{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,8]],"date-time":"2026-01-08T04:21:08Z","timestamp":1767846068116,"version":"3.49.0"},"reference-count":39,"publisher":"MDPI AG","issue":"12","license":[{"start":{"date-parts":[[2020,12,15]],"date-time":"2020-12-15T00:00:00Z","timestamp":1607990400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","award":["SFRH\/BD\/139709\/2018"],"award-info":[{"award-number":["SFRH\/BD\/139709\/2018"]}]},{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","award":["IF\/00225\/2015"],"award-info":[{"award-number":["IF\/00225\/2015"]}]},{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","award":["PTDC\/AGR-TEC\/6547\/2014"],"award-info":[{"award-number":["PTDC\/AGR-TEC\/6547\/2014"]}]},{"DOI":"10.13039\/501100002924","name":"FEDER","doi-asserted-by":"publisher","award":["UIDB\/50006\/2020"],"award-info":[{"award-number":["UIDB\/50006\/2020"]}],"id":[{"id":"10.13039\/501100002924","id-type":"DOI","asserted-by":"publisher"}]},{"name":"FEDER-Interreg Espa\u00f1a-Portugal Programme","award":["0377_IBERPHENOL_6_E"],"award-info":[{"award-number":["0377_IBERPHENOL_6_E"]}]},{"name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia \/Minist\u00e9rio Educa\u00e7\u00e3o e Ci\u00eancia","award":["NORTE-01-0145-FEDER-000011"],"award-info":[{"award-number":["NORTE-01-0145-FEDER-000011"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The present study correlates the polyphenolic composition of two different Nebbiolo red wines from the 2015 vintage (M and P), with the salivary proteins\u2019 precipitation process. The work centered on the polyphenolic characterization of Nebbiolo wines and their interaction with different families of salivary proteins. Overall, both wines were found to be very reactive with human saliva which was supposed to contribute to their astringent character. The comparison of both wines showed that the M wine presented higher values of total phenolics, total proanthocyanidins, and tannin specific activity. Moreover, this wine showed a higher interaction with salivary proteins. Altogether, the chemical characterization and reactivity toward human saliva could contribute to the wine astringency.<\/jats:p>","DOI":"10.3390\/foods9121867","type":"journal-article","created":{"date-parts":[[2020,12,15]],"date-time":"2020-12-15T09:12:57Z","timestamp":1608023577000},"page":"1867","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":14,"title":["Polyphenolic Characterization of Nebbiolo Red Wines and Their Interaction with Salivary Proteins"],"prefix":"10.3390","volume":"9","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6222-2301","authenticated-orcid":false,"given":"Joana","family":"Azevedo","sequence":"first","affiliation":[{"name":"LAQV\/REQUIMTE\u2014Laborat\u00f3rio Associado para a Qu\u00edmica Verde, Faculdade de Ci\u00eancias da Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal"}]},{"given":"Elsa","family":"Brand\u00e3o","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE\u2014Laborat\u00f3rio Associado para a Qu\u00edmica Verde, Faculdade de Ci\u00eancias da Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal"}]},{"given":"Susana","family":"Soares","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE\u2014Laborat\u00f3rio Associado para a Qu\u00edmica Verde, Faculdade de Ci\u00eancias da Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9996-1463","authenticated-orcid":false,"given":"Joana","family":"Oliveira","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE\u2014Laborat\u00f3rio Associado para a Qu\u00edmica Verde, Faculdade de Ci\u00eancias da Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal"}]},{"given":"Paulo","family":"Lopes","sequence":"additional","affiliation":[{"name":"Amorim Cork S.A., Rua dos Corticeiros 830, 4536-904 Santa Maria de Lamas, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9318-9732","authenticated-orcid":false,"given":"Nuno","family":"Mateus","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE\u2014Laborat\u00f3rio Associado para a Qu\u00edmica Verde, Faculdade de Ci\u00eancias da Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal"}]},{"given":"Victor","family":"de Freitas","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE\u2014Laborat\u00f3rio Associado para a Qu\u00edmica Verde, Faculdade de Ci\u00eancias da Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2020,12,15]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Linskens, H., and Jackson, J. 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