Over the last years, polysaccharides have been linked to antioxidant effects using both in
vitro chemical and biological models. The reported structures, claimed to act as antioxidants …

Polyphenols, as common components with various functional activities in plants, have
become a research hotspot. However, researchers have found that the bioavailability 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 …

The bitter taste is generally considered an undesirable sensory attribute. However, bitter‐
tasting compounds can significantly affect the overall flavor of many foods and beverages …

Now in two volumes and containing more than seventy chapters, the second edition of Fruit
and Vegetable Phytochemicals: Chemistry, Nutritional Value and Stability has been greatly …

Phenolic acids are important taste components in green tea. The aim of this study was to
analyze the taste characteristics of phenolic acids and their influence on the bitterness and …

Polyphenols are secondary plant metabolites synthesized during the development of the
grape berry as a response to stress conditions. They are important constituents in red wines …

Polyphenols are a big family of phytochemicals that includes a wide range of natural
substances with various biological activities. Amongst these activities, the …

White tea is highly consumed due to its sensory properties and health benefits, although
most scientific reports don't include the analysis of both properties. Therefore, the objective …

Here we provide a comprehensive review of the knowledge base of soft tribology, the study
of friction, lubrication, and wear on deformable surfaces, with consideration for its application …