BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

137 related articles for article (PubMed ID: 24093533)

  • 1. Evaluation of the bitter-masking potential of food proteins for EGCG by a cell-based human bitter taste receptor assay and binding studies.
    Bohin MC; Roland WS; Gruppen H; Gouka RJ; van der Hijden HT; Dekker P; Smit G; Vincken JP
    J Agric Food Chem; 2013 Oct; 61(42):10010-7. PubMed ID: 24093533
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Evaluation of the bitterness of green tea catechins by a cell-based assay with the human bitter taste receptor hTAS2R39.
    Narukawa M; Noga C; Ueno Y; Sato T; Misaka T; Watanabe T
    Biochem Biophys Res Commun; 2011 Feb; 405(4):620-5. PubMed ID: 21272567
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Bitter taste receptor activation by flavonoids and isoflavonoids: modeled structural requirements for activation of hTAS2R14 and hTAS2R39.
    Roland WS; van Buren L; Gruppen H; Driesse M; Gouka RJ; Smit G; Vincken JP
    J Agric Food Chem; 2013 Nov; 61(44):10454-66. PubMed ID: 24117141
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The human bitter taste receptor hTAS2R39 is the primary receptor for the bitterness of theaflavins.
    Yamazaki T; Sagisaka M; Ikeda R; Nakamura T; Matsuda N; Ishii T; Nakayama T; Watanabe T
    Biosci Biotechnol Biochem; 2014; 78(10):1753-6. PubMed ID: 25273142
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Repeated exposure to epigallocatechin gallate solution or water alters bitterness intensity and salivary protein profile.
    Davis LA; Running CA
    Physiol Behav; 2021 Dec; 242():113624. PubMed ID: 34655570
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Activation of the hTAS2R14 human bitter-taste receptor by (-)-epigallocatechin gallate and (-)-epicatechin gallate.
    Yamazaki T; Narukawa M; Mochizuki M; Misaka T; Watanabe T
    Biosci Biotechnol Biochem; 2013; 77(9):1981-3. PubMed ID: 24018685
    [TBL] [Abstract][Full Text] [Related]  

  • 7. (-)-epigallocatechin-3-gallate (EGCG) maintains kappa-casein in its pre-fibrillar state without redirecting its aggregation pathway.
    Hudson SA; Ecroyd H; Dehle FC; Musgrave IF; Carver JA
    J Mol Biol; 2009 Sep; 392(3):689-700. PubMed ID: 19616561
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Fabrication of epigallocatechin-3-gallate nanocarrier based on glycosylated casein: stability and interaction mechanism.
    Xue J; Tan C; Zhang X; Feng B; Xia S
    J Agric Food Chem; 2014 May; 62(20):4677-84. PubMed ID: 24670204
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Soy isoflavones and other isoflavonoids activate the human bitter taste receptors hTAS2R14 and hTAS2R39.
    Roland WS; Vincken JP; Gouka RJ; van Buren L; Gruppen H; Smit G
    J Agric Food Chem; 2011 Nov; 59(21):11764-71. PubMed ID: 21942422
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 6-methoxyflavanones as bitter taste receptor blockers for hTAS2R39.
    Roland WS; Gouka RJ; Gruppen H; Driesse M; van Buren L; Smit G; Vincken JP
    PLoS One; 2014; 9(4):e94451. PubMed ID: 24722342
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Epigallocatechin gallate, the main polyphenol in green tea, binds to the T-cell receptor, CD4: Potential for HIV-1 therapy.
    Williamson MP; McCormick TG; Nance CL; Shearer WT
    J Allergy Clin Immunol; 2006 Dec; 118(6):1369-74. PubMed ID: 17157668
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Encapsulation of (-)-epigallocatechin gallate (EGCG) within phospholipid-based nanovesicles using W/O emulsion-transfer methods: Masking bitterness and delaying release of EGCG.
    Ma C; Xie Y; Huang X; Zhang L; Julian McClements D; Zou L; Liu W
    Food Chem; 2024 Mar; 437(Pt 2):137913. PubMed ID: 37939421
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Sensory quality of functional beverages: bitterness perception and bitter masking of olive leaf extract fortified fruit smoothies.
    Kranz P; Braun N; Schulze N; Kunz B
    J Food Sci; 2010 Aug; 75(6):S308-11. PubMed ID: 20722953
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Relationship between the biological activities of methylated derivatives of (-)-epigallocatechin-3-O-gallate (EGCG) and their cell surface binding activities.
    Yano S; Fujimura Y; Umeda D; Miyase T; Yamada K; Tachibana H
    J Agric Food Chem; 2007 Aug; 55(17):7144-8. PubMed ID: 17661493
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Noncovalent cross-linking of casein by epigallocatechin gallate characterized by single molecule force microscopy.
    Jöbstl E; Howse JR; Fairclough JP; Williamson MP
    J Agric Food Chem; 2006 Jun; 54(12):4077-81. PubMed ID: 16756328
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of processing on physicochemical characteristics and bioefficacy of β-lactoglobulin-epigallocatechin-3-gallate complexes.
    Lestringant P; Guri A; Gülseren I; Relkin P; Corredig M
    J Agric Food Chem; 2014 Aug; 62(33):8357-64. PubMed ID: 25077960
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Interactions between tea catechins and casein micelles and their impact on renneting functionality.
    Haratifar S; Corredig M
    Food Chem; 2014 Jan; 143():27-32. PubMed ID: 24054208
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Beta-cyclodextrin/surface plasmon resonance detection system for sensing bitter-astringent taste intensity of green tea catechins.
    Hayashi N; Chen R; Hiraoka M; Ujihara T; Ikezaki H
    J Agric Food Chem; 2010 Jul; 58(14):8351-6. PubMed ID: 20572674
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Evaluation of unsaturated alkanoic acid amides as maskers of epigallocatechin gallate astringency.
    Obst K; Paetz S; Backes M; Reichelt KV; Ley JP; Engel KH
    J Agric Food Chem; 2013 May; 61(18):4242-9. PubMed ID: 23582039
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Efficacy of food proteins as carriers for flavonoids.
    Bohin MC; Vincken JP; van der Hijden HT; Gruppen H
    J Agric Food Chem; 2012 Apr; 60(16):4136-43. PubMed ID: 22486637
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.