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Curculin
Miraculin
Sweet Sensations by Judie Bizzozero | Senior Editor
Essen Rivesta Issue 26
Application of Sweet and Taste Modifying Genes for Development in Plants: Current Status and Prospects
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
Characterization of the Sweet Taste Receptor Tas1r2 from an Old World
(51) International Patent Classification: (21) International Application
Sweet Proteins–Potential Replacement for Artificial Low Calorie Sweeteners
FOOD ADDITIVES Introduction
Effect of Sugar Substitution with Steviol Glycosides on Sensory
Brazzein, a New High-Potency Thermostable Sweet Protein from Pen Tadiplandra Brazzeana B
Arquivo Técnico
Process Simulation and Techno-Economic Analysis of Large-Scale Bioproduction of Sweet Protein Thaumatin II
Botanical and Protein Sweeteners
Human Sweet Taste Receptor Mediates Acid-Induced Sweetness of Miraculin
Plants As a Source of Natural High-Intensity Sweeteners: a Review Katarzyna Świąder1*, K
Top View
A Novel Structural Type of Sweet Proteins and the Main Structural Basis for Its Sweetness
Sugar Substitutes
Recombinant Curculin Heterodimer Exhibits Taste-Modifying and Sweet-Tasting Activities
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