 Connection
John Markley to Taste
This is a "connection" page, showing publications John Markley has written about Taste.
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Connection Strength |
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0.541 |
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Assadi-Porter FM, Abildgaard F, Blad H, Cornilescu CC, Markley JL. Brazzein, a small, sweet protein: effects of mutations on its structure, dynamics and functional properties. Chem Senses. 2005 Jan; 30 Suppl 1:i90-1.
Score: 0.193
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Assadi-Porter FM, Aceti DJ, Cheng H, Markley JL. Efficient production of recombinant brazzein, a small, heat-stable, sweet-tasting protein of plant origin. Arch Biochem Biophys. 2000 Apr 15; 376(2):252-8.
Score: 0.139
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Assadi-Porter FM, Aceti DJ, Markley JL. Sweetness determinant sites of brazzein, a small, heat-stable, sweet-tasting protein. Arch Biochem Biophys. 2000 Apr 15; 376(2):259-65.
Score: 0.139
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Jin Z, Danilova V, Assadi-Porter FM, Markley JL, Hellekant G. Monkey electrophysiological and human psychophysical responses to mutants of the sweet protein brazzein: delineating brazzein sweetness. Chem Senses. 2003 Jul; 28(6):491-8.
Score: 0.043
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Singarapu KK, Tonelli M, Markley JL, Assadi-Porter FM. Structure-function relationships of brazzein variants with altered interactions with the human sweet taste receptor. Protein Sci. 2016 Mar; 25(3):711-9.
Score: 0.026
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Connection Strength
The connection strength for concepts is the sum of the scores for each matching publication.
Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.
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