinant surface protein, caleosin fused with histatin 3 (a major human salivary peptide), were employed to explore the relative astringency of eight tea catechins. The results showed that gallate-type catechins were
Chao-Tzu Liu, Jason T.C. Tzen
doaj +1 more source
Modelling wine astringency from its chemical composition using machine learning algorithms [PDF]
, 2019 Aims: The present work aims to predict sensory astringency from wine chemical composition using machine learning algorithms. Material and results: Moristel grapes from different vineblocks and at different stages of ripening were collected.
Pascual, Dario +20 more
core +1 more source