On the public citation graph
Structural Features of Procyanidin Interactions with Salivary Proteins
0 signed · 393 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known work and none has been retracted — and get a dated CiteStamped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/j.2050-0416.1993.tb01146.xopenalex-snapshot
NEPHELOMETRY AS A METHOD FOR STUDYING THE RELATIONS BETWEEN POLYPHENOLS AND PROTEINS
inferredcites →https://doi.org/10.1002/jsfa.2740570113openalex-snapshot
Interaction of grape seed procyanidins with various proteins in relation to wine fining
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/bf01012199openalex-snapshot
Use of dye-labeled protein as spectrophotometric assay for protein precipitants such as tannin
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(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)84566-5openalex-snapshot
Polyphenol interactions: astringency and the loss of astringency in ripening fruit☆
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/s0040-4039(00)87974-5openalex-snapshot
A model study on the mechanism of fatty acid synthetase inhibition by antibiotic cerulenin
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/jf60218a026openalex-snapshot
Separation and quantification of red beet betacyanins and betaxanthins by high-performance liquid chromatography
inferredcites →https://doi.org/10.1021/jf60218a027openalex-snapshot
Protein precipitation method for the quantitative determination of tannins
inferredcites →https://doi.org/10.1021/jf9805146openalex-snapshot
Interactions of Grape Seed Tannins with Salivary Proteins
inferredcites →https://doi.org/10.1021/jf980703oopenalex-snapshot
Effects of Protein−Polyphenol Interactions on Beverage Haze, Stabilization, and Analysis
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/10.1042/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/10.1080/10408398809527477openalex-snapshot
Molecular aspects, physiological function, and clinical significance of metallothioneins
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/10.1002/9780470531792.ch2openalex-snapshot
Bioavailability of Flavanols and Phenolic Acids
inferred← citeshttps://doi.org/10.1002/9781118299753.ch9openalex-snapshot
Absorption and Metabolism of Dietary Chlorogenic Acids and Procyanidins
inferred← citeshttps://doi.org/10.1002/9781119036685.ch10openalex-snapshot
Potential Applications of Polyphenols from Herbs and Spices in Dairy Products as Natural Antioxidants
inferred← citeshttps://doi.org/10.1002/9781119614760.ch5openalex-snapshot
Effect of Ingredient Interactions on Techno‐Functional Properties
inferred← citeshttps://doi.org/10.1002/9783527621767.ch17openalex-snapshot
Overview of Protein‐Tannin Interactions
inferred← citeshttps://doi.org/10.1002/9783527628902.ch16openalex-snapshot
Overview of Protein‐Tannin Interactions
inferred← citeshttps://doi.org/10.1002/bio.2579openalex-snapshot
Characterization of intermolecular interaction between cyanidin‐3‐glucoside and bovine serum albumin: Spectroscopic and molecular docking methods
inferred← citeshttps://doi.org/10.1002/chem.202005187openalex-snapshot
Real‐Time Analysis of Polyphenol–Protein Interactions by Surface Plasmon Resonance Using Surface‐Bound Polyphenols
inferred← citeshttps://doi.org/10.1002/ejlt.201400613openalex-snapshot
Interaction between extra virgin olive oil phenolic compounds and mucin
inferred← citeshttps://doi.org/10.1002/elps.200390180openalex-snapshot
Micellar electrokinetic chromatography estimation of size and composition of procyanidins after thiolysis with cysteine
inferred← citeshttps://doi.org/10.1002/jsfa.2070openalex-snapshot
Contribution and importance of wine spirit to the port wine final quality—initial approach
inferred← citeshttps://doi.org/10.1002/jsfa.2430openalex-snapshot
Application of flow nephelometry to the analysis of the influence of carbohydrates on protein–tannin interactions
inferred← citeshttps://doi.org/10.1002/jsfa.3407openalex-snapshot
Protein interactions with cyanidin‐3‐glucoside and its influence on α‐amylase activity
inferred← citeshttps://doi.org/10.1002/jsfa.7706openalex-snapshot
The effect of supplementation with three commercial inactive dry yeasts on the colour, phenolic compounds, polysaccharides and astringency of a model wine solution and red wine
inferred← citeshttps://doi.org/10.1002/jsfa.9357openalex-snapshot
Plant antimicrobial polyphenols as potential natural food preservatives
inferred← citeshttps://doi.org/10.1002/jsfa.9580openalex-snapshot
Acacia, cherry and oak wood chips used for a short aging period of rosé wines: effects on general phenolic parameters, volatile composition and sensory profile
inferred← citeshttps://doi.org/10.1002/jsfa.9748openalex-snapshot
Chemical characteristics of grapes cv. Syrah (Vitis vinifera L.) grown in the tropical semiarid region of Brazil (Pernambuco state): influence of rootstock and harvest season
inferred← citeshttps://doi.org/10.1002/lemi.202158061openalex-snapshot
Etablierung verschiedener Methoden zur Bestimmung von Interaktionen zwischen Procyanidinen und Proteinen
inferred← citeshttps://doi.org/10.1002/mnfr.200600013openalex-snapshot
Determining the binding affinities of phenolic compounds to proteins by quenching of the intrinsic tryptophan fluorescence
inferred← citeshttps://doi.org/10.1002/mrc.1867openalex-snapshot
A 3D structural and conformational study of procyanidin dimers in water and hydro‐alcoholic media as viewed by NMR and molecular modeling
inferred← citeshttps://doi.org/10.1002/mrc.1938openalex-snapshot
Structural and conformational analysis of two native procyanidin trimers
inferred← citeshttps://doi.org/10.1007/978-0-387-74118-5_24openalex-snapshot
Influence of Phenolics on Wine Organoleptic Properties
inferred← citeshttps://doi.org/10.1007/978-3-030-92174-3_1openalex-snapshot
Seaweeds: Potential Applications of the Aquatic Vegetables to Augment Nutritional Composition, Texture, and Health Benefits of Food and Food Products
inferred← citeshttps://doi.org/10.1007/978-3-319-54528-8_19-1openalex-snapshot
Dietary Phenolic Compounds in Biological Samples: Current Challenges in Analytical Chemistry
inferred← citeshttps://doi.org/10.1007/978-3-319-78030-6_19openalex-snapshot
Dietary Phenolic Compounds in Biological Samples: Current Challenges in Analytical Chemistry
inferred← citeshttps://doi.org/10.1007/978-3-642-22144-6_58openalex-snapshot
Flavanols: Catechins and Proanthocyanidins
inferred← citeshttps://doi.org/10.1007/bf02492538openalex-snapshot
Procyanidin size and composition by thiolysis with cysteamine hydrochloride and chromatography
inferred← citeshttps://doi.org/10.1007/s00217-008-0895-xopenalex-snapshot
Is there a direct relationship between oral astringency and human salivary protein binding?
inferred← citeshttps://doi.org/10.1007/s00217-010-1365-9openalex-snapshot
Precipitation of low molecular weight phenolic compounds of grape seeds cv. Carménère (Vitis vinifera L.) by whole saliva
inferred← citeshttps://doi.org/10.1007/s00217-013-2018-6openalex-snapshot
Influence of partial dealcoholization by reverse osmosis on red wine composition and sensory characteristics
inferred← citeshttps://doi.org/10.1007/s00217-021-03854-3openalex-snapshot
Storage of a Touriga Nacional red wine in contact with Juglans regia L. and Quercus petraea L. wood chip species: comparative influence on phenolic and sensory characteristics
inferred← citeshttps://doi.org/10.1007/s00217-023-04324-8openalex-snapshot
Storage of a white wine with different untoasted wood species: impact on the chemical composition and sensory characteristics
inferred← citeshttps://doi.org/10.1007/s00360-021-01378-6openalex-snapshot
Nutritional influences on enzyme activities in saliva of Asian and African elephants
inferred← citeshttps://doi.org/10.1007/s00394-012-0330-8openalex-snapshot
Simultaneous ingestion of dietary proteins reduces the bioavailability of galloylated catechins from green tea in humans
inferred← citeshttps://doi.org/10.1007/s00604-010-0301-9openalex-snapshot
Determination of tannic acid after precipitation with bovine serum albumin by visible light scattering in a flow injection system
inferred← citeshttps://doi.org/10.1007/s10068-018-0392-3openalex-snapshot
Interaction between rice bran albumin and epigallocatechin gallate and their physicochemical analysis
inferred← citeshttps://doi.org/10.1007/s10886-007-9413-zopenalex-snapshot
Salivary Amylase Induction by Tannin-Enriched Diets as a Possible Countermeasure Against Tannins
inferred← citeshttps://doi.org/10.1007/s11947-014-1450-3openalex-snapshot
Role of Phenolics Extracting from Rosa canina L. on Meat Protein Oxidation During Frozen Storage and Beef Patties Processing
inferred← citeshttps://doi.org/10.1007/s11947-023-03149-3openalex-snapshot
Encapsulation of Caffeic Acid into Sodium Caseinate Using pH-Driven Method: Fabrication, Characterization, and Bioavailability
inferred← citeshttps://doi.org/10.1007/s13197-015-1952-7openalex-snapshot
Effect of garlic extract on physical, oxidative and microbial changes during refrigerated storage of restructured product from Thai pangas (pangasianodon hypophthalmus) surimi
inferred← citeshttps://doi.org/10.1007/s40071-014-0055-9openalex-snapshot
Use of Seaweed (Sargassum tenerrimum) extract as gel enhancer for lesser sardine (Sardinella brachiosoma) surimi
inferred← citeshttps://doi.org/10.1016/b978-0-08-100596-5.21485-6openalex-snapshot
Encyclopedia of Food Chemistry: Protein–Phenol Interactions
inferred← citeshttps://doi.org/10.1016/b978-0-08-100596-5.21486-8openalex-snapshot
Interactions Between Polyphenols and Macromolecules: Effect of Tannin Structure
inferred← citeshttps://doi.org/10.1016/b978-0-08-100596-5.21865-9openalex-snapshot
Polyphenol Interactions and Food Organoleptic Properties
inferred← citeshttps://doi.org/10.1016/b978-0-08-100722-8.00002-4openalex-snapshot
Properties of proteins in food systems: An introduction
inferred← citeshttps://doi.org/10.1016/b978-0-12-398456-2.00041-4openalex-snapshot
Uptake and Metabolism of Dietary Proanthocyanidins
inferred← citeshttps://doi.org/10.1016/b978-0-12-398456-2.00044-xopenalex-snapshot
The Impact of Gastrointestinal Modifications, Blood-Brain Barrier Transport, and Intracellular Metabolism on Polyphenol Bioavailability
inferred← citeshttps://doi.org/10.1016/b978-0-12-404738-9.00029-5openalex-snapshot
Analytical Methods for Determination of Polyphenols in Beer
inferred← citeshttps://doi.org/10.1016/b978-0-12-814399-5.00018-9openalex-snapshot
Management of Astringency in Red Wines
inferred← citeshttps://doi.org/10.1016/b978-0-443-33914-1.00032-5openalex-snapshot
Understanding and modulating astringency in red wines
inferred← citeshttps://doi.org/10.1016/bs.afnr.2019.02.012openalex-snapshot
Plant phenolics as functional food ingredients
inferred← citeshttps://doi.org/10.1016/bs.afnr.2024.03.001openalex-snapshot
Condensed tannins—Their content in plant foods, changes during processing, antioxidant and biological activities
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.aca.2009.09.039openalex-snapshot
Statistical correlation between flavanolic composition, colour and sensorial parameters in grape seed during ripening
inferred← citeshttps://doi.org/10.1016/j.anifeedsci.2010.06.007openalex-snapshot
Effects of condensed tannins in fresh sainfoin (Onobrychis viciifolia) on in vivo and in situ digestion in sheep
inferred← citeshttps://doi.org/10.1016/j.anifeedsci.2011.09.003openalex-snapshot
In vitro study of the effects of condensed tannins in sainfoin on the digestive process in the rumen at two vegetation cycles
inferred← citeshttps://doi.org/10.1016/j.archoralbio.2010.02.004openalex-snapshot
Identification of salivary proteins at oil–water interfaces stabilized by lysozyme and β-lactoglobulin
inferred← citeshttps://doi.org/10.1016/j.archoralbio.2015.05.008openalex-snapshot
Salivary amylase – The enzyme of unspecialized euryphagous animals
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.bbagen.2006.01.005openalex-snapshot
Recognition characters in peptide–polyphenol complex formation
inferred← citeshttps://doi.org/10.1016/j.bbrc.2004.05.163openalex-snapshot
Inhibition effects of (+)-catechin–aldehyde polycondensates on proteinases causing proteolytic degradation of extracellular matrix
inferred← citeshttps://doi.org/10.1016/j.bmc.2005.02.023openalex-snapshot
Systematic synthesis of galloyl-substituted procyanidin B1 and B2, and their ability of DPPH radical scavenging activity and inhibitory activity of DNA polymerases
inferred← citeshttps://doi.org/10.1016/j.carbpol.2015.05.072openalex-snapshot
Behaviour of cyanidin-3-glucoside, β-lactoglobulin and polysaccharides nanoparticles in bulk and oil-in-water interfaces
inferred← citeshttps://doi.org/10.1016/j.carbpol.2020.116044openalex-snapshot
The effect of pectic polysaccharides from grape skins on salivary protein – procyanidin interactions
inferred← citeshttps://doi.org/10.1016/j.crci.2010.01.003openalex-snapshot
NMR of human saliva protein/wine tannin complexes. Towards deciphering astringency with physico-chemical tools
inferred← citeshttps://doi.org/10.1016/j.fbio.2014.07.001openalex-snapshot
Effect of oxidized kiam wood and cashew bark extracts on gel properties of gelatin from cuttlefish skins
inferred← citeshttps://doi.org/10.1016/j.fbio.2024.104639openalex-snapshot
Coffee leaf polyphenol-rich extracts alleviated lipopolysaccharide-induced intestinal barrier dysfunction: Insights from a Caco-2/U937 co-culture model
inferred← citeshttps://doi.org/10.1016/j.foodchem.2004.05.009openalex-snapshot
Influence of procyanidin structures on their ability to complex with oenin
inferred← citeshttps://doi.org/10.1016/j.foodchem.2005.03.017openalex-snapshot
Protein precipitating capacity of phenolics of wild blueberry leaves and fruits
inferred← citeshttps://doi.org/10.1016/j.foodchem.2005.05.038openalex-snapshot
Evaluation of aglianico grape skin and seed polyphenol astringency by SDS–PAGE electrophoresis of salivary proteins after the binding reaction
inferred← citeshttps://doi.org/10.1016/j.foodchem.2005.10.016openalex-snapshot
Flavonoids from a grape seed extract interact with digestive secretions and intestinal cells as assessed in an in vitro digestion/Caco-2 cell culture model
inferred← citeshttps://doi.org/10.1016/j.foodchem.2008.07.039openalex-snapshot
Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using oxidised phenolic compounds
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.2010.03.005openalex-snapshot
Dual effect of milk on the antioxidant capacity of green, Darjeeling, and English breakfast teas
inferred← citeshttps://doi.org/10.1016/j.foodchem.2010.11.087openalex-snapshot
Interaction of milk α- and β-caseins with tea polyphenols
inferred← citeshttps://doi.org/10.1016/j.foodchem.2011.01.079openalex-snapshot
Milk β-lactoglobulin complexes with tea polyphenols
inferred← citeshttps://doi.org/10.1016/j.foodchem.2011.03.017openalex-snapshot
Protein-binding and antioxidant potential of phenolics of mangosteen fruit (Garcinia mangostana)
inferred← citeshttps://doi.org/10.1016/j.foodchem.2012.02.171openalex-snapshot
Influence of the structure and composition of the País grape proanthocyanidins on the inhibition of angiotensin I-converting enzyme (ACE)
inferred← citeshttps://doi.org/10.1016/j.foodchem.2012.03.060openalex-snapshot
Insights on the chemical basis of the astringency of Spanish red wines
inferred← citeshttps://doi.org/10.1016/j.foodchem.2012.03.095openalex-snapshot
Bioactive composition and antioxidant potential of different commonly consumed coffee brews affected by their preparation technique and milk addition
inferred← citeshttps://doi.org/10.1016/j.foodchem.2012.08.016openalex-snapshot
Comparison of the affinity and selectivity of insoluble fibres and commercial proteins for wine proanthocyanidins
inferred← citeshttps://doi.org/10.1016/j.foodchem.2014.02.145openalex-snapshot
Interaction of flavan-3-ol derivatives and different caseins is determined by more than proline content and number of proline repeats
inferred← citeshttps://doi.org/10.1016/j.foodchem.2014.05.050openalex-snapshot
A preliminary characterization of Aglianico (Vitis vinifera L. cv.) grape proanthocyanidins and evaluation of their reactivity towards salivary proteins
inferred← citeshttps://doi.org/10.1016/j.foodchem.2014.07.021openalex-snapshot
An enzymatic extraction of proanthocyanidins from País grape seeds and skins
inferred← citeshttps://doi.org/10.1016/j.foodchem.2014.10.131openalex-snapshot
The mechanism study in the interactions of sorghum procyanidins trimer with porcine pancreatic α-amylase
inferred← citeshttps://doi.org/10.1016/j.foodchem.2014.12.013openalex-snapshot
Interactions of polyphenols with carbohydrates, lipids and proteins
inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.02.097openalex-snapshot
Olive oil phenolic compounds affect the release of aroma compounds
inferred← citeshttps://doi.org/10.1016/j.foodchem.2015.08.108openalex-snapshot
Interaction study between wheat-derived peptides and procyanidin B3 by mass spectrometry
inferred← citeshttps://doi.org/10.1016/j.foodchem.2016.09.070openalex-snapshot
Protein precipitating capacity and antioxidant activity of Turkish Tombul hazelnut phenolic extract and its fractions
inferred← citeshttps://doi.org/10.1016/j.foodchem.2017.05.048openalex-snapshot
Galloyl moieties enhance the binding of (−)-epigallocatechin-3-gallate to β-lactoglobulin: A spectroscopic analysis
inferred← citeshttps://doi.org/10.1016/j.foodchem.2017.09.101openalex-snapshot
Aroma release in the oral cavity after wine intake is influenced by wine matrix composition
inferred← citeshttps://doi.org/10.1016/j.foodchem.2021.131234openalex-snapshot
Molecular basis of the formation and removal of fruit astringency
inferred← citeshttps://doi.org/10.1016/j.foodchem.2022.134946openalex-snapshot
The material basis of astringency and the deastringent effect of polysaccharides: A review
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.2026.148103openalex-snapshot
Mechanism of synergistic astringency enhancement by organic acids in model wine: Insights from organic acid-phenols-protein triadic interaction
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2009.01.007openalex-snapshot
Effect of oxidised tannic acid on the gel properties of mackerel (Rastrelliger kanagurta) mince and surimi prepared by different washing processes
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2014.02.006openalex-snapshot
Polyphenol interactions with whey protein isolate and whey protein isolate–pectin coacervates
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2017.06.036openalex-snapshot
Fabrication and characterization of biocompatible hybrid nanoparticles from spontaneous co-assembly of casein/gliadin and proanthocyanidin
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2020.106010openalex-snapshot
Molecular interaction of soybean glycinin and β-conglycinin with (−)-epigallocatechin gallate induced by pH changes
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2022.107669openalex-snapshot
Caseinate nanoparticles co-loaded with quercetin and avenanthramide 2c using a novel two-step pH-driven method: Formation, characterization, and bioavailability
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2022.108053openalex-snapshot
Examination of β-lactoglobulin-ferulic acid complexation at elevated temperature using biochemical spectroscopy, proteomics and molecular dynamics
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2023.109489openalex-snapshot
Difference in astringency of the main pea protein fractions
inferred← citeshttps://doi.org/10.1016/j.foodhyd.2024.110402openalex-snapshot
Pectic polysaccharides modulate colloidal stability and astringency perception of bottle aged Cabernet Sauvignon wines
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.foodhyd.2025.111959openalex-snapshot
The gelation properties of rapeseed proteins are barely affected by co-extracted phenolic compounds
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.foodqual.2005.04.009openalex-snapshot
Prediction of perceived astringency induced by phenolic compounds II: Criteria for panel selection and preliminary application on wine samples
inferred← citeshttps://doi.org/10.1016/j.foodres.2010.11.020openalex-snapshot
Binding of proanthocyanidins to soybean (Glycine max) seed ferritin inhibiting protein degradation by protease in vitro
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.2013.07.011openalex-snapshot
The interaction of cocoa polyphenols with milk proteins studied by proteomic techniques
inferred← citeshttps://doi.org/10.1016/j.foodres.2013.11.039openalex-snapshot
Flour of banana (Musa AAA) peel as a source of antioxidant phenolic compounds
inferred← citeshttps://doi.org/10.1016/j.foodres.2017.12.043openalex-snapshot
Patterns of sweetness preference in red wine according to consumer characterisation
inferred← citeshttps://doi.org/10.1016/j.foodres.2018.06.027openalex-snapshot
Interaction between sorghum procyanidin tetramers and the catalytic region of glucosyltransferases-I from Streptococcus mutans UA159
inferred← citeshttps://doi.org/10.1016/j.foodres.2019.01.011openalex-snapshot
Climate effects on physicochemical composition of Syrah grapes at low and high altitude sites from tropical grown regions of Brazil
inferred← citeshttps://doi.org/10.1016/j.foodres.2020.109223openalex-snapshot
Chlorogenic acids composition and the impact of in vitro gastrointestinal digestion on espresso coffee from single-dose capsule
inferred← citeshttps://doi.org/10.1016/j.foodres.2021.110665openalex-snapshot
In-mouth attributes driving perceived quality of Pinot noir wines: Sensory and chemical characterisation
inferred← citeshttps://doi.org/10.1016/j.foodres.2022.112393openalex-snapshot
Characterization of procyanidin extracts from hawthorn (Crataegus pinnatifida) in human colorectal adenocarcinoma cell line Caco-2, simulated Digestion, and fermentation identified unique and novel prebiotic properties
inferred← citeshttps://doi.org/10.1016/j.foodres.2024.113964openalex-snapshot
Different physicochemical interactions between varietal wines and human saliva: Correspondence with astringency
inferred← citeshttps://doi.org/10.1016/j.foodres.2025.117274openalex-snapshot
Combining polysaccharide on oxidation stability and digestibility of deamidated wheat gliadin fish oil-in-water emulsions
inferred← citeshttps://doi.org/10.1016/j.foostr.2020.100163openalex-snapshot
Diverse interaction of commercial enological tannins with the protein fraction of saliva. Association with astringency
inferred← citeshttps://doi.org/10.1016/j.ifset.2023.103290openalex-snapshot
Assessment of the interactions between pea and salivary proteins in aqueous dispersions
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2015.12.075openalex-snapshot
Probing the binding of procyanidin B3 to trypsin and pepsin: A multi-technique approach
inferred← citeshttps://doi.org/10.1016/j.ijbiomac.2024.132232openalex-snapshot
The effects of inulin on solubilizing and improving anti-obesity activity of high polymerization persimmon tannin
inferred← citeshttps://doi.org/10.1016/j.ijgfs.2023.100667openalex-snapshot
On the importance of saliva in mouthfeel sensations
inferred← citeshttps://doi.org/10.1016/j.jfca.2023.105794openalex-snapshot
Impact of aging on the physical-chemical and phenolic stability of tropical red wines from Brazil produced with grapes harvested in the summer season
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
inferred← citeshttps://doi.org/10.1016/j.jlumin.2013.08.042openalex-snapshot
Characterization of interaction between isoliquiritigenin and bovine serum albumin: Spectroscopic and molecular docking methods
inferred← citeshttps://doi.org/10.1016/j.jphotobiol.2013.07.021openalex-snapshot
The effect of milk alpha-casein on the antioxidant activity of tea polyphenols
inferred← citeshttps://doi.org/10.1016/j.jphotobiol.2015.10.023openalex-snapshot
Spectroscopic and molecular docking studies of binding interaction of gefitinib, lapatinib and sunitinib with bovine serum albumin (BSA)
inferred← citeshttps://doi.org/10.1016/j.lwt.2009.01.013openalex-snapshot
Effect of oxidised phenolic compounds on the gel property of mackerel (Rastrelliger kanagurta) surimi
inferred← citeshttps://doi.org/10.1016/j.lwt.2011.07.028openalex-snapshot
Interactions of enological tannins with the protein fraction of saliva and astringency perception are affected by pH
inferred← citeshttps://doi.org/10.1016/j.lwt.2016.12.034openalex-snapshot
Phenolic compounds of Moroccan red press wines: Influence of fining agents and micro-oxygenation treatments
inferred← citeshttps://doi.org/10.1016/j.lwt.2018.10.069openalex-snapshot
Probing the interaction of catechin and its β-CD inclusion complex with different food models
inferred← citeshttps://doi.org/10.1016/j.lwt.2019.108415openalex-snapshot
Chemical composition and sensory profile of Syrah wines from semiarid tropical Brazil – Rootstock and harvest season effects
inferred← citeshttps://doi.org/10.1016/j.lwt.2020.109288openalex-snapshot
Inhibition of pancreatic α-amylase by Lonicera caerulea berry polyphenols in vitro and their potential as hyperglycemic agents
inferred← citeshttps://doi.org/10.1016/j.lwt.2020.109611openalex-snapshot
Effect of β-lactoglobulin on perception of astringency in red wine as measured by sequential profiling
inferred← citeshttps://doi.org/10.1016/j.molstruc.2014.11.020openalex-snapshot
Probing the binding of procyanidin B3 to human serum albumin by isothermal titration calorimetry
inferred← citeshttps://doi.org/10.1016/j.phanu.2019.100142openalex-snapshot
Impact of the inhibition of proteins activities and the chemical aspect of polyphenols-proteins interactions
inferred← citeshttps://doi.org/10.1016/j.physbeh.2020.113080openalex-snapshot
Addition of chocolate milk to diet corresponds to protein concentration changes in human saliva
inferred← citeshttps://doi.org/10.1016/j.saa.2011.07.028openalex-snapshot
Analysis of binding interaction between (−)-epigallocatechin (EGC) and β-lactoglobulin by multi-spectroscopic method
inferred← citeshttps://doi.org/10.1016/j.saa.2019.117937openalex-snapshot
Interaction between wheat gliadin and quercetin under different pH conditions analyzed by multi-spectroscopy methods
inferred← citeshttps://doi.org/10.1016/j.sajb.2022.07.003openalex-snapshot
Bioactive compounds in tea: Effect of imbalanced intake on digestive enzymes activity, cytochrome inhibition and drug interaction
inferred← citeshttps://doi.org/10.1016/j.semcancer.2018.11.007openalex-snapshot
Dietary phytochemicals in the regulation of epithelial to mesenchymal transition and associated enzymes: A promising anticancer therapeutic approach
inferred← citeshttps://doi.org/10.1016/j.snb.2014.10.052openalex-snapshot
Astringency quantification in wine: comparison of the electronic tongue and FT-MIR spectroscopy
inferred← citeshttps://doi.org/10.1016/j.tet.2004.10.048openalex-snapshot
Stereoselective synthesis of procyanidin B3-3-O-gallate and 3,3″-di-O-gallate, and their abilities as antioxidant and DNA polymerase inhibitor
inferred← citeshttps://doi.org/10.1016/j.tifs.2003.09.017openalex-snapshot
Characterization of protein–polyphenol interactions
inferred← citeshttps://doi.org/10.1016/j.tifs.2012.05.002openalex-snapshot
Astringency response of red wines: Potential role of molecular assembly
inferred← citeshttps://doi.org/10.1016/j.tifs.2014.08.001openalex-snapshot
A review on astringency and bitterness perception of tannins in wine
inferred← citeshttps://doi.org/10.1016/j.tifs.2016.10.011openalex-snapshot
Mouthfeel perception of wine: Oral physiology, components and instrumental characterization
inferred← citeshttps://doi.org/10.1016/s0308-8146(02)00479-xopenalex-snapshot
Study of carbohydrate influence on protein–tannin aggregation by nephelometry
inferred← citeshttps://doi.org/10.1016/s0308-8146(03)00201-2openalex-snapshot
Influence of the addition of grape seed procyanidins to Port wines in the resulting reactivity with human salivary proteins
inferred← citeshttps://doi.org/10.1017/s095442241300019xopenalex-snapshot
Interaction of plant phenols with food macronutrients: characterisation and nutritional–physiological consequences
inferred← citeshttps://doi.org/10.1021/acs.jafc.0c05392openalex-snapshot
Proanthocyanidin Block Arrays (PACBAR) for Comprehensive Capture and Delineation of Proanthocyanidin Structures
inferred← citeshttps://doi.org/10.1021/acs.jafc.1c05873openalex-snapshot
Noncovalent Polyphenol–Macromolecule Interactions and Their Effects on the Sensory Properties of Foods
inferred← citeshttps://doi.org/10.1021/acs.jafc.1c08130openalex-snapshot
Bioaccessibility of Apple Polyphenols from Peel and Flesh during Oral Digestion
inferred← citeshttps://doi.org/10.1021/acs.jafc.4c01555openalex-snapshot
Multianalytical Approach to Understand Polyphenol-Mal d 1 Interactions to Predict Their Impact on the Allergenic Potential of Apples
inferred← citeshttps://doi.org/10.1021/acs.jafc.4c05442openalex-snapshot
First Insight into Lignin Valorization as a Promising Biopolymer for the Modulation of the Physicochemical Properties of Port Wine
inferred← citeshttps://doi.org/10.1021/acs.jafc.4c13178openalex-snapshot
Applying Isothermal Titration Calorimetry and Saturation Transfer Difference-NMR to Study the Mode of Interaction of Flavan-3-ols with α-Amylase to Understand Their Impact on Starch Hydrolysis
inferred← citeshttps://doi.org/10.1021/acs.jafc.5b05058openalex-snapshot
Red Wine Tannin Structure–Activity Relationships during Fermentation and Maceration
inferred← citeshttps://doi.org/10.1021/acs.jafc.5c17962openalex-snapshot
Vital Roles of A-Type Linkage and Polymerization Degree in Governing Proanthocyanidin Interaction and Anti-inflammatory Action on Litchi Thaumatin-Like Protein
inferred← citeshttps://doi.org/10.1021/acs.jafc.6b02659openalex-snapshot
Contribution of Human Oral Cells to Astringency by Binding Salivary Protein/Tannin Complexes
inferred← citeshttps://doi.org/10.1021/acs.jafc.6b05414openalex-snapshot
Interaction between Wine Phenolic Acids and Salivary Proteins by Saturation-Transfer Difference Nuclear Magnetic Resonance Spectroscopy (STD-NMR) and Molecular Dynamics Simulations
inferred← citeshttps://doi.org/10.1021/acs.jafc.7b03185openalex-snapshot
Formation of Polyphenol-Denatured Protein Flocs in Alcohol Beverages Sweetened with Refined Cane Sugars
inferred← citeshttps://doi.org/10.1021/acs.jafc.7b05833openalex-snapshot
Persimmon Tannin Decreased the Glycemic Response through Decreasing the Digestibility of Starch and Inhibiting α-Amylase, α-Glucosidase, and Intestinal Glucose Uptake
inferred← citeshttps://doi.org/10.1021/acs.jafc.9b00527openalex-snapshot
Influence of Chemical Species on Polyphenol–Protein Interactions Related to Wine Astringency
inferred← citeshttps://doi.org/10.1021/acs.jafc.9b05575openalex-snapshot
Development of a New Cell-Based Oral Model To Study the Interaction of Oral Constituents with Food Polyphenols
inferred← citeshttps://doi.org/10.1021/acs.jafc.9b06173openalex-snapshot
Comparison of Protein Precipitation Ability of Structurally Diverse Procyanidin-Rich Condensed Tannins in Two Buffer Systems
inferred← citeshttps://doi.org/10.1021/bi034354popenalex-snapshot
Three-Dimensional Structure and Dynamics of Wine Tannin−Saliva Protein Complexes. A Multitechnique Approach
inferred← citeshttps://doi.org/10.1021/ja026309vopenalex-snapshot
Toward the Optical Tongue: Flow-Through Sensing of Tannin−Protein Interactions Based on FTIR Spectroscopy
inferred← citeshttps://doi.org/10.1021/jf010586oopenalex-snapshot
Development and Validation of an Improved Oxygen Radical Absorbance Capacity Assay Using Fluorescein as the Fluorescent Probe
inferred← citeshttps://doi.org/10.1021/jf010784fopenalex-snapshot
Rapid Fractionation of Grape Seed Proanthocyanidins
inferred← citeshttps://doi.org/10.1021/jf021179vopenalex-snapshot
Probing Protein−Tannin Interactions by Isothermal Titration Microcalorimetry
inferred← citeshttps://doi.org/10.1021/jf021229wopenalex-snapshot
Effects of Non-covalent Interactions with 5-O-Caffeoylquinic Acid (Chlorogenic Acid) on the Heat Denaturation and Solubility of Globular Proteins
inferred← citeshttps://doi.org/10.1021/jf0340409openalex-snapshot
Hop (Humulus lupulus L.) Proanthocyanidins Characterized by Mass Spectrometry, Acid Catalysis, and Gel Permeation Chromatography
inferred← citeshttps://doi.org/10.1021/jf047975dopenalex-snapshot
Anthocyanin Antioxidant Activity and Partition Behavior in Whey Protein Emulsion
inferred← citeshttps://doi.org/10.1021/jf048693gopenalex-snapshot
Interaction of Flavonoids with Bovine Serum Albumin: A Fluorescence Quenching Study
inferred← citeshttps://doi.org/10.1021/jf052489ropenalex-snapshot
Monitoring and Estimation of the Kinetics Parameters in the Binding Process of Tannic Acid to Bovine Serum Albumin with Electrochemical Quartz Crystal Impedance System
inferred← citeshttps://doi.org/10.1021/jf061835hopenalex-snapshot
Influence of Wine Pectic Polysaccharides on the Interactions between Condensed Tannins and Salivary Proteins
inferred← citeshttps://doi.org/10.1021/jf070905xopenalex-snapshot
Interaction of Different Polyphenols with Bovine Serum Albumin (BSA) and Human Salivary α-Amylase (HSA) by Fluorescence Quenching
inferred← citeshttps://doi.org/10.1021/jf073031nopenalex-snapshot
Orosensory-Directed Identification of Astringent Mouthfeel and Bitter-Tasting Compounds in Red Wine
inferred← citeshttps://doi.org/10.1021/jf100631kopenalex-snapshot
Quantitative Determination of Interactions Between Tannic Acid and a Model Protein Using Diffusion and Precipitation Assays on Cellulose Membranes
inferred← citeshttps://doi.org/10.1021/jf1012242openalex-snapshot
Complex Flavonoids in Cocoa: Synthesis and Degradation by Intestinal Microbiota
inferred← citeshttps://doi.org/10.1021/jf1023356openalex-snapshot
Biological Relevance of the Interaction between Procyanidins and Trypsin: A Multitechnique Approach
inferred← citeshttps://doi.org/10.1021/jf104975dopenalex-snapshot
Reactivity of Human Salivary Proteins Families Toward Food Polyphenols
inferred← citeshttps://doi.org/10.1021/jf200993fopenalex-snapshot
Physicochemical Properties of Acidified Skim Milk Gels Containing Cocoa Flavanols
inferred← citeshttps://doi.org/10.1021/jf3002747openalex-snapshot
Carbohydrates Inhibit Salivary Proteins Precipitation by Condensed Tannins
inferred← citeshttps://doi.org/10.1021/jf3010349openalex-snapshot
Grape Seed-Derived Procyanidins Decrease Dipeptidyl-peptidase 4 Activity and Expression
inferred← citeshttps://doi.org/10.1021/jf301147nopenalex-snapshot
Grape Seed and Tea Extracts and Catechin 3-Gallates Are Potent Inhibitors of α-Amylase and α-Glucosidase Activity
inferred← citeshttps://doi.org/10.1021/jf3015975openalex-snapshot
Impact of Processing on the Noncovalent Interactions between Procyanidin and Apple Cell Wall
inferred← citeshttps://doi.org/10.1021/jf302064nopenalex-snapshot
Influence of Grape Maturity and Maceration Length on Color, Polyphenolic Composition, and Polysaccharide Content of Cabernet Sauvignon and Tempranillo Wines
inferred← citeshttps://doi.org/10.1021/jf303704uopenalex-snapshot
Reactivity of Polymeric Proanthocyanidins toward Salivary Proteins and Their Contribution to Young Red Wine Astringency
inferred← citeshttps://doi.org/10.1021/jf304239nopenalex-snapshot
Sensory Properties of Wine Tannin Fractions: Implications for In-Mouth Sensory Properties
inferred← citeshttps://doi.org/10.1021/jf3044346openalex-snapshot
Relationship between the Sensory-Determined Astringency and the Flavanolic Composition of Red Wines
inferred← citeshttps://doi.org/10.1021/jf400455zopenalex-snapshot
Evaluation of Unsaturated Alkanoic Acid Amides as Maskers of Epigallocatechin Gallate Astringency
showing the first 200 of 367 · page through all 367
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.