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

This publication has 59 references indexed in Scilit:

• The Role of Salivary Proteins in the Mechanism of Astringency
  Journal of Food Science, 2012
• Sensory assessment and chemical measurement of astringency of Greek wines: Correlations with analytical polyphenolic composition
  Food Chemistry, 2011
• Measurement of saliva volume in the mouth of members of a trained sensory panel using a beetroot (Beta vulgaris) extract
  Food Quality and Preference, 2010
• Astringency of tea catechins: More than an oral lubrication tactile percept
  Food Hydrocolloids, 2009
• The influence of interactions between major white wine components on the aroma, flavour and texture of model white wine
  Food Quality and Preference, 2008
• Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution
  Food Quality and Preference, 2008
• Time–intensity studies of astringent taste
  Food Chemistry, 2002
• Interaction of (+)-catechin, (?)-epicatechin, procyanidin B2 and procyanidin C1 with pooled human salivain vitro
  Journal of the Science of Food and Agriculture, 2000
• Tannin interactions with a full‐length human salivary proline‐rich protein display a stronger affinity than with single proline‐rich repeats
  FEBS Letters, 1996
• Natural astringency in foodstuffs — A molecular interpretation
  Critical Reviews in Food Science and Nutrition, 1988