On the public citation graph
Development of a New Cell-Based Oral Model To Study the Interaction of Oral Constituents with Food Polyphenols
0 signed · 79 inferred · view as graph
Inferred edges come from two machine sources: sweeps of open repository metadata (mostly SSRN and Zenodo), and a bulk OpenAlex citation snapshot. Every row below is labelled with the one it came from. Neither is a complete citation index — absence here is not evidence of absence.
Is this your work? Sign in with ORCID and put your name on the
claims that are yours.
Reference health. See whether every reference in this work resolves to a
known work and none has been retracted — and get a dated CiteStamped
badge you can embed.
What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/(sici)1097-0010(199906)79:8<1123::aid-jsfa336>3.0.co;2-dopenalex-snapshot
Bitterness and astringency of flavan-3-ol monomers, dimers and trimers
inferredcites →https://doi.org/10.1002/anie.201000044openalex-snapshot
Plant Polyphenols: Chemical Properties, Biological Activities, and Synthesis
inferredcites →https://doi.org/10.1002/biof.79openalex-snapshot
Healthy properties of proanthocyanidins
inferredcites →https://doi.org/10.1002/jsfa.1016openalex-snapshot
Nephelometric study of salivary protein–tannin aggregates
inferredcites →https://doi.org/10.1002/jssc.200800100openalex-snapshot
Facts and artifacts in proteomics of body fluids. What proteomics of saliva is telling us?
inferredcites →https://doi.org/10.1007/s00216-010-3997-9openalex-snapshot
Ability of a salivary intrinsically unstructured protein to bind different tannin targets revealed by mass spectrometry
inferredcites →https://doi.org/10.1007/s00217-011-1628-0openalex-snapshot
Rapid and simple method for the quantification of flavan-3-ols in wine
inferredcites →https://doi.org/10.1007/s11101-019-09611-5openalex-snapshot
Preparative separation and bioactivity of oligomeric proanthocyanidins
inferredcites →https://doi.org/10.1016/j.ejpb.2012.10.021openalex-snapshot
The oral cavity as a biological barrier system: Design of an advanced buccal in vitro permeability model
inferredcites →https://doi.org/10.1016/j.ejpb.2017.09.016openalex-snapshot
Mucin dispersions as a model for the oromucosal mucus layer in in vitro and ex vivo buccal permeability studies of small molecules
inferredcites →https://doi.org/10.1016/j.foodchem.2017.09.063openalex-snapshot
Study of human salivary proline-rich proteins interaction with food tannins
inferredcites →https://doi.org/10.1016/j.foodchem.2018.01.141openalex-snapshot
Mechanisms of astringency: Structural alteration of the oral mucosal pellicle by dietary tannins and protective effect of bPRPs
inferredcites →https://doi.org/10.1016/j.foodres.2012.09.008openalex-snapshot
Interaction of different classes of salivary proteins with food tannins
inferredcites →https://doi.org/10.1016/j.foodres.2018.07.062openalex-snapshot
Enhancement of the solubility, stability and bioaccessibility of quercetin using protein-based excipient emulsions
inferredcites →https://doi.org/10.1016/s0003-9969(98)00040-5openalex-snapshot
Interaction of tannin with human salivary proline-rich proteins
inferredcites →https://doi.org/10.1021/acs.jafc.6b02659openalex-snapshot
Contribution of Human Oral Cells to Astringency by Binding Salivary Protein/Tannin Complexes
inferredcites →https://doi.org/10.1021/acs.jafc.6b05278openalex-snapshot
Flavanol Quantification of Grapes via Multiple Reaction Monitoring Mass Spectrometry. Application to Differentiation among Clones of Vitis vinifera L. cv. Rufete Grapes
inferredcites →https://doi.org/10.1021/acs.jafc.9b00527openalex-snapshot
Influence of Chemical Species on Polyphenol–Protein Interactions Related to Wine Astringency
inferredcites →https://doi.org/10.1021/jf000981zopenalex-snapshot
Structural Features of Procyanidin Interactions with Salivary Proteins
inferredcites →https://doi.org/10.1021/jf073031nopenalex-snapshot
Orosensory-Directed Identification of Astringent Mouthfeel and Bitter-Tasting Compounds in Red Wine
inferredcites →https://doi.org/10.1021/jf104975dopenalex-snapshot
Reactivity of Human Salivary Proteins Families Toward Food Polyphenols
inferredcites →https://doi.org/10.1021/jf304198kopenalex-snapshot
Different Phenolic Compounds Activate Distinct Human Bitter Taste Receptors
inferredcites →https://doi.org/10.1021/jf800790dopenalex-snapshot
Aggregation of a Proline-Rich Protein Induced by Epigallocatechin Gallate and Condensed Tannins: Effect of Protein Glycosylation
inferredcites →https://doi.org/10.1021/jf801742wopenalex-snapshot
Quantitative Reconstruction of the Nonvolatile Sensometabolome of a Red Wine
inferredcites →https://doi.org/10.1021/jf9016652openalex-snapshot
High Contents of Nonextractable Polyphenols in Fruits Suggest That Polyphenol Contents of Plant Foods Have Been Underestimated
inferredcites →https://doi.org/10.1021/jf9805146openalex-snapshot
Interactions of Grape Seed Tannins with Salivary Proteins
inferredcites →https://doi.org/10.1021/la3041715openalex-snapshot
Aggregation of the Salivary Proline-Rich Protein IB5 in the Presence of the Tannin EgCG
inferredcites →https://doi.org/10.1039/c1cs15126fopenalex-snapshot
Chemistry and applications of flavylium compounds: a handful of colours
inferredcites →https://doi.org/10.1039/c6ra07424copenalex-snapshot
An optimized purification process for porcine gastric mucin with preservation of its native functional properties
inferredcites →https://doi.org/10.1042/bj2610887openalex-snapshot
Oral mucosal pellicle. Adsorption and transpeptidation of salivary components to buccal epithelial cells
inferredcites →https://doi.org/10.1042/bst0080072openalex-snapshot
A colorimetric assay for mucous glycoproteins using Alcian Blue
inferredcites →https://doi.org/10.1046/j.1365-2842.2000.00578.xopenalex-snapshot
Saliva tannin interactions
inferredcites →https://doi.org/10.1080/10408398.2014.946468openalex-snapshot
Sensorial properties of red wine polyphenols: Astringency and bitterness
inferredcites →https://doi.org/10.1093/database/bap024openalex-snapshot
Phenol-Explorer: an online comprehensive database on polyphenol contents in foods
inferredcites →https://doi.org/10.1093/database/bat070openalex-snapshot
Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content
inferredcites →https://doi.org/10.1093/jn/134.3.613openalex-snapshot
Concentrations of Proanthocyanidins in Common Foods and Estimations of Normal Consumption
inferredcites →https://doi.org/10.1096/fj.10-158741openalex-snapshot
NMR and molecular modeling of wine tannins binding to saliva proteins: revisiting astringency from molecular and colloidal prospects
inferredcites →https://doi.org/10.1111/ics.12218openalex-snapshot
Polyphenols as active ingredients for cosmetic products
inferredcites →https://doi.org/10.1111/j.1095-8339.1962.tb00890.xopenalex-snapshot
The phenolic constituents of plants and their taxonomic significance. I. Dicotyledons
inferredcites →https://doi.org/10.1111/j.1460-9568.2005.04532.xopenalex-snapshot
Neuroprotective effects of green and black teas and their catechin gallate esters against β‐amyloid‐induced toxicity
inferredcites →https://doi.org/10.1111/j.1755-0238.2001.tb00191.xopenalex-snapshot
Bitterness and astringency of grape and wine polyphenols
inferredcites →https://doi.org/10.1111/odi.12194openalex-snapshot
Concentration of salivary protective proteins within the bound oral mucosal pellicle
inferredcites →https://doi.org/10.1146/annurev.nu.07.070187.002231openalex-snapshot
Dietary Tannins And Salivary Proline-Rich Proteins: Interactions, Induction, And Defense Mechanisms
inferredcites →https://doi.org/10.1177/00220345990780110601openalex-snapshot
Pellicle Precursor Proteins: Acidic Proline-rich Proteins, Statherin, and Histatins, and their Crosslinking Reaction by Oral Transglutaminase
inferredcites →https://doi.org/10.1186/2251-6581-12-43openalex-snapshot
Dietary polyphenols as potential nutraceuticals in management of diabetes: a review
inferredcites →https://doi.org/10.1371/journal.pone.0067919openalex-snapshot
Proteomic Evaluation of Acquired Enamel Pellicle during In Vivo Formation
inferredcites →https://doi.org/10.3168/jds.2009-2261openalex-snapshot
Interactions between globular proteins and procyanidins of different degrees of polymerization
inferredcites →https://doi.org/10.7860/jcdr/2014/8239.5042openalex-snapshot
Estimation of Levels of Salivary Mucin, Amylase and Total Protein in Gingivitis and Chronic Periodontitis Patients
inferredcites →https://doi.org/10.7860/jcdr/2016/12323.7162openalex-snapshot
Analysis of the Distribution of Mucins in Adult Human Gastric Mucosa and Its Functional Significance
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.2139/ssrn.4659228openalex-extracted
A Look Upon the Adsorption of Different Astringent Agents to Salivary Oral Models: Understanding the Alternative Mechanisms in Astringency
inferred← citeshttps://doi.org/10.1002/fft2.256openalex-snapshot
Yeast mannoproteins: Organoleptic modulating functions, mechanisms, and product development trends in winemaking
inferred← citeshttps://doi.org/10.1002/jsfa.11672openalex-snapshot
Wine astringency: more than just tannin–protein interactions
inferred← citeshttps://doi.org/10.1016/j.carbpol.2023.121378openalex-snapshot
Development of a cell-based quaternary system to unveil the effect of pectic polysaccharides on oral astringency
inferred← citeshttps://doi.org/10.1016/j.fbio.2025.106324openalex-snapshot
Research advances on the astringency mechanism and its regulation based on macromolecular interactions with salivary proteins using tribology
inferred← citeshttps://doi.org/10.1016/j.fbio.2026.109021openalex-snapshot
Puckering astringent compounds target Gαq-coupled receptors and induce store-operated calcium entry via Orai channels in the human tongue cell line HSC-3
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.131642openalex-snapshot
New insights into the oral interactions of different families of phenolic compounds: Deepening the astringency mouthfeels
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.2024.140753openalex-snapshot
Caffeine weakens the astringency of epigallocatechin gallate by inhibiting its interaction with salivary proteins
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
inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.146477openalex-snapshot
Implementation of transglutaminase 2 as a crosslinking agent for salivary oral models: Effects in (in)soluble complexes formation and compound adsorption with different polyphenol families
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2021.106918openalex-snapshot
Tribology and QCM-D approaches provide mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of saliva
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2021.107150openalex-snapshot
The interactions of wine polysaccharides with aroma compounds, tannins, and proteins, and their importance to winemaking
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2026.112428openalex-snapshot
Deciphering the potential of orange peel polysaccharides for modulating black tea astringency
inferred← citeshttps://doi.org/10.1016/j.foodres.2023.112994openalex-snapshot
The perception and influencing factors of astringency, and health-promoting effects associated with phytochemicals: A comprehensive review
inferred← citeshttps://doi.org/10.1016/j.jep.2025.120784openalex-snapshot
Proanthocyanidins from Iris lactea Pall. var. chinensis (Fisch.) Koidz alleviate non-alcoholic fatty liver disease by regulating lipid metabolism via AMPK/SREBP-1c signalling pathway
inferred← citeshttps://doi.org/10.1021/acs.jafc.0c05722openalex-snapshot
Interaction of a Procyanidin Mixture with Human Saliva and the Variations of Salivary Protein Profiles over a 1-Year Period
inferred← citeshttps://doi.org/10.1021/acs.jafc.1c08339openalex-snapshot
Role of Yeast Mannoproteins in the Interaction between Salivary Proteins and Flavan-3-ols in a Cell-Based Model of the Oral Epithelium
inferred← citeshttps://doi.org/10.1021/acs.jafc.2c01918openalex-snapshot
Study of Serial Exposures of an Astringent Green Tea Flavonoid Extract with Oral Cell-Based Models
inferred← citeshttps://doi.org/10.1021/acs.jafc.5c06189openalex-snapshot
Molecular Insights into the Astringency of Clitoria ternatea Tea: Role of Phenolic Structure, Oral Constituents, and pH
inferred← citeshttps://doi.org/10.1038/s41598-020-69531-9openalex-snapshot
Oral interactions between a green tea flavanol extract and red wine anthocyanin extract using a new cell-based model: insights on the effect of different oral epithelia
inferred← citeshttps://doi.org/10.1038/s41598-025-23836-9openalex-snapshot
Unveiling plant protein astringency perception through neural and cellular responses
inferred← citeshttps://doi.org/10.1055/a-1728-2249openalex-snapshot
Microbiological and Clinical Effects of a Proanthocyanidin-enriched Extract from Rumex acetosa in Periodontally Healthy Carriers of Porphyromonas gingivalis: a Randomized Controlled Pilot Study
inferred← citeshttps://doi.org/10.1111/1541-4337.12679openalex-snapshot
An overview of the perception and mitigation of astringency associated with phenolic compounds
inferred← citeshttps://doi.org/10.1146/annurev-food-072023-034510openalex-snapshot
Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods
inferred← citeshttps://doi.org/10.3390/foods11182883openalex-snapshot
Progress in the Application of Food-Grade Emulsions
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/10.5772/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/10.70675/89ce54a0zc845z4f3bz9259zacff3f56cd22openalex-snapshot
Salivary properties involved in astringency sensitivity in human differ as a function of age
Editorial review for independent work. ICSAC — the Institute for Complexity
Science and Advanced Computing — runs a structured editorial panel for researchers
publishing outside journals, and publishes on CiteStamp rails. Submission is free
and goes through ORCID: icsacinstitute.org/submit.