Effect of flavonols on wine astringency and their interaction with human saliva-Reference-Cited by-同舟云学术

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Effect of flavonols on wine astringency and their interaction with human saliva

Published:2016-10 Issue: Volume:209 Page:358-364
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ferrer-Gallego Raúl,Brás Natércia F.,García-Estévez Ignacio,Mateus Nuno,Rivas-Gonzalo Julián C.,de Freitas Victor,Escribano-Bailón M. Teresa

Funder

Ministerio de Economía y Competitividad

Fundação para a Ciência e Tecnologia

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference48 articles.

1. Adding oenological tannin vs. overripe grapes: Effect on the phenolic composition of red wines;Alcalde-Eon;Journal of Food Composition and Analysis,2014

2. Impact of caffeic acid addition on phenolic composition of tempranillo wines from different winemaking techniques;Aleixandre-Tudo;Journal of Agricultural and Food Chemistry,2013

3. A Well-Behaved electrostatic potential based method using charge restraints for deriving atomic charges – The Resp model;Bayly;Journal of Physical Chemistry,1993

4. In vivo interactions between procyanidins and human saliva proteins: Effect of repeated exposures to procyanidins solution;Brandão;Journal of Agricultural and Food Chemistry,2014

5. The Colloidal state of tannins impacts the nature of their interaction with proteins: The case of salivary proline-rich protein/procyanidins binding;Cala;Langmuir,2012

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