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The human TAS2R16 receptor mediates bitter taste in response to β-glucopyranosides
TLDR
It is reported that a human member of this family, TAS2R16, is present in taste receptor cells on the tongue and is activated by bitter β-glucopyranosides, which links the recognition of a specific chemical structure to the perception of bitter taste. Expand
G protein-coupled receptors in human fat taste perception.
TLDR
The pharmacological activation profile of human GPR40 and GPR120, 2 LCFA-specific receptors associated with gustatory fat perception in rodents, is inconsistent with the "scratchy" sensation of human subjects and more consistent with the percept described as "fatty". Expand
Identification of the astringent taste compounds in black tea infusions by combining instrumental analysis and human bioresponse.
Application of taste dilution analyses on freshly prepared black tea infusions revealed neither the high molecular weight thearubigen-like polyphenols nor the catechins and theaflavins, but a seriesExpand
Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments.
Recently, bioresponse-guided fractionation of black tea infusions indicated that neither the high molecular weight thearubigens nor the theaflavins, but a series of 14 flavon-3-ol glycopyranosidesExpand
Orosensory-directed identification of astringent mouthfeel and bitter-tasting compounds in red wine.
Application of sequential solvent extraction, followed by HPLC combined with the taste dilution analysis, enabled the localization of the most intense velvety astringent, drying, and puckeringExpand
Human psychometric and taste receptor responses to steviol glycosides.
TLDR
The organoleptic properties of the most common steviol glycosides are characterized by an experimental approach combining human sensory studies and cell-based functional taste receptor expression assays to contribute to the production of preferentially sweet and least bitter tasting Stevia extracts by an optimization of breeding and postharvest downstream processing. Expand
Quantitative reconstruction of the nonvolatile sensometabolome of a red wine.
TLDR
For the first time, the bitterness of the red wine could be demonstrated to be induced by subthreshold concentrations of phenolic acid ethyl esters and flavan-3-ols, and the puckering astringent offset was caused by a polymeric fraction exhibiting molecular masses above >5 kDa. Expand
Combinatorial interaction network of abscisic acid receptors and coreceptors from Arabidopsis thaliana
TLDR
It is revealed that the three receptor subfamilies have different sensitivities to ABA in Arabidopsis cells and the vast majority of receptor–coreceptor combinations are functional, which will support the development of targeted approaches for harnessing ABA receptor components to improve crop performance under a limited water supply. Expand
Mass-spectrometry-based draft of the Arabidopsis proteome
TLDR
A quantitative atlas of the transcriptomes, proteomes and phosphoproteomes of 30 tissues of the model plant Arabidopsis thaliana provides a valuable resource for plant research. Expand
Bitter Taste Receptors for Saccharin and Acesulfame K
Weight-conscious subjects and diabetics use the sulfonyl amide sweeteners saccharin and acesulfame K to reduce their calorie and sugar intake. However, the intrinsic bitter aftertaste, which isExpand
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