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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
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2017
2017
The frequency of sandfly-host contacts can be measured by host antibody levels against sandfly salivary proteins. Recombinant… Expand
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2017
2017
Astringency is closely related to the interaction between procyanidins and salivary proteins (SP). The aim of this work was to… Expand
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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
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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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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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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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