Literature DB >> 3324666

The chemistry and biochemistry of the sweetness of sugars.

C K Lee1.   

Abstract

Entities:  

Mesh：

Substances：

Year:  1987        PMID： 3324666     DOI： 10.1016/s0065-2318(08)60140-7

Source DB:  PubMed          Journal:  Adv Carbohydr Chem Biochem        ISSN： 0065-2318            Impact factor:   12.200


× No keyword cloud information.
  6 in total

1.  Localization and quantification of hydrophobicity: the molecular free energy density (MolFESD) concept and its application to sweetness recognition.

Authors:  R Jäger; F Schmidt; B Schilling; J Brickmann
Journal:  J Comput Aided Mol Des       Date:  2000-10       Impact factor: 3.686

2.  A novel methodology independent of fermentation rate for assessment of the fructophilic character of wine yeast strains.

Authors:  T Liccioli; P J Chambers; V Jiranek
Journal:  J Ind Microbiol Biotechnol       Date:  2010-11-15       Impact factor: 3.346

3.  Blocking taste receptor activation of gustducin inhibits gustatory responses to bitter compounds.

Authors:  D Ming; Y Ninomiya; R F Margolskee
Journal:  Proc Natl Acad Sci U S A       Date:  1999-08-17       Impact factor: 11.205

4.  Dominant loss of responsiveness to sweet and bitter compounds caused by a single mutation in alpha -gustducin.

Authors:  L Ruiz-Avila; G T Wong; S Damak; R F Margolskee
Journal:  Proc Natl Acad Sci U S A       Date:  2001-07-10       Impact factor: 11.205

5.  Fermentation Efficiency of Genetically Modified Yeasts in Grapes Must.

Authors:  Konstantina Kassoumi; Penny Kousoulou; Dimitrios Sevastos; Sotirios-Spyridon Vamvakas; Konstantinos Papadimitriou; John Kapolos; Athanasia Koliadima
Journal:  Foods       Date:  2022-01-31

Review 6.  A High-Sugar Diet Consumption, Metabolism and Health Impacts with a Focus on the Development of Substance Use Disorder: A Narrative Review.

Authors:  Kacper Witek; Karolina Wydra; Małgorzata Filip
Journal:  Nutrients       Date:  2022-07-18       Impact factor: 6.706
  6 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.