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Astringence (French Wikipedia)

Analysis of information sources in references of the Wikipedia article "Astringence" in French language version.

Last modified:

Ref.Un. Ref.Website
Global rank French rank
55doi.org
2nd place
3rd place
11science-et-vie.com
low place
1,699th place
11brown.edu
2,455th place
3,821st place
11ird.fr
4,055th place
431st place
11bnf.fr
61st place
6th place
11books.google.com
3rd place
8th place

bnf.fr (Global: 61st place; French: 6th place)

catalogue.bnf.fr

books.google.com (Global: 3rd place; French: 8th place)

brown.edu (Global: 2,455th place; French: 3,821st place)

doi.org (Global: 2nd place; French: 3rd place)

dx.doi.org

  • (en) F. Canon, F. Neiers et E. Guichard, « Saliva and Flavor Perception: Perspectives », Journal of Agricultural and Food Chemistry, vol. 66, no 30,‎ , p. 7873- 7879 (DOI 10.1021/acs.jafc.8b01998).
  • (en) S. Ployon, C. Belloir, A. Bonnotte, J. Lherminier, F. Canon et M. Morzel, « The membrane-associated MUC1 improves adhesion of salivary MUC5B on buccal cells. Application to development of an in vitro cellular model of oral epithelium », Archives of Oral Biology (en), vol. 61,‎ , p. 149-155 (DOI 10.1016/j.archoralbio.2015.11.002).
  • (en) S. Ployon, M. Morzel, C. Belloir, A. Bonnotte, E. Bourillot et al., « Mechanisms of astringency: Structural alteration of the oral mucosal pellicle by dietary tannins and protective effect of bPRPs », Food Chemistry, vol. 253,‎ , p. 79-87 (DOI 10.1016/j.foodchem.2018.01.141).
  • (en) Atsushi Imamura, Tetsuji Nakamoto, Taro Mukaibo, Takashi Munemasa, Yusuke Kondo, Manami Kidokoro, Chihiro Masaki, Ryuji Hosokawa, « Effects of Beverage Ingredients on Salivary Fluid Secretion with an ex Vivo Submandibular Gland Perfusion System: Tannic Acid as a Key Component for the Inhibition of Saliva Secretion », Open Journal of Stomatology, vol. 5, no 1,‎ , p. 12-18 (DOI 10.4236/ojst.2015.51003).
  • (en) Francis Canon, Christine Belloir, Eric Bourillot, Hélène Brignot et Loïc Briand, « Perspectives on Astringency Sensation: An Alternative Hypothesis on the Molecular Origin of Astringency », Journal of Agricultural and Food Chemistry,‎ (DOI 10.1021/acs.jafc.0c07474).

ird.fr (Global: 4,055th place; French: 431st place)

horizon.documentation.ird.fr

  • J.-C. VINCENT, Influence de différents traitements technologiques sur la fermentation du cacao et le goût du chocolatLire en ligne (pdf)

science-et-vie.com (Global: low place; French: 1,699th place)