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Article
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Altered taste perception among complete denture patients

Indian Journal of Oral Sciences, 2014, Vol.5(2), p.78-82 [Peer Reviewed Journal]

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Insights on the chemical basis of the astringency of Spanish red wines.

Food chemistry, October 1, 2012, Vol.134(3), pp.1484-1493 [Peer Reviewed Journal]

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Taste attributes profiling in carrot juice using an electronic tongue

Lecture Notes in Computer Science (including subseries Lecture Notes in Artificial Intelligence and Lecture Notes in Bioinformatics), 2012, Vol.7143, pp.180-186 [Peer Reviewed Journal]

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Discrimination of mineral waters by electronic tongue, sensory evaluation and chemical analysis.

Food chemistry, December 15, 2012, Vol.135(4), pp.2947-2953 [Peer Reviewed Journal]

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Organoleptic and chemical quality of farmed meagre (Argyrosomus regius) as affected by size.

Food chemistry, December 1, 2013, Vol.141(3), pp.3153-3159 [Peer Reviewed Journal]

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Application of the SPI (Saliva Precipitation Index) to the evaluation of red wine astringency.

Food chemistry, December 15, 2012, Vol.135(4), pp.2498-2504 [Peer Reviewed Journal]

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Chemical, chromatic, and sensory attributes of 6 red wines produced with prefermentative cold soak.

Food chemistry, May 1, 2015, Vol.174, pp.110-118 [Peer Reviewed Journal]

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Astringency reduction in red wine by whey proteins.

Food chemistry, May 15, 2016, Vol.199, pp.547-555 [Peer Reviewed Journal]

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Physicochemical parameters and sensory properties of honeys from Buenos Aires region.

Food chemistry, 2014, Vol.152, pp.500-507 [Peer Reviewed Journal]

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Oleuropein as a bioactive constituent added in milk and yogurt.

Food chemistry, September 1, 2014, Vol.158, pp.319-324 [Peer Reviewed Journal]

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by this Author/Contributor:

  1. Drake, M A
  2. Drake, MA
  3. Hofmann, T
  4. Hofmann, Thomas
  5. Ferreira, Vicente

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