ArticleFoods (Basel, Switzerland)2023
Role of Anthocyanins in the Interaction between Salivary Mucins and Wine Astringent Compounds.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
7 citing papers in PubMed, 12 citations in OpenAlex.
- Impact of Proline-Rich Salivary Proteins on Interactions between Catechin and Polysaccharides.Journal of agricultural and food chemistry · 2026Article
- Bioaccessibility of anthocyanins and bioactive compounds from Brazilian berries and their food matrix interaction: an in vitro gastrointestinal digestion study coupled to UHPLC-ESI-TQD-MS/MS analysis.Journal of the science of food and agriculture · 2026Article
- Elucidating the astringency perception mechanism of protocatechuic acid, a key astringent component in black rice, based on polyphenol-salivary protein interaction.Current research in food science · 2026Article
- Molecular Insights into the Astringency ofJournal of agricultural and food chemistry · 2025Article
- Procyanidins and Anthocyanins in Young and Aged Prokupac Wines: Evaluation of Their Reactivity Toward Salivary Proteins.Foods (Basel, Switzerland) · 2025Article
- Current Research on Flavor Compounds in Fermented Food Products.Foods (Basel, Switzerland) · 2024Article
- Sensory Nutrition and Bitterness and Astringency of Polyphenols.Biomolecules · 2024Review
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
Abstract
Wine astringency is a very complex sensation whose complete mechanism has not been entirely described. Not only salivary proline-rich proteins (PRPs) are involved in its development; salivary mucins can also play an important role. On the other hand, it has been described that anthocyanins can interact with PRPs, but there is no information about their potential role on the interactions with mucins. In this work, the molecular interactions between salivary mucins (M) and different wine phenolic compounds, such as catechin (C), epicatechin (E) and quercetin 3-
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.