Sensory Aspects of Polyphenols in Polyphenols Applications 2022
Polyphenols Applications 2022 new session on the "Sensory Aspects of Polyphenols" will cover the most recent research in the field. International professionals will be presenting their latest results. Talks to be presented in the session:
Chemical and Sensory Evaluation of Astringency Modulation in Red Wine
Fabian Weber, University of Bonn, Germany
Discoloration Caused by Interactions Between Flavonoids and Iron
Jean-Paul Vincken, Wageningen University & Research, The Netherlands
Molecular Perception of Astringency & Bitter Taste of Tannins in Food
Susana Soares, Faculdade de Ciências da Universidade do Porto (FCUP), Portugal
Ion Mobility–Mass Spectrometry in Food Analysis
Sonia Sentellas, University of Barcelona, Spain
Polyphenol-Protein Interactions - Still Many Challenges to Cope With...
Sascha Rohn, Technische Universität Berlin, Germany
You can get introduced to other coference sessions and speakers here.
Polyphenols Applications 2022 Congress
