Ignacio García-Estévez, Alba María Ramos-Pineda and María Teresa Escribano-Bailón
Food Funct., 2018,9, 1294-1309
From themed collection:
Recent Review Articles
Abstract
This review summarizes recent trends in methodologies based on the salivary protein–phenol interaction to determine astringency and the factors affecting this interaction.
Pere Morell, Jianshe Chen and Susana Fiszman
Food Funct., 2017,8, 545-553
From themed collection:
Structure & Sensory
Abstract
Increasing the protein content of yogurts would be a good strategy for enhancing their satiating ability.
Yue Xiao, Yanping Wu, Kai Zhong and Hong Gao
RSC Adv., 2019,9, 41269-41279
Abstract
MLGT was investigated for the first time, and results revealed excellent quality and potent hypolipidemic activity of MLGT.
Jonathan R. Cave and Andrew L. Waterhouse
Analyst, 2019,144, 4395-4399
Abstract
Condensed tannin are polymers comprised of procyanidin and prodelphinidin units found in wine, chocolate, apples and many other foods.
Feng Luo, Jia-Hui Cai, Xuan Zhang, Dong-Bing Tao, Xin Zhou, Qian Zhou, Ying-Bo Zhao, Bao-Dong Wei, Shun-Chang Cheng and Shu-Juan Ji
RSC Adv., 2018,8, 41422-41431
From themed collection:
Editors' collection: Food Engineering, Science, Technology, and Nutrition
Abstract
In the process of yellowing, methyl jasmonate and melatonin treatments effectively improved the color, taste, flavor and bioactive compound content in broccoli.