New Molecular and Cell-based Approaches to assess Food Astringency and Bitterness

Project Information

BeTASTy

Grant agreement ID: 101040462

DOI

10.3030/101040462

EC signature date 23 February 2022

Start date 1 July 2022

End date 30 June 2027

Funded under

• European Research Council (ERC)

Total cost

€ 1 499 791,00

EU contribution

€ 1 499 791,00

Coordinated by

REQUIMTE REDE DE QUIMICA E DE TECNOLOGIA ASSOCIACAO
Portugal

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Links to deliverables and publications from FP7 projects, as well as links to some specific result types such as dataset and software, are dynamically retrieved from OpenAIRE .

Deliverables

Documents, reports (1)

Data Management Plan

Drafting of Data Management PlanThe Data Management Plan will describe the data management life cycle for the data to be collected, processed and/or generated by the BeTASTy action. As part of making research data findable, accessible, interoperable and re-usable (FAIR), the Data Management Plan will include information on:- the handling of research data during & after the end of the project- what data will be collected, processed and/or generated- which methodology & standards will be applied- whether data will be shared/made open access and- how data will be curated & preserved

Publications

Peer reviewed articles (3)

New molecular and cell-based approaches to assess food astringency and bitterness

Author(s): Susana Soares, Carlos Guerreiro, Rita Vilaça, Joana Guedes, Andreia Fernandes
Published in: The Project Repository Journal, Issue 21, 2024, ISSN 2632-4067
Publisher: European Dissemination Media Agency Limited
DOI: 10.54050/PRJ2122280

Implementation of transglutaminase 2 as a crosslinking agent for salivary oral models: Effects in (in)soluble complexes formation and compound adsorption with different polyphenol families

Author(s): Carlos Guerreiro, Mónica de Jesus, Leonor Gonçalves, Elsa Brandão, Victor de Freitas, Susana Soares
Published in: Food Chemistry, Issue 495, 2025, ISSN 0308-8146
Publisher: Elsevier BV
DOI: 10.1016/J.FOODCHEM.2025.146477

A look upon the adsorption of different astringent agents to oral models: Understanding the contribution of alternative mechanisms in astringency

Author(s): Carlos Guerreiro, Alessandra Rinaldi, Elsa Brandão, Mónica de Jesus, Leonor Gonçalves, Nuno Mateus, Victor de Freitas, Susana Soares
Published in: Food Chemistry, Issue 448, 2025, ISSN 0308-8146
Publisher: Elsevier BV
DOI: 10.1016/J.FOODCHEM.2024.139153