Phenolic compounds are a large class of plant secondary metabolites, showing a diversity of
structures, from rather simple structures, eg phenolic acids, through polyphenols such as …

Phenolic compounds are ubiquitous plant secondary metabolites that possess various
biological activities and are known to interact with proteins, altering their structure and …

Tannins represent one of the most abundant polyphenolic compounds in plants. Tannins
exist as a multitude of chemically unique entities in nature. The most commonly occurring …

Tea and coffee are widely consumed beverages across the world and they are rich sources
of various polyphenols. Polyphenols are responsible for the bitterness and astringency of …

A significant fraction of every proteome is occupied by biologically active proteins that do not
form unique three-dimensional structures. These intrinsically disordered proteins (IDPs) and …

This paper reports the main trends and perspectives related to the current understanding of
the relationships between saliva and flavor perception. Saliva is a key factor in flavor …

Polyphenols have been the subject of numerous research over the past years, being
referred as the nutraceuticals of modern life. The healthy properties of these compounds …

Red wines are characterized by their astringency, a very important sensory attribute that
affects the perceived quality of wines. Three mechanisms have been proposed to explain …

Progress in structural biology research has led to a high demand for powerful and yet
complementary analytical tools for structural characterization of proteins and protein …

Previous studies acknowledged that tartaric acid-imparted low-pH contributed to the
enhancement of astringency, but in-depth studies are lacking and the underlying …