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Citations to this article as recorded by CrossRef and RSC Journals (3 citations).

A Critical Review of the Characterization of Polyphenol–Protein Interactions and of Their Potential Use for Improving Food Quality
Maria Rosa Perez-Gregorio and Jesus Simal-Gandara
CPD, 2017, 23, 2742
DOI: 10.2174/1381612823666170202112530

A saliva molecular imprinted localized surface plasmon resonance biosensor for wine astringency estimation
J. Rafaela L. Guerreiro, Natércia Teixeira, Victor De Freitas, M. Goreti F. Sales and Duncan S. Sutherland
Food Chemistry, 2017, 233, 457
DOI: 10.1016/j.foodchem.2017.04.051

Salivary protein levels as a predictor of perceived astringency in model systems and solid foods
Erin E. Fleming, Gregory R. Ziegler and John E. Hayes
Physiology & Behavior, 2016, 163, 56
DOI: 10.1016/j.physbeh.2016.04.043