Astringency Is a Trigeminal Sensation That Involves the Activation of G Protein-Coupled Signaling by Phenolic Compounds

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

Different Phenolic Compounds Activate Distinct Human Bitter Taste Receptors

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

Genetic identification of C fibres that detect massage-like stroking of hairy skin in vivo

(2013) Sophia Vrontou et al.   NATURE

Comprehensive RNA-Seq Expression Analysis of Sensory Ganglia with a Focus on Ion Channels and GPCRs in Trigeminal Ganglia

(2013) Stavros Manteniotis et al.   PLoS One

Opponency of astringent and fat sensations

(2012) Catherine Peyrot des Gachons et al.   CURRENT BIOLOGY

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

The TRPM8 ion channel comprises direct Gq protein-activating capacity

(2012) Katharina Klasen et al.   PFLUGERS ARCHIV-EUROPEAN JOURNAL OF PHYSIOLOGY

Anti-Inflammatory Gallic Acid and Wedelolactone Are G Protein-Coupled Receptor-35 Agonists

(2012) Huayun Deng et al.   PHARMACOLOGY

Sweet taste and chorda tympani transection alter capsaicin-induced lingual pain perception in adult human subjects

(2012) N. Schöbel et al.   PHYSIOLOGY & BEHAVIOR

Trigeminal Ganglion Neurons of Mice Show Intracellular Chloride Accumulation and Chloride-Dependent Amplification of Capsaicin-Induced Responses

(2012) Nicole Schöbel et al.   PLoS One

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

(2011) M. Kurogi et al.   CHEMICAL SENSES

Aversive Effect of Tannic Acid on Drinking Behavior in Mice of an Inbred Strain: Potential Animal Model for Assessing Astringency

(2011) Manuel Ramírez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

TRPA1 is required for histamine-independent, Mas-related G protein–coupled receptor–mediated itch

(2011) Sarah R Wilson et al.   NATURE NEUROSCIENCE

Tannins in plant–herbivore interactions

(2011) Raymond V. Barbehenn et al.   PHYTOCHEMISTRY

Characterization of taste-active fractions in red wine combining HPLC fractionation, sensory analysis and ultra performance liquid chromatography coupled with mass spectrometry detection

(2010) María-Pilar Sáenz-Navajas et al.   ANALYTICA CHIMICA ACTA

The cell biology of taste

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

Cyclic Nucleotide-Gated Channels Contribute to Thromboxane A2-Induced Contraction of Rat Small Mesenteric Arteries

(2010) Yuk Ki Leung et al.   PLoS One

Sensory Neuron-Specific GPCR Mrgprs Are Itch Receptors Mediating Chloroquine-Induced Pruritus

(2009) Qin Liu et al.   CELL

Mrgprd Enhances Excitability in Specific Populations of Cutaneous Murine Polymodal Nociceptors

(2009) K. K. Rau et al.   JOURNAL OF NEUROSCIENCE

The 67 kDa laminin receptor: structure, function and role in disease

(2008) John Nelson et al.   BIOSCIENCE REPORTS

TRPs in Our Senses

(2008) Nils Damann et al.   CURRENT BIOLOGY

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

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

Quantitative Reconstruction of the Nonvolatile Sensometabolome of a Red Wine

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

Orosensory-Directed Identification of Astringent Mouthfeel and Bitter-Tasting Compounds in Red Wine

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

Grape Variety Effect on Proanthocyanidin Composition and Sensory Perception of Skin and Seed Tannin Extracts from Bordeaux Wine Grapes (Cabernet Sauvignon and Merlot) for Two Consecutive Vintages (2006 and 2007)

(2008) Kleopatra Chira et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY