Neoculin as a New Taste-modifying Protein Occurring in the Fruit ofCurculigo latifolia-Reference-Cited by-同舟云学术

Neoculin as a New Taste-modifying Protein Occurring in the Fruit ofCurculigo latifolia

Published:2004-01 Issue:6 Volume:68 Page:1403-1407
ISSN:0916-8451
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:Bioscience, Biotechnology, and Biochemistry

Author:

SHIRASUKA Yukako,NAKAJIMA Ken-ichiro,ASAKURA Tomiko,YAMASHITA Haruyuki,YAMAMOTO Atsuko,HATA Shoji,NAGATA Shinji,ABO Mitsuru,SORIMACHI Hiroyuki,ABE Keiko

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Link

http://www.tandfonline.com/doi/pdf/10.1271/bbb.68.1403

Reference10 articles.

1. Purification and complete amino acid sequence of a new type of sweet protein taste-modifying activity, curculin.

2. An enzyme immunoassay and immunoblot analysis for curculin, a new type of taste-modifying protein; cross-reactivity of curculin and miraculin to both antibodies

3. Molecular cloning of curculin, a novel taste-modifying protein with a sweet taste

4. Activity and Stability of a New Sweet Protein with Taste-modifying Action, Curculin

Cited by 66 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Extraction, physicochemical properties, bioactivities and application of natural sweeteners: A review;Food Chemistry;2024-11

2. Computational design towards a boiling-resistant single-chain sweet protein monellin;Food Chemistry;2024-05

3. patcHwork: a user-friendly pH sensitivity analysis web server for protein sequences and structures;Nucleic Acids Research;2022-04-19

4. patcHwork: A user-friendly pH sensitivity analysis web server for protein sequences and structures;2022-02-04

5. Non Saccharide Super Sweet Principles, Their General Characteristics, Outline of Synthesis, Classification, Ecological Significance and Eco-Friendly Adherence;Alternative Sweet and Supersweet Principles;2022