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

Lubrication studies of fluid food using a simple experimental set up

(2014) Jianshe Chen et al.   FOOD HYDROCOLLOIDS

Human saliva protein profile: Influence of food ingestion

(2014) Elsa Brandão et al.   FOOD RESEARCH INTERNATIONAL

The Blind Scientists and the Elephant of Swallowing: A Review of Instrumental Perspectives on Swallowing Physiology

(2014) Catriona M. Steele   JOURNAL OF TEXTURE STUDIES

A review on astringency and bitterness perception of tannins in wine

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

Applications of tribology in studying food oral processing and texture perception

(2013) Sangeeta Prakash et al.   FOOD RESEARCH INTERNATIONAL

Different Phenolic Compounds Activate Distinct Human Bitter Taste Receptors

(2013) Susana Soares et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Alternative Mechanisms of Astringency - What is the Role of Saliva?

(2013) H.L. Gibbins et al.   JOURNAL OF TEXTURE STUDIES

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

(2012) Alessandra Rinaldi et al.   FOOD CHEMISTRY

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

(2012) María-Pilar Sáenz-Navajas et al.   FOOD CHEMISTRY

Phenolic composition and physicochemical parameters of Carménère, Cabernet Sauvignon, Merlot and Cabernet Franc grape seeds (Vitis vinifera L.) during ripening

(2012) Elías Obreque-Slier et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Individual astringency responsiveness affects the acceptance of phenol-rich foods

(2011) Caterina Dinnella et al.   APPETITE

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

(2011) B. Vardhanabhuti et al.   FOOD HYDROCOLLOIDS

The Role of Oral Processing in Dynamic Sensory Perception

(2011) Kylie D. Foster et al.   JOURNAL OF FOOD SCIENCE

Astringency of tea catechins: More than an oral lubrication tactile percept

(2009) D. Rossetti et al.   FOOD HYDROCOLLOIDS

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)

(2008) Kleopatra Chira et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY