A pilot study has developed a new sensory evaluation method that links the chemical structures of polyphenols with their distinct taste properties. Using trained human panelists, researchers showed ...

Protein–polyphenol interactions are fundamental to the structure, stability and functionality of many food products. These interactions arise through both covalent and non-covalent forces, including ...

Natural polyphenols encompass a vast family of plant secondary metabolites characterised by multiple phenolic units. These compounds—ranging from simple flavonoids to elaborate ellagitannins—exhibit a ...

Researchers from Shibaura Institute of Technology developed a trained sensory evaluation system that links the chemical structures of polyphenols with bitterness, acidity, and astringency, helping ...

Growth status of tea plants under drought stress with and without the exogenous application of tea polyphenols. The proposed model illustrates the role of CsMYB77 in directly targeting CsPOD44 to ...