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Salivary Proteins

 
National Institutes of Health

Papers overview

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2018
2018
It has been suggested that the addition of flavonols (i.e. white grape skins) improves and stabilizes the color of red wines… Expand
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2017
2017
Polysaccharides are described to inhibit aggregation between food polyphenols and salivary proteins (SP) and may hence lead to… Expand
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2017
2017
Polyphenols interaction with salivary proteins (SP) has been related with organoleptic features such as astringency. The aim of… Expand
2017
2017
Astringency is closely related to the interaction between procyanidins and salivary proteins (SP). The aim of this work was to… Expand
Review
2016
Review
2016
Gel and watery saliva are regarded as key players in aphid–pIant interactions. The salivary composition seems to be influenced by… Expand
2016
2016
Salivary proteins modulate bacterial colonization in the oral cavity and interact with systemic pathogens that pass through the… Expand
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2016
2016
Aphids are piercing-sucking insect pests and feed on phloem sap. During feeding, aphids inject a battery of salivary proteins… Expand
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2014
2014
The general accepted mechanism for astringency arises from the interaction between tannins and salivary proteins (SP) resulting… Expand
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2012
2012
Astringency has been defined as a group of sensations involving dryness, tightening, and shrinking of the oral surface. It has… Expand
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2004
2004
The growth of Streptococcus mutans 6715-13 in a rich medium (Todd Hewitt broth) was drastically reduced by addition of apo… Expand
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