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Brazzein
Brazzein
Enhancing Sweetness and Stability of the Single Chain Monellin MNEI
Sweet Sensations by Judie Bizzozero | Senior Editor
A Biobrick Compatible Strategy for Genetic Modification of Plants Boyle Et Al
Large-Scale All-Electron Quantum Chemical Calculation Toward a Sweet-Tasting Protein, Brazzein, and Its Mutants
Sweeteners and Sweet Taste Enhancers in the Food Industry Monique CARNIEL BELTRAMI1, Thiago DÖRING2, Juliano DE DEA LINDNER3*
Essen Rivesta Issue 26
Insights Into Carbon Content in Examining the Effect of Mutation in Brazzein, a Sweet Tasting Protein
Mutagenesis of Critical Amino Acid Residues in Α-Helix and Β-Sheet Structures of Brazzein
Sweet Proteins–Potential Replacement for Artificial Low Calorie Sweeteners
Brazzein, a New High-Potency Thermostable Sweet Protein from Pen Tadiplandra Brazzeana B
Heterologous Expression, Purification and Characterization Of
The Effect of Mutation in Brazzein Deduced from Mutational Sites and Sequence Carbon Content
Process Simulation and Techno-Economic Analysis of Large-Scale Bioproduction of Sweet Protein Thaumatin II
Botanical and Protein Sweeteners
Molecular Simulation, Mixture Optimization and Experimental Validation in Carbonated Soft Drinks
Human Sweet Taste Receptor Mediates Acid-Induced Sweetness of Miraculin
Critical Regions for the Sweetness of Brazzein1 Provided by Elsevier - Publisher Connector
Top View
Interaction of Brazzein, Monellin and Thaumatin with the T1R2-T1R3 Receptor
Comparison of Different Signal Peptides for the Efficient Secretion
A Novel Structural Type of Sweet Proteins and the Main Structural Basis for Its Sweetness
Sugar Substitutes
Structure–Taste Relationships of the Sweet Protein Monellin*
Natural Sweeteners: the Relevance of Food Naturalness for Consumers, Food Security Aspects, Sustainability and Health Impacts
A Super Stable Mutant of the Plant Protein Monellin Endowed with Enhanced Sweetness