Wine pH Prevails over Buffering Capacity of Human Saliva-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Wine pH Prevails over Buffering Capacity of Human Saliva

Published:2016-10-21 Issue:43 Volume:64 Page:8154-8159
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Obreque-Slier Elías¹,Espínola-Espínola Valeria¹,López-Solís Remigio²

Affiliation:

1. Department of Agro-Industry and Enology, Faculty of Agronomical Sciences, University of Chile, P.O. Box 1004, Santiago, Chile

2. Program of Cellular and Molecular Biology, Faculty of Medicine−ICBM, University of Chile, Independencia 1027, Santiago, Chile

Funder

Fondo Nacional de Desarrollo Cient?fico y Tecnol?gico

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b03013

Reference34 articles.

1. A review of the analytical methods to determine organic acids in grape juices and wines

2. Flanzy, C.Enologı́a: Fundamentos Cientı́ficos y Tecnológicos; Ediciones Mundi-Prensa: Madrid, Spain, 2000; 783pp.

3. A review of saliva: Normal composition, flow, and function

4. Salivary Proteins: Protective and Diagnostic Value in Cariology?

5. Human Antimicrobial Peptides: Defensins, Cathelicidins and Histatins

Cited by 29 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Different physicochemical interactions between varietal wines and human saliva: Correspondence with astringency;Food Research International;2024-02

2. pH dominates the temporal perception of astringency sub-qualities and saliva friction response – A study under iso-pH and iso-titratable acidity conditions in model wine;Food Hydrocolloids;2024-01

3. Beyond the Bottle: Exploring Health-Promoting Compounds in Wine and Wine-Related Products—Extraction, Detection, Quantification, Aroma Properties, and Terroir Effects;Foods;2023-11-27

4. Addition of Organic Acids to Base Wines: Impacts on the Technological Characteristics and the Foam Quality of Sparkling Wines;Molecules;2023-11-03

5. Paper chromatography approach for the assessment of interaction between red wine and whole saliva;Journal of Chromatography A;2023-09

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3