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Tryptophan

Known as: L-?-3-indolylalanine, (S)-Tryptophan, Levotryptophan 
The least plentiful of all 22 amino acids and an essential amino acid in humans (provided by food), Tryptophan is found in most proteins and a… 
National Institutes of Health

Papers overview

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Review
2003
Review
2003
TRP channels are the vanguard of our sensory systems, responding to temperature, touch, pain, osmolarity, pheromones, taste and… 
Highly Cited
1998
Highly Cited
1998
One of the ubiquitous features of membrane proteins is the preference of tryptophan and tyrosine residues for membrane surfaces… 
Highly Cited
1998
Highly Cited
1998
A general approach to dissecting the complex photophysics of tryptophan is presented and used to elucidate the effects of amino… 
Highly Cited
1997
Highly Cited
1997
Capsaicin, the main pungent ingredient in ‘hot’ chilli peppers, elicits a sensation of burning pain by selectively activating… 
Highly Cited
1996
Highly Cited
1996
Proteins from silver-stained gels can be digested enzymatically and the resulting peptide analyzed and sequenced by mass… 
Highly Cited
1995
Highly Cited
1995
The molar absorption coefficient, ε, of a protein is usually based on concentrations measured by dry weight, nitrogen, or amino… 
Highly Cited
1986
Highly Cited
1986
A new method for identifying secretory signal sequences and for predicting the site of cleavage between a signal sequence and the… 
Highly Cited
1973
Highly Cited
1973
Abstract— Fluorescence spectra of a number of native and denaturated proteins have been analysed, using spectral band width… 
Highly Cited
1967
Highly Cited
1967
A rapid method for the determination of tryptophan in proteins is presented. It is based on ab- sorbance measurements at 288 and…