Tannic Acid (TA) is a naturally occurring antioxidant polyphenol that has gained popularity
over the past decade in the field of biomedical research for its unique biochemical …

Background α-Amylase is a key enzyme of starch digestion, playing an important role in
deciding glucose releasing amount. Inhibition of the enzyme activity by polyphenols is …

Astringency and bitterness are organoleptic properties widely linked to tannin compounds.
Due to their significance to food chemistry, the food industry, and to human nutrition and …

Astringency, as a kind of puckering, drying, or rough sensation, is widely perceived from
natural foods, especially plants rich in phenolic compounds. Although the interaction and …

Blackcurrants (BC; Ribes nigrum) are relatively new to the US market; however, they are
well known and popular in Europe and Asia. The use of BC has been trending worldwide …

Red wines are characterized by their astringency, a very important sensory attribute that
affects the perceived quality of wines. Three mechanisms have been proposed to explain …

The comprehension of molecular recognition phenomena demands the understanding of
the energetic and kinetic processes involved. General equations valid for the …

Acylated anthocyanins from purple-fleshed sweet potato (PFSP) have been reported to have
multiple benefits to human health. Although, the bioavailability of these anthocyanins …

Astringency is a complex perceptual phenomenon involving several sensations that are
perceived simultaneously. The mechanism leading to these sensations has been thoroughly …

Aronia berries (Aronia melanocarpa and Aronia mitschurinii) are underutilized functional
food, rich in bioactives. Aronia berries have abundant levels of anthocyanins …