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Tetrahedron, ISSN 0040-4020, 05/2015, Volume 71, Issue 20, pp. 2999 - 3006
Aimed at increasing our knowledge on the astringency of sensory-active non-volatile compounds migrating principally from grapes and from oak wood into the... 
Wine | Proanthocyanidin | Ellagitannin | Purification | Astringency | Grape | STORAGE | CHEMISTRY, ORGANIC | ORAL ASTRINGENCY | BITTERNESS | RED WINES | CABERNET-SAUVIGNON | PERCEIVED ASTRINGENCY | PERCEPTION | POLYPHENOLS | VOLATILES | EXTRACTS | Analysis | Liquid chromatography | Chemical properties
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 12/2019, Volume 263, pp. 173 - 180
Persimmon fruit cv. ‘Rojo Brillante’ is an astringent cultivar due to its content of soluble tannins, which are insolubilised during the ripening of the fruit.... 
Diospyros kaki | Computer vision | Soluble tannins | Astringency | Chemometrics
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 2019
One of the most accepted mechanisms of astringency consists of the interaction between polyphenols and some specific salivary proteins. This work aims to... 
salivary proteins | SDS-PAGE | epithelial cell | astringency | tannin | wine
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 10/2016, Volume 64, Issue 41, pp. 7823 - 7828
The most widely accepted mechanism to explain astringency is the interaction and precipitation of salivary proteins by food tannins, in particular proline-rich... 
proline-rich proteins | red wine | astringency | oral cells | procyanidins | PROANTHOCYANIDINS | MOUTH | FOOD SCIENCE & TECHNOLOGY | RED WINE ASTRINGENCY | PRECIPITATION | AGRICULTURE, MULTIDISCIPLINARY | CHEMISTRY, APPLIED | TANNIN | AGGREGATION
Journal Article
Appetite, 09/2019, pp. 104442 - 104442
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 09/2018, Volume 66, Issue 35, pp. 9259 - 9268
Numerous monomeric and oligomeric flavanol sulfonation products were observed in 10 wines. Levels of 0.85-20.06 and 0-14.72 mg/L were quantified for two... 
tannin sulfonation | flavan-3-ol sulfonate | astringency | wine | SUBSTITUTION | GRAPE | FOOD SCIENCE & TECHNOLOGY | CHROMATOGRAPHY | CLEAVAGE | PERCEIVED ASTRINGENCY | POLYPHENOLS | POLYMERIC PROANTHOCYANIDINS | PROCYANIDINS | AGRICULTURE, MULTIDISCIPLINARY | RED WINE | CHEMISTRY, APPLIED | PROTEINS | Index Medicus
Journal Article
Food Chemistry, ISSN 0308-8146, 06/2011, Volume 126, Issue 4, pp. 1971 - 1977
Journal Article
International Journal of Biological Macromolecules, ISSN 0141-8130, 10/2019, Volume 139, pp. 896 - 903
Polysaccharides and flavan-3-ols from Cabernet Sauvignon wine were isolated and then characterized by high performance liquid chromatography coupled with diode... 
Wine polysaccharides | Astringency | Model wine | Flavan-3-ols-BSA | Interaction | Index Medicus
Journal Article
Food Research International, ISSN 0963-9969, 12/2015, Volume 78, pp. 321 - 326
Astringency is one of the most important sensory characteristics of red wine. Although a hierarchically structured vocabulary to describe the mouthfeel... 
Wine | Involvement | Free listing | Astringency | Check-all-that-apply | LANGUAGE | FOOD SCIENCE & TECHNOLOGY | ORAL ASTRINGENCY | BITTERNESS | CULTURE | FOOD INVOLVEMENT | PERCEPTION | EXPERT | SENSATIONS | RED WINE | FLAVOR | Consumer behavior
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 10/2015, Volume 63, Issue 2, pp. 886 - 891
The impact of carbon dioxide and its interactions with fructose, acidity, polyphenol content and ethanol in model solutions of cider were investigated. Eight... 
Astringency | Bitterness | Carbon dioxide | Apple procyanidins
Journal Article
Food Quality and Preference, ISSN 0950-3293, 10/2015, Volume 45, pp. 41 - 49
Multiple rapid sensory profiling techniques have been developed as more efficient alternatives to traditional sensory descriptive analysis. Here, we compare... 
Salts | Rapid methods | Astringency | Rapid profiling | Polyphenols | Perceptual maps | Organic acids | COLLECTION | FOOD SCIENCE & TECHNOLOGY | ORAL ASTRINGENCY | ORGANIC-ACIDS | SUBQUALITIES | PERCEPTION | METHODOLOGY | (-)-EPICATECHIN | RED WINE | (+)-CATECHIN | Rapid Profiling | Rapid Methods | Organic Acids | Perceptual Maps
Journal Article
Food Chemistry, ISSN 0308-8146, 02/2012, Volume 130, Issue 3, pp. 591 - 597
► High-pressure effects on carotenoid content of persimmon fruit were studied. ► The influence of ripening and astringency was evaluated. ► Among untreated... 
Ripening | Carotenoids | Astringency | Persimmon | High-pressure processing | ANTIOXIDANT ACTIVITY | HIGH HYDROSTATIC-PRESSURE | FOOD SCIENCE & TECHNOLOGY | HUMAN HEALTH | FOODS | BIOAVAILABILITY | REMOVING ASTRINGENCY | NUTRITION & DIETETICS | REFRIGERATED STORAGE | ROJO-BRILLANTE | JUICE | CHEMISTRY, APPLIED | PULSED ELECTRIC-FIELDS | Safety and security measures | Food
Journal Article
Acta Horticulturae, ISSN 0567-7572, 03/2018, Volume 1195, pp. 1 - 8
Conference Proceeding
Angewandte Chemie - International Edition, ISSN 1433-7851, 05/2016, Volume 55, Issue 19, pp. 5793 - 5797
Herein, we systematically investigate the origin of astringent mouthfeel when we eat unripe fruits, drink coffee or tea, from the perspective of lubrication by... 
hydrogels | tannic acid | astringency | lubrication | mucoproteins | MUCIN | COMPLEXES | BOUNDARY LUBRICATION | ORAL ASTRINGENCY | ADSORPTION | CHEMISTRY, MULTIDISCIPLINARY | POLYPHENOL-PROTEIN INTERACTIONS | ACETYLCHOLINESTERASE | TANNIC-ACID | EMULSIONS | SURFACES | Dermatology | Analysis | Polyacrylamide | Formulae, receipts, prescriptions | Dermatologic agents | Glycoproteins | Tribology | Index Medicus
Journal Article
Food Research International, ISSN 0963-9969, 12/2017, Volume 102, pp. 425 - 434
Astringency is one of the most important characteristics that define the quality of red wine, and is of particular relevance for Tannat, Uruguayan emblematic... 
Wine | Tannat | Time intensity | Astringency | CATA questions | PALATE CLEANSERS | QUALITY | FOOD SCIENCE & TECHNOLOGY | ORAL ASTRINGENCY | TASTE | TIME-INTENSITY | PHENOLIC COMPOSITION | BITTERNESS | PERCEPTION | MOUTH-FEEL PROPERTIES | SPANISH RED WINES
Journal Article
Korean Journal of Horticultural Science and Technology, ISSN 1226-8763, 01/2015, Volume 33, Issue 5, pp. 668 - 674
Journal Article
Food Research International, ISSN 0963-9969, 04/2016, Volume 82, pp. 128 - 135
Astringency is one of the most important sensory characteristics of red wine. It involves several mouth-feel sensations, which have been commonly used to... 
Wine | Tannat | TDS | Astringency | Temporal Dominance of Sensations | TCATA | PROFILES | GRAPE | FOOD SCIENCE & TECHNOLOGY | ORAL ASTRINGENCY | TIME-COURSE | BITTERNESS | PERCEPTION | PRODUCTS | MOUTH-FEEL PROPERTIES | SENSATIONS | Case studies | Wines | Dynamic tests | Tasks | Dynamics | Dominance | Foods | Emery | Drying
Journal Article
Food Quality and Preference, ISSN 0950-3293, 2008, Volume 19, Issue 3, pp. 286 - 291
Astringency and bitterness in red wines are generally considered to be elicited by phenolic compounds and especially by tannins. This study explored the... 
Model wine solution | Bitterness | Astringency | Condensed tannins | model wine solution | FOOD SCIENCE & TECHNOLOGY | ORAL ASTRINGENCY | TASTE | VISCOSITY | PROLINE-RICH PROTEINS | TEMPORAL PERCEPTION | POLYPHENOLS | PRECIPITATION | bitterness | MOUTH-FEEL PROPERTIES | condensed tannins | SENSATIONS | RED WINE | astringency | Oligomers | Alcohol | Alcohol, Denatured | Hydrogen-ion concentration
Journal Article
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