Different physicochemical interactions between varietal wines and human saliva: Correspondence with astringency-Reference-Cited by-同舟云学术

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Different physicochemical interactions between varietal wines and human saliva: Correspondence with astringency

Published:2024-02 Issue: Volume:178 Page:113964
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

López-Solís Remigio,Cortés-Araya Katherine,Medel-Marabolí Marcela,Obreque-Slier Elías

Funder

Comisión Nacional de Investigación Científica y Tecnológica Fondo Nacional de Desarrollo Científico y Tecnológico

Publisher

Elsevier BV

Reference69 articles.

1. Development of competition assay for the evaluation of the binding of human parotid salivary proteins to dietary complex phenols and tannins using a peroxidase-labeled tannin;Bacon;Journal of Agricultural and Food Chemistry,1998

2. Binding affinity of hydrolysable tannins to parotid saliva and to proline-rich proteins derived from it;Bacon;Journal of Agricultural and Food Chemistry,2000

3. Astringency: Mechanisms and perception;Bajec;Food Science and Nutrition,2008

4. Multiple interactions between polyphenols and a salivary proline-rich protein repeat result in complexation and precipitation;Baxter;Biochemistry,1997

5. Bitterness and astringency of grape and wine polyphenols;Brossaud;Australian Journal of Grape and Wine Research,2001

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Caffeine weakens the astringency of epigallocatechin gallate by inhibiting its interaction with salivary proteins;Food Chemistry;2024-12

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