Natalia Brossard

“Oral” Tribological Study on the Astringency Sensation of Red Wines

Natalia Brossard, Huifang Cai, Fernando Osorio et al. · Journal of Texture Studies · 2016 · 122 citations

Food Chemistry, Red Wines, Sensory Science (Food Sensory Science) +15

Mechanisms underlying astringency: introduction to an oral tribology approach

Rituja Upadhyay, Natalia Brossard, Jianshe Chen · Journal of Physics D Applied Physics · 2016 · 76 citations

Medicine, Oral Cavity, Oral Hygiene +7

Red wine astringency: Correlations between chemical and sensory features

Carolina Pavéz, Beatriz González‐Muñoz, José Antonio O’Brien et al. · LWT · 2021 · 35 citations · Full text

Food Chemistry, Red Wines, Tannin +15

Effect of the incorporation of liposomes loaded with rutin on the transport properties of edible film produced with hydroxypropyl methylcellulose: An in vitro release study

Johana López-Polo, Andrea Soto-Navarro, Marcela Zamorano et al. · LWT · 2023 · 22 citations · Full text

Food Chemistry, Lipid Preparation, Biomanufacturing +15

Ammonium Excess Leads to Ca Restrictions, Morphological Changes, and Nutritional Imbalances in Tomato Plants, Which Can Be Monitored by the N/Ca Ratio

Claudia Bonomelli, Sérgio Tonetto de Freitas, Camila Aguilera et al. · Agronomy · 2021 · 21 citations · Full text

Biology, Nutrition, Ammonium Excess +13