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Astringent Effect
Known as:
Astringent Effects
, Effect, Astringent
, Effects, Astringent
National Institutes of Health
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Related topics
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Astringents
Papers overview
Semantic Scholar uses AI to extract papers important to this topic.
2018
2018
Application of metabolomics profiling in the analysis of metabolites and taste quality in different subtypes of white tea.
Chen Yang
,
Z. Hu
,
+10 authors
Zhi Lin
Food research international
2018
Corpus ID: 4388383
Three subtypes of white tea, Silver Needle (SN), White Peony (WP), and Shou Mei (SM), differ in their taste, aroma, bioactivity…
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2015
2015
Nutritional Composition of Ten Persimmon Cultivars in the "Ready-to-Eat Crisp" Stage. Effect of Deastringency Treatment
Pedro Novillo
,
C. Besada
,
L. Tian
,
A. Bermejo
,
A. Salvador
2015
Corpus ID: 55960226
Traditionally persimmons have been consumed over-ripened to avoid astringency perception. However, the introduction of new…
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2011
2011
Quality Characteristics of Tofu with Added Astringent Persimmon Powder
Yun-Rae Lee
,
Hun-Sik Chung
,
Jong-Hwan Seong
,
Kwang-Deog Moon
2011
Corpus ID: 95652588
Quality characteristics of tofu as affected by addition time (before or after coagulant) and the amount (0, 3, 6, and 9%) of…
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Highly Cited
2008
Highly Cited
2008
Orosensory-directed identification of astringent mouthfeel and bitter-tasting compounds in red wine.
J. C. Hufnagel
,
T. Hofmann
Journal of agricultural and food chemistry
2008
Corpus ID: 5743617
Application of sequential solvent extraction, followed by HPLC combined with the taste dilution analysis, enabled the…
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2007
2007
Study on the Quality Characteristics of Polished Rice, Brown Rice and Black Rice Jeolpyeon by the Addition of Astringent Persimmon Concentrate
Yang-Sun Kang
,
Kyung-Yeon Chae
,
J. Hong
2007
Corpus ID: 91652007
The aim of this study was to determine the optimum amount of astringent persimmon concentrate to add to rice(polished rice, brown…
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Highly Cited
2005
Highly Cited
2005
Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments.
S. Scharbert
,
T. Hofmann
Journal of agricultural and food chemistry
2005
Corpus ID: 7313572
Recently, bioresponse-guided fractionation of black tea infusions indicated that neither the high molecular weight thearubigens…
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2005
2005
Physicochemical characteristics and antioxidant activity of astringent persimmon concentrate by boiling
J. Hong
,
Kyung-Yeon Chae
2005
Corpus ID: 83271766
The aim of this study was to determine the optimal cooking conditions for astringent persimmon concentrates. With increasing time…
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2004
2004
Effects of Purified Persimmon Tannin and Tannic Acid on Survival and Reproduction of Bean Bug, Riptortus clavatus
C. Park
,
K. C. Lee
,
D. Lee
,
H. Choo
,
P. Albert
Journal of Chemical Ecology
2004
Corpus ID: 37486688
We evaluated the effects of tannic acid and purified persimmon tannin on survival and reproduction of bean bugs, Riptortus…
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2000
2000
Softening of astringent persimmon (Diospyros kaki Thunb.) as affected by harvest time, temperature, and ethephon treatment.
Park SeoJun
,
Hong SeongSig
,
Lee ChongSuk
2000
Corpus ID: 82004406
1994
1994
Effects of essential oil in astringent persimmon leaves on Kimchi fermentation
S. K. Park
,
S. G. Kang
,
H. J. Chung
1994
Corpus ID: 89968965
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