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Sensorial properties of red wine polyphenols: Astringency and bitterness

Critical reviews in food science and nutrition, 2017-03, Vol.57 (5), p.937-948

2017

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Study of Serial Exposures of an Astringent Green Tea Flavonoid Extract with Oral Cell-Based Models

Journal of agricultural and food chemistry, 2023-02, Vol.71 (4), p.2070-2081

2023

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Interaction of a Procyanidin Mixture with Human Saliva and the Variations of Salivary Protein Profiles over a 1‑Year Period

Journal of agricultural and food chemistry, 2020-11, Vol.68 (47), p.13824-13832

2020

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Oral interactions between a green tea flavanol extract and red wine anthocyanin extract using a new cell-based model: insights on the effect of different oral epithelia

Scientific reports, 2020-07, Vol.10 (1), p.12638-12638, Article 12638

2020

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Molecular Interaction Between Salivary Proteins and Food Tannins

Journal of agricultural and food chemistry, 2017-08, Vol.65 (31), p.6415-6424

2017

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In Vivo Interactions between Procyanidins and Human Saliva Proteins: Effect of Repeated Exposures to Procyanidins Solution

Journal of agricultural and food chemistry, 2014-10, Vol.62 (39), p.9562-9568

2014

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Development of a New Cell-Based Oral Model To Study the Interaction of Oral Constituents with Food Polyphenols

Journal of agricultural and food chemistry, 2019-11, Vol.67 (46), p.12833-12843

2019

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Inhibition Mechanisms of Wine Polysaccharides on Salivary Protein Precipitation

Journal of agricultural and food chemistry, 2020-03, Vol.68 (10), p.2955-2963

2020

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Impact of grape pectic polysaccharides on anthocyanins thermostability

Carbohydrate polymers, 2020-07, Vol.239, p.116240-116240, Article 116240

2020

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The role of wine polysaccharides on salivary protein-tannin interaction: A molecular approach

Carbohydrate polymers, 2017-12, Vol.177, p.77-85

2017

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Contribution of Human Oral Cells to Astringency by Binding Salivary Protein/Tannin Complexes

Journal of agricultural and food chemistry, 2016-10, Vol.64 (41), p.7823-7828

2016

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Effect of oxidation on color parameters, tannins, and sensory characteristics of Sangiovese wines

European food research & technology, 2021-12, Vol.247 (12), p.2977-2991

2021

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A look upon the adsorption of different astringent agents to oral models: Understanding the contribution of alternative mechanisms in astringency

Food chemistry, 2024-08, Vol.448, p.139153-139153, Article 139153

2024

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The effect of pectic polysaccharides from grape skins on salivary protein – procyanidin interactions

Carbohydrate polymers, 2020-05, Vol.236, p.116044-116044, Article 116044

2020

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Development of a cell-based quaternary system to unveil the effect of pectic polysaccharides on oral astringency

Carbohydrate polymers, 2024-01, Vol.323, p.121378-121378, Article 121378

2024

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New insights into the oral interactions of different families of phenolic compounds: Deepening the astringency mouthfeels

Food chemistry, 2022-05, Vol.375, p.131642-131642, Article 131642

2022

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Wine astringent compounds monitored by an electrochemical biosensor

Food chemistry, 2022-11, Vol.395, p.133587-133587, Article 133587

2022

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Molecular study of mucin-procyanidin interaction by fluorescence quenching and Saturation Transfer Difference (STD)-NMR

Food chemistry, 2017-08, Vol.228, p.427-434

2017

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Interaction between salivary proteins and cork phenolic compounds able to migrate to wine model solutions

Food chemistry, 2022-01, Vol.367, p.130607-130607, Article 130607

2022

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Unlocking the Potential of Spent Coffee Grounds as a Source of Humic-like Substances with High Antioxidant Capacity

Waste and biomass valorization, 2024-05, Vol.15 (5), p.2769-2779

2024

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Human saliva protein profile: Influence of food ingestion

Food research international, 2014-10, Vol.64, p.508-513

2014

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Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste

Molecules (Basel, Switzerland), 2020-06, Vol.25 (11), p.2590

2020

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Human Bitter Taste Receptors Are Activated by Different Classes of Polyphenols

Journal of agricultural and food chemistry, 2018-08, Vol.66 (33), p.8814-8823

2018

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Interaction between Ellagitannins and Salivary Proline-Rich Proteins

Journal of agricultural and food chemistry, 2019-08, Vol.67 (34), p.9579-9590

2019

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First Insight into Lignin Valorization as a Promising Biopolymer for the Modulation of the Physicochemical Properties of Port Wine

Journal of agricultural and food chemistry, 2024-09, Vol.72 (38), p.21208-21220

2024

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Sensorial properties of red wine polyphenols: Astringency and bitterness

Study of Serial Exposures of an Astringent Green Tea Flavonoid Extract with Oral Cell-Based Models

Interaction of a Procyanidin Mixture with Human Saliva and the Variations of Salivary Protein Profiles over a 1‑Year Period

Oral interactions between a green tea flavanol extract and red wine anthocyanin extract using a new cell-based model: insights on the effect of different oral epithelia

Molecular Interaction Between Salivary Proteins and Food Tannins

In Vivo Interactions between Procyanidins and Human Saliva Proteins: Effect of Repeated Exposures to Procyanidins Solution

Development of a New Cell-Based Oral Model To Study the Interaction of Oral Constituents with Food Polyphenols

Inhibition Mechanisms of Wine Polysaccharides on Salivary Protein Precipitation

Impact of grape pectic polysaccharides on anthocyanins thermostability

The role of wine polysaccharides on salivary protein-tannin interaction: A molecular approach

Contribution of Human Oral Cells to Astringency by Binding Salivary Protein/Tannin Complexes

Effect of oxidation on color parameters, tannins, and sensory characteristics of Sangiovese wines

A look upon the adsorption of different astringent agents to oral models: Understanding the contribution of alternative mechanisms in astringency

The effect of pectic polysaccharides from grape skins on salivary protein – procyanidin interactions

Development of a cell-based quaternary system to unveil the effect of pectic polysaccharides on oral astringency

New insights into the oral interactions of different families of phenolic compounds: Deepening the astringency mouthfeels

Wine astringent compounds monitored by an electrochemical biosensor

Molecular study of mucin-procyanidin interaction by fluorescence quenching and Saturation Transfer Difference (STD)-NMR

Interaction between salivary proteins and cork phenolic compounds able to migrate to wine model solutions

Unlocking the Potential of Spent Coffee Grounds as a Source of Humic-like Substances with High Antioxidant Capacity

Human saliva protein profile: Influence of food ingestion

Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste

Human Bitter Taste Receptors Are Activated by Different Classes of Polyphenols

Interaction between Ellagitannins and Salivary Proline-Rich Proteins

First Insight into Lignin Valorization as a Promising Biopolymer for the Modulation of the Physicochemical Properties of Port Wine

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