Effects of viscosity on the bitterness and astringency of grape seed tannin

By Smith A.K.   June H.   Noble A.C.  

Food Quality and Preference, Vol. 7, Iss. 3, 1996-07 ,pp. : 161-166

Elsevier

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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

Elsevier

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Comparison of antioxidative and synergistic effects of rosemary extract with -tocopherol, ascorbyl palmitate and citric acid in sunflower oil

By Hras A.R.   Hadolin M.   Knez Z.   Bauman D.  

Food Chemistry, Vol. 71, Iss. 2, 2000-11 ,pp. : 229-233

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

Elsevier

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Inhibition of polyphenol oxidase and the browning control of litchi fruit by glutathione and citric acid

By Yueming J.   Jiarui F.  

Food Chemistry, Vol. 62, Iss. 1, 1998-05 ,pp. : 49-52

Elsevier

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