These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

158 related articles for article (PubMed ID: 38316152)

  • 1. Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods.
    Sarkar A
    Annu Rev Food Sci Technol; 2024 Jun; 15(1):103-123. PubMed ID: 38316152
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The material basis of astringency and the deastringent effect of polysaccharides: A review.
    Liu J; Xie J; Lin J; Xie X; Fan S; Han X; Zhang DK; Han L
    Food Chem; 2023 Mar; 405(Pt B):134946. PubMed ID: 36410216
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Salivary protein levels as a predictor of perceived astringency in model systems and solid foods.
    Fleming EE; Ziegler GR; Hayes JE
    Physiol Behav; 2016 Sep; 163():56-63. PubMed ID: 27129672
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Astringency and its sub-qualities: a review of astringency mechanisms and methods for measuring saliva lubrication.
    Wang S; Smyth HE; Olarte Mantilla SM; Stokes JR; Smith PA
    Chem Senses; 2024 Jan; 49():. PubMed ID: 38591722
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Opponency of astringent and fat sensations.
    des Gachons CP; Mura E; Speziale C; Favreau CJ; Dubreuil GF; Breslin PA
    Curr Biol; 2012 Oct; 22(19):R829-30. PubMed ID: 23058798
    [TBL] [Abstract][Full Text] [Related]  

  • 6. [Connotation and mitigation of polyphenolic astringency in Chinese medicine].
    Han X; Zheng Y; Xie XL; Han L; Lin JZ; Wu ZF; Zhang DK
    Zhongguo Zhong Yao Za Zhi; 2022 Oct; 47(20):5443-5451. PubMed ID: 36471958
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Oral astringency: a tactile component of flavor.
    Green BG
    Acta Psychol (Amst); 1993 Oct; 84(1):119-25. PubMed ID: 8237452
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Astringency: mechanisms and perception.
    Bajec MR; Pickering GJ
    Crit Rev Food Sci Nutr; 2008 Oct; 48(9):858-75. PubMed ID: 18788010
    [TBL] [Abstract][Full Text] [Related]  

  • 9. The role of starch and saliva in tribology studies and the sensory perception of protein-added yogurts.
    Morell P; Chen J; Fiszman S
    Food Funct; 2017 Feb; 8(2):545-553. PubMed ID: 27220414
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Astringency of foods may not be directly related to salivary lubricity.
    Lee CA; Vickers ZM
    J Food Sci; 2012 Sep; 77(9):S302-6. PubMed ID: 22901020
    [TBL] [Abstract][Full Text] [Related]  

  • 11. The science of plant-based foods: Constructing next-generation meat, fish, milk, and egg analogs.
    McClements DJ; Grossmann L
    Compr Rev Food Sci Food Saf; 2021 Jul; 20(4):4049-4100. PubMed ID: 34056859
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Non-Volatile Compounds Involved in Bitterness and Astringency of Pulses: A Review.
    Karolkowski A; Belloir C; Briand L; Salles C
    Molecules; 2023 Apr; 28(8):. PubMed ID: 37110532
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Quantification of Oral Roughness Perception and Comparison with Mechanism of Astringency Perception.
    Linne B; Simons CT
    Chem Senses; 2017 Sep; 42(7):525-535. PubMed ID: 28575283
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste.
    Soares S; Brandão E; Guerreiro C; Soares S; Mateus N; de Freitas V
    Molecules; 2020 Jun; 25(11):. PubMed ID: 32498458
    [TBL] [Abstract][Full Text] [Related]  

  • 15. A saliva molecular imprinted localized surface plasmon resonance biosensor for wine astringency estimation.
    Guerreiro JRL; Teixeira N; De Freitas V; Sales MGF; Sutherland DS
    Food Chem; 2017 Oct; 233():457-466. PubMed ID: 28530599
    [TBL] [Abstract][Full Text] [Related]  

  • 16. An integrative salivary approach regarding palate cleansers in wine tasting.
    Taladrid D; Lorente L; Bartolomé B; Moreno-Arribas MV; Laguna L
    J Texture Stud; 2019 Feb; 50(1):75-82. PubMed ID: 30198574
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Transforming sustainable plant proteins into high performance lubricating microgels.
    Kew B; Holmes M; Liamas E; Ettelaie R; Connell SD; Dini D; Sarkar A
    Nat Commun; 2023 Aug; 14(1):4743. PubMed ID: 37550321
    [TBL] [Abstract][Full Text] [Related]  

  • 18. A brief review of the science behind the design of healthy and sustainable plant-based foods.
    McClements DJ; Grossmann L
    NPJ Sci Food; 2021 Jun; 5(1):17. PubMed ID: 34083539
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Sensory perception of and salivary protein response to astringency as a function of the 6-n-propylthioural (PROP) bitter-taste phenotype.
    Melis M; Yousaf NY; Mattes MZ; Cabras T; Messana I; Crnjar R; Tomassini Barbarossa I; Tepper BJ
    Physiol Behav; 2017 May; 173():163-173. PubMed ID: 28130087
    [TBL] [Abstract][Full Text] [Related]  

  • 20. A physiological model of tea-induced astringency.
    Nayak A; Carpenter GH
    Physiol Behav; 2008 Oct; 95(3):290-4. PubMed ID: 18590751
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 8.