Recent developments on polyphenol–protein interactions: effects on tea and coffee taste, antioxidant properties and the digestive system

Plant Polyphenols: Chemical Properties, Biological Activities, and Synthesis

(2011) Stéphane Quideau et al.   ANGEWANDTE CHEMIE-INTERNATIONAL EDITION

A simple strategy for charge selective biopolymer sensing

(2011) Amit K. Ghosh et al.   CHEMICAL COMMUNICATIONS

Milk β-lactoglobulin complexes with tea polyphenols

(2011) C.D. Kanakis et al.   FOOD CHEMISTRY

Lubricating properties of human whole saliva as affected by β-lactoglobulin

(2011) B. Vardhanabhuti et al.   FOOD HYDROCOLLOIDS

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

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

Effect of Milk and Brewing Method on Black Tea Catechin Bioaccessibility

(2011) Monique C. D. van der Burg-Koorevaar et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Colloidal complexes from associated water soluble cellulose derivative (methylcellulose) and green tea polyphenol (Epigallocatechin gallate)

(2011) A.R. Patel et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Folding of a Salivary Intrinsically Disordered Protein upon Binding to Tannins

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

Scope and limitations of principal component analysis of high resolution LC-TOF-MS data: the analysis of the chlorogenic acid fraction in green coffee beans as a case study

(2010) Nikolai Kuhnert et al.   Analytical Methods

Dual effect of milk on the antioxidant capacity of green, Darjeeling, and English breakfast teas

(2010) Svetli Dubeau et al.   FOOD CHEMISTRY

Inhibition of α-amylase activity by condensed tannins

(2010) Rui Gonçalves et al.   FOOD CHEMISTRY

Interaction of milk α- and β-caseins with tea polyphenols

(2010) Imed Hasni et al.   FOOD CHEMISTRY

Antioxidant and antimicrobial performance of different Argentinean green tea varieties as affected by whey proteins

(2010) Mariana von Staszewski et al.   FOOD CHEMISTRY

A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables

(2010) Ioana Ignat et al.   FOOD CHEMISTRY

Thermally-induced protein–polyphenol co-assemblies: beta lactoglobulin-based nanocomplexes as protective nanovehicles for EGCG

(2010) Avi Shpigelman et al.   FOOD HYDROCOLLOIDS

Profile and Characterization of the Chlorogenic Acids in Green Robusta Coffee Beans by LC-MSn: Identification of Seven New Classes of Compounds

(2010) Rakesh Jaiswal et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Thermodynamic Analysis of the Molecular Interactions between Amyloid β-Peptide 42 and (−)-Epigallocatechin-3-gallate

(2010) Shi-Hui Wang et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Resveratrol, Genistein, and Curcumin Bind Bovine Serum Albumin†

(2010) P. Bourassa et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Basic biochemical mechanisms behind the health benefits of polyphenols

(2010) Cesar G. Fraga et al.   MOLECULAR ASPECTS OF MEDICINE

The chemistry of low molecular weight black tea polyphenols

(2010) James Warren Drynan et al.   NATURAL PRODUCT REPORTS

The influence of beverage composition on delivery of phenolic compounds from coffee and tea

(2010) Mario G. Ferruzzi   PHYSIOLOGY & BEHAVIOR

Mass spectrometric characterization of black tea thearubigins leading to an oxidative cascade hypothesis for thearubigin formation

(2010) Nikolai Kuhnert et al.   RAPID COMMUNICATIONS IN MASS SPECTROMETRY

Oxidative cascade reactions yielding polyhydroxy-theaflavins and theacitrins in the formation of black tea thearubigins: Evidence by tandem LC-MS

(2010) Nikolai Kuhnert et al.   Food & Function

Characterization, stoichiometry, and stability of salivary protein–tannin complexes by ESI-MS and ESI-MS/MS

(2009) Francis Canon et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Vascular effects of tea are suppressed by soy milk

(2009) Mario Lorenz et al.   ATHEROSCLEROSIS

The impact of flavonoids on memory: physiological and molecular considerations

(2009) Jeremy P. E. Spencer   CHEMICAL SOCIETY REVIEWS

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

(2009) D. Rossetti et al.   FOOD HYDROCOLLOIDS

Polyphenolic Chemistry of Tea and Coffee: A Century of Progress

(2009) Yu Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Structural Analysis of Human Serum Albumin Complexes with Cationic Lipids

(2009) David Charbonneau et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Dendrimers Bind Human Serum Albumin

(2009) E. Froehlich et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Dietary phenolics: chemistry, bioavailability and effects on health

(2009) Alan Crozier et al.   NATURAL PRODUCT REPORTS

Flavonoids for Controlling Starch Digestion: Structural Requirements for Inhibiting Human α-Amylase

(2008) Elena Lo Piparo et al.   JOURNAL OF MEDICINAL CHEMISTRY

Interaction of β-Lactoglobulin with Resveratrol and its Biological Implications

(2007) Li Liang et al.   BIOMACROMOLECULES

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

(2007) D. Rossetti et al.   FOOD HYDROCOLLOIDS

Influence of milk and sugar on antioxidant potential of black tea

(2007) Vasundhara Sharma et al.   FOOD RESEARCH INTERNATIONAL

The effect of oral drying and astringent liquids on the perception of mouth wetness

(2007) Steve Guest et al.   PHYSIOLOGY & BEHAVIOR