Astringency is an important characteristic of red wine quality. The sensation is generally
thought to be produced by the interaction of wine tannins with salivary proteins and the …

The study of phenolic maturity in Vitis vinifera L. requires a multidisciplinary approach to
understand how the evolution of berry flavonoids and cell wall material influence the colour …

Rhus coriaria L.(sumac) is an important crop widely used in the Mediterranean basin as a
food spice, and also in folk medicine, due to its health-promoting properties. Phytochemicals …

The Science of Grapevines, Third Edition reflects the latest insights into cultivar
relationships, vascular transport, hormone action, and stress responses of grapevines …

A rapid strategy for discriminating Quanzhi (QZ) and Bozhi (BZ) of different cultivation of
Xinhui tangerine peel was established by combining electronic nose, electronic tongue and …

This article examines the empirical support for the hypothesized hedonic theoretical relation
between the price of wine and its quality. The examination considers over 180 hedonic wine …

The objective of the work was to carry out a comprehensive study to investigate the
tribological response of the oil-in-water (o/w) emulsion systems between …

A satisfactory model explaining quality could be built in a set of 25 high quality Spanish red
wines, by aroma-active chemical composition. The quality of the wines was positively …

There is a lack of studies focusing on the chemical compounds involved in quality
perception. The present work combines both sensory and chemical approaches with the …

The anthocyanin composition, fatty acids, and volatile aromas are important for Cabernet
Sauvignon grape quality. This study evaluated the effect of exogenous abscisic acid (ABA) …