Characterization of Sensory Properties of Flavanols--A Molecular Dynamic Approach

Sensory evaluation of bitterness and astringency sub-qualities of wine phenolic compounds: synergistic effect and modulation by aromas

(2014) Raúl Ferrer-Gallego et al.   FOOD RESEARCH INTERNATIONAL

Understanding the Molecular Mechanism of Anthocyanin Binding to Pectin

(2014) Ana Fernandes et al.   LANGMUIR

Sensory Properties of Wine Tannin Fractions: Implications for In-Mouth Sensory Properties

(2013) Jacqui M. McRae et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Compositional and Sensory Characterization of Red Wine Polymers

(2013) Nadine Wollmann et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Reactivity of Polymeric Proanthocyanidins toward Salivary Proteins and Their Contribution to Young Red Wine Astringency

(2013) Baoshan Sun et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2013) H.L. Gibbins et al.   JOURNAL OF TEXTURE STUDIES

Influence of climatic conditions on the phenolic composition of Vitis vinifera L. cv. Graciano

(2012) Raúl Ferrer-Gallego et al.   ANALYTICA CHIMICA ACTA

Interaction of phenolic compounds with bovine serum albumin (BSA) and α-amylase and their relationship to astringency perception

(2012) Raúl Ferrer-Gallego et al.   FOOD CHEMISTRY

Influence of Grape Maturity and Maceration Length on Color, Polyphenolic Composition, and Polysaccharide Content of Cabernet Sauvignon and Tempranillo Wines

(2012) Mariona Gil et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Relationship between the Sensory-Determined Astringency and the Flavanolic Composition of Red Wines

(2012) Natalia Quijada-Morín et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The Role of Salivary Proteins in the Mechanism of Astringency

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

The Colloidal State of Tannins Impacts the Nature of Their Interaction with Proteins: The Case of Salivary Proline-Rich Protein/Procyanidins Binding

(2012) Olivier Cala et al.   LANGMUIR

Astringency response of red wines: Potential role of molecular assembly

(2012) Geoffrey R. Scollary et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of Condensed Tannins Addition on the Astringency of Red Wines

(2011) S. Soares et al.   CHEMICAL SENSES

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

(2011) M. Kurogi et al.   CHEMICAL SENSES

Saturation-Transfer Difference (STD) NMR: A Simple and Fast Method for Ligand Screening and Characterization of Protein Binding

(2011) Aldino Viegas et al.   JOURNAL OF CHEMICAL EDUCATION

Mechanisms of Tannin-Induced Trypsin Inhibition: A Molecular Approach

(2011) Rui Gonçalves et al.   LANGMUIR

Towards a Molecular Interpretation of Astringency: Synthesis, 3D Structure, Colloidal State, and Human Saliva Protein Recognition of Procyanidins

(2011) Olivier Cala et al.   PLANTA MEDICA

NMR and molecular modeling of wine tannins binding to saliva proteins: revisiting astringency from molecular and colloidal prospects

(2010) Olivier Cala et al.   FASEB JOURNAL

Statistical correlation between flavanolic composition, colour and sensorial parameters in grape seed during ripening

(2009) Raúl Ferrer-Gallego et al.   ANALYTICA CHIMICA ACTA

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

(2009) D. Rossetti et al.   FOOD HYDROCOLLOIDS

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

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