Concepedia

Aftertaste Reduction

Aftertaste Reduction is a methodological construct within the field of pharmaceutical formulation science that specifically addresses the mitigation of persistent unpleasant sensory residues following the administration of orally delivered drugs, thereby distinguishing itself from broader taste-masking techniques through its exclusive focus on post-ingestion palatability.

17

Publications

866

Citations

75

Authors

35

Institutions

Publications per year

2017–2026

3

Parents

Publications

17

Influence of Human Salivary Enzymes on Odorant Concentration Changes Occurring in Vivo. 1. Esters and Thiols

Andrea Buettner · Journal of Agricultural and Food Chemistry · 2002 · 131 citations

, , +16

Influence of Human Saliva on Odorant Concentrations. 2. Aldehydes, Alcohols, 3-Alkyl-2-methoxypyrazines, Methoxyphenols, and 3-Hydroxy-4,5-dimethyl-2(5<i>H</i>)-furanone

Andrea Buettner · Journal of Agricultural and Food Chemistry · 2002 · 103 citations

, , +16

Comparison of spray, freeze and oven drying as a means of reducing bitter aftertaste of steviol glycosides (derived from Stevia rebaudiana Bertoni plant) – Evaluation of the final products

Charikleia Chranioti, Sofia Chanioti, Constantina Tzia · Food Chemistry · 2015 · 93 citations

, , +14

Extraction of stevia glycosides with CO2 + water, CO2 + ethanol, and CO2 + water + ethanol

Antonio Pasquel, M. Ângela A. Meireles, Márcia Ortiz Mayo Marques et al. · Brazilian Journal of Chemical Engineering · 2000 · 74 citations · Full text

, , +12

Sensory and chemical characteristics of Tieguanyin oolong tea after roasting

Qing-Qing Cao, Yanqing Fu, Jieqiong Wang et al. · Food Chemistry X · 2021 · 74 citations · Full text

, , +17

1–5 of 17

Authors

75

  1. AB
    Andrea Buettner

    Friedrich-Alexander-Universität Erlangen-Nürnberg, Germany

    2 publications · 234 citations

    2

    h-index

  2. DO
    Dolores O’Riordan

    University College Dublin, Ireland

    2 publications · 35 citations

    2

    h-index

  3. SC
    Scott C. Hutchings

    The University of Melbourne, Australia

    2 publications · 35 citations

    2

    h-index

  4. YX
    Yong‐Quan Xu

    Tea Research Institute, China

    1 publications · 74 citations

    1

    h-index

  5. CC
    Charikleia Chranioti

    National Technical University of Athens, Greece

    1 publications · 93 citations

    1

    h-index

1–5 of 75

Institutions

35

  1. Leibniz-Institute for Food Systems Biology at the Technical University of Munich

    Freising, Germany

    2 h-index

    2 publications

    234 citations

  2. The University of Melbourne

    Melbourne, Australia

    2 h-index

    2 publications

    35 citations

  3. University College Dublin

    Dublin, Ireland

    2 h-index

    5 publications

    86 citations

  4. Centre National de la Recherche Scientifique

    Paris, France

    1 h-index

    1 publications

    19 citations

  5. Chaoyang University of Technology

    Taichung, Taiwan

    1 h-index

    1 publications

    31 citations

  6. Technische Universität Dresden

    Dresden, Germany

    1 h-index

    4 publications

    152 citations

  7. Universidad de Valladolid

    Valladolid, Spain

    1 h-index

    4 publications

    100 citations

  8. Universidade Estadual de Campinas (UNICAMP)

    Campinas, Brazil

    1 h-index

    2 publications

    148 citations

1–8 of 35

Venues

  1. Journal of Agricultural and Food Chemistry

    4 publications · 284 citations

    4

    h-index

  2. Journal of Sensory Studies

    2 publications · 50 citations

    2

    h-index

  3. Foods

    1 publications · 31 citations

    1

    h-index

  4. New Zealand Journal of Agricultural Research

    NZJA · 1 publications · 23 citations

    1

    h-index

  5. 1

    h-index

1–5