Sweet, umami and bitter taste receptors: State of the art of in silico molecular modeling approaches

Trends in Food Science and Technology

Volumn 96, Issue , 2020, Pages 21-29

  Spaggiari, Giulia ^a   Di Pizio, Antonella ^b   Cozzini, Pietro ^a  

^a UNIVERSITY OF PARMA   (Italy)

^b DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

GPCRs; Homology modeling; Knowledge based modeling; Molecular docking; Molecular dynamics; Tastants

Indexed keywords

BINDING ENERGY; CYTOLOGY; KNOWLEDGE BASED SYSTEMS; MOLECULAR DYNAMICS; MOLECULES;

GPCRS; HOMOLOGY MODELING; KNOWLEDGE-BASED MODEL; MOLECULAR DOCKING; TASTANTS;

MOLECULAR MODELING;

EID: 85076338259     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2019.12.002     Document Type: Review

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