BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

138 related articles for article (PubMed ID: 1229718)

  • 1. [Relations between structure and bitter taste of amino acids and peptides. I. Amino acids and related compounds].
    Wieser H; Belitz HD
    Z Lebensm Unters Forsch; 1975 Oct; 159(2):65-72. PubMed ID: 1229718
    [TBL] [Abstract][Full Text] [Related]  

  • 2. [Relations between structure and bitter taste of amino acids and peptides. II. Peptides and their derivatives (author's transl)].
    Wieser H; Belitz HD
    Z Lebensm Unters Forsch; 1976 Apr; 160(4):383-92. PubMed ID: 973440
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Determination of taste-active compounds of a bitter Camembert cheese by omission tests.
    Engel E; Septier C; Leconte N; Salles C; Le Quere JL
    J Dairy Res; 2001 Nov; 68(4):675-88. PubMed ID: 11928963
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Bitter taste of enzymic hydrolysates of casein. I. Isolation, structural and sensorial analysis of peptides from tryptic hydrolysates of beta-casein.
    Bumberger E; Belitz HD
    Z Lebensm Unters Forsch; 1993 Jul; 197(1):14-9. PubMed ID: 8356850
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Quantitative structure-activity relationships of the bitter thresholds of amino acids, peptides, and their derivatives.
    Asao M; Iwamura H; Akamatsu M; Fujita T
    J Med Chem; 1987 Oct; 30(10):1873-9. PubMed ID: 3656360
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Rapid and sensitive ultrasonic-assisted derivatisation microextraction (UDME) technique for bitter taste-free amino acids (FAA) study by HPLC-FLD.
    Chen G; Li J; Sun Z; Zhang S; Li G; Song C; Suo Y; You J
    Food Chem; 2014 Jan; 143():97-105. PubMed ID: 24054218
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Hydrophobicity parameters and the bitter taste of L-amino acids.
    Venanzi TJ
    J Theor Biol; 1984 Dec; 111(3):447-50. PubMed ID: 6521488
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Quantitative Structure-Activity Relationship Study of Bitter Di-, Tri- and Tetrapeptides Using Integrated Descriptors.
    Xu B; Chung HY
    Molecules; 2019 Aug; 24(15):. PubMed ID: 31387305
    [TBL] [Abstract][Full Text] [Related]  

  • 9. [Steric arrangement of sweet and bitter taste of amino acids and peptides (author's transl)].
    Belitz HD; Wieser H
    Z Lebensm Unters Forsch; 1976; 160(3):251-3. PubMed ID: 983334
    [TBL] [Abstract][Full Text] [Related]  

  • 10. High sensitivity of Xenopus gustatory receptors to amino acids and bitter substances.
    Yoshii K; Yoshii C; Kobatake Y; Kurihara K
    Am J Physiol; 1982 Jul; 243(1):R42-8. PubMed ID: 7091394
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Sensoproteomics: A New Approach for the Identification of Taste-Active Peptides in Fermented Foods.
    Sebald K; Dunkel A; Schäfer J; Hinrichs J; Hofmann T
    J Agric Food Chem; 2018 Oct; 66(42):11092-11104. PubMed ID: 30289254
    [TBL] [Abstract][Full Text] [Related]  

  • 12. [Structure and taste--bitter peptides].
    Belitz HD
    Z Ernahrungswiss Suppl; 1973; 16():150-8. PubMed ID: 4522844
    [No Abstract]   [Full Text] [Related]  

  • 13. Taste-guided fractionation and instrumental analysis of hydrophobic compounds in sake.
    Hashizume K; Ito T; Shimohashi M; Kokita A; Tokiwano T; Okuda M
    Biosci Biotechnol Biochem; 2012; 76(7):1291-5. PubMed ID: 22785479
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Practical debittering using model peptides and related compounds.
    Tamura M; Mori N; Miyoshi T; Koyama S; Kohri H; Okai H
    Agric Biol Chem; 1990 Jan; 54(1):41-51. PubMed ID: 1368525
    [TBL] [Abstract][Full Text] [Related]  

  • 15. [Relationships between structure and sweet taste of amino acids (author's transl)].
    Wieser H; Jugel H; Belitz HD
    Z Lebensm Unters Forsch; 1977 Aug; 164(4):277-82. PubMed ID: 910562
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Liposomes as model for taste cells: receptor sites for bitter substances including N-C=S substances and mechanism of membrane potential changes.
    Kumazawa T; Nomura T; Kurihara K
    Biochemistry; 1988 Feb; 27(4):1239-44. PubMed ID: 3365384
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content.
    Møller KK; Rattray FP; Bredie WLP; Høier E; Ardö Y
    J Dairy Sci; 2013 Apr; 96(4):1953-1971. PubMed ID: 23522101
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Mobilities of amino acids and peptides in paper electrophoresis.
    Edward JT; Waldron-Edward D
    J Chromatogr; 1966 Sep; 24(1):125-30. PubMed ID: 5962301
    [No Abstract]   [Full Text] [Related]  

  • 19. [Bitter peptides isolated from corn protein zein by hydrolysis with pepsin (author's transl)].
    Wieser H; Belitz HD
    Z Lebensm Unters Forsch; 1975 Dec; 159(6):329-36. PubMed ID: 1229727
    [TBL] [Abstract][Full Text] [Related]  

  • 20. [Formation of bitter peptides in cheese and from casein].
    Behnke U; Schalinatus E
    Nahrung; 1975; 19(9-10):839-43. PubMed ID: 1226216
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.