Sign In

Login

Password

Forgot Password ? Sign Up

Astringence (French Wikipedia)

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

refsWebsite
Global rank French rank
5doi.org
2nd place
3rd place
1wikipedia.org
low place
low place
1science-et-vie.com
low place
1,689th place
1brown.edu
2,481st place
3,695th place
1ird.fr
6,042nd place
573rd place
1bnf.fr
124th place
14th place
1books.google.com
3rd place
11th place

bnf.fr

catalogue.bnf.fr

books.google.com

brown.edu

doi.org

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

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

wikipedia.org

en.wikipedia.org

  • (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).