Search filters

List of works by Elsa Brandão

Contribution of Human Oral Cells to Astringency by Binding Salivary Protein/Tannin Complexes

scientific article

Development of a New Cell-Based Oral Model To Study the Interaction of Oral Constituents with Food Polyphenols

scientific article published on 07 November 2019

Effect of malvidin-3-glucoside and epicatechin interaction on their ability to interact with salivary proline-rich proteins

scientific article published on 28 September 2018

Human Bitter Taste Receptors Are Activated by Different Classes of Polyphenols

scientific article published on 14 August 2018

Human saliva protein profile: Influence of food ingestion

article

In Vivo Interactions between Procyanidins and Human Saliva Proteins: Effect of Repeated Exposures to Procyanidins Solution

article

Inhibition Mechanisms of Wine Polysaccharides on Salivary Protein Precipitation

scientific article published on 25 November 2019

Interaction between Ellagitannins and Salivary Proline-Rich Proteins

scientific article published on 19 August 2019

Molecular Interaction Between Salivary Proteins and Food Tannins

scientific article published on 7 June 2017

Molecular study of mucin-procyanidin interaction by fluorescence quenching and Saturation Transfer Difference (STD)-NMR.

scientific article published on 8 February 2017

Sensorial properties of red wine polyphenols: Astringency and bitterness

scientific article published on 21 April 2015

Study of human salivary proline-rich proteins interaction with food tannins.

scientific article published on 19 September 2017

The effect of pectic polysaccharides from grape skins on salivary protein - procyanidin interactions

scientific article published on 20 February 2020

The role of wine polysaccharides on salivary protein-tannin interaction: A molecular approach

scientific article published on 24 August 2017

Paulina is supported by:

About Paulina

Help