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Nephelometric study of salivary protein–tannin aggregates
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/j.2050-0416.1993.tb01146.xopenalex-snapshot
NEPHELOMETRY AS A METHOD FOR STUDYING THE RELATIONS BETWEEN POLYPHENOLS AND PROTEINS
inferredcites →https://doi.org/10.1006/abio.1976.9999openalex-snapshot
A Rapid and Sensitive Method for the Quantitation of Microgram Quantities of Protein Utilizing the Principle of Protein-Dye Binding
inferredcites →https://doi.org/10.1007/978-1-4615-3476-1_49openalex-snapshot
Flavor, Color, and Stability in Fruit Products: The Effect of Polyphenols
inferredcites →https://doi.org/10.1007/bf01012199openalex-snapshot
Use of dye-labeled protein as spectrophotometric assay for protein precipitants such as tannin
inferredcites →https://doi.org/10.1007/bf01014834openalex-snapshot
Tannin-binding proteins in saliva of deer and their absence in saliva of sheep and cattle
inferredcites →https://doi.org/10.1016/0003-2697(76)90540-6openalex-snapshot
The purification of horseradish peroxidase by affinity chromatography on Sepharose-bound concanavalin A
inferredcites →https://doi.org/10.1016/0003-2697(88)90208-4openalex-snapshot
Development of polyacrylamide gels that improve the separation of proteins and their detection by silver staining
inferredcites →https://doi.org/10.1016/0003-9969(77)90137-6openalex-snapshot
The isolation of some basic proline-rich proteins from human parotid saliva
inferredcites →https://doi.org/10.1016/0003-9969(79)90085-2openalex-snapshot
The basic proline-rich proteins in human parotid saliva from a single subject
inferredcites →https://doi.org/10.1016/0031-9422(73)80701-0openalex-snapshot
Haemanalysis of tannins: The concept of relative astringency
inferredcites →https://doi.org/10.1016/0031-9422(94)85061-5openalex-snapshot
Polyphenols, astringency and proline-rich proteins
inferredcites →https://doi.org/10.1016/s0021-9258(19)69462-7openalex-snapshot
The specificity of proanthocyanidin-protein interactions.
inferredcites →https://doi.org/10.1016/s0031-9422(00)80802-xopenalex-snapshot
Plant polyphenols—secondary metabolism and chemical defence: Some observations
inferredcites →https://doi.org/10.1016/s0031-9422(00)81214-5openalex-snapshot
Interactions of condensed tannins with selected proteins
inferredcites →https://doi.org/10.1016/s0031-9422(00)84860-8openalex-snapshot
Changes in tannins in ripening fruits
inferredcites →https://doi.org/10.1016/s0031-9422(00)86162-2openalex-snapshot
The inhibition of enzymes by tannins
inferredcites →https://doi.org/10.1016/s0031-9422(98)00107-1openalex-snapshot
Characterisation of oligomeric and polymeric procyanidins from grape seeds by liquid secondary ion mass spectrometry
inferredcites →https://doi.org/10.1021/bi9700328openalex-snapshot
Multiple Interactions between Polyphenols and a Salivary Proline-Rich Protein Repeat Result in Complexation and Precipitation
inferredcites →https://doi.org/10.1021/jf00075a012openalex-snapshot
Binding of condensed tannins to salivary proline-rich glycoproteins: the role of carbohydrate
inferredcites →https://doi.org/10.1021/jf60157a017openalex-snapshot
Factors influencing the formation of precipitates and hazes by gelatin and condensed and hydrolyzable tannins
inferredcites →https://doi.org/10.1021/jf60218a027openalex-snapshot
Protein precipitation method for the quantitative determination of tannins
inferredcites →https://doi.org/10.1021/jf60228a020openalex-snapshot
Hydrophobic interaction in tannin-protein complexes
inferredcites →https://doi.org/10.1021/jf60231a010openalex-snapshot
Determination of protein in tannin-protein precipitates
inferredcites →https://doi.org/10.1021/jf9805146openalex-snapshot
Interactions of Grape Seed Tannins with Salivary Proteins
inferredcites →https://doi.org/10.1021/np960040+openalex-snapshot
Natural Polyphenols (Vegetable Tannins) as Drugs: Possible Modes of Action
inferredcites →https://doi.org/10.1038/227680a0openalex-snapshot
Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4
inferredcites →https://doi.org/10.1039/c3981000309bopenalex-snapshot
The association of proteins with polyphenols
inferredcites →https://doi.org/10.1039/ft9969200231openalex-snapshot
Stacking interactions between caffeine and methyl gallate
inferredcites →https://doi.org/10.1039/p29850001429openalex-snapshot
Polyphenol interactions. Part 1. Introduction; some observations on the reversible complexation of polyphenols with proteins and polysaccharides
inferredcites →https://doi.org/10.1042/bst0210133openalex-snapshot
Fascinating families of proteins: electrophoresis of human saliva
inferredcites →https://doi.org/10.1080/10408398809527476openalex-snapshot
Natural astringency in foodstuffs — A molecular interpretation
inferredcites →https://doi.org/10.1111/j.1432-1033.1994.tb18573.xopenalex-snapshot
Conformational study of a salivary proline‐rich protein repeat sequence
inferredcites →https://doi.org/10.1111/j.1432-1033.1994.tb18574.xopenalex-snapshot
Study of the interaction between salivary proline‐rich proteins and a polyphenol by 1H‐NMR spectroscopy
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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A Look Upon the Adsorption of Different Astringent Agents to Salivary Oral Models: Understanding the Alternative Mechanisms in Astringency
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Fifty Years of Polyphenol–Protein Complexes
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Oral Behaviour of Food Emulsions and Emulsion Gels
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Oral Behaviour of Food Emulsions
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Overview of Protein‐Tannin Interactions
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Overview of Protein‐Tannin Interactions
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Application of flow nephelometry to the analysis of the influence of carbohydrates on protein–tannin interactions
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Polyphenol variability in the fruits and juices of a cider apple progeny
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Determining the binding affinities of phenolic compounds to proteins by quenching of the intrinsic tryptophan fluorescence
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Losses of potentially health-promoting flavan-3-ols and other phenolic compounds during various clarification treatments of novel apple juices made with the spiral filter press
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Antioxidant Effects of Berry Phenolics Incorporated in Oil‐in‐Water Emulsions with Continuous Phase β‐Lactoglobulin
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Wine, Food and Health
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Electronic Tongue for Tea Tasting
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Sensory perception and wine assessment
inferred← citeshttps://doi.org/10.1016/b978-0-12-816118-0.00012-xopenalex-snapshot
Wine, food, and health
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Sensory Perception and Wine Assessment
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Condensed tannins—Their content in plant foods, changes during processing, antioxidant and biological activities
inferred← citeshttps://doi.org/10.1016/j.ab.2003.10.013openalex-snapshot
Formation of tannin–albumin nano-particles at neutral pH as measured by light scattering techniques
inferred← citeshttps://doi.org/10.1016/j.aca.2003.08.072openalex-snapshot
Influence of the tannin structure on the disruption effect of carbohydrates on protein–tannin aggregates
inferred← citeshttps://doi.org/10.1016/j.aca.2003.10.010openalex-snapshot
Flow nephelometric analysis of protein–tannin interactions
inferred← citeshttps://doi.org/10.1016/j.bbagen.2004.04.001openalex-snapshot
Non-covalent interaction between procyanidins and apple cell wall material
inferred← citeshttps://doi.org/10.1016/j.bios.2010.07.100openalex-snapshot
A hand-held electronic tongue based on fluorometry for taste assessment of tea
inferred← citeshttps://doi.org/10.1016/j.chroma.2023.464266openalex-snapshot
Paper chromatography approach for the assessment of interaction between red wine and whole saliva
inferred← citeshttps://doi.org/10.1016/j.foodchem.2008.07.058openalex-snapshot
Prediction of grape polyphenol astringency by means of a fluorimetric micro-plate assay
inferred← citeshttps://doi.org/10.1016/j.foodchem.2009.05.081openalex-snapshot
Sequential determination of tannin and total amino acid contents in tea for taste assessment by a fluorescent flow-injection analytical system
inferred← citeshttps://doi.org/10.1016/j.foodchem.2018.09.075openalex-snapshot
Measurement of the interaction between mucin and oenological tannins by Surface Plasmon Resonance (SPR); relationship with astringency
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New insights into the oral interactions of different families of phenolic compounds: Deepening the astringency mouthfeels
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.134110openalex-snapshot
Effect of the addition of soluble polysaccharides from red and white grape skins on the polyphenolic composition and sensory properties of Tempranillo red wines
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.139153openalex-snapshot
A look upon the adsorption of different astringent agents to oral models: Understanding the contribution of alternative mechanisms in astringency
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.139432openalex-snapshot
Improved analysis of grape seed extract by liquid chromatography–high resolution mass spectrometry (LC-HRMS) reveals that proanthocyanidin-protein interaction mechanisms in cream depend on degree of polymerization
inferred← citeshttps://doi.org/10.1016/j.foodchem.2024.142337openalex-snapshot
Impact of food additives (sodium carbonate and ammonium bicarbonate) on interactions between astringent compounds and an oral cell model
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Poly(l-proline) interactions with flavan-3-ols units: Influence of the molecular structure and the polyphenol/protein ratio
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Relating the effect of saliva-induced emulsion flocculation on rheological properties and retention on the tongue surface with sensory perception
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2024.110443openalex-snapshot
Tannin-on-protein adlayers: Secondary adsorption quantified by quartz crystal microbalance with dissipation monitoring (QCM-D)
inferred← citeshttps://doi.org/10.1016/j.foodqual.2004.06.002openalex-snapshot
Prediction of perceived astringency induced by phenolic compounds
inferred← citeshttps://doi.org/10.1016/j.foodres.2012.09.008openalex-snapshot
Interaction of different classes of salivary proteins with food tannins
inferred← citeshttps://doi.org/10.1016/j.foodres.2023.113867openalex-snapshot
Quantitative and qualitative composition of proanthocyanidins and other polyphenols in commercial red wines and their contribution to sensorially evaluated tannicity
inferred← citeshttps://doi.org/10.1016/j.heliyon.2022.e10716openalex-snapshot
Removal of astringency from persimmon paste via polysaccharide treatment
inferred← citeshttps://doi.org/10.1016/j.jfca.2024.106186openalex-snapshot
Characterisation and extractability of tannins in Pinot noir grape skin, seed, and stem: Impact of leaf removal, clone, and rootstock
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Evaluation of fouling mechanisms in asymmetric microfiltration membranes using advanced imaging
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From the Titanic and other shipwrecks to biofilm prevention: The interesting role of polyphenol-protein complexes in biofilm inhibition
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Determining the levels of tannin in tea by amperometry of ferricyanide pre-reaction with a sample in a flow-injection system
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Kinetic study on the interaction between tannin and bovine serum albumin with a wireless magnetoelastic biosensor
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Astringency response of red wines: Potential role of molecular assembly
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A review on astringency and bitterness perception of tannins in wine
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Study of carbohydrate influence on protein–tannin aggregation by nephelometry
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Influence of the addition of grape seed procyanidins to Port wines in the resulting reactivity with human salivary proteins
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Interaction of plant phenols with food macronutrients: characterisation and nutritional–physiological consequences
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Interaction of a Procyanidin Mixture with Human Saliva and the Variations of Salivary Protein Profiles over a 1-Year Period
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Novel Soluble Dietary Fiber–Tannin Self-Assembled Film: A Promising Protein Protective Material
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Contribution of Human Oral Cells to Astringency by Binding Salivary Protein/Tannin Complexes
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Understanding the Relationship between Red Wine Matrix, Tannin Activity, and Sensory Properties
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Development of a New Cell-Based Oral Model To Study the Interaction of Oral Constituents with Food Polyphenols
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Extent of Enzyme Inhibition by Phenolics Derived from Pretreated Biomass Is Significantly Influenced by the Size and Carbonyl Group Content of the Phenolics
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New Method for Evaluating Astringency in Red Wine
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Reactivity of Human Salivary Proteins Families Toward Food Polyphenols
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Characterization and Antioxidant Activity of the Complex of Tea Polyphenols and Oat β-Glucan
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Proanthocyanidin-rich Extracts from Cranberry Fruit (Vaccinium macrocarpon Ait.) Selectively Inhibit the Growth of Human Pathogenic Fungi Candida spp. and Cryptococcus neoformans
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Protein–Phenolic Interaction of Tryptic Digests of β-Lactoglobulin and Cloudberry Ellagitannin
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Protein Precipitation Behavior of Condensed Tannins from Lotus pedunculatus and Trifolium repens with Different Mean Degrees of Polymerization
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Oral processing of emulsion systems from a colloidal perspective
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Fouling of microfiltration membranes by biopolymers
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Astringency: Mechanisms and Perception
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Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms
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Complexity and health functionality of plant cell wall fibers from fruits and vegetables
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Sensorial properties of red wine polyphenols: Astringency and bitterness
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Astringency, bitterness and color changes in dry red wines before and during oak barrel aging: An updated phenolic perspective review
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Saliva Characteristics and Individual Sensitivity to Phenolic Astringent Stimuli
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Temporary Modification of Salivary Protein Profile and Individual Responses to Repeated Phenolic Astringent Stimuli
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Practical interventions that influence the sensory attributes of red wines related to the phenolic composition of grapes: a review
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EFFICACY OF PALATE CLEANSERS FOR REDUCTION OF ASTRINGENCY CARRYOVER DURING REPEATED INGESTIONS OF RED WINE
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Evaluation of Palate Cleansers for Astringency Evaluation of Red Wines
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Interaction of Proteins with Selected Small Molecules
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Identification of Structural Features of Condensed Tannins That Affect Protein Aggregation
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Oligomerization and hydroxylation of green tea catechins by oxidative enzymes
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Leaf phenolics and seaweed tannins : analysis, enzymatic oxidation and non-covalent protein binding
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Effect of protein-tannin ratio and tannin concentration on the bovine serum albumin (BSA)-based precipitation method for red wine tannin concentration
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Oenological perspective of red wine astringency
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Exploring the role of grape cell wall and yeast polysaccharides in the extraction and stabilisation of anthocyanins and tannins in red wines
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Activity, Purification, and Analysis of Condensed Tannins: Current State of Affairs and Future Endeavors
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Computational and Experimental Progress on the Structure and Chemical Reactivity of Procyanidins: Their Potential as Metalloproteinases Inhibitors
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Modification of the proportion of extractable and bound condensed tannins in birdsfoot trefoil (Lotus corniculatus) and sainfoin (Onobrychis viicifolia) during wilting, ensiling and pelleting processes
inferred← citeshttps://doi.org/10.3168/jds.2009-2261openalex-snapshot
Interactions between globular proteins and procyanidins of different degrees of polymerization
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Time-Delayed Anticancer Effect of an Extremely Low Frequency Alternating Magnetic Field and Multimodal Protein–Tannin–Mitoxantrone Carriers with Brillouin Microspectroscopy Visualization In Vitro
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Low Allergenicity in Processed Wheat Flour Products Using Tannins from Agri-Food Wastes
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Possible Role of High-Molecular-Weight Salivary Proteins in Astringency Development
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Effects of the Taste Substances and Metal Cations in Green Tea Infusion on the Turbidity of EGCG–Mucin Mixtures
inferred← citeshttps://doi.org/10.3390/ijms16035945openalex-snapshot
Molecular Mechanisms of Taste Recognition: Considerations about the Role of Saliva
inferred← citeshttps://doi.org/10.3390/molecules16042766openalex-snapshot
The Effect of Tannins on Mediterranean Ruminant Ingestive Behavior: The Role of the Oral Cavity
inferred← citeshttps://doi.org/10.3390/molecules25112590openalex-snapshot
Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste
inferred← citeshttps://doi.org/10.3390/molecules25245887openalex-snapshot
Changes in Feed Proanthocyanidin Profiles during Silage Production and Digestion by Lamb
inferred← citeshttps://doi.org/10.3390/molecules26185468openalex-snapshot
Elucidation of Interaction between Whey Proteins and Proanthocyanidins and Its Protective Effects on Proanthocyanidins during In-Vitro Digestion and Storage
inferred← citeshttps://doi.org/10.3390/molecules29040863openalex-snapshot
Effect of Adding Chestnut Inner Skin on Allergenic Protein, Antioxidant Properties, and Quality of Bread
inferred← citeshttps://doi.org/10.5344/ajev.2006.57.3.280openalex-snapshot
Measuring Phenolics in the Winery
inferred← citeshttps://doi.org/10.5344/ajev.2021.21019openalex-snapshot
Mechanical Pruning and Soil Organic Amending in Two Terroirs. Effects on Wine Chemical Composition and Sensory Profile
inferred← citeshttps://doi.org/10.5772/intechopen.87471openalex-snapshot
Chemistry and Biochemistry of Winemaking, Wine Stabilization and Aging
inferred← citeshttps://doi.org/10.5772/intechopen.93611openalex-snapshot
Salivary Protein-Tannin Interaction: The Binding behind Astringency
inferred← citeshttps://doi.org/10.70675/031ed1fczd459z40c2z83fdz8dc255de7747openalex-snapshot
Composition et mécanismes de formation des troubles physico-chimiques dans les produits cidricoles
inferred← citeshttps://doi.org/10.70675/89ce54a0zc845z4f3bz9259zacff3f56cd22openalex-snapshot
Salivary properties involved in astringency sensitivity in human differ as a function of age
inferred← citeshttps://doi.org/10.70675/b30f8197z054ez4f25z91abz521ff5a01adaopenalex-snapshot
Oxydation des acides gras polyinsaturés n-6 au cours de la digestion et altération de la fonction vasculaire : Stratégie de prévention antioxydante par supplémentation en polyphénols de pomme
inferred← citeshttps://doi.org/10.70675/c01b7e0fz3b21z4ab4z860ez40e050e6282eopenalex-snapshot
Approche moléculaire de l'astringence par l'étude des interactions entre les tanins du vin et les protéines de la salve
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