Study of Serial Exposures of an Astringent Green Tea Flavonoid Extract with Oral Cell-Based Models-Reference-Cited by-同舟云学术

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

Published:2023-01-18 Issue:4 Volume:71 Page:2070-2081
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

de Jesus Mónica¹,Guerreiro Carlos¹,Brandão Elsa¹,Mateus Nuno¹,de Freitas Victor¹^ORCID,Soares Susana¹^ORCID

Affiliation:

1. REQUIMTE/LAQV, Departamento de Química e Bioquímica, Faculdade de Ciências da Universidade Do Porto, Rua do Campo Alegre, Porto 689, Portugal

Funder

Programa Operacional Tem?tico Factores de Competitividade

European Regional Development Fund

Laborat?rio Associado para a Qu?mica Verde

Funda??o para a Ci?ncia e a Tecnologia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c01918

Reference46 articles.

1. An overview of the perception and mitigation of astringency associated with phenolic compounds

2. Prediction of perceived astringency induced by phenolic compounds II: Criteria for panel selection and preliminary application on wine samples

3. Astringency of Fruits and Fruit Products in Relation to Phenolic Content

4. Potential Therapeutic Applications of Some Antinutritional Plant Secondary Metabolites

5. Mechanisms of astringency: Structural alteration of the oral mucosal pellicle by dietary tannins and protective effect of bPRPs

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1. A look upon the adsorption of different astringent agents to oral models: Understanding the contribution of alternative mechanisms in astringency;Food Chemistry;2024-08

2. Formation, physicochemical properties, and biological activities of theabrownins;Food Chemistry;2024-08

3. Exploring the relationship between color and taste: Unveiling critical color and taste compounds of Qingxiang Tieguanyin tea infusion;LWT;2024-08

4. In Situ Oral Metabolism Analysis of Astringent Compounds in Tea by Paper Spray Mass Spectrometry, Electrospray Mass Spectrometry, Turbidimetry, and Sensory Evaluation;Journal of Agricultural and Food Chemistry;2024-02-08

5. Widely targeted metabolomics analysis of different Wuyi Shuixian teas and association with taste attributes;Heliyon;2023-08

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