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

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Spectral analysis of the stick-slip phenomenon in "oral" tribological texture evaluation.The role of starch and saliva in tribology studies and the sensory perception of protein-added yogurts.

P2860

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P2860

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

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http://www.wikidata.org/entity/Q55091943

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im April 2016 veröffentlichter wissenschaftlicher Artikel

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wetenschappelijk artikel

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наукова стаття, опублікована у квітні 2016

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

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

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

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

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

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

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

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

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

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P1476

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

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P2093

Edmundo Bordeu

http://www.w3.org/2001/XMLSchema#string

Huifang Cai

http://www.w3.org/2001/XMLSchema#string

Natalia Brossard

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P2860

The role of oral processing in dynamic sensory perception.

Different phenolic compounds activate distinct human bitter taste receptors.

Individual astringency responsiveness affects the acceptance of phenol-rich foods.

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).

Insights on the chemical basis of the astringency of Spanish red wines.

Application of the SPI (Saliva Precipitation Index) to the evaluation of red wine astringency.

Lubrication studies of fluid food using a simple experimental set up

Applications of tribology in studying food oral processing and texture perception

Lubricating properties of human whole saliva as affected by β-lactoglobulin

Human saliva protein profile: Influence of food ingestion

P304

392-402

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scholarly article

P356

10.1111/JTXS.12184

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P433

http://www.w3.org/2001/XMLSchema#string

P478

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P50

Jianshe Chen

Fernando Osorio

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2016-04-05T00:00:00Z

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P921

red wine

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

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P2860

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

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P1433

P1476

P2093

P2860

P304

P31

P356

P433

P478

P50

P577

P921

P356

P1433

P1476

P2093

P2860

P304

P31

P356

P433

P478

P50

P577

P921