Dynamic characterization of wine astringency profiles using modified progressive profiling

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Agriculture, Food Science, Food Analysis +14

Analysis of Proanthocyanidin Cleavage Products Following Acid-Catalysis in the Presence of Excess Phloroglucinol

James A. Kennedy, Graham P. Jones · Journal of Agricultural and Food Chemistry · 2001 · 796 citations

Agriculture, Biochemistry, Food Science +13

Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time–intensity

N. Pineau, Pascal Schlich, Sylvie Cordelle et al. · Food Quality and Preference · 2009 · 679 citations

Life Sciences, Neuroscience, Psychology +10

Molecular Model for Astringency Produced by Polyphenol/Protein Interactions

Elisabeth Jöbstl, John O'Connell, J. Patrick A. Fairclough · Biomacromolecules · 2004 · 358 citations

Life Sciences, Biochemistry, Food Science +15

A ‘Mouth-feel Wheel’: terminology for communicating the mouth-feel characteristics of red wine

Richard Gawel, Anita Oberholster, I. Leigh Francis · Australian Journal of Grape and Wine Research · 2000 · 348 citations

Agriculture, Enology, Food Science +17