Structural features of procyanidin interactions with salivary proteins.
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Interaction of plant polyphenols with salivary proteins.Purification and characterization of flavonoids from the leaves of Zanthoxylum bungeanum and correlation between their structure and antioxidant activity.Identification of Structural Features of Condensed Tannins That Affect Protein AggregationAstringency: mechanisms and perception.Biological activities of polyphenols from grapes.Interactions between polyphenols and macromolecules: quantification methods and mechanisms.Interaction of plant phenols with food macronutrients: characterisation and nutritional-physiological consequences.Nature and consequences of non-covalent interactions between flavonoids and macronutrients in foods.Sensorial properties of red wine polyphenols: Astringency and bitterness.Salivary proline-rich protein may reduce tannin-iron chelation: a systematic narrative review.A study of procyanidin binding to Histatin 5 using Electrospray Ionization Tandem Mass Spectrometry (ESI-MS/MS) and molecular simulations.Effect of garlic extract on physical, oxidative and microbial changes during refrigerated storage of restructured product from Thai pangas (pangasianodon hypophthalmus) surimi.Polyphenols from some foodstuffs as inhibitors of ovalbumin permeation through caco-2 cell monolayers.The specific degree-of-polymerization of A-type proanthocyanidin oligomers impacts Streptococcus mutans glucan-mediated adhesion and transcriptome responses within biofilms.Grape seed and tea extracts and catechin 3-gallates are potent inhibitors of α-amylase and α-glucosidase activity.Characterization of intermolecular interaction between cyanidin-3-glucoside and bovine serum albumin: spectroscopic and molecular docking methods.Simultaneous ingestion of dietary proteins reduces the bioavailability of galloylated catechins from green tea in humans.Grape and wine polymeric polyphenols: Their importance in enology.The effect of supplementation with three commercial inactive dry yeasts on the colour, phenolic compounds, polysaccharides and astringency of a model wine solution and red wine.Effect of condensed tannins addition on the astringency of red wines.Evolution of Sangiovese Wines With Varied Tannin and Anthocyanin Ratios During Oxidative Aging.Proanthocyanidins against Oxidative Stress: From Molecular Mechanisms to Clinical Applications.Interaction between red wine procyanidins and salivary proteins: effect of stomach digestion on the resulting complexesStability of polyphenols and carotenoids in strawberry and peach yoghurt throughout in vitro gastrointestinal digestionPolyphenolsInfluence of berry size on red wine colour and compositionContribution of Nonvolatile Composition to Wine FlavorIn VitroModels for Studying Secondary Plant Metabolite Digestion and BioaccessibilityUse of seaweed (Sargassum tenerrimum) extract as gel enhancer for lesser sardine (Sardinella brachiosoma) surimiUse of Seaweed (Sargassum tenerrimum) extract as gel enhancer for lesser sardine (Sardinella brachiosoma) surimi
P2860
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P2860
Structural features of procyanidin interactions with salivary proteins.
description
2001 nî lūn-bûn
@nan
2001年の論文
@ja
2001年学术文章
@wuu
2001年学术文章
@zh-cn
2001年学术文章
@zh-hans
2001年学术文章
@zh-my
2001年学术文章
@zh-sg
2001年學術文章
@yue
2001年學術文章
@zh
2001年學術文章
@zh-hant
name
Structural features of procyanidin interactions with salivary proteins.
@en
Structural features of procyanidin interactions with salivary proteins.
@nl
type
label
Structural features of procyanidin interactions with salivary proteins.
@en
Structural features of procyanidin interactions with salivary proteins.
@nl
prefLabel
Structural features of procyanidin interactions with salivary proteins.
@en
Structural features of procyanidin interactions with salivary proteins.
@nl
P356
P1476
Structural features of procyanidin interactions with salivary proteins.
@en
P2093
de Freitas V
P304
P356
10.1021/JF000981Z
P407
P50
P577
2001-02-01T00:00:00Z