Oral sensations associated with the flavan-3-ols (+)-catechin and (−)-epicatechin
- 24 March 1999
- journal article
- research article
- Published by Elsevier in Food Quality and Preference
- Vol. 10 (2), 109-116
- https://doi.org/10.1016/s0950-3293(98)00049-4
Abstract
No abstract availableThis publication has 36 references indexed in Scilit:
- EVIDENCE THAT SALIVARY PROTEINS ARE INVOLVED IN ASTRINGENCYJournal of Sensory Studies, 1998
- Polyphenol ComplexationPublished by American Chemical Society (ACS) ,1992
- Influence of catechins and theaflavins on the astringent taste of black tea brewsZeitschrift für Lebensmittel-Untersuchung und Forschung, 1992
- Natural astringency in foodstuffs — A molecular interpretationCritical Reviews in Food Science and Nutrition, 1988
- Bitterness and astringency of phenolic fractions in wineJournal of Agricultural and Food Chemistry, 1980
- TASTE QUALITY DESCRIPTIONS: CAN THE SUBJECT'S RESPONSE BE AFFECTED BY MENTIONING TASTE WORDS IN THE INSTRUCTIONS?Chemical Senses, 1977
- Wine Flavor and Phenolic SubstancesPublished by American Chemical Society (ACS) ,1976
- The Effect of Metronidazole on the Human Taste Threshold to AlcoholBritish Journal of Addiction to Alcohol & Other Drugs, 1973
- Interrelations of perceptual reports of smell, taste and irritance over the near-threshold range, for members of the N-aliphatic monohydric alcohol seriesPerception & Psychophysics, 1968
- The interaction of tanning materials with collagen monolayersDiscussions of the Faraday Society, 1954