Effects of increased viscosity on the sourness and astringency of aluminum sulfate and citric acid

By Smith A.K.   Noble A.C.  

Food Quality and Preference, Vol. 9, Iss. 3, 1998-05 ,pp. : 139-144

Elsevier

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Evaluation of bitterness and astringency of polyphenolic compounds in cocoa powder

By Bonvehi J.S.   Coll F.V.  

Food Chemistry, Vol. 60, Iss. 3, 1997-11 ,pp. : 365-370

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Effect of viscosity, temperature and pH on astringency in cranberry juice

By Peleg H.   Noble A.C.  

Food Quality and Preference, Vol. 10, Iss. 4, 1999-07 ,pp. : 343-347

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Antioxidant effects of dietary polymeric grape seed tannins in tissues of rats fed a high cholesterol--vitamin E-deficient diet

By Tebib K.   Rouanet J.M.   Besancon P.  

Food Chemistry, Vol. 59, Iss. 1, 1997-05 ,pp. : 135-141

Elsevier

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Using repeated ingestion to determine the effect of sweetness, viscosity and oiliness on temporal perception of soymilk astringency

By Courregelongue S.   Schlich P.   Noble A.C.  

Food Quality and Preference, Vol. 10, Iss. 4, 1999-07 ,pp. : 273-279

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