Neokuliini (Finnish Wikipedia)

Analysis of information sources in references of the Wikipedia article "Neokuliini" in Finnish language version.

refsWebsite

Global rank Finnish rank

13nih.gov

4^th place

12^th place

9worldcat.org

5^th place

9^th place

8doi.org

2^nd place

10^th place

1jst.go.jp

1,903^rd place

3,860^th place

1wiley.com

222^nd place

202^nd place

1jbc.org

4,455^th place

6,374^th place

1sciencedirect.com

149^th place

237^th place

doi.org (Global: 2^nd place; Finnish: 10^th place)

dx.doi.org

Y Shirasuka et al: Neoculin as a new taste-modifying protein occurring in the fruit of Curculigo latifolia. Bioscience, Biotechnology, and Biochemistry, 2004, 68. vsk, nro 6, s. 1403–1407. PubMed:15215616 doi:10.1271/bbb.68.1403 ISSN 0916-8451 Artikkelin verkkoversio.
M Suzuki et al: Recombinant curculin heterodimer exhibits taste-modifying and sweet-tasting activities. FEBS Letters, 2004, 573. vsk, nro 1-3, s. 135–138. doi:10.1016/j.febslet.2004.07.073 ISSN 1873-3468 Artikkelin verkkoversio.^{[vanhentunut linkki]}
T Ohkubo et al: Structural basis of pH dependence of neoculin, a sweet taste-modifying protein. PLoS ONE, 2015, 10. vsk, nro 5. PubMed:26010443 doi:10.1371/journal.pone.0126921 ISSN 1932-6203 Artikkelin verkkoversio.
K Nakajima et al: Identification and modulation of the key amino acid residue responsible for the pH sensitivity of neoculin, a taste-modifying protein. PLoS ONE, 2011, 6. vsk, nro 4. PubMed:21559382 doi:10.1371/journal.pone.0019448 ISSN 1932-6203 Artikkelin verkkoversio.
T Koizumi et al: Identification of key neoculin residues responsible for the binding and activation of the sweet taste receptor. Scientific Reports, 2015, 5. vsk. PubMed:26263392 doi:10.1038/srep12947 ISSN 2045-2322 Artikkelin verkkoversio.
AL Lee, C Owyang: Sugars, sweet taste receptors, and brain responses. Nutrients, 2017, 9. vsk, nro 7. PubMed:28672790 doi:10.3390/nu9070653 ISSN 2072-6643 Artikkelin verkkoversio.
K Nakajima et al: Extracellular production of neoculin, a sweet-tasting heterodimeric protein with taste-Modifying activity, by aspergillus oryzae. Applied and Environmental Microbiology, 2006, 75. vsk, nro 5, s. 3716–3723. PubMed:16672522 doi:10.1128/AEM.72.5.3716-3723.2006 ISSN 0099-2240 Artikkelin verkkoversio.
A Shimizu-Ibuka et al: Crystal structure of neoculin: insights into its sweetness and taste-modifying activity. Journal of Molecular Biology, 2006, 359. vsk, nro 1, s. 148–158. PubMed:16616933 doi:10.1016/j.jmb.2006.03.030 ISSN 0022-2836 Artikkelin verkkoversio.

jbc.org (Global: 4,455^th place; Finnish: 6,374^th place)

Y Kurihara et al: Purification and complete amino acid sequence of a new type of sweet protein taste-modifying activity, curculin. Journal of Biological Chemistry, 1990, nro 26, s. 15770–15775. PubMed:2394746 ISSN 0021-9258 Artikkelin verkkoversio.

jst.go.jp (Global: 1,903^rd place; Finnish: 3,860^th place)

jstage.jst.go.jp

Y Shirasuka et al: Neoculin as a new taste-modifying protein occurring in the fruit of Curculigo latifolia. Bioscience, Biotechnology, and Biochemistry, 2004, 68. vsk, nro 6, s. 1403–1407. PubMed:15215616 doi:10.1271/bbb.68.1403 ISSN 0916-8451 Artikkelin verkkoversio.

nih.gov (Global: 4^th place; Finnish: 12^th place)

pubmed.ncbi.nlm.nih.gov

Y Shirasuka et al: Neoculin as a new taste-modifying protein occurring in the fruit of Curculigo latifolia. Bioscience, Biotechnology, and Biochemistry, 2004, 68. vsk, nro 6, s. 1403–1407. PubMed:15215616 doi:10.1271/bbb.68.1403 ISSN 0916-8451 Artikkelin verkkoversio.
T Ohkubo et al: Structural basis of pH dependence of neoculin, a sweet taste-modifying protein. PLoS ONE, 2015, 10. vsk, nro 5. PubMed:26010443 doi:10.1371/journal.pone.0126921 ISSN 1932-6203 Artikkelin verkkoversio.
Y Kurihara et al: Purification and complete amino acid sequence of a new type of sweet protein taste-modifying activity, curculin. Journal of Biological Chemistry, 1990, nro 26, s. 15770–15775. PubMed:2394746 ISSN 0021-9258 Artikkelin verkkoversio.
K Nakajima et al: Identification and modulation of the key amino acid residue responsible for the pH sensitivity of neoculin, a taste-modifying protein. PLoS ONE, 2011, 6. vsk, nro 4. PubMed:21559382 doi:10.1371/journal.pone.0019448 ISSN 1932-6203 Artikkelin verkkoversio.
T Koizumi et al: Identification of key neoculin residues responsible for the binding and activation of the sweet taste receptor. Scientific Reports, 2015, 5. vsk. PubMed:26263392 doi:10.1038/srep12947 ISSN 2045-2322 Artikkelin verkkoversio.
AL Lee, C Owyang: Sugars, sweet taste receptors, and brain responses. Nutrients, 2017, 9. vsk, nro 7. PubMed:28672790 doi:10.3390/nu9070653 ISSN 2072-6643 Artikkelin verkkoversio.
K Nakajima et al: Extracellular production of neoculin, a sweet-tasting heterodimeric protein with taste-Modifying activity, by aspergillus oryzae. Applied and Environmental Microbiology, 2006, 75. vsk, nro 5, s. 3716–3723. PubMed:16672522 doi:10.1128/AEM.72.5.3716-3723.2006 ISSN 0099-2240 Artikkelin verkkoversio.
A Shimizu-Ibuka et al: Crystal structure of neoculin: insights into its sweetness and taste-modifying activity. Journal of Molecular Biology, 2006, 359. vsk, nro 1, s. 148–158. PubMed:16616933 doi:10.1016/j.jmb.2006.03.030 ISSN 0022-2836 Artikkelin verkkoversio.

ncbi.nlm.nih.gov

T Ohkubo et al: Structural basis of pH dependence of neoculin, a sweet taste-modifying protein. PLoS ONE, 2015, 10. vsk, nro 5. PubMed:26010443 doi:10.1371/journal.pone.0126921 ISSN 1932-6203 Artikkelin verkkoversio.
K Nakajima et al: Identification and modulation of the key amino acid residue responsible for the pH sensitivity of neoculin, a taste-modifying protein. PLoS ONE, 2011, 6. vsk, nro 4. PubMed:21559382 doi:10.1371/journal.pone.0019448 ISSN 1932-6203 Artikkelin verkkoversio.
T Koizumi et al: Identification of key neoculin residues responsible for the binding and activation of the sweet taste receptor. Scientific Reports, 2015, 5. vsk. PubMed:26263392 doi:10.1038/srep12947 ISSN 2045-2322 Artikkelin verkkoversio.
AL Lee, C Owyang: Sugars, sweet taste receptors, and brain responses. Nutrients, 2017, 9. vsk, nro 7. PubMed:28672790 doi:10.3390/nu9070653 ISSN 2072-6643 Artikkelin verkkoversio.
K Nakajima et al: Extracellular production of neoculin, a sweet-tasting heterodimeric protein with taste-Modifying activity, by aspergillus oryzae. Applied and Environmental Microbiology, 2006, 75. vsk, nro 5, s. 3716–3723. PubMed:16672522 doi:10.1128/AEM.72.5.3716-3723.2006 ISSN 0099-2240 Artikkelin verkkoversio.

sciencedirect.com (Global: 149^th place; Finnish: 237^th place)

A Shimizu-Ibuka et al: Crystal structure of neoculin: insights into its sweetness and taste-modifying activity. Journal of Molecular Biology, 2006, 359. vsk, nro 1, s. 148–158. PubMed:16616933 doi:10.1016/j.jmb.2006.03.030 ISSN 0022-2836 Artikkelin verkkoversio.

wiley.com (Global: 222^nd place; Finnish: 202^nd place)

febs.onlinelibrary.wiley.com

M Suzuki et al: Recombinant curculin heterodimer exhibits taste-modifying and sweet-tasting activities. FEBS Letters, 2004, 573. vsk, nro 1-3, s. 135–138. doi:10.1016/j.febslet.2004.07.073 ISSN 1873-3468 Artikkelin verkkoversio.^{[vanhentunut linkki]}

worldcat.org (Global: 5^th place; Finnish: 9^th place)

Y Shirasuka et al: Neoculin as a new taste-modifying protein occurring in the fruit of Curculigo latifolia. Bioscience, Biotechnology, and Biochemistry, 2004, 68. vsk, nro 6, s. 1403–1407. PubMed:15215616 doi:10.1271/bbb.68.1403 ISSN 0916-8451 Artikkelin verkkoversio.
M Suzuki et al: Recombinant curculin heterodimer exhibits taste-modifying and sweet-tasting activities. FEBS Letters, 2004, 573. vsk, nro 1-3, s. 135–138. doi:10.1016/j.febslet.2004.07.073 ISSN 1873-3468 Artikkelin verkkoversio.^{[vanhentunut linkki]}
T Ohkubo et al: Structural basis of pH dependence of neoculin, a sweet taste-modifying protein. PLoS ONE, 2015, 10. vsk, nro 5. PubMed:26010443 doi:10.1371/journal.pone.0126921 ISSN 1932-6203 Artikkelin verkkoversio.
Y Kurihara et al: Purification and complete amino acid sequence of a new type of sweet protein taste-modifying activity, curculin. Journal of Biological Chemistry, 1990, nro 26, s. 15770–15775. PubMed:2394746 ISSN 0021-9258 Artikkelin verkkoversio.
K Nakajima et al: Identification and modulation of the key amino acid residue responsible for the pH sensitivity of neoculin, a taste-modifying protein. PLoS ONE, 2011, 6. vsk, nro 4. PubMed:21559382 doi:10.1371/journal.pone.0019448 ISSN 1932-6203 Artikkelin verkkoversio.
T Koizumi et al: Identification of key neoculin residues responsible for the binding and activation of the sweet taste receptor. Scientific Reports, 2015, 5. vsk. PubMed:26263392 doi:10.1038/srep12947 ISSN 2045-2322 Artikkelin verkkoversio.
AL Lee, C Owyang: Sugars, sweet taste receptors, and brain responses. Nutrients, 2017, 9. vsk, nro 7. PubMed:28672790 doi:10.3390/nu9070653 ISSN 2072-6643 Artikkelin verkkoversio.
K Nakajima et al: Extracellular production of neoculin, a sweet-tasting heterodimeric protein with taste-Modifying activity, by aspergillus oryzae. Applied and Environmental Microbiology, 2006, 75. vsk, nro 5, s. 3716–3723. PubMed:16672522 doi:10.1128/AEM.72.5.3716-3723.2006 ISSN 0099-2240 Artikkelin verkkoversio.
A Shimizu-Ibuka et al: Crystal structure of neoculin: insights into its sweetness and taste-modifying activity. Journal of Molecular Biology, 2006, 359. vsk, nro 1, s. 148–158. PubMed:16616933 doi:10.1016/j.jmb.2006.03.030 ISSN 0022-2836 Artikkelin verkkoversio.

Neokuliini (Finnish Wikipedia)

doi.org (Global: 2nd place; Finnish: 10th place)

dx.doi.org

jbc.org (Global: 4,455th place; Finnish: 6,374th place)

jst.go.jp (Global: 1,903rd place; Finnish: 3,860th place)