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Reactivity of Human Salivary Proteins Families Toward Food Polyphenols

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What this work says

Outgoing claims: the papers this work cites, builds on, or argues with.

inferredcites →https://doi.org/10.1002/1097-0010(20010115)81:2<261::aid-jsfa804>3.0.co;2-topenalex-snapshot

Interaction of (+)-catechin, (?)-epicatechin, procyanidin B2 and procyanidin C1 with pooled human salivain vitro

inferredcites →https://doi.org/10.1002/biof.79openalex-snapshot

Healthy properties of proanthocyanidins

inferredcites →https://doi.org/10.1002/bip.21221openalex-snapshot

Study of the interactions between a proline‐rich protein and a flavan‐3‐ol by NMR: Residual structures in the natively unfolded protein provides anchorage points for the ligands

inferredcites →https://doi.org/10.1002/elps.1150121207openalex-snapshot

Sodium dodecyl sulphate‐polyacrylamide gel electrophoresis of human parotid salivary proteins

inferredcites →https://doi.org/10.1002/elps.1150180309openalex-snapshot

Identification of mouse liver proteins on two‐dimensional electrophoresis gels by matrix‐assisted laser desorption/ionization mass spectrometry of in situ enzymatic digests

inferredcites →https://doi.org/10.1002/jsfa.1016openalex-snapshot

Nephelometric study of salivary protein–tannin aggregates

inferredcites →https://doi.org/10.1002/mnfr.200600013openalex-snapshot

Determining the binding affinities of phenolic compounds to proteins by quenching of the intrinsic tryptophan fluorescence

inferredcites →https://doi.org/10.1002/pmic.200300638openalex-snapshot

Identification of human whole saliva protein components using proteomics

inferredcites →https://doi.org/10.1002/pmic.200401156openalex-snapshot

Different isoforms and post‐translational modifications of human salivary acidic proline‐rich proteins

inferredcites →https://doi.org/10.1002/prca.200800183openalex-snapshot

Towards defining the whole salivary peptidome

inferredcites →https://doi.org/10.1016/0003-2697(69)90383-2openalex-snapshot

Glycoprotein staining following electrophoresis on acrylamide gels

inferredcites →https://doi.org/10.1016/0003-2697(87)90587-2openalex-snapshot

Tricine-sodium dodecyl sulfate-polyacrylamide gel electrophoresis for the separation of proteins in the range from 1 to 100 kDa

inferredcites →https://doi.org/10.1016/0031-9422(95)00451-copenalex-snapshot

Quantitative determination of tannin and protein in the precipitates by high-performance liquid chromatography

inferredcites →https://doi.org/10.1016/0950-3293(94)90008-6openalex-snapshot

Physiological factors contributing to the variability of sensory assessments: Relationship between salivary flow rate and temporal perception of gustatory stimuli

inferredcites →https://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

inferredcites →https://doi.org/10.1016/j.foodchem.2008.12.061openalex-snapshot

Interaction of astringent grape seed procyanidins with oral epithelial cells

inferredcites →https://doi.org/10.1016/j.foodhyd.2007.05.014openalex-snapshot

Interaction of human whole saliva and astringent dietary compounds investigated by interfacial shear rheology

inferredcites →https://doi.org/10.1016/j.foodqual.2004.06.002openalex-snapshot

Prediction of perceived astringency induced by phenolic compounds

inferredcites →https://doi.org/10.1016/j.pep.2006.01.012openalex-snapshot

Overexpression and characterization of two human salivary proline rich proteins

inferredcites →https://doi.org/10.1016/j.physbeh.2008.05.023openalex-snapshot

A physiological model of tea-induced astringency

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/10.1016/s0021-9258(18)68522-9openalex-snapshot

Histatins, a novel family of histidine-rich proteins in human parotid secretion. Isolation, characterization, primary structure, and fungistatic effects on Candida albicans.

inferredcites →https://doi.org/10.1016/s0021-9258(19)47381-xopenalex-snapshot

Structure and bacterial receptor activity of a human salivary proline-rich glycoprotein.

inferredcites →https://doi.org/10.1016/s0021-9258(19)69314-2openalex-snapshot

The location and nature of calcium-binding sites in salivary acidic proline-rich phosphoproteins.

inferredcites →https://doi.org/10.1016/s0031-9422(00)84860-8openalex-snapshot

Changes in tannins in ripening fruits

inferredcites →https://doi.org/10.1016/s0378-4347(00)00466-7openalex-snapshot

Determination of the human salivary peptides histatins 1, 3, 5 and statherin by high-performance liquid chromatography and by diode-array detection

inferredcites →https://doi.org/10.1021/bi00268a036openalex-snapshot

Basic proline-rich proteins from human parotid saliva: complete covalent structure of protein IB-9 and partial structure of protein IB-6, members of a polymorphic pair

inferredcites →https://doi.org/10.1021/bi00799a013openalex-snapshot

Proline-rich proteins from human parotid saliva. I. Isolation and partial characterization

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/jf000981zopenalex-snapshot

Structural Features of Procyanidin Interactions with Salivary Proteins

inferredcites →https://doi.org/10.1021/jf0526487openalex-snapshot

Procyanidins as Antioxidants and Tumor Cell Growth Modulators

inferredcites →https://doi.org/10.1021/jf0704108openalex-snapshot

Interactions between a Non Glycosylated Human Proline-Rich Protein and Flavan-3-ols Are Affected by Protein Concentration and Polyphenol/Protein Ratio

inferredcites →https://doi.org/10.1021/jf070905xopenalex-snapshot

Interaction of Different Polyphenols with Bovine Serum Albumin (BSA) and Human Salivary α-Amylase (HSA) by Fluorescence Quenching

inferredcites →https://doi.org/10.1021/jf071490iopenalex-snapshot

Inhibition of Trypsin by Condensed Tannins and Wine

inferredcites →https://doi.org/10.1021/jf60188a027openalex-snapshot

Relation between tannin levels, rat growth, and distribution of proteins in sorghum

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/jf801249eopenalex-snapshot

Influence of the Glycosylation of Human Salivary Proline-Rich Proteins on Their Interactions with Condensed Tannins

inferredcites →https://doi.org/10.1021/jf900302ropenalex-snapshot

Mechanistic Approach by Which Polysaccharides Inhibit α-Amylase/Procyanidin Aggregation

inferredcites →https://doi.org/10.1021/jf9805146openalex-snapshot

Interactions of Grape Seed Tannins with Salivary Proteins

inferredcites →https://doi.org/10.1021/jf981044iopenalex-snapshot

Interaction of Tannin with Human Salivary Histatins

inferredcites →https://doi.org/10.1021/pr049953copenalex-snapshot

Characterization of the Human Salivary Basic Proline-Rich Protein Complex by a Proteomic Approach

inferredcites →https://doi.org/10.1039/c3981000309bopenalex-snapshot

The association of proteins with polyphenols

inferredcites →https://doi.org/10.1042/bj1230455openalex-snapshot

Purification and partial characterization of four proteins from human parotid saliva

inferredcites →https://doi.org/10.1042/bj1450557openalex-snapshot

Chemical and physical characteristics of a phosphoprotein from human parotid saliva

inferredcites →https://doi.org/10.1042/bj2300817openalex-snapshot

Masticatory lubrication. The role of carbohydrate in the lubricating property of a salivary glycoprotein-albumin complex

inferredcites →https://doi.org/10.1042/bj2550015openalex-snapshot

The primary structures of six human salivary acidic proline-rich proteins (PRP-1, PRP-2, PRP-3, PRP-4, PIF-s and PIF-f)

inferredcites →https://doi.org/10.1042/bj3110341openalex-snapshot

Identification of histatins as tannin-binding proteins in human saliva

inferredcites →https://doi.org/10.1080/10408390701724223openalex-snapshot

Astringency: Mechanisms and Perception

inferredcites →https://doi.org/10.1093/chemse/27.7.653openalex-snapshot

Turbidity as a Measure of Salivary Protein Reactions with Astringent Substances

inferredcites →https://doi.org/10.1093/chemse/bjp003openalex-snapshot

Saliva Characteristics and Individual Sensitivity to Phenolic Astringent Stimuli

inferredcites →https://doi.org/10.1093/chemse/bjp084openalex-snapshot

Temporary Modification of Salivary Protein Profile and Individual Responses to Repeated Phenolic Astringent Stimuli

inferredcites →https://doi.org/10.1093/oxfordjournals.jbchem.a132839openalex-snapshot

The Amino Acid Sequence of a Salivary Proline-Rich Peptide, P-C, and Its Relation to a Salivary Proline-Rich Phosphoprotein, Protein C

inferredcites →https://doi.org/10.1093/oxfordjournals.jbchem.a133900openalex-snapshot

Fractionation and Characterization of Basic Proline-Rich Peptides of Human Parotid Saliva and the Amino Acid Sequence of Proline-Rich Peptide P-E

inferredcites →https://doi.org/10.1111/j.1365-2621.2010.02437.xopenalex-snapshot

Tannin–protein interaction is more closely associated with astringency than tannin–protein precipitation: experience with two oenological tannins and a gelatin

inferredcites →https://doi.org/10.1111/j.1399-3011.1989.tb00705.xopenalex-snapshot

Complete primary structure of statherin, a potent inhibitor of calcium phosphate precipitation, from the saliva of the monkey, Macaca arctoides

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

inferredcites →https://doi.org/10.1111/j.1600-0722.2004.00172.xopenalex-snapshot

Influence of drinking method on tooth‐surface pH in relation to dental erosion

inferredcites →https://doi.org/10.1111/j.1745-459x.1998.tb00073.xopenalex-snapshot

EVIDENCE THAT SALIVARY PROTEINS ARE INVOLVED IN ASTRINGENCY

inferredcites →https://doi.org/10.1111/j.1834-7819.2009.01124.xopenalex-snapshot

The effects of saliva on the erosive potential of three different wines

inferredcites →https://doi.org/10.1126/science.180.4090.1067openalex-snapshot

Genetic Polymorphism of Proline-Rich Human Salivary Proteins

inferredcites →https://doi.org/10.1128/iai.66.8.3519-3522.1998openalex-snapshot

Evaluation of the Proline-Rich Antigen of Coccidioides immitis as a Vaccine Candidate in Mice

inferredcites →https://doi.org/10.1177/00220345740530021201openalex-snapshot

Relation of Saliva and Plaque to Caries

inferredcites →https://doi.org/10.1177/00220345820610062201openalex-snapshot

Characterization of Cysteine-containing Phosphoproteins from Human Submandibular-Sublingual Saliva

inferredcites →https://doi.org/10.1177/00220345940730100501openalex-snapshot

Cystatins S and C in Human Whole Saliva and in Glandular Salivas in Periodontal Health and Disease

inferredcites →https://doi.org/10.1177/154405910708600802openalex-snapshot

Saliva: a Dynamic Proteome

inferredcites →https://doi.org/10.1586/epr.10.48openalex-snapshot

Salivary peptidomics

inferredcites →https://doi.org/10.2174/138955708784223486openalex-snapshot

Condensed and Hydrolysable Tannins as Antioxidants Influencing the Health

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

inferred← citeshttps://doi.org/10.2139/ssrn.4659230openalex-extracted

Nanoenzymatic Method Applied for the Polyphenol Detection in Commercial Beverages

inferred← citeshttps://doi.org/10.1002/9781118929384.ch4openalex-snapshot

Bioadhesion and oral fluids—perireceptor modulators of taste perception?

inferred← citeshttps://doi.org/10.1002/9781119427896.ch10openalex-snapshot

Revisiting Wine Polyphenols Chemistry in Relation to Their Sensory Characteristics

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(Poly)phenol‐Rich Diets in the Management of Endothelial Dysfunction in Diabetes Mellitus: Biological Properties in Cultured Endothelial Cells

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Plant protein flavor chemistry fundamentals and techniques to mitigate undesirable flavors

inferred← citeshttps://doi.org/10.1007/978-3-030-37681-9_2openalex-snapshot

Saliva in Ingestive Behavior Research: Association with Oral Sensory Perception and Food Intake

inferred← citeshttps://doi.org/10.1007/978-3-319-41448-5_1openalex-snapshot

Proteomes, Their Compositions and Their Sources

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Samenstelling en rol van de tandpellicle

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Partial dealcoholisation of red wines by membrane contactor technique: influence on colour, phenolic compounds and saliva precipitation index

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Proteomic profile of the dentine pellicle modified with plant polyphenols and fluoride

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Microbial fermentation for structural conversion and food-functional valorization of tannin-rich agro-industrial by-products: representative substrates and mechanistic considerations

inferred← citeshttps://doi.org/10.1007/s11947-025-03898-3openalex-snapshot

Molecular Strategies to Overcome Sensory Challenges in Alternative Protein Foods

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/b978-0-12-802309-9.00026-1openalex-snapshot

Wine

inferred← citeshttps://doi.org/10.1016/b978-0-444-62650-9.00009-9openalex-snapshot

Salivary Peptidomics Targeting Clinical Applications

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Interaction of polyphenols with model membranes: Putative implications to mouthfeel perception

inferred← citeshttps://doi.org/10.1016/j.biotri.2016.03.002openalex-snapshot

Cationic astringents alter the tribological and rheological properties of human saliva and salivary mucin solutions

inferred← citeshttps://doi.org/10.1016/j.carbpol.2017.08.075openalex-snapshot

The role of wine polysaccharides on salivary protein-tannin interaction: A molecular approach

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The effect of pectic polysaccharides from grape skins on salivary protein – procyanidin interactions

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Development of a cell-based quaternary system to unveil the effect of pectic polysaccharides on oral astringency

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Preparative isolation of apple flavan-3-ols monomers and oligomers using pH-zone-refining centrifugal partition chromatography combined with reversed-phase liquid chromatography

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.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.fochms.2023.100192openalex-snapshot

Astringency sensitivity to tannic acid: Effect of ageing and salivary proline-rich protein levels

inferred← citeshttps://doi.org/10.1016/j.foodchem.2012.07.031openalex-snapshot

Application of the SPI (Saliva Precipitation Index) to the evaluation of red wine astringency

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.2016.03.030openalex-snapshot

Intra-oral adsorption and release of aroma compounds following in-mouth wine exposure

inferred← citeshttps://doi.org/10.1016/j.foodchem.2016.03.118openalex-snapshot

Effect of the addition of flavan-3-ols on the HPLC-DAD salivary-protein profile

inferred← citeshttps://doi.org/10.1016/j.foodchem.2017.02.027openalex-snapshot

Molecular study of mucin-procyanidin interaction by fluorescence quenching and Saturation Transfer Difference (STD)-NMR

inferred← citeshttps://doi.org/10.1016/j.foodchem.2017.02.030openalex-snapshot

First evidences of interaction between pyranoanthocyanins and salivary proline-rich proteins

inferred← citeshttps://doi.org/10.1016/j.foodchem.2017.09.063openalex-snapshot

Study of human salivary proline-rich proteins interaction with food tannins

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.2018.04.119openalex-snapshot

Effect of the addition of mannoproteins on the interaction between wine flavonols and salivary proteins

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Synergistic effect of mixture of two proline-rich-protein salivary families (aPRP and bPRP) on the interaction with wine flavanols

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Comparison of the in vitro gastrointestinal bioavailability of acylated and non-acylated anthocyanins: Purple-fleshed sweet potato vs red wine

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Effect of malvidin-3-glucoside and epicatechin interaction on their ability to interact with salivary proline-rich proteins

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Interactions between polyphenol oxidation products and salivary proteins: Specific affinity of CQA dehydrodimers with cystatins and P-B peptide

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Interaction between salivary proteins and cork phenolic compounds able to migrate to wine model solutions

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New insights into the oral interactions of different families of phenolic compounds: Deepening the astringency mouthfeels

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Wine astringent compounds monitored by an electrochemical biosensor

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Artificial saliva precipitation index (ASPI): An efficient evaluation method of wine astringency

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The effect of cations and epigallocatechin gallate on in vitro salivary lubrication

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A look upon the adsorption of different astringent agents to oral models: Understanding the contribution of alternative mechanisms in astringency

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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

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Charge-dependent modulation of tannic acid–mucin interactions by polysaccharides: linking colloidal structure to oral lubrication and astringency

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Interaction of different classes of salivary proteins with food tannins

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A review on protein–phenolic interactions and associated changes

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Human saliva protein profile: Influence of food ingestion

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Effect of different yeast mannoproteins on the interaction between wine flavanols and salivary proteins

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Chemical and sensory analysis of verjuice: an acidic food ingredient obtained from unripe grape berries

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Novel oral microscope gives mechanistic insights into colloidal drivers of friction in oral biofilms

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Salivary pellicle modification with polyphenol-rich teas and natural extracts to improve protection against dental erosion

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Impact of modifications on the characteristics of salivary pellicle on dental hard tissue: a scoping review

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Catechin content and the degree of its galloylation in oolong tea are inversely correlated with cultivation altitude

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Does salivary protein(s) act an ovulation indicator for women?: A hypothesis

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Sensory perception of and salivary protein response to astringency as a function of the 6-n-propylthioural (PROP) bitter-taste phenotype

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Addition of chocolate milk to diet corresponds to protein concentration changes in human saliva

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Bioactive compounds in tea: Effect of imbalanced intake on digestive enzymes activity, cytochrome inhibition and drug interaction

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A review on astringency and bitterness perception of tannins in wine

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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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Perspectives on Astringency Sensation: An Alternative Hypothesis on the Molecular Origin of Astringency

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Role of Yeast Mannoproteins in the Interaction between Salivary Proteins and Flavan-3-ols in a Cell-Based Model of the Oral Epithelium

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Interactions between Salivary Proteins and Dietary Polyphenols: Potential Consequences on Gastrointestinal Digestive Events

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Study of Serial Exposures of an Astringent Green Tea Flavonoid Extract with Oral Cell-Based Models

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Interactions between Salivary Proteins and Apple Polyphenols and the Fate of Complexes during Gastric Digestion

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First Insight into Lignin Valorization as a Promising Biopolymer for the Modulation of the Physicochemical Properties of Port Wine

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Molecular Insights into the Astringency of Clitoria ternatea Tea: Role of Phenolic Structure, Oral Constituents, and pH

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Contribution of Human Oral Cells to Astringency by Binding Salivary Protein/Tannin Complexes

inferred← citeshttps://doi.org/10.1021/acs.jafc.6c05402openalex-snapshot

Astringency and Lubrication of Polyphenol Systems under Dynamic Salivary Replenishment

inferred← citeshttps://doi.org/10.1021/acs.jafc.6c07975openalex-snapshot

Impact of Proline-Rich Salivary Proteins on Interactions between Catechin and Polysaccharides

inferred← citeshttps://doi.org/10.1021/acs.jafc.7b00436openalex-snapshot

Effect of Astringent Stimuli on Salivary Protein Interactions Elucidated by Complementary Proteomics Approaches

inferred← citeshttps://doi.org/10.1021/acs.jafc.7b01600openalex-snapshot

Molecular Approach to the Synergistic Effect on Astringency Elicited by Mixtures of Flavanols

inferred← citeshttps://doi.org/10.1021/acs.jafc.7b01722openalex-snapshot

Molecular Interaction Between Salivary Proteins and Food Tannins

inferred← citeshttps://doi.org/10.1021/acs.jafc.8b03569openalex-snapshot

Human Bitter Taste Receptors Are Activated by Different Classes of Polyphenols

inferred← citeshttps://doi.org/10.1021/acs.jafc.9b02574openalex-snapshot

Interaction between Ellagitannins and Salivary Proline-Rich Proteins

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.9b06184openalex-snapshot

Inhibition Mechanisms of Wine Polysaccharides on Salivary Protein Precipitation

inferred← citeshttps://doi.org/10.1021/acs.langmuir.5b01122openalex-snapshot

New Anthocyanin–Human Salivary Protein Complexes

inferred← citeshttps://doi.org/10.1021/jf3002747openalex-snapshot

Carbohydrates Inhibit Salivary Proteins Precipitation by Condensed Tannins

inferred← citeshttps://doi.org/10.1021/jf302822bopenalex-snapshot

Evolution of Phenolic Compounds and Astringency during Aging of Red Wine: Effect of Oxygen Exposure before and after Bottling

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/jf502721copenalex-snapshot

In Vivo Interactions between Procyanidins and Human Saliva Proteins: Effect of Repeated Exposures to Procyanidins Solution

inferred← citeshttps://doi.org/10.1021/jf5033284openalex-snapshot

New Procyanidin B3–Human Salivary Protein Complexes by Mass Spectrometry. Effect of Salivary Protein Profile, Tannin Concentration, and Time Stability

inferred← citeshttps://doi.org/10.1021/la3041715openalex-snapshot

Aggregation of the Salivary Proline-Rich Protein IB5 in the Presence of the Tannin EgCG

inferred← citeshttps://doi.org/10.1021/la502184fopenalex-snapshot

Rapid Screening and Identification of New Soluble Tannin–Salivary Protein Aggregates in Saliva by Mass Spectrometry (MALDI-TOF-TOF and FIA-ESI-MS)

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/10.1038/s41598-025-29493-2openalex-snapshot

Investigating the influence of astringent compounds on oral lubrication and the protective role of proline-rich proteins

inferred← citeshttps://doi.org/10.1039/c3fo60361jopenalex-snapshot

Phenolic compounds: their journey after intake

inferred← citeshttps://doi.org/10.1039/c4cp05586aopenalex-snapshot

A study of procyanidin binding to Histatin 5 using Electrospray Ionization Tandem Mass Spectrometry (ESI-MS/MS) and molecular simulations

inferred← citeshttps://doi.org/10.1039/c4ra13403fopenalex-snapshot

Interaction between red wine procyanidins and salivary proteins: effect of stomach digestion on the resulting complexes

inferred← citeshttps://doi.org/10.1039/c5ra02968fopenalex-snapshot

The interaction between tannins and gliadin derived peptides in a celiac disease perspective

inferred← citeshttps://doi.org/10.1039/c7fo02030aopenalex-snapshot

Interactions between wine phenolic compounds and human saliva in astringency perception

inferred← citeshttps://doi.org/10.1039/d4ay00201fopenalex-snapshot

Prussian blue nanocubes with peroxidase-like activity for polyphenol detection in commercial beverages

inferred← citeshttps://doi.org/10.1039/d4fo05082gopenalex-snapshot

Time-dependent changes in the early salivary proteome after oral stimulation with wine differs by the individual 6- n -propylthiouracil (prop) taster status

inferred← citeshttps://doi.org/10.1080/10408398.2014.946468openalex-snapshot

Sensorial properties of red wine polyphenols: Astringency and bitterness

inferred← citeshttps://doi.org/10.1080/10408398.2020.1791794openalex-snapshot

Interactions of dietary polyphenols with epithelial lipids: advances from membrane and cell models in the study of polyphenol absorption, transport and delivery to the epithelium

inferred← citeshttps://doi.org/10.1088/0022-3727/49/10/104003openalex-snapshot

Mechanisms underlying astringency: introduction to an oral tribology approach

inferred← citeshttps://doi.org/10.1093/cdn/nzz057openalex-snapshot

Salivary Cystatin SN Binds to Phytic Acid In Vitro and Is a Predictor of Nonheme Iron Bioavailability with Phytic Acid Supplementation in a Proof of Concept Pilot Study

inferred← citeshttps://doi.org/10.1093/chemse/bjae016openalex-snapshot

Astringency and its sub-qualities: a review of astringency mechanisms and methods for measuring saliva lubrication

inferred← citeshttps://doi.org/10.1093/chemse/bjr092openalex-snapshot

Effect of Condensed Tannins Addition on the Astringency of Red Wines

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/10.1111/eos.12749openalex-snapshot

The effect of red wine in modifying the salivary pellicle and modulating dental erosion kinetics

inferred← citeshttps://doi.org/10.1111/ijfs.16485openalex-snapshot

Fabrication of pea protein–naringin Pickering emulsion to mask the bitterness of naringin

inferred← citeshttps://doi.org/10.1111/jtxs.12022openalex-snapshot

Alternative Mechanisms of Astringency – What is the Role of Saliva?

inferred← citeshttps://doi.org/10.1111/jtxs.12452openalex-snapshot

Tribology and its growing use toward the study of food oral processing and sensory perception

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/10.1155/2011/953412openalex-snapshot

Susceptibility to Dental Caries and the Salivary Proline-Rich Proteins

inferred← citeshttps://doi.org/10.1159/000451036openalex-snapshot

Effect of Tannic Acid on the Protective Properties of the in situ Formed Pellicle

inferred← citeshttps://doi.org/10.1186/s12906-016-1487-0openalex-snapshot

Evaluation of Salvadora persica L. and green tea anti-plaque effect: a randomized controlled crossover clinical trial

inferred← citeshttps://doi.org/10.1186/s12986-017-0197-zopenalex-snapshot

Salivary proline-rich protein may reduce tannin-iron chelation: a systematic narrative review

inferred← citeshttps://doi.org/10.1371/journal.pone.0030962openalex-snapshot

Responsiveness to 6-n-Propylthiouracil (PROP) Is Associated with Salivary Levels of Two Specific Basic Proline-Rich Proteins in Humans

inferred← citeshttps://doi.org/10.1371/journal.pone.0059810openalex-snapshot

Marked Increase in PROP Taste Responsiveness Following Oral Supplementation with Selected Salivary Proteins or Their Related Free Amino Acids

inferred← citeshttps://doi.org/10.1371/journal.pone.0074151openalex-snapshot

The Gustin (CA6) Gene Polymorphism, rs2274333 (A/G), as a Mechanistic Link between PROP Tasting and Fungiform Taste Papilla Density and Maintenance

inferred← citeshttps://doi.org/10.1371/journal.pone.0131104openalex-snapshot

Dose-Dependent Effects of L-Arginine on PROP Bitterness Intensity and Latency and Characteristics of the Chemical Interaction between PROP and L-Arginine

inferred← citeshttps://doi.org/10.1371/journal.pone.0156707openalex-snapshot

A Study of the Variation in the Salivary Peptide Profiles of Young Healthy Adults Acquired Using MALDI-TOF MS

inferred← citeshttps://doi.org/10.1371/journal.pone.0277552openalex-snapshot

Synergistic effect between plant extracts and fluoride to protect against enamel erosion: An in vitro study

inferred← citeshttps://doi.org/10.1371/journal.pone.0285931openalex-snapshot

Dual protective effect of the association of plant extracts and fluoride against dentine erosion: In the presence and absence of salivary pellicle

inferred← citeshttps://doi.org/10.1590/1678-7757-2023-0108openalex-snapshot

Rinsing solutions containing natural extracts and fluoride prevent enamel erosion in vitro

inferred← citeshttps://doi.org/10.1590/1807-3107bor-2025.vol39.024openalex-snapshot

Effect of pellicle modification with polyphenol-rich solutions on enamel erosion and abrasion

inferred← citeshttps://doi.org/10.1590/s1806-92902017001200009openalex-snapshot

The role of condensed tannins in ruminant animal production: advances, limitations and future directions

inferred← citeshttps://doi.org/10.20870/oeno-one.2017.51.2.1816openalex-snapshot

Oenological perspective of red wine astringency

inferred← citeshttps://doi.org/10.20870/oeno-one.2022.56.3.5392openalex-snapshot

The effect of wine age and tannin composition on tannin activity across consecutive Pinotage red wine vintages

inferred← citeshttps://doi.org/10.2139/ssrn.5347980openalex-snapshot

Characterization of Edible Flower-Enriched Vinegars Infused with Cornflower, Cosmos, and Wild Pansy: A Multidisciplinary Approach

inferred← citeshttps://doi.org/10.2147/cmar.s35342openalex-snapshot

Enteric-coated, highly standardized cranberry extract reduces risk of UTIs and urinary symptoms during radiotherapy for prostate carcinoma

inferred← citeshttps://doi.org/10.26477/jbcd.v38i1.4151openalex-snapshot

The clinical and immunological efficacy of a mouth rinse containing green tea and Salvadora Persica L. in patients with dental biofilm-induced gingivitis (randomized clinical trial)

inferred← citeshttps://doi.org/10.26481/dis.20230713gaopenalex-snapshot

Unraveling mouthfeel

inferred← citeshttps://doi.org/10.3109/07388551.2012.687361openalex-snapshot

Saliva proteome research: current status and future outlook

inferred← citeshttps://doi.org/10.3389/frfst.2022.989291openalex-snapshot

The role of perireceptor events in flavor perception

inferred← citeshttps://doi.org/10.3390/antiox15030397openalex-snapshot

Beyond Sensory Properties: Molecular Interactions of Antioxidant Flavour-Active Polyphenols Across the Food-Oral-Gut Axis

inferred← citeshttps://doi.org/10.3390/antiox9100923openalex-snapshot

Role of the Encapsulation in Bioavailability of Phenolic Compounds

inferred← citeshttps://doi.org/10.3390/app11031157openalex-snapshot

Interactions between Polyphenols and Volatile Compounds in Wine: A Literature Review on Physicochemical and Sensory Insights

inferred← citeshttps://doi.org/10.3390/beverages4010022openalex-snapshot

Phenolic Compounds and Antioxidant Activity in Grape Juices: A Chemical and Sensory View

inferred← citeshttps://doi.org/10.3390/beverages9030078openalex-snapshot

Evaluating the Economic Feasibility of Verjus Production in Texas Vineyards and Wineries

inferred← citeshttps://doi.org/10.3390/foods10010093openalex-snapshot

Evaluation of the Effect of a Grape Seed Tannin Extract on Wine Ester Release and Perception Using In Vitro and In Vivo Instrumental and Sensory Approaches

inferred← citeshttps://doi.org/10.3390/foods14101780openalex-snapshot

Procyanidins and Anthocyanins in Young and Aged Prokupac Wines: Evaluation of Their Reactivity Toward Salivary Proteins

inferred← citeshttps://doi.org/10.3390/foods9111530openalex-snapshot

Exploring Olfactory–Oral Cross-Modal Interactions through Sensory and Chemical Characteristics of Italian Red Wines

inferred← citeshttps://doi.org/10.3390/foods9121867openalex-snapshot

Polyphenolic Characterization of Nebbiolo Red Wines and Their Interaction with Salivary Proteins

inferred← citeshttps://doi.org/10.3390/jcm10071490openalex-snapshot

Going “Green” in the Prevention and Management of Atherothrombotic Diseases: The Role of Dietary Polyphenols

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/molecules27051617openalex-snapshot

Astringency Sensitivity to Tannic Acid: Effect of Ageing and Saliva

inferred← citeshttps://doi.org/10.3390/molecules28062522openalex-snapshot

Interactions between Beer Compounds and Human Salivary Proteins: Insights toward Astringency and Bitterness Perception

inferred← citeshttps://doi.org/10.3390/nu12092878openalex-snapshot

Time Course of Salivary Protein Responses to Cranberry-Derived Polyphenol Exposure as a Function of PROP Taster Status

inferred← citeshttps://doi.org/10.3390/nu13041246openalex-snapshot

Relationship between Mediterranean Diet Adherence and Saliva Composition

inferred← citeshttps://doi.org/10.35196/rfm.2018.3.245-253openalex-snapshot

CARACTERÍSTICAS NUTRICIONALES Y NUTRACÉUTICAS DE HORTALIZAS DE USO ANCESTRAL EN MÉXICO

inferred← citeshttps://doi.org/10.3945/cdn.117.001081openalex-snapshot

Long-Term Dose-Response Condensed Tannin Supplementation Does Not Affect Iron Status or Bioavailability

inferred← citeshttps://doi.org/10.4103/pm.pm_455_16openalex-snapshot

A novel quantitative prediction approach for astringency level of herbs based on an electronic tongue

inferred← citeshttps://doi.org/10.4155/bio.13.349openalex-snapshot

Top-Down Analytical Platforms for The Characterization of The Human Salivary Proteome

inferred← citeshttps://doi.org/10.54167/tch.v6i2.678openalex-snapshot

Taninos hidrolizables y condensados: naturaleza quimica, ventajas y desventajas de su consumo

inferred← citeshttps://doi.org/10.5772/48586openalex-snapshot

Protein Electrophoresis in Saliva Study

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/10.70675/0e96e068zc1a4z4cc7za743zcf0ccd4c383eopenalex-snapshot

Marqueurs phénoliques d’oxydation et évolution de la composition chimique et sensorielle du vin

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/10.70675/9931ce7ez1cd7z4c67z9f16z771b4fc4eb01openalex-snapshot

Rôle de la mucine transmembranaire MUC1 dans la formation de la pellicule mucosale et la sensation d'astringence

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