“Oral” Tribological Study on the Astringency Sensation of Red Wines-Reference-Cited by-同舟云学术

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“Oral” Tribological Study on the Astringency Sensation of Red Wines

Published:2016-04-05 Issue:5 Volume:47 Page:392-402
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:Journal of Texture Studies

Author:

Brossard Natalia¹²,Cai Huifang¹,Osorio Fernando³,Bordeu Edmundo²,Chen Jianshe¹

Affiliation:

1. School of Food Science and Biotechnology; Zhejiang Gongshang University; Hangzhou 310018 P.R. China

2. Facultad de Agronomía e Ingeniería Forestal, Pontificia Universidad Católica de Chile; Chile

3. Department of Food Science and Technology; Universidad de Santiago de Chile; Chile

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12184/fullpdf

Reference33 articles.

1. Human saliva protein profile: Influence of food ingestion;Brandão;Food Res. Int.,2014

2. Psychophysical evidence that oral astringency is a tactile sensation;Breslin;Chem. Senses,1993

3. Food oral processing: Some important underpinning principles of eating and sensory perception. Food;Chen;Struct.,2014

4. Lubrication studies of fluid food using a simple experimental set up;Chen;Food Hydrocoll.,2014

5. Grape variety effect on proanthocyanidin composition and sensory perception of skin and seed tannin extracts from Bordeaux wine grapes (Cabernet Sauvignon and Merlot) for two consecutive vintages (2006 and 2007);Chira;J. Agric. Food Chem.,2009

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