Literature DB >> 15738209

Micro and macro models of the sweet receptor.

Gabriella Morini1, Piero A Temussi.   

Abstract

Mesh：

Substances：

Year:  2005        PMID： 15738209     DOI： 10.1093/chemse/bjh126

Source DB:  PubMed          Journal:  Chem Senses        ISSN： 0379-864X            Impact factor:   3.160


× No keyword cloud information.
  4 in total

Review 1.  Molecular gastronomy: a new emerging scientific discipline.

Authors:  Peter Barham; Leif H Skibsted; Wender L P Bredie; Michael Bom Frøst; Per Møller; Jens Risbo; Pia Snitkjaer; Louise Mørch Mortensen
Journal:  Chem Rev       Date:  2010-04-14       Impact factor: 60.622

2.  Toward the understanding of MNEI sweetness from hydration map surfaces.

Authors:  Alfonso De Simone; Roberta Spadaccini; Piero A Temussi; Franca Fraternali
Journal:  Biophys J       Date:  2006-02-03       Impact factor: 4.033

3.  Monellin (MNEI) at 1.15 A resolution.

Authors:  J R Hobbs; S D Munger; G L Conn
Journal:  Acta Crystallogr Sect F Struct Biol Cryst Commun       Date:  2007-02-13

4.  The Origin of Unpleasant Aftertastes in Synthetic Sweeteners: A Hypothesis.

Authors:  Waldo Acevedo; Piero A Temussi
Journal:  Front Mol Biosci       Date:  2019-01-18
  4 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.