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1 ion, were perceived to be significantly more astringent.
2 evaluated as bitter, persistent and slightly astringent.
3 ontainer without making it appear coarse and astringent.
4 terness, but enzyme-macerated wines are more astringent.
5 en pea, beany/yellow pea, bitter, umami, and astringent.
6            In this study, adsorption of four astringent agents to in vitro oral models and their sens
7 'palate cleansers', however, are only mildly astringent and an explanation of how they could oppose t
8 ions elicited by fatty food consumption when astringent and fatty stimuli alternate, mimicking the pa
9          These ciders were more fruity, less astringent and scored better for quality than those obta
10 se bioactive compounds are bitter, acrid, or astringent and therefore aversive to the consumer.
11                                      Bitter, astringent, and herbaceous perceptions were significantl
12         Sensory evaluation revealed that the astringent- and bitter-tasting (-)-epigallocatechin gall
13                    Colorful fruits conveying astringent beverages providing well documented health-be
14            Repeatedly alternating samples of astringent beverages with fatty foods yielded ratings of
15 identified for Bz, Myr, and LM, such as nut, astringent, bitter, and crude.
16 est ellagitannin level was described as less astringent, bitter, woody, and smoky/toasty.
17  Highly colored fruits often have bitter and astringent components that may make them undesirable, es
18 The effects varied depending on the specific astringent compound, salt, and oral constituents, with i
19  how these salts affect interactions between astringent compounds (phenolic and non-phenolic) and ora
20 additives may influence interactions between astringent compounds and oral cells.
21 ercetin-3-O-rutinoside appear to be relevant astringent compounds in the absence of proanthocyanidins
22 ance, providing a quantitative monitoring of astringent compounds.
23  attributes that consisted of "mouthcoating, astringent/drying, fatty texture, dairy mouthfeel, and t
24                                         Oral astringents elicit 'dry, rough' sensations [1], in part,
25                    Among them, quinate is an astringent feeding deterrent that can be formed in a sin
26 espite positive correlations with particular astringent flavonols, the typical astringency of Plavac
27 phenolamides expressed in barley that impart astringent flavour to beer and possess antifungal proper
28                        Due to its bitter and astringent flavour, propolis is hardly accepted by consu
29 oB, Tflav, and TppH, the descriptors bitter, astringent, floral, and fruity were identified.
30 In most cultures, people ingest a variety of astringent foods and beverages during meals, but the rea
31 ive factor for browning development and that astringent fruit is less sensitive to this disorder than
32 , "pinkish-bruising", which is manifested in astringent fruit.
33 development of astringent ('Giombo') and non-astringent ('Fuyu') cultivars of persimmon (Diospyros ka
34  changes throughout the whole development of astringent ('Giombo') and non-astringent ('Fuyu') cultiv
35                                  Catechin is astringent in taste, sparingly soluble in water and sens
36               Cornflower vinegar was notably astringent, linked to salivary protein interactions and
37 arbonate and ammonium bicarbonate can modify astringent molecule interactions, potentially influencin
38 r research with a broader range of aroma and astringent molecules is needed to generalize these findi
39 olatile acidity, as well as acidic taste and astringent mouthfeel, regardless of the region of origin
40 rrier to adoption of plant proteins is their astringent off-sensation, typically associated with high
41 ther research to expand our understanding of astringent perception and its correlation with protein p
42                 This study demonstrates that astringent perception is likely to increase with increas
43  an evergreen shrub traditionally used as an astringent, phthisis, antipyretic, nervine tonic, and di
44        An innovative approach for monitoring astringent polyphenols in beverages (wines) is described
45  including fats, partially diminishes strong astringent sensations [4,5].
46  also establish that multiple sips of a mild astringent solution, similar to a wine or tea, decrease
47             Here, we demonstrate that weakly astringent stimuli can elicit strong sensations after re
48 ample 'red wine with red meat', suggest that astringents such as pickles, sorbets, wines, and teas 'c
49  PPAG was shown to have a slightly bitter to astringent taste and a detection threshold of 0.4 mg/l i
50  (NPA) are among the key contributors to the astringent taste of cocoa.
51 t normally consumed due to its stiffness and astringent taste, and in manufacture of products from ja
52 metabolites associated with sour, sweet, and astringent taste; as well as different textural properti
53 lts indicate that the ellagitannins are more astringent than gallotannins and those, in turn, are mor
54 d extracts were perceived significantly more astringent than NI.
55 an gallotannins and those, in turn, are more astringent than seed proanthocyanidins if the richness o