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Interactions of Grape Seed Tannins with Salivary Proteins
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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/elps.1150090106openalex-snapshot
Improved silver staining procedure for fast staining in PhastSystem Development Unit. I. Staining of sodium dodecyl sulfate gels
inferredcites →https://doi.org/10.1002/elps.1150090107openalex-snapshot
An improved voltage measurement device for gel electrophoresis in tube apparatus
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.1150121208openalex-snapshot
Electrophoretic human leukocyte antigen HLA‐DQA1 DNA typing after polymerase chain reaction amplification
inferredcites →https://doi.org/10.1002/j.2050-0416.1984.tb04228.xopenalex-snapshot
TANNING PROPERTIES OF FLAVANOLS IN BARLEY AND HOPS MEASURED BY REACTION WITH CINCHONINE SULPHATE IN RELATION TO HAZE FORMATION IN BEER
inferredcites →https://doi.org/10.1002/jsfa.2740580306openalex-snapshot
Determination of extractable and bound condensed tannin concentrations in forage plants, protein concentrate meals and cereal grains
inferredcites →https://doi.org/10.1007/978-1-4684-7511-1openalex-snapshot
Chemistry and Significance of Condensed Tannins
inferredcites →https://doi.org/10.1007/978-1-4684-7511-1_20openalex-snapshot
Chemistry of Tannin-Protein Complexation
inferredcites →https://doi.org/10.1007/bf01014834openalex-snapshot
Tannin-binding proteins in saliva of deer and their absence in saliva of sheep and cattle
inferredcites →https://doi.org/10.1016/0003-2697(88)90208-4openalex-snapshot
Development of polyacrylamide gels that improve the separation of proteins and their detection by silver staining
inferredcites →https://doi.org/10.1016/0003-9969(83)90027-4openalex-snapshot
Relationship of the basic glycoprotein to the basic proline-rich proteins in human parotid saliva
inferredcites →https://doi.org/10.1016/0031-9422(73)80701-0openalex-snapshot
Haemanalysis of tannins: The concept of relative astringency
inferredcites →https://doi.org/10.1016/0031-9422(88)87004-3openalex-snapshot
Polyphenol complexation—some thoughts and observations
inferredcites →https://doi.org/10.1016/0031-9422(96)00301-9openalex-snapshot
Polymeric proanthocyanidins from grape skins
inferredcites →https://doi.org/10.1016/s0021-9673(01)88830-0openalex-snapshot
Micro method for the identification of proanthocyanidin using thiolysis monitored by high-performance liquid chromatography
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)89817-9openalex-snapshot
Oligomeric and polymeric procyanidins from grape seeds
inferredcites →https://doi.org/10.1016/s0031-9422(00)95213-0openalex-snapshot
Procyanidin dimers and trimers from grape seeds
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/bk-1992-0506.ch019openalex-snapshot
Tannin—Protein Interactions
inferredcites →https://doi.org/10.1021/bk-1997-0661.ch008openalex-snapshot
The Structures of Tannins in Grapes and Wines and Their Interactions with Proteins
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/jf00075a033openalex-snapshot
Interaction of synthetic proanthocyanidin dimer and trimer with bovine serum albumin and purified bean globulin fraction G-1
inferredcites →https://doi.org/10.1021/jf60157a017openalex-snapshot
Factors influencing the formation of precipitates and hazes by gelatin and condensed and hydrolyzable tannins
inferredcites →https://doi.org/10.1021/jf9502459openalex-snapshot
Nature of Polyphenol−Protein Interactions
inferredcites →https://doi.org/10.1021/np960040+openalex-snapshot
Natural Polyphenols (Vegetable Tannins) as Drugs: Possible Modes of Action
inferredcites →https://doi.org/10.1038/227680a0openalex-snapshot
Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4
inferredcites →https://doi.org/10.1039/c39790000375openalex-snapshot
Direct proof of a homogeneous polyflavan-3-ol structure for polymeric proanthocyanidins
inferredcites →https://doi.org/10.1039/p29850001429openalex-snapshot
Polyphenol interactions. Part 1. Introduction; some observations on the reversible complexation of polyphenols with proteins and polysaccharides
inferredcites →https://doi.org/10.1042/bj2300817openalex-snapshot
Masticatory lubrication. The role of carbohydrate in the lubricating property of a salivary glycoprotein-albumin complex
inferredcites →https://doi.org/10.1042/bj2700297openalex-snapshot
Phosphopeptides derived from human salivary acidic proline-rich proteins. Biological activities and concentration in saliva
inferredcites →https://doi.org/10.1042/bj2970249openalex-snapshot
The structure and function of proline-rich regions in proteins
inferredcites →https://doi.org/10.1042/bst0210133openalex-snapshot
Fascinating families of proteins: electrophoresis of human saliva
inferredcites →https://doi.org/10.1079/bjn19880099openalex-snapshot
Effects of condensed tannins prepared from leaves of fodder plants on digestive enzymes in vitro and in the intestine of rats
inferredcites →https://doi.org/10.1080/10408398809527476openalex-snapshot
Natural astringency in foodstuffs — A molecular interpretation
inferredcites →https://doi.org/10.1111/j.1365-2621.1986.tb13883.xopenalex-snapshot
Effect of Condensed Grape Tannins on the In Vitro Activity of Digestive Proteases and Activation of Their Zymogens
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/10.1139/z93-085openalex-snapshot
Specificity of tannin-binding salivary proteins relative to diet selection by mammals
inferredcites →https://doi.org/10.1271/bbb.60.1131openalex-snapshot
Inhibition ofβ-Glucosidase(Amygdalae dulces)by (+)-Catechin Oxidation Products and Procyanidin Dimers
inferredcites →https://doi.org/10.5344/ajev.1999.50.1.81openalex-snapshot
Analysis and Characterization of Wine Condensed Tannins Precipitated by Proteins Used as Fining Agent in Enology
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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A Look Upon the Adsorption of Different Astringent Agents to Salivary Oral Models: Understanding the Alternative Mechanisms in Astringency
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Proanthocyanidins and tannin-like compounds - nature, occurrence, dietary intake and effects on nutrition and health
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Nutraceutical and Health Properties of Sorghum and Millet
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Overview of Protein‐Tannin Interactions
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Overview of Protein‐Tannin Interactions
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Pflanzliche Polyphenole: chemische Eigenschaften, biologische Aktivität und Synthese
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Plant Polyphenols: Chemical Properties, Biological Activities, and Synthesis
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Proanthocyanidins and human health: Systemic effects and local effects in the gut
inferred← citeshttps://doi.org/10.1002/jms.3007openalex-snapshot
Identification of new flavan‐3‐ol monoglycosides by UHPLC‐ESI‐Q‐TOF in grapes and wine
inferred← citeshttps://doi.org/10.1002/jms.321openalex-snapshot
Study of non‐covalent complexation between catechin derivatives and peptides by electrospray ionization mass spectrometry
inferred← citeshttps://doi.org/10.1002/jsfa.1016openalex-snapshot
Nephelometric study of salivary protein–tannin aggregates
inferred← citeshttps://doi.org/10.1002/jsfa.11982openalex-snapshot
Quinoa protein extract: an effective alternative for the fining of wine phenolics
inferred← citeshttps://doi.org/10.1002/jsfa.2583openalex-snapshot
Reduction of catechin, rutin, and quercetin levels by interaction with food‐related microorganisms in a resting state
inferred← citeshttps://doi.org/10.1002/mabi.200300010openalex-snapshot
Present and Future Role of Chitin and Chitosan in Food
inferred← citeshttps://doi.org/10.1007/978-3-642-22144-6_58openalex-snapshot
Flavanols: Catechins and Proanthocyanidins
inferred← citeshttps://doi.org/10.1007/s00216-009-3180-3openalex-snapshot
Characterization, stoichiometry, and stability of salivary protein–tannin complexes by ESI-MS and ESI-MS/MS
inferred← citeshttps://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
inferred← citeshttps://doi.org/10.1007/s00216-011-4846-1openalex-snapshot
Capillary electrophoresis methods for the determination of covalent polyphenol–protein complexes
inferred← citeshttps://doi.org/10.1007/s00217-010-1332-5openalex-snapshot
Effect of the winemaking technique on phenolic composition and chromatic characteristics in young red wines
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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/s00217-011-1590-xopenalex-snapshot
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inferred← citeshttps://doi.org/10.1007/s10341-025-01601-6openalex-snapshot
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Insight on Tannin Extraction and Mechanical Changes During Maceration from Skins and Seeds of Italian Red Grape Varieties
inferred← citeshttps://doi.org/10.1007/s12161-008-9059-7openalex-snapshot
Phenolic Content and Antioxidant Activity of Moscatel Dessert Wines from the Setúbal Region in Portugal
inferred← citeshttps://doi.org/10.1016/b978-0-08-102067-8.00009-9openalex-snapshot
Wine taste and mouthfeel
inferred← citeshttps://doi.org/10.1016/b978-0-12-398456-2.00026-8openalex-snapshot
Chemical Properties, Bioavailability, and Metabolomics of Fruit Proanthocyanidins
inferred← citeshttps://doi.org/10.1016/b978-0-12-814399-5.00018-9openalex-snapshot
Management of Astringency in Red Wines
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Understanding and modulating astringency in red wines
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Influence of the tannin structure on the disruption effect of carbohydrates on protein–tannin aggregates
inferred← citeshttps://doi.org/10.1016/j.aca.2006.01.063openalex-snapshot
Flavan-3-ol compositional changes in grape berries (Vitis vinifera L. cv Cabernet Franc) before veraison, using two complementary analytical approaches, HPLC reversed phase and histochemistry
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
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In vitro study of the effects of condensed tannins in sainfoin on the digestive process in the rumen at two vegetation cycles
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Evaluation of aglianico grape skin and seed polyphenol astringency by SDS–PAGE electrophoresis of salivary proteins after the binding reaction
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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
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Evaluation of the astringency of commercial tannins by means of the SDS–PAGE-based method
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Polyphenolic content of Vranec wines produced by different vinification conditions
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Application of the SPI (Saliva Precipitation Index) to the evaluation of red wine astringency
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Application of the differential colorimetry and polyphenolic profile to the evaluation of the chromatic quality of Tempranillo red wines elaborated in warm climate. Influence of the presence of oak wood chips during fermentation
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A preliminary characterization of Aglianico (Vitis vinifera L. cv.) grape proanthocyanidins and evaluation of their reactivity towards salivary proteins
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Changes in polyphenol profiles and color composition of freshly fermented model wine due to pulsed electric field, enzymes and thermovinification pretreatments
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Astringency reduction in red wine by whey proteins
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Effect of pulsed electric field treatment during cold maceration and alcoholic fermentation on major red wine qualitative and quantitative parameters
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Effects of latitude and weather conditions on proanthocyanidins in berries of Finnish wild and cultivated sea buckthorn (Hippophaë rhamnoides L. ssp. rhamnoides)
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Aroma release in the oral cavity after wine intake is influenced by wine matrix composition
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Physicochemical stability and in vitro bioaccessibility of phenolic compounds and anthocyanins from Thai rice bran extracts
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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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Poly(l-proline) interactions with flavan-3-ols units: Influence of the molecular structure and the polyphenol/protein ratio
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Lubricating properties of human whole saliva as affected by β-lactoglobulin
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The interactions of wine polysaccharides with aroma compounds, tannins, and proteins, and their importance to winemaking
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Tannin-on-protein adlayers: Secondary adsorption quantified by quartz crystal microbalance with dissipation monitoring (QCM-D)
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Prediction of perceived astringency induced by phenolic compounds
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Prediction of perceived astringency induced by phenolic compounds II: Criteria for panel selection and preliminary application on wine samples
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Effect of copper speciation at different pH on temporal sensory attributes of copper
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Triclosan–lysozyme complex: A promising antimicrobial macromolecule stable against photooxidative damage
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In vitro digestion of dairy and egg products enriched with grape extracts: Effect of the food matrix on polyphenol bioaccessibility and antioxidant activity
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Cranberry and black chokeberry extracts isolated with pressurized ethanol from defatted by supercritical CO2 pomace inhibit colorectal carcinoma cells and increase global antioxidant response of meat products during in vitro digestion
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Effects of different phenolic compounds on the interfacial behaviour of casein and the action mechanism
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Effects of pulsed electric fields on the extraction of phenolic compounds during the fermentation of must of Tempranillo grapes
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Biocomposites from wheat proteins and fibers: Structure/mechanical properties relationships
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Comparison of polyflavonoids in bayberry tanning effluent and commercial bayberry tannin: prerequisite information for vegetable tanning effluent recycling
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Preferential binding of sorghum tannins with γ-kafirin and the influence of tannin binding on kafirin digestibility and biodegradation
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In vitro studies on the effect of sodium tripolyphosphate on the interactions of stain and salivary protein with hydroxyapatite
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In vitro remineralization effects of grape seed extract on artificial root caries
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Phenolic compounds and antioxidant activity of Macedonian red wines
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The signaling pathway through which Procyanidin B2 increases the activity of the Na+/K+ ATPase in Caco-2 cells
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Effect of β-lactoglobulin on perception of astringency in red wine as measured by sequential profiling
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Salivary proteins alter taste-guided behaviors and taste nerve signaling in rat
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Sorghum phytochemicals and their potential impact on human health
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Kinetic study on the interaction between tannin and bovine serum albumin with a wireless magnetoelastic biosensor
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A review on astringency and bitterness perception of tannins in wine
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MALDI-TOF mass spectrometry and PSD fragmentation as means for the analysis of condensed tannins in plant leaves and needles
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Natural antioxidants from residual sources
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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/10.1016/s1043-4526(03)47004-6openalex-snapshot
Bioactive peptides and proteins
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
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Influence of Chemical Species on Polyphenol–Protein Interactions Related to Wine Astringency
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Development of a New Cell-Based Oral Model To Study the Interaction of Oral Constituents with Food Polyphenols
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Inhibition of the Exoglucanase Cel7A by a Douglas-Fir-Condensed Tannin
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Grape Seed Proanthocyanidins: Novel Coloring, Flame-Retardant, and Antibacterial Agents for Silk
inferred← citeshttps://doi.org/10.1021/bi034354popenalex-snapshot
Three-Dimensional Structure and Dynamics of Wine Tannin−Saliva Protein Complexes. A Multitechnique Approach
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Toward the Optical Tongue: Flow-Through Sensing of Tannin−Protein Interactions Based on FTIR Spectroscopy
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Structural Features of Procyanidin Interactions with Salivary Proteins
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Identification of Procyanidins and Anthocyanins in Blueberries and Cranberries ( Vaccinium Spp. ) Using High-Performance Liquid Chromatography/Mass Spectrometry
inferred← citeshttps://doi.org/10.1021/jf010784fopenalex-snapshot
Rapid Fractionation of Grape Seed Proanthocyanidins
inferred← citeshttps://doi.org/10.1021/jf020251mopenalex-snapshot
Composition of Phenolic Compounds in a Portuguese Pear (Pyrus communis L. Var. S. Bartolomeu) and Changes after Sun-Drying
inferred← citeshttps://doi.org/10.1021/jf030081topenalex-snapshot
Anthocyanin and Proanthocyanidin Content in Selected White and Red Wines. Oxygen Radical Absorbance Capacity Comparison with Nontraditional Wines Obtained from Highbush Blueberry
inferred← citeshttps://doi.org/10.1021/jf030250+openalex-snapshot
Metabolism of Grape Seed Polyphenol in the Rat
inferred← citeshttps://doi.org/10.1021/jf0343128openalex-snapshot
Processing of Sorghum (Sorghum bicolor) and Sorghum Products Alters Procyanidin Oligomer and Polymer Distribution and Content
inferred← citeshttps://doi.org/10.1021/jf034461qopenalex-snapshot
Inhibition of Apple Polyphenol Oxidase Activity by Procyanidins and Polyphenol Oxidation Products
inferred← citeshttps://doi.org/10.1021/jf034795fopenalex-snapshot
New Method for Evaluating Astringency in Red Wine
inferred← citeshttps://doi.org/10.1021/jf035416lopenalex-snapshot
Polyphenolic Profiles of Basque Cider Apple Cultivars and Their Technological Properties
inferred← citeshttps://doi.org/10.1021/jf049198nopenalex-snapshot
Inhibition of Protein and Lipid Oxidation in Liposomes by Berry Phenolics
inferred← citeshttps://doi.org/10.1021/jf049486jopenalex-snapshot
Antioxidant Activity of a Proanthocyanidin-Rich Extract from Grape Seed in Whey Protein Isolate Stabilized Algae Oil-in-Water Emulsions
inferred← citeshttps://doi.org/10.1021/jf0514928openalex-snapshot
Polar Interactions in Flavan-3-ol Adsorption on Solid Surfaces
inferred← citeshttps://doi.org/10.1021/jf052260bopenalex-snapshot
Apple Procyanidin Oligomers Absorption in Rats after Oral Administration: Analysis of Procyanidins in Plasma Using the Porter Method and High-Performance Liquid Chromatography/Tandem Mass Spectrometry
inferred← citeshttps://doi.org/10.1021/jf052942zopenalex-snapshot
Alteration of Kafirin and Kafirin Film Structure by Heating with Microwave Energy and Tannin Complexation
inferred← citeshttps://doi.org/10.1021/jf058074nopenalex-snapshot
Effect of Some Phenolic Compounds and Beverages on Pepsin Activity during Simulated Gastric Digestion
inferred← citeshttps://doi.org/10.1021/jf060435ropenalex-snapshot
Size-Exclusion Chromatography of Tea Tannins and Intercepting Potentials of Peptides for the Inhibition of Trypsin−Caseinolytic Activity by Tea Tannins
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/jf0637224openalex-snapshot
Influence of Prefermentary Clarification on the Composition of Apple Musts
inferred← citeshttps://doi.org/10.1021/jf071297oopenalex-snapshot
Interactions between Flavan-3-ols and Poly( l -proline) Studied by Isothermal Titration Calorimetry: Effect of the Tannin Structure
inferred← citeshttps://doi.org/10.1021/jf104975dopenalex-snapshot
Reactivity of Human Salivary Proteins Families Toward Food Polyphenols
inferred← citeshttps://doi.org/10.1021/jf400455zopenalex-snapshot
Evaluation of Unsaturated Alkanoic Acid Amides as Maskers of Epigallocatechin Gallate Astringency
inferred← citeshttps://doi.org/10.1021/jf501190xopenalex-snapshot
Protein–Phenolic Interaction of Tryptic Digests of β-Lactoglobulin and Cloudberry Ellagitannin
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/jf800790dopenalex-snapshot
Aggregation of a Proline-Rich Protein Induced by Epigallocatechin Gallate and Condensed Tannins: Effect of Protein Glycosylation
inferred← citeshttps://doi.org/10.1021/jf801249eopenalex-snapshot
Influence of the Glycosylation of Human Salivary Proline-Rich Proteins on Their Interactions with Condensed Tannins
inferred← citeshttps://doi.org/10.1021/jf803059zopenalex-snapshot
Procyanidin Dimers Are Metabolized by Human Microbiota with 2-(3,4-Dihydroxyphenyl)acetic Acid and 5-(3,4-Dihydroxyphenyl)-γ-valerolactone as the Major Metabolites
inferred← citeshttps://doi.org/10.1021/jf804047hopenalex-snapshot
Interaction of Copper and Human Salivary Proteins
inferred← citeshttps://doi.org/10.1021/jf9037453openalex-snapshot
Interaction between Grape-Derived Proanthocyanidins and Cell Wall Material. 1. Effect on Proanthocyanidin Composition and Molecular Mass
inferred← citeshttps://doi.org/10.1021/la034927zopenalex-snapshot
Flavan-3-ol Aggregation in Model Ethanolic Solutions: Incidence of Polyphenol Structure, Concentration, Ethanol Content, and Ionic Strength
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/10.1021/la700694bopenalex-snapshot
Colloidal Dispersions of Tannins in Water−Ethanol Solutions
inferred← citeshttps://doi.org/10.1038/s41564-024-01691-0openalex-snapshot
Microbial polyphenol metabolism is part of the thawing permafrost carbon cycle
inferred← citeshttps://doi.org/10.1038/s41598-025-11490-0openalex-snapshot
Development of a novel Agarose/Nano-Hydroxyapatite/Grape seed extract hydrogel for biomimetic remineralization of demineralized human enamel (An In-Vitro Study)
inferred← citeshttps://doi.org/10.1039/c0fo00089bopenalex-snapshot
Effects of dietary consumption of cranberry powder on metabolic parameters in growing rats fed high fructose diets
inferred← citeshttps://doi.org/10.1039/c2fo00006gopenalex-snapshot
Recent developments on polyphenol–protein interactions: effects on tea and coffee taste, antioxidant properties and the digestive system
inferred← citeshttps://doi.org/10.1039/c3ay26478eopenalex-snapshot
Protein–polyphenol interaction on silica beads for astringency tests based on eye, photography or reflectance detection modes
inferred← citeshttps://doi.org/10.1039/c3fo60263jopenalex-snapshot
Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods
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/c5fo00198fopenalex-snapshot
Stability of polyphenols and carotenoids in strawberry and peach yoghurt throughout in vitro gastrointestinal digestion
inferred← citeshttps://doi.org/10.1039/c6ra02717bopenalex-snapshot
Antimicrobial and fluorescence finishing of woolen yarn with Terminalia arjuna natural dye as an ecofriendly substitute to synthetic antibacterial agents
inferred← citeshttps://doi.org/10.1039/c7fo02030aopenalex-snapshot
Interactions between wine phenolic compounds and human saliva in astringency perception
inferred← citeshttps://doi.org/10.1051/bioconf/20235801016openalex-snapshot
Phenolic compounds extractability from Melnik 55 grape solid parts during fruit maturity
inferred← citeshttps://doi.org/10.1070/rcr4436openalex-snapshot
Natural phenolic antioxidants in bioanalytical chemistry: state of the art and prospects of development
inferred← citeshttps://doi.org/10.1080/10408398.2010.499808openalex-snapshot
Interactions between Polyphenols and Macromolecules: Quantification Methods and Mechanisms
inferred← citeshttps://doi.org/10.1080/10408398.2013.865589openalex-snapshot
Representative literature on the phytonutrients category: Phenolic acids
inferred← citeshttps://doi.org/10.1080/10408398.2014.946468openalex-snapshot
Sensorial properties of red wine polyphenols: Astringency and bitterness
inferred← citeshttps://doi.org/10.1080/10942912.2010.513023openalex-snapshot
Superficial Charge Density of Fining Agents: Influence of pH, Dose, and Temperature
inferred← citeshttps://doi.org/10.1080/17429145.2013.811547openalex-snapshot
Molecular weight and protein-precipitating ability of condensed tannins from warm-season perennial legumes
inferred← citeshttps://doi.org/10.1080/19440049.2016.1241901openalex-snapshot
Antioxidant activity of commercial food grade tannins exemplified in a wine model
inferred← citeshttps://doi.org/10.1080/87559129.2015.1022832openalex-snapshot
Sorghum: An Underutilized Cereal Whole Grain with the Potential to Assist in the Prevention of Chronic Disease
inferred← citeshttps://doi.org/10.1080/87559129.2017.1377225openalex-snapshot
Interactions between milk proteins and polyphenols: Binding mechanisms, related changes, and the future trends in the dairy industry
inferred← citeshttps://doi.org/10.1080/87559129.2020.1733595openalex-snapshot
Encapsulation for Improving in Vitro Gastrointestinal Digestion of Plant Polyphenols and Their Applications in Food Products
inferred← citeshttps://doi.org/10.1093/chemse/bjz021openalex-snapshot
Bitter-Induced Salivary Proteins Increase Detection Threshold of Quinine, But Not Sucrose
inferred← citeshttps://doi.org/10.1094/asbcj-61-0119openalex-snapshot
Measuring Astringency of Beverages Using a Quartz-Crystal Microbalance
inferred← citeshttps://doi.org/10.1094/asbcj-63-0089openalex-snapshot
Development of Beer Taste Sensor Using a Lipid-Coated Quartz-Crystal Microbalance
inferred← citeshttps://doi.org/10.1111/1475-3995.00432openalex-snapshot
Scanbacks and direct rebates: manufacturer's tools against forward buying
inferred← citeshttps://doi.org/10.1111/ajgw.12115openalex-snapshot
Effect of post-veraison source limitation on the accumulation of sugar, anthocyanins and seed tannins in V itis vinifera cv. Sangiovese berries
inferred← citeshttps://doi.org/10.1111/ajgw.12466openalex-snapshot
Alternative fining of Sangiovese wine: effect on phenolic substances and sensory characteristics
inferred← citeshttps://doi.org/10.1111/j.1365-2494.2011.00798.xopenalex-snapshot
Effect of plant development during first and second growth cycle on chemical composition, condensed tannins and nutritive value of three sainfoin (Onobrychis viciifolia) varieties and lucerne
inferred← citeshttps://doi.org/10.1111/j.1365-2621.2002.tb09610.xopenalex-snapshot
Adsorption of Tannins on Lipid Membrane in the Presence of Peptides as Related to Astringency
inferred← citeshttps://doi.org/10.1111/j.1365-2621.2008.01823.xopenalex-snapshot
Damage inhibition during refrigerated storage of mackerel (Scomber scombrus) fillets by a presoaking in quince (Cydonia oblonga) polyphenolic extract
inferred← citeshttps://doi.org/10.1111/j.1745-459x.2007.00107.xopenalex-snapshot
EFFICACY OF PALATE CLEANSERS FOR REDUCTION OF ASTRINGENCY CARRYOVER DURING REPEATED INGESTIONS OF RED WINE
inferred← citeshttps://doi.org/10.1111/j.1750-3841.2009.01221.xopenalex-snapshot
Procyanidin Content of Grape Seed and Pomace, and Total Anthocyanin Content of Grape Pomace as Affected by Extrusion Processing
inferred← citeshttps://doi.org/10.1111/j.1750-3841.2012.02639.xopenalex-snapshot
Precipitation of Salivary Proteins After the Interaction with Wine: The Effect of Ethanol, pH, Fructose, and Mannoproteins
inferred← citeshttps://doi.org/10.1111/j.1755-0238.2001.tb00191.xopenalex-snapshot
Bitterness and astringency of grape and wine polyphenols
inferred← citeshttps://doi.org/10.1111/j.1755-0238.2004.tb00005.xopenalex-snapshot
Comparison of procedures for reducing astringency carry-over effects in evaluation of red wines
inferred← citeshttps://doi.org/10.1111/j.1755-0238.2005.tb00288.xopenalex-snapshot
Analysis of grape and wine tannins: Methods, applications and challenges
inferred← citeshttps://doi.org/10.1111/j.1755-0238.2007.tb00235.xopenalex-snapshot
Exclusion of sunlight from Shiraz grapes alters wine colour, tannin and sensory properties
inferred← citeshttps://doi.org/10.1124/dmd.111.041871openalex-snapshot
Methylation of Catechins and Procyanidins by Rat and Human Catechol-O-Methyltransferase: Metabolite Profiling and Molecular Modeling Studies
inferred← citeshttps://doi.org/10.1159/000278747openalex-snapshot
Comparative Effect of Green Tea, Chokeberry and Honeysuckle Polyphenols on Nutrients and Mineral Absorption and Digestibility in Rats
inferred← citeshttps://doi.org/10.1159/000377734openalex-snapshot
Natural Products and Caries Prevention
inferred← citeshttps://doi.org/10.1177/154411130201300208openalex-snapshot
I nteraction of P lant P olyphenols with S alivary P roteins
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/10.1248/jhs.48.570openalex-snapshot
Effects of Grape Seed Polyphenols on Serum and Hepatic Lipid Contents and Fecal Steroid Excretion in Normal and Hypercholesterolemic Rats.
inferred← citeshttps://doi.org/10.1371/journal.pone.0088062openalex-snapshot
Tannins from Hamamelis virginiana Bark Extract: Characterization and Improvement of the Antiviral Efficacy against Influenza A Virus and Human Papillomavirus
inferred← citeshttps://doi.org/10.1371/journal.pone.0105232openalex-snapshot
Induction of Salivary Proteins Modifies Measures of Both Orosensory and Postingestive Feedback during Exposure to a Tannic Acid Diet
inferred← citeshttps://doi.org/10.1371/journal.pone.0184487openalex-snapshot
Label-free quantitative 1H NMR spectroscopy to study low-affinity ligand–protein interactions in solution: A contribution to the mechanism of polyphenol-mediated astringency
inferred← citeshttps://doi.org/10.14288/1.0347622openalex-snapshot
Can we enhance cellulose hydrolysis by minimizing enzyme inhibition resulting from pretreatment-derived inhibitors?
inferred← citeshttps://doi.org/10.15244/pjoes/69940openalex-snapshot
Structural Characteristics and Collagen Reaction Ability of Polyphenols in Larch Tanning Wastewater – an Important Hint for Vegetable Tanning Wastewater Recycling
inferred← citeshttps://doi.org/10.15376/biores.17.4.tazeddinova2openalex-snapshot
Plant based polyphenol associations with protein: A prospective review
inferred← citeshttps://doi.org/10.15448/1980-6523.2017.3.28266openalex-snapshot
Assessment of antimicrobial activity of sodium hypochlorite, calcium hypochlorite and grape seed extract against Enterococcus faecalis
inferred← citeshttps://doi.org/10.1590/0103-8478cr20201070openalex-snapshot
Processing tomato waste as a potential bioactive compounds source: phenolic compounds, antioxidant capacity and bioacessibility studies
inferred← citeshttps://doi.org/10.20870/productions-animales.2012.25.1.3193openalex-snapshot
Valeur alimentaire pour les ruminants des légumineuses contenant des tannins condensés en milieux tempérés
inferred← citeshttps://doi.org/10.21548/39-2-3160openalex-snapshot
Effect of Temperature and Duration of Maceration on Colour and Sensory Properties of Red Wine: A Review
inferred← citeshttps://doi.org/10.2174/0125899775267934240308065823openalex-snapshot
Reviewing the Therapeutic Potential of Plant-based Natural Products against Multidrug-resistant Bacteria (MDR)
inferred← citeshttps://doi.org/10.2174/1389201016666150505125235openalex-snapshot
Antiviral Activity of Trichilia catigua Bark Extracts for Herpesvirus and Poliovirus
inferred← citeshttps://doi.org/10.2298/bah1801001gopenalex-snapshot
Modification of the proportion of extractable and bound condensed tannins in birdsfoot trefoil (Lotus corniculatus) and sainfoin (Onobrychis viicifolia) during wilting, ensiling and pelleting processes
inferred← citeshttps://doi.org/10.31665/jfb.2019.5173openalex-snapshot
Phenolic-driven sensory changes in functional foods
inferred← citeshttps://doi.org/10.3168/jds.2009-2780openalex-snapshot
Roles of charge interactions on astringency of whey proteins at low pH
inferred← citeshttps://doi.org/10.3168/jds.2009-2853openalex-snapshot
Role of protein concentration and protein–saliva interactions in the astringency of whey proteins at low pH
inferred← citeshttps://doi.org/10.3168/jds.2015-9952openalex-snapshot
Ability of 3 tanniferous forage legumes to modify quality of milk and Gruyère-type cheese
inferred← citeshttps://doi.org/10.31788/rjc.2022.1558205openalex-snapshot
ANALYSIS OF ANTIOXIDANT AND ANTIBACTERIAL ACTIVITY OF LEAVES OF FIG (Ficus carica L.) FROM CIWIDEY DISTRIC, WEST JAVA, INDONESIA
inferred← citeshttps://doi.org/10.33462/jotaf.1868316openalex-snapshot
Soğuk Sıkım Yan Ürünlerinden Elde Edilen Diyet Liflerinin Spirulina’nın in vitro Sindirimi Üzerine Etkileri
inferred← citeshttps://doi.org/10.3390/agronomy11050999openalex-snapshot
The Evolution of Phenolic Compounds in Vitis vinifera L. Red Berries during Ripening: Analysis and Role on Wine Sensory—A Review
inferred← citeshttps://doi.org/10.3390/beverages11060163openalex-snapshot
Significance of Grape Phenolic Compounds for Wine Characteristics: Dynamics and Extractability During Fruit Maturation
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