Results 131 to 140 of about 297 (178)

Isothermal Titration Calorimetry as a tool for selection of new natural astringents for cosmetic applications

, 2011
F Rosini, SD Junior, MS Nakamura, C Montanari   +3 more
core   +1 more source

Observations on the combination of acids, bitters, and astringents: being a refutation of some of the principles, contained in Dr. Percival's essay, on bitters and astringents. / By James Woodhouse, M.D. ; [One line from Shakespeare]

, 2005
Woodhouse, James, 1770-1809.
core   +1 more source

THE VEGETABLE ASTRINGENTS.

JAMA - Journal of the American Medical Association, 1887
exaly   +3 more sources

Astringents in the Treatment of Cholera

Boston Medical and Surgical Journal
exaly   +3 more sources

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Perspectives on Astringency Sensation: An Alternative Hypothesis on the Molecular Origin of Astringency

Journal of Agricultural and Food Chemistry, 2021
Flavor is one of the main drivers of food consumption and acceptability. It is associated with pleasure feels during eating. Flavor is a multimodal perception corresponding to the functional integration of information from the chemical senses: olfaction, gustation, and nasal and oral somatosensory inputs.
Canon, Francis, Belloir, Christine, Bourillot, Eric, Brignot, Hélène, Briand, Loïc, Feron, Gilles, Lesniewska, Eric, Nivet, Clément, Septier, Chantal, Schwartz, Mathieu, Tournier, Carole, Vargiolu, Roberto, Wang, Mei, Zahouani, Hassan, Neiers, Fabrice   +14 more
openaire   +3 more sources

Cationic astringents alter the tribological and rheological properties of human saliva and salivary mucin solutions

Biotribology, 2016
Oral astringency, typically described as a dry, puckering perception, arises upon ingestion of cationic or polyphenolic compounds. Although understanding the origin of this astringency sensation would be important for the gustatory optimization of food ...
Max Biegler, Judith Delius, Thomas Hofmann   +2 more
exaly   +2 more sources

The Use of Astringents in Intestinal Catarrh [PDF]

Boston Medical and Surgical Journal, 1899
n/
G. C. H. MEIER
exaly   +3 more sources

OTC Astringents

Journal of the American Pharmaceutical Association, 1968
B.C. Walker, William B. Swafford
exaly   +2 more sources

Toners and Astringents

, 2005
openaire   +2 more sources

Astringent Subqualities in Acids

Chemical Senses, 1995
Astringency, astringent subqualities (drying, roughing and puckering) and sourness were compared among six acids: hydrochloric, lactic, citric, acetic, fumaric and malic acids. The attribute profiles of organic acids were similar to each other but different from hydrochloric acid, the only inorganic acid, which was the most astringent and the least ...
C J, Thomas, H T, Lawless
openaire   +2 more sources