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32 in total

1. Multistep nucleus formation and a separate subunit contribution of the amyloidgenesis of heat-denatured monellin.

Authors: T Konno
Journal: Protein Sci Date: 2001-10 Impact factor: 6.725

2. Curculin, a sweet-tasting and taste-modifying protein, is a non-functional mannose-binding lectin.

Authors: A Barre; E J Van Damme; W J Peumans; P Rougé
Journal: Plant Mol Biol Date: 1997-03 Impact factor: 4.076

3. 1H resonance assignments, secondary structure and general topology of single-chain monellin in solution as determined by 1H 2D-NMR.

Authors: M T Tomic; J R Somoza; D E Wemmer; Y W Park; J M Cho; S H Kim
Journal: J Biomol NMR Date: 1992-11 Impact factor: 2.835

4. Crystallization and crystal data of monellin.

Authors: A Wlodawer; K O Hodgson
Journal: Proc Natl Acad Sci U S A Date: 1975-01 Impact factor: 11.205

5. Reduced sweetness of a monellin (MNEI) mutant results from increased protein flexibility and disruption of a distant poly-(L-proline) II helix.

Authors: Catherine M Templeton; Saeideh Ostovar pour; Jeanette R Hobbs; Ewan W Blanch; Steven D Munger; Graeme L Conn
Journal: Chem Senses Date: 2011-02-22 Impact factor: 3.160

Purification of monellin, the sweet principle of Dioscoreophyllum cumminsii.

1. Multistep nucleus formation and a separate subunit contribution of the amyloidgenesis of heat-denatured monellin.

2. Curculin, a sweet-tasting and taste-modifying protein, is a non-functional mannose-binding lectin.

3. 1H resonance assignments, secondary structure and general topology of single-chain monellin in solution as determined by 1H 2D-NMR.

4. Crystallization and crystal data of monellin.

5. Reduced sweetness of a monellin (MNEI) mutant results from increased protein flexibility and disruption of a distant poly-(L-proline) II helix.

6. Structural role of the terminal disulfide bond in the sweetness of brazzein.

7. The effect of substance P on cyclic AMP and cyclic GMP levels in actively secreting pancreatic lobules [proceedings].

8. Biochemical studies of taste sensation: binding to taste tissue of 3H-labeled monellin, a sweet-tasting protein.

9. Hydration at the surface of the protein Monellin: dynamics with femtosecond resolution.

10. Small heat shock protein of Methanococcus jannaschii, a hyperthermophile.