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Introduction of a negative charge at Arg82 in thaumatin abolished responses to human T1R2–T1R3 sweet receptors

Biochemical and biophysical research communications, 2011-09, Vol.413 (1), p.41-45

2011

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A Hypersweet Protein: Removal of The Specific Negative Charge at Asp21 Enhances Thaumatin Sweetness

Scientific reports, 2016-02, Vol.6 (1), p.20255-20255, Article 20255

2016

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The cysteine-rich domain of human T1R3 is necessary for the interaction between human T1R2–T1R3 sweet receptors and a sweet-tasting protein, thaumatin

Biochemical and biophysical research communications, 2011-03, Vol.406 (3), p.435-438

2011

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Dispersion in the Presence of Acetic Acid or Ammonia Confers Gliadin‐Like Characteristics to the Glutenin in Wheat Gluten

Journal of food science, 2015-02, Vol.80 (2), p.C269-C278

2015

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Critical molecular regions for elicitation of the sweetness of the sweet-tasting protein, thaumatin I

The FEBS journal, 2008-07, Vol.275 (14), p.3644-3652

2008

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Developments in biotechnological production of sweet proteins

Journal of bioscience and bioengineering, 2006-11, Vol.102 (5), p.375-389

2006

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Molecular Analysis of Polymeric Glutenins in Wheat Gluten with Gliadin-like Characteristics by Ammonia Dispersion

Food Science and Technology Research, 2018, Vol.24(6), pp.1049-1058

2018

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Crystal structure of the sweet-tasting protein thaumatin II at 1.27Å

Biochemical and biophysical research communications, 2011-07, Vol.410 (3), p.457-460

2011

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Rheological Properties of Somen Noodles--A Traditional Japanese Wheat Product

Journal of food science, 2010, Vol.75 (1), p.E51-E58

2010

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Changes in Textural Properties of Japanese Tenobe Somen Noodles during Storage

Journal of food science, 2011-11, Vol.76 (9), p.S500-S507

2011

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Production of indigenous alcoholic beverages in a rural village of Cameroon

Journal of the Institute of Brewing, 2014-03, Vol.120 (2), p.133-141

2014

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Effects of pre- and pro-sequence of thaumatin on the secretion by Pichia pastoris

Biochemical and biophysical research communications, 2007-11, Vol.363 (3), p.708-714

2007

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Recognition of native and/or thermally induced denatured forms of the major food allergen, ovomucoid, by human IgE and mouse monoclonal IgG antibodies

Bioscience, biotechnology, and biochemistry, 2004-12, Vol.68 (12), p.2490-2497

2004

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Positive Charges on the Surface of Thaumatin Are Crucial for the Multi-Point Interaction with the Sweet Receptor

Frontiers in molecular biosciences, 2018-02, Vol.5, p.10-10

2018

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Structure–Sweetness Relationship in Egg White Lysozyme: Role of Lysine and Arginine Residues on the Elicitation of Lysozyme Sweetness

Chemical senses, 2005-10, Vol.30 (8), p.667-681

2005

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High-yield Secretion of the Recombinant Sweet-Tasting Protein Thaumatin I

Food Science and Technology Research, 2010, Vol.16(6), pp.585-592

2010

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Expression and Development of Wheat Proteins during Maturation of Wheat Kernel and the Rheological Properties of Dough Prepared from the Flour of Mature and Immature Wheat

Food Science and Technology Research, 2011, Vol.17(2), pp.111-120

2011

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High-resolution structure of the recombinant sweet-tasting protein thaumatin I

Acta crystallographica. Section F, Structural biology and crystallization communications, 2011-06, Vol.67 (6), p.652-658

2011

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Preservative Effect of Polyols on the Stability of Biocatalysts during Short-term Dehydration Stress

Food Science and Technology Research, 2011, Vol.17(4), pp.385-392

2011

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Ovalbumin-related gene Y protein bears carbohydrate chains of the ovomucoid type

Bioscience, biotechnology, and biochemistry, 2006-01, Vol.70 (1), p.144-151

2006

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High yield secretion of the sweet-tasting protein lysozyme from the yeast Pichia pastoris

Protein expression and purification, 2005, Vol.39 (1), p.35-42

2005

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Chemical Composition of an East African Traditional Beverage, Togwa

Journal of agricultural and food chemistry, 2003-11, Vol.51 (24), p.7024-7028

2003

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Sweetness of Sweet Protein Thaumatin Is More Thermoresistant under Acid Conditions Than under Neutral or Alkaline Conditions

Bioscience, biotechnology, and biochemistry, 2001-02, Vol.65 (2), p.409-413

2001

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Cloning, expression and characterization of recombinant sweet-protein thaumatin II using the methylotrophic yeast Pichia pastoris

Biotechnology and bioengineering, 2004-03, Vol.85 (7), p.761-769

2004

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Analysis of the Carbohydrates in an East African Traditional Beverage, Togwa

Journal of agricultural and food chemistry, 2003-11, Vol.51 (24), p.7029-7033

2003

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Introduction of a negative charge at Arg82 in thaumatin abolished responses to human T1R2–T1R3 sweet receptors

A Hypersweet Protein: Removal of The Specific Negative Charge at Asp21 Enhances Thaumatin Sweetness

The cysteine-rich domain of human T1R3 is necessary for the interaction between human T1R2–T1R3 sweet receptors and a sweet-tasting protein, thaumatin

Dispersion in the Presence of Acetic Acid or Ammonia Confers Gliadin‐Like Characteristics to the Glutenin in Wheat Gluten

Critical molecular regions for elicitation of the sweetness of the sweet-tasting protein, thaumatin I

Developments in biotechnological production of sweet proteins

Molecular Analysis of Polymeric Glutenins in Wheat Gluten with Gliadin-like Characteristics by Ammonia Dispersion

Crystal structure of the sweet-tasting protein thaumatin II at 1.27Å

Rheological Properties of Somen Noodles--A Traditional Japanese Wheat Product

Changes in Textural Properties of Japanese Tenobe Somen Noodles during Storage

Production of indigenous alcoholic beverages in a rural village of Cameroon

Effects of pre- and pro-sequence of thaumatin on the secretion by Pichia pastoris

Recognition of native and/or thermally induced denatured forms of the major food allergen, ovomucoid, by human IgE and mouse monoclonal IgG antibodies

Positive Charges on the Surface of Thaumatin Are Crucial for the Multi-Point Interaction with the Sweet Receptor

Structure–Sweetness Relationship in Egg White Lysozyme: Role of Lysine and Arginine Residues on the Elicitation of Lysozyme Sweetness

High-yield Secretion of the Recombinant Sweet-Tasting Protein Thaumatin I

Expression and Development of Wheat Proteins during Maturation of Wheat Kernel and the Rheological Properties of Dough Prepared from the Flour of Mature and Immature Wheat

High-resolution structure of the recombinant sweet-tasting protein thaumatin I

Preservative Effect of Polyols on the Stability of Biocatalysts during Short-term Dehydration Stress

Ovalbumin-related gene Y protein bears carbohydrate chains of the ovomucoid type

High yield secretion of the sweet-tasting protein lysozyme from the yeast Pichia pastoris

Chemical Composition of an East African Traditional Beverage, Togwa

Sweetness of Sweet Protein Thaumatin Is More Thermoresistant under Acid Conditions Than under Neutral or Alkaline Conditions

Cloning, expression and characterization of recombinant sweet-protein thaumatin II using the methylotrophic yeast Pichia pastoris

Analysis of the Carbohydrates in an East African Traditional Beverage, Togwa

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