Effect of pH, ethanol and acidity on astringency and bitterness of grape seed tannin oligomers in model wine solution

A Novel Family of Mammalian Taste Receptors

Elliot Adler, Mark A. Hoon, Ken L. Mueller et al. · Cell · 2000 · 1.3K citations · Full text

Physiology, Receptor (Biochemistry), Neuropharmacology +8

The specificity of proanthocyanidin-protein interactions.

Ann Hagerman, L. G. Butler · Journal of Biological Chemistry · 1981 · 975 citations · Full text

Protein Chemistry, Protein Function, Biochemistry +11

Protein precipitation method for the quantitative determination of tannins

Ann Hagerman, Larry G. Butler · Journal of Agricultural and Food Chemistry · 1978 · 949 citations

Quantitative Methods, Altmetric Attention Score, Education +18

Analysis of Proanthocyanidin Cleavage Products Following Acid-Catalysis in the Presence of Excess Phloroglucinol

James A. Kennedy, Graham P. Jones · Journal of Agricultural and Food Chemistry · 2001 · 787 citations

Nature of Polyphenol−Protein Interactions

Karl J. Siebert, Nataliia V. Troukhanova, P. Y. Lynn · Journal of Agricultural and Food Chemistry · 1996 · 667 citations

Polyphenol Binding Sites, Haze-active Protein, Chemical Biology +17