ライフサイエンスコーパス: astringent

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1 ion, were perceived to be significantly more astringent.

2 evaluated as bitter, persistent and slightly astringent.

3 'palate cleansers', however, are only mildly astringent and an explanation of how they could oppose t

4 ions elicited by fatty food consumption when astringent and fatty stimuli alternate, mimicking the pa

5 se bioactive compounds are bitter, acrid, or astringent and therefore aversive to the consumer.

6 Bitter, astringent, and herbaceous perceptions were significantl

7 Sensory evaluation revealed that the astringent- and bitter-tasting (-)-epigallocatechin gall

8 Repeatedly alternating samples of astringent beverages with fatty foods yielded ratings of

9 est ellagitannin level was described as less astringent, bitter, woody, and smoky/toasty.

10 Highly colored fruits often have bitter and astringent components that may make them undesirable, es

11 ercetin-3-O-rutinoside appear to be relevant astringent compounds in the absence of proanthocyanidins

12 Oral astringents elicit 'dry, rough' sensations [1], in part,

13 Among them, quinate is an astringent feeding deterrent that can be formed in a sin

14 Due to its bitter and astringent flavour, propolis is hardly accepted by consu

15 In most cultures, people ingest a variety of astringent foods and beverages during meals, but the rea

16 ive factor for browning development and that astringent fruit is less sensitive to this disorder than

17 , "pinkish-bruising", which is manifested in astringent fruit.

18 development of astringent ('Giombo') and non-astringent ('Fuyu') cultivars of persimmon (Diospyros ka

19 changes throughout the whole development of astringent ('Giombo') and non-astringent ('Fuyu') cultiv

20 olatile acidity, as well as acidic taste and astringent mouthfeel, regardless of the region of origin

21 ther research to expand our understanding of astringent perception and its correlation with protein p

22 This study demonstrates that astringent perception is likely to increase with increas

23 including fats, partially diminishes strong astringent sensations [4,5].

24 also establish that multiple sips of a mild astringent solution, similar to a wine or tea, decrease

25 Here, we demonstrate that weakly astringent stimuli can elicit strong sensations after re

26 ample 'red wine with red meat', suggest that astringents such as pickles, sorbets, wines, and teas 'c

27 PPAG was shown to have a slightly bitter to astringent taste and a detection threshold of 0.4 mg/l i

28 (NPA) are among the key contributors to the astringent taste of cocoa.

29 d extracts were perceived significantly more astringent than NI.

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