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OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!

If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.

Requested Article:

Influence of Chemical Species on Polyphenol–Protein Interactions Related to Wine Astringency
Alba María Ramos-Pineda, Guy H. Carpenter, Ignacio García‐Estévez, et al.
Journal of Agricultural and Food Chemistry (2019) Vol. 68, Iss. 10, pp. 2948-2954
Closed Access | Times Cited: 33

Showing 1-25 of 33 citing articles:

Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste
Susana Soares, Elsa Brandão, Carlos Guerreiro, et al.
Molecules (2020) Vol. 25, Iss. 11, pp. 2590-2590
Open Access | Times Cited: 204
An overview of the perception and mitigation of astringency associated with phenolic compounds
Rui Huang, Changmou Xu
Comprehensive Reviews in Food Science and Food Safety (2020) Vol. 20, Iss. 1, pp. 1036-1074
Closed Access | Times Cited: 113
Recent advancements in the taste transduction mechanism, identification, and characterization of taste components
Pinhu Wang, Xiang Ye, Jun Liu, et al.
Food Chemistry (2023) Vol. 433, pp. 137282-137282
Closed Access | Times Cited: 23
The Bioaccessibility of Grape-Derived Phenolic Compounds: An Overview
Danijel D. Milinčić, Nemanja Stanisavljević, Milica M. Pešić, et al.
Foods (2025) Vol. 14, Iss. 4, pp. 607-607
Open Access | Times Cited: 1
Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods
Mariana A. Pires, Lorenzo Pastrana, Pablo Fuciños, et al.
Foods (2020) Vol. 9, Iss. 8, pp. 1124-1124
Open Access | Times Cited: 67
Reactivity of flavanols: Their fate in physical food processing and recent advances in their analysis by depolymerization
Xuwei Liu, Carine Le Bourvellec, Sylvain Guyot, et al.
Comprehensive Reviews in Food Science and Food Safety (2021) Vol. 20, Iss. 5, pp. 4841-4880
Closed Access | Times Cited: 44
Molecular basis of the formation and removal of fruit astringency
Wei Wu, Qinggang Zhu, Wen‐qiu Wang, et al.
Food Chemistry (2021) Vol. 372, pp. 131234-131234
Closed Access | Times Cited: 43
Investigating the role of tartaric acid in wine astringency
Qinghao Zhao, Guorong Du, Shengnan Wang, et al.
Food Chemistry (2022) Vol. 403, pp. 134385-134385
Open Access | Times Cited: 30
Investigating wine astringency profiles by characterizing tannin fractions in Cabernet Sauvignon wines and model wines
Qinghao Zhao, Guorong Du, Pengtao Zhao, et al.
Food Chemistry (2023) Vol. 414, pp. 135673-135673
Closed Access | Times Cited: 18
Astringency sub-qualities drying and pucker are driven by tannin and pH – Insights from sensory and tribology of a model wine system
Shaoyang Wang, Sandra M. Olarte Mantilla, Paul A. Smith, et al.
Food Hydrocolloids (2020) Vol. 109, pp. 106109-106109
Open Access | Times Cited: 43
Tribology and QCM-D approaches provide mechanistic insights into red wine mouthfeel, astringency sub-qualities and the role of saliva
Shaoyang Wang, Sandra M. Olarte Mantilla, Paul A. Smith, et al.
Food Hydrocolloids (2021) Vol. 120, pp. 106918-106918
Open Access | Times Cited: 37
Insights into interactions between food polyphenols and proteins: An updated overview
Yan Wang, Yang Xie, Aidong Wang, et al.
Journal of Food Processing and Preservation (2022) Vol. 46, Iss. 5
Closed Access | Times Cited: 28
Astringency and its sub-qualities: A review of astringency mechanisms and methods for measuring saliva lubrication
Shaoyang Wang, Heather E. Smyth, Sandra M. Olarte Mantilla, et al.
Chemical Senses (2024) Vol. 49
Closed Access | Times Cited: 6
Relationship between anthocyanins, proanthocyanidins, and cell wall polysaccharides in grapes and red wines. A current state-of-art review
Gonzalo Garrido‐Bañuelos, Astrid Buica, Wessel du Toit
Critical Reviews in Food Science and Nutrition (2021) Vol. 62, Iss. 28, pp. 7743-7759
Closed Access | Times Cited: 30
Caffeine weakens the astringency of epigallocatechin gallate by inhibiting its interaction with salivary proteins
Zhenyu Zhou, Miaoling Ou, Wangyang Shen, et al.
Food Chemistry (2024) Vol. 460, pp. 140753-140753
Closed Access | Times Cited: 4
Research advances on astringency mechanism and its regulation based on macromolecular interactions with salivary proteins using tribology: A review
Chengxin Zhu, Jinhui Ma, Yantao Liu, et al.
Food Bioscience (2025), pp. 106324-106324
Closed Access
How to increase dietary polyphenol bioavailability: Understanding the roles of modulating factors, lifestyle and gut microbiota
Courage Sedem Dzah
Food and Humanity (2025), pp. 100602-100602
Closed Access
A tribo-chemical view on astringency of plant-based food substances
Samuel Shari Gamaniel, Paloma S. Dueñas Robles, Hans Tromp, et al.
Friction (2024) Vol. 12, Iss. 7, pp. 1392-1407
Open Access | Times Cited: 3
Development of a New Cell-Based Oral Model To Study the Interaction of Oral Constituents with Food Polyphenols
Sónia Soares, Elsa Brandão, Carlos Guerreiro, et al.
Journal of Agricultural and Food Chemistry (2019) Vol. 67, Iss. 46, pp. 12833-12843
Closed Access | Times Cited: 23
Pepsin Diffusivity and In Vitro Gastric Digestion of Soymilk as Affected by Binding of Tea Polyphenols to Soy Proteins
Ge Ge, Jie Zhao, Jiabao Zheng, et al.
Journal of Agricultural and Food Chemistry (2021) Vol. 69, Iss. 37, pp. 11043-11052
Closed Access | Times Cited: 19
A look upon the adsorption of different astringent agents to oral models: Understanding the contribution of alternative mechanisms in astringency
Carlos Guerreiro, Alessandra Rinaldi, Elsa Brandão, et al.
Food Chemistry (2024) Vol. 448, pp. 139153-139153
Closed Access | Times Cited: 2
Role of Yeast Mannoproteins in the Interaction between Salivary Proteins and Flavan-3-ols in a Cell-Based Model of the Oral Epithelium
Alba María Ramos-Pineda, Elvira Manjón, Rocı́o I.R. Macı́as, et al.
Journal of Agricultural and Food Chemistry (2022) Vol. 70, Iss. 41, pp. 13027-13035
Open Access | Times Cited: 9
Impact of Grape Seed Powder and Black Tea Brew on Lipid Digestion—An In Vitro Co-Digestion Study with Real Foods
Judit Tormási, László Abrankó
Nutrients (2023) Vol. 15, Iss. 10, pp. 2395-2395
Open Access | Times Cited: 5
Time Course of Salivary Protein Responses to Cranberry-Derived Polyphenol Exposure as a Function of PROP Taster Status
Neeta Y. Yousaf, Melania Melis, Mariano Mastinu, et al.
Nutrients (2020) Vol. 12, Iss. 9, pp. 2878-2878
Open Access | Times Cited: 12
Genome-Wide Identification of Tannase Genes and Their Function of Wound Response and Astringent Substances Accumulation in Juglandaceae
Jianhua Wang, Ketao Wang, Shiheng Lyu, et al.
Frontiers in Plant Science (2021) Vol. 12
Open Access | Times Cited: 11
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