Oral Wine Texture Perception and Its Correlation with Instrumental Texture Features of Wine-Saliva Mixtures

An integrative salivary approach regarding palate cleansers in wine tasting

(2018) Diego Taladrid et al.   JOURNAL OF TEXTURE STUDIES

Exploring mouthfeel in model wines: Sensory-to-instrumental approaches

(2017) Laura Laguna et al.   FOOD RESEARCH INTERNATIONAL

Wine consumers' subjective responses to wine mouthfeel and understanding of wine body

(2017) Jun Niimi et al.   FOOD RESEARCH INTERNATIONAL

Mouthfeel perception of wine: Oral physiology, components and instrumental characterization

(2017) Laura Laguna et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Relating rheology and tribology of commercial dairy colloids to sensory perception

(2017) Laura Laguna et al.   Food & Function

Effect of flavonols on wine astringency and their interaction with human saliva

(2016) Raúl Ferrer-Gallego et al.   FOOD CHEMISTRY

Influence of Grape Maturity and Maceration Length on Polysaccharide Composition of Cabernet Sauvignon Red Wines

(2015) M. Gil et al.   AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE

Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency

(2014) Natalia Quijada-Morín et al.   FOOD CHEMISTRY

Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: synergistic effect and modulation by aromas

(2014) Raúl Ferrer-Gallego et al.   FOOD RESEARCH INTERNATIONAL

Effect of ethanol, dry extract and reducing sugars on density and viscosity of Brazilian red wines

(2014) Flávia SPP Neto et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

A review on astringency and bitterness perception of tannins in wine

(2014) Wen Ma et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Judging wine quality: Do we need experts, consumers or trained panelists?

(2013) Helene Hopfer et al.   FOOD QUALITY AND PREFERENCE

Determination of a Suitable Shear Rate for Thickened Liquids Easy for the Elderly to Swallow

(2013) Yoshie YAMAGATA et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

The influence of alcohol on the sensory perception of red wines

(2012) Ellena S. King et al.   FOOD QUALITY AND PREFERENCE

The Colloidal State of Tannins Impacts the Nature of Their Interaction with Proteins: The Case of Salivary Proline-Rich Protein/Procyanidins Binding

(2012) Olivier Cala et al.   LANGMUIR

KEY CONSTITUENTS AFFECTING WINE BODY - AN EXPLORATORY STUDY

(2011) R.C. RUNNEBAUM et al.   JOURNAL OF SENSORY STUDIES

Modelling texture perception by soft epithelial surfaces

(2010) George A. van Aken   Soft Matter

Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red wines

(2009) S. Meillon et al.   FOOD QUALITY AND PREFERENCE

Orosensory-Directed Identification of Astringent Mouthfeel and Bitter-Tasting Compounds in Red Wine

(2008) Jan Carlos Hufnagel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Aggregation of a Proline-Rich Protein Induced by Epigallocatechin Gallate and Condensed Tannins: Effect of Protein Glycosylation

(2008) Christine Pascal et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Potential of phenolic compounds for controlling lactic acid bacteria growth in wine

(2007) A. García-Ruiz et al.   FOOD CONTROL