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Interaction of thaumatin with carrageenans. IV, Method for prevention of reduction of sweetness intensity of thaumatin in interaction with carrageenan at pH 4OHASHI, S; URA, F; TAKEUCHI, M et al.Food hydrocolloids. 1991, Vol 5, Num 4, pp 375-391, issn 0268-005XArticle

ENZYMATIC PROPERTIES OF THE SWEET-TASTING PROTEINS THAUMATIN AND MONELLIN AFTER PARTIAL REDUCTIONVAN DER WEL H; BEL WJ.1980; EUROP. J. BIOCHEM.; DEU; DA. 1980; VOL. 104; NO 2; PP. 413-418; BIBL. 19 REF.Article

Zur immunochemischen Bestimmung des Süssstoffs Thaumatin (Talin) = Immunochemical determination of the sweetener thaumatin (Talin)UNTERHALT, B; BAUDNER, S; LANGFERMANN, C et al.Pharmazie. 1995, Vol 50, Num 12, issn 0031-7144, p. 827Article

Effect of the presence of gum arabic on the thermostability of thaumatinCOUTEAU, Céline; COIFFARD, Laurence.International journal of food science & technology. 2003, Vol 38, Num 1, pp 77-80, issn 0950-5423, 4 p.Article

Hypothesis/review: The structural basis of sweetness perception of sweet-tasting plant proteins can be deduced from sequence analysisWINTJENS, René; VU NGOC VIET, Tran Melody; MBOSSO, Emmanuel et al.Plant science (Limerick). 2011, Vol 181, Num 4, pp 347-354, issn 0168-9452, 8 p.Article

Crystallogenesis studies of proteins in agarose gel: combined effect of high hydrostatic pressure and pHKADRI, A; JENNER, G; DAMAK, M et al.Journal of crystal growth. 2003, Vol 257, Num 3-4, pp 390-402, issn 0022-0248, 13 p.Article

INTENSITY/TIME RELATIONSHIPS IN SWEETNESS: EVIDENCE FOR A QUEUE HYPOTHESIS IN TASTE CHEMORECEPTIONBIRCH GG; LATYMER Z; HOLLAWAY M et al.1980; CHEM. SENS.; GBR; DA. 1980; VOL. 5; NO 1; PP. 63-78; BIBL. 27 REF.Article

Cloning of the thaumatin I cDNA and characterization of recombinant thaumatin I secreted by Pichia pastorisIDE, Nobuyuki; KANEKO, Ryosuke; WADA, Ritsuko et al.Biotechnology progress. 2007, Vol 23, Num 5, pp 1023-1030, issn 8756-7938, 8 p.Article

The decrease of thaumatin's sweetness intensity upon interaction with carrageenanOHASHI, S; URA, F; TAKEUCHI, M et al.Food hydrocolloids. 1990, Vol 4, Num 4, pp 323-333, issn 0268-005XArticle

Isoprotein composition and cross-linking of thaumatins using mushroom tyrosinase and dimethyl suberimidateRAMSOHOYE, P. V; KOZLOV, I. A.International journal of food science & technology. 1991, Vol 26, Num 3, pp 271-282, issn 0950-5423Article

STRUCTURAL INVESTIGATION OF THE SWEET-TASTING PROTEINS THAUMATIN AND MONELLIN BY IMMUNOLOGICAL STUDIES.VAN DER WEL H; BEL WJ.1978; CHEM. SENS. FLAVOUR; NLD; DA. 1978; VOL. 3; NO 1; PP. 99-104; BIBL. 21 REF.Article

ANTIBODIES TO THAUMATIN AS A MODEL OF THE SWEET TASTE RECEPTOR.HOUGH CAM; EDWARDSON JA.1978; NATURE; G.B.; DA. 1978; VOL. 271; NO 5643; PP. 381-383; BIBL. 13 REF.Article

EFFECT OF ACETYLATION AND METHYLATION ON THE SWEETNESS INTENSITY OF THAUMATIN I.VAN DER WEL H; BEL WJ.1976; CHEM. SENS. FLAVOR; NETHERL.; DA. 1976; VOL. 2; NO 2; PP. 211-218; BIBL. 10 REF.Article

Effects of gastrointestinal digestion and heating on the allergenicity of the kiwi allergens Act d 1, actinidin, and Act d 2, a thaumatin-like proteinBUBLIN, Merima; RADAUER, Christian; KNULST, André et al.Molecular nutrition & food research (Print). 2008, Vol 52, Num 10, pp 1130-1139, issn 1613-4125, 10 p.Article

Natural and recombinant molecules of the cherry allergen Pru av 2 show diverse structural and B cell characteristics but similar T cell reactivityFUCHS, H. C; BOHLE, B; DALL'ANTONIA, Y et al.Clinical and experimental allergy (Print). 2006, Vol 36, Num 3, pp 359-368, issn 0954-7894, 10 p.Article

Thirteen-week feeding study of thaumatin (a natural proteinaceous sweetener), sterilized by electron beam irradiation, in Sprague-Dawley ratsHAGIWARA, A; YOSHINO, H; SANO, M et al.Food and chemical toxicology. 2005, Vol 43, Num 8, pp 1297-1302, issn 0278-6915, 6 p.Article

Cloning, expression, and characterization of recombinant sweet-protein thaumatin II using the methylotrophic yeast Pichia pastorisMASUDA, Tetsuya; TAMAKI, Shinobu; KANEKO, Ryosuke et al.Biotechnology and bioengineering. 2004, Vol 85, Num 7, pp 761-769, issn 0006-3592, 9 p.Article

Diversity and Relative Levels of Actinidin, Kiwellin, and Thaumatin-Like Allergens in 15 Varieties of Kiwifruit (Actinidia)MADDUMAGE, Ratnasiri; NIEUWENHUIZEN, Niels J; BULLEY, Sean M et al.Journal of agricultural and food chemistry (Print). 2013, Vol 61, Num 3, pp 728-739, issn 0021-8561, 12 p.Article

Regulation of expression of rice thaumatin-like protein : inducibility by elicitor requires promoter W-box elementsHIROYUKI, Kanzaki; TERAUCHI, Ryohei.Plant cell reports (Print). 2008, Vol 27, Num 9, pp 1521-1528, issn 0721-7714, 8 p.Article

Developments in biotechnological production of sweet proteinsMASUDA, Tetsuya; KITABATAKE, Naofumi.Journal of bioscience and bioengineering. 2006, Vol 102, Num 5, pp 375-389, issn 1389-1723, 15 p.Article

Cloning of a cDNA encoding the thaumatin-like protein of winter rye (Secale cereale L. musketeer) and its functional characterizationYEE WAI CHAN; WAI LIN TUNG; GRIFFITH, M et al.Journal of experimental botany. 1999, Vol 50, Num 339, pp 1627-1628, issn 0022-0957Article

Sensory profile and physicochemical characteristics of mango nectar sweetened with high intensity sweeteners throughout storage timeSILVA CADENA, Rafael; GOMES CRUZ, Adriano; ROLIM NETTO, Rubens et al.Food research international. 2013, Vol 54, Num 2, pp 1670-1679, issn 0963-9969, 10 p.Article

Ideal and relative sweetness of high intensity sweeteners in mango nectarSILVA CADENA, Rafael; ANDRE BOLINI, Helena Maria.International journal of food science & technology. 2012, Vol 47, Num 5, pp 991-996, issn 0950-5423, 6 p.Article

The superfamily of thaumatin-like proteins: its origin, evolution, and expression towards biological functionLIU, Jun-Jun; STURROCK, Rona; EKRAMODDOULLAH, Abul K. M et al.Plant cell reports (Print). 2010, Vol 29, Num 5, pp 419-436, issn 0721-7714, 18 p.Article

Isolation and characterization of native Cry J 3 from Japanese cedar (Cryptomeria japonica) pollenFUJIMURA, T; FUTAMURA, N; SAKAGUCHI, M et al.Allergy (Copenhagen). 2007, Vol 62, Num 5, pp 547-553, issn 0105-4538, 7 p.Article

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