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Bitter and sweet tasting molecules: It's complicated
Antonella Di Pizio
, Yaron Ben Shoshan-Galeczki
, John E. Hayes
, Masha Y. Niv
The Hebrew University of Jerusalem
The Pennsylvania State University
Research output
:
Contribution to journal
›
Review article
›
peer-review
61
Scopus citations
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Keyphrases
Sweet
100%
Bitter
100%
TAS2R
25%
Affective Response
12%
Chirality
12%
Chemical Modification
12%
Bitter Compounds
12%
Oral Cavity
12%
TAS1R2
12%
T1R3
12%
G Protein-coupled Receptor
12%
Tastants
12%
Potassium Channel
12%
Chemical Space
12%
Physiological Role
12%
Polypharmacology
12%
Carbonic Anhydrase
12%
Cytochrome P450 Enzymes
12%
HERG
12%
Superhydrophobicity
12%
TAS1Rs
12%
Class C G Protein-coupled Receptors
12%
Small Molecule Compounds
12%
Neuroscience
G Protein Coupled Receptor
100%
Sensation of Taste
50%
TAS1R3
50%
TAS1R2
50%
Chirality
50%
Potassium Channel
50%
Carbonic Anhydrase
50%
Cytochrome P450
50%
Medicine and Dentistry
G Protein Coupled Receptor
100%
Oral Cavity
50%
Aversive Agent
50%
Heterodimer
50%
Cytochrome P450
50%
Carbonic Anhydrase
50%
Potassium Channel
50%
Nutrition
50%
Biochemistry, Genetics and Molecular Biology
G Protein Coupled Receptor
100%
Hydrophobicity
50%
Chirality
50%
TAS1R2
50%
TAS1R3
50%
Potassium Channel
50%
Carbonic Anhydrase
50%
Cytochrome P450
50%