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

Saliva Characteristics and Individual Sensitivity to Phenolic Astringent Stimuli

(2009) C. Dinnella et al.   CHEMICAL SENSES

Effects of Different Tastants on Parotid Saliva Flow and Composition

(2009) E. Neyraud et al.   Chemosensory Perception

Supertasting and PROP Bitterness Depends on More Than the TAS2R38 Gene

(2008) John E. Hayes et al.   CHEMICAL SENSES

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

Interaction of astringent grape seed procyanidins with oral epithelial cells

(2008) Caroline Payne et al.   FOOD CHEMISTRY

Leptin Gene and Leptin Receptor Gene Polymorphisms Are Associated with Sweet Preference and Obesity

(2008) Einosuke MIZUTA et al.   HYPERTENSION RESEARCH

The astringency of whey protein beverages is caused by their acidity

(2008) Catherine A. Lee et al.   INTERNATIONAL DAIRY JOURNAL

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

Salivary Amylase Induction by Tannin-Enriched Diets as a Possible Countermeasure Against Tannins

(2008) G. da Costa et al.   JOURNAL OF CHEMICAL ECOLOGY

Effects of Casein, Ovalbumin, and Dextran on the Astringency of Tea Polyphenols Determined by Quartz Crystal Microbalance with Dissipation

(2008) Yunfeng Yan et al.   LANGMUIR

Oral sensory phenotype identifies level of sugar and fat required for maximal liking

(2008) John E. Hayes et al.   PHYSIOLOGY & BEHAVIOR

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