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

Measuring salivary flow

(2014) Mahvash Navazesh et al.   JOURNAL OF THE AMERICAN DENTAL ASSOCIATION

Salivary flow patterns and the health of hard and soft oral tissues

(2014) Colin Dawes   JOURNAL OF THE AMERICAN DENTAL ASSOCIATION

Green tea: A promising natural product in oral health

(2012) Baruch Narotzki et al.   ARCHIVES OF ORAL BIOLOGY

Anti-inflammatory activity of lipophilic epigallocatechin gallate (EGCG) derivatives in LPS-stimulated murine macrophages

(2012) Ying Zhong et al.   FOOD CHEMISTRY

The Role of Salivary Proteins in the Mechanism of Astringency

(2012) Catherine A. Lee et al.   JOURNAL OF FOOD SCIENCE

Astringency of Foods May Not be Directly Related to Salivary Lubricity

(2012) Catherine A. Lee et al.   JOURNAL OF FOOD SCIENCE

Total Polyphenols, Antioxidant and Antiproliferative Activities of Different Extracts in Mungbean Seeds and Sprouts

(2012) Dong-Kwan Kim et al.   PLANT FOODS FOR HUMAN NUTRITION

Individual astringency responsiveness affects the acceptance of phenol-rich foods

(2011) Caterina Dinnella et al.   APPETITE

Evaluation of the bitterness of green tea catechins by a cell-based assay with the human bitter taste receptor hTAS2R39

(2011) Masataka Narukawa et al.   BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS

Green Tea Polyphenol Epigallocatechin Gallate Activates TRPA1 in an Intestinal Enteroendocrine Cell Line, STC-1

(2011) M. Kurogi et al.   CHEMICAL SENSES

Green tea and theanine: health benefits

(2011) Raymond Cooper   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Epigallocatechin-3-gallate Inhibits Lactase but Is Alleviated by Salivary Proline-Rich Proteins

(2011) Shahina Naz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Reactivity of Human Salivary Proteins Families Toward Food Polyphenols

(2011) Susana Soares et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Rheology and tribology: Two distinctive regimes of food texture sensation

(2011) Jianshe Chen et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Investigating age-related changes in taste and affects on sensory perceptions of oral nutritional supplements

(2010) Orla Kennedy et al.   AGE AND AGEING

Ability of a salivary intrinsically unstructured protein to bind different tannin targets revealed by mass spectrometry

(2010) Francis Canon et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

The interactions of epigallocatechin-3-gallate with human whole saliva and parotid saliva

(2010) Jiang-Wu Yao et al.   ARCHIVES OF ORAL BIOLOGY

Proline-Rich Salivary Proteins Have Extended Conformations

(2010) Hélène Boze et al.   BIOPHYSICAL JOURNAL

Influence of ionic strength changes on the structure of pre-adsorbed salivary films. A response of a natural multi-component layer

(2010) Lubica Macakova et al.   COLLOIDS AND SURFACES B-BIOINTERFACES

Molecular mechanisms of aqueous boundary lubrication by mucinous glycoproteins

(2010) Jeffrey M. Coles et al.   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Protein and mucin retention on oral mucosal surfaces in dry mouth patients

(2010) Rashida Pramanik et al.   EUROPEAN JOURNAL OF ORAL SCIENCES

Textural perception of liquid emulsions: Role of oil content, oil viscosity and emulsion viscosity

(2010) George A. van Aken et al.   FOOD HYDROCOLLOIDS

Taste characterisation of green tea catechins

(2010) Masataka Narukawa et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The cell biology of taste

(2010) Nirupa Chaudhari et al.   JOURNAL OF CELL BIOLOGY

Modelling texture perception by soft epithelial surfaces

(2010) George A. van Aken   Soft Matter

Concentration and fate of histatins and acidic proline-rich proteins in the oral environment

(2009) Melanie Campese et al.   ARCHIVES OF ORAL BIOLOGY

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

(2009) C. Dinnella et al.   CHEMICAL SENSES

Saliva Characteristics and Individual Sensitivity to Phenolic Astringent Stimuli

(2009) C. Dinnella et al.   CHEMICAL SENSES

The oral cavity—a key system to understand substratum-dependent bioadhesion on solid surfaces in man

(2009) Christian Hannig et al.   Clinical Oral Investigations

Astringency of tea catechins: More than an oral lubrication tactile percept

(2009) D. Rossetti et al.   FOOD HYDROCOLLOIDS

Alternatives to reduce the bitterness, astringency and characteristic flavour of antioxidant extracts

(2009) Gastón Ares et al.   FOOD RESEARCH INTERNATIONAL

Polyphenol Control of Cell Spreading on Glycoprotein Substrata

(2009) James McColl et al.   JOURNAL OF BIOMATERIALS SCIENCE-POLYMER EDITION

THE INVESTIGATION OF GENDER-RELATED SENSITIVITY DIFFERENCES IN FOOD PERCEPTION

(2009) C. MICHON et al.   JOURNAL OF SENSORY STUDIES

Viscous Boundary Lubrication of Hydrophobic Surfaces by Mucin

(2009) Gleb E. Yakubov et al.   LANGMUIR

Barrier properties of mucus

(2008) Richard A. Cone   ADVANCED DRUG DELIVERY REVIEWS

Intrinsic enzymatic crosslinking and maturation of the in situ pellicle

(2008) C. Hannig et al.   ARCHIVES OF ORAL BIOLOGY

Astringency: Mechanisms and Perception

(2008) Martha R. Bajec et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Is there a direct relationship between oral astringency and human salivary protein binding?

(2008) Bernd Schwarz et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

A physiological model of tea-induced astringency

(2008) A. Nayak et al.   PHYSIOLOGY & BEHAVIOR

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

(2007) D. Rossetti et al.   FOOD HYDROCOLLOIDS