Sensorial properties of red wine polyphenols: Astringency and bitterness

Identification of Novel Compounds for Human Bitter Taste Receptors

(2014) Mingfei Ji et al.   Chemical Biology & Drug Design

Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile

(2014) Peigen Yu et al.   FOOD CHEMISTRY

Polyphenolic, polysaccharide and oligosaccharide composition of Tempranillo red wines and their relationship with the perceived astringency

(2014) Natalia Quijada-Morín et al.   FOOD CHEMISTRY

Structural characterization of inclusion complexes between cyanidin-3-O-glucoside and β-cyclodextrin

(2013) Ana Fernandes et al.   CARBOHYDRATE POLYMERS

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

Different Phenolic Compounds Activate Distinct Human Bitter Taste Receptors

(2013) Susana Soares et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bitter Taste Receptor Activation by Flavonoids and Isoflavonoids: Modeled Structural Requirements for Activation of hTAS2R14 and hTAS2R39

(2013) Wibke S. U. Roland et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2013) Francis Canon et al.   LANGMUIR

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

(2012) Alessandra Rinaldi et al.   FOOD CHEMISTRY

Carbohydrates Inhibit Salivary Proteins Precipitation by Condensed Tannins

(2012) Susana Soares et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Amino Acids and Peptides Activate at Least Five Members of the Human Bitter Taste Receptor Family

(2012) Susann Kohl 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

Astringency of Foods May Not be Directly Related to Salivary Lubricity

(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

A Review of Dietary Polyphenol-Plasma Protein Interactions: Characterization, Influence on the Bioactivity, and Structure-Affinity Relationship

(2011) Jianbo Xiao et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Soy Isoflavones and Other Isoflavonoids Activate the Human Bitter Taste Receptors hTAS2R14 and hTAS2R39

(2011) Wibke S.U. Roland 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

Folding of a Salivary Intrinsically Disordered Protein upon Binding to Tannins

(2011) Francis Canon et al.   JOURNAL OF THE AMERICAN CHEMICAL SOCIETY

Effect of bitter tastants on human bronchi

(2011) Alyn H Morice et al.   NATURE MEDICINE

Gustatory and extragustatory functions of mammalian taste receptors

(2011) Maik Behrens et al.   PHYSIOLOGY & BEHAVIOR

Biotechnological implications of the salivary proteome

(2011) Massimo Castagnola et al.   TRENDS IN BIOTECHNOLOGY

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

Healthy properties of proanthocyanidins

(2010) Rocío de la Iglesia et al.   BIOFACTORS

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

(2010) Elías Obreque-Slier et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Relationship between Red Wine Grades and Phenolics. 1. Tannin and Total Phenolics Concentrations

(2010) Meagan D. Mercurio et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

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

(2009) D. Rossetti et al.   FOOD HYDROCOLLOIDS

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

(2009) Susana I. Soares et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Grape and wine phenolics: Observations and recent findings

(2009) James A Kennedy   Ciencia e Investigacion Agraria

Characterization of interactions between polyphenolic compounds and human serum proteins by capillary electrophoresis

(2008) Andréa Diniz et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

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

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

Interaction of astringent grape seed procyanidins with oral epithelial cells

(2008) Caroline Payne et al.   FOOD CHEMISTRY

Quantitative Reconstruction of the Nonvolatile Sensometabolome of a Red Wine

(2008) Jan Carlos Hufnagel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2008) Pascale Sarni-Manchado et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

(2007) D. Rossetti et al.   FOOD HYDROCOLLOIDS