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Research Article

Sensorial properties of red wine polyphenols: Astringency and bitterness

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Imran Ahmad, Muhammad B. Sadiq, A. Liu, T-A. Benjamin & Barry H. Gump. (2023) Effect of Low-Frequency Ultrasonication on Red Wine Astringency. Journal of Culinary Science & Technology 21:5, pages 679-701.
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He Li, Li-Feng Li, Zhi-Jun Zhang, Chun-Jian Wu & Shu-Juan Yu. (2023) Sensory evaluation, chemical structures, and threshold concentrations of bitter-tasting compounds in common foodstuffs derived from plants and maillard reaction: A review. Critical Reviews in Food Science and Nutrition 63:14, pages 2277-2317.
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Si-Yu Li, Chang-Qing Duan & Zhen-Hai Han. (2023) Grape polysaccharides: compositional changes in grapes and wines, possible effects on wine organoleptic properties, and practical control during winemaking. Critical Reviews in Food Science and Nutrition 63:8, pages 1119-1142.
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Gonzalo Garrido-Bañuelos, Astrid Buica & Wessel du Toit. (2022) Relationship between anthocyanins, proanthocyanidins, and cell wall polysaccharides in grapes and red wines. A current state-of-art review. Critical Reviews in Food Science and Nutrition 62:28, pages 7743-7759.
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Xueying Ma, Wei Yang, Heikki Kallio & Baoru Yang. (2022) Health promoting properties and sensory characteristics of phytochemicals in berries and leaves of sea buckthorn (Hippophaë rhamnoides). Critical Reviews in Food Science and Nutrition 62:14, pages 3798-3816.
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Mahsa Sobhani, Mohammad Hosein Farzaei, Sarah Kiani & Reza Khodarahmi. (2021) Immunomodulatory; Anti-inflammatory/antioxidant Effects of Polyphenols: A Comparative Review on the Parental Compounds and Their Metabolites. Food Reviews International 37:8, pages 759-811.
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Si-Yu Li & Chang-Qing Duan. (2019) Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review. Critical Reviews in Food Science and Nutrition 59:12, pages 1840-1867.
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Teresa Gervasi, Francesca Oliveri, Valentina Gottuso, Margherita Squadrito, Giovanni Bartolomeo, Nicola Cicero & Giacomo Dugo. (2016) Nero d’Avola and Perricone cultivars: determination of polyphenols, flavonoids and anthocyanins in grapes and wines. Natural Product Research 30:20, pages 2329-2337.
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