A taste of the future

Nature Biotechnology

Volumn 22, Issue 10, 2004, Pages 1203-1205

  Sheridan, Cormac ^a  

^a NONE

Author keywords

[No Author keywords available]

Indexed keywords

BIOTECHNOLOGY; MARKETING; MOLECULES; PRODUCT DEVELOPMENT;

FLAVOR-ENHANCING MOLECULES; MARKETS;

FLAVORS;

G PROTEIN COUPLED RECEPTOR; GLUTAMATE SODIUM; SODIUM CHANNEL;

BIOTECHNOLOGY; FLAVOR; FOOD INDUSTRY; PRIORITY JOURNAL; REVIEW; TASTE; TASTE ACUITY; TASTE BUD;

ANIMALS; DRUG DESIGN; DRUG INDUSTRY; FOOD ADDITIVES; FOOD TECHNOLOGY; HUMANS; PHARMACEUTICAL PREPARATIONS; TASTE; TASTE DISORDERS; UNITED STATES;

EID: 5044231517     PISSN: 10870156     EISSN: None     Source Type: Journal    
DOI: 10.1038/nbt1004-1203     Document Type: Review

References (5)

1. Hoon, M.A. et al. Putative mammalian taste receptors: a class of taste-specific GPCRs with distinct topographic selectivity. Cell 96, 541-51 (1999).
2. Adler, E. et al. A novel family of mammalian taste receptors. Cell 100, 693-702 (2000).
3. Chandrashekar, J. et al. T2Rs function as bitter taste receptors. Cell 100, 703-711 (2000).
4. Nelson, G. et al. An amino-acid taste receptor. Nature 416, 199-202 (2002).
5. McLaughlin S.K. et al. Gustducin is a taste-cell-specific G protein closely related to the transducins. Nature 357, 563-569 (1992).