title: Surface plasmon resonance analysis on interactions of food components with a taste epithelial cell model.
authors.affiliation: Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, 1-1-1, Yayoi, Bunkyo-ku, Tokyo, 113-8657, Japan.
authors.forename: Motohiro
authors.initials: M
authors.lastname: Miyano
authors.forename: Haruyuki
authors.initials: H
authors.lastname: Yamashita
authors.forename: Takanobu
authors.initials: T
authors.lastname: Sakurai
authors.forename: Ken-ichiro
authors.initials: K
authors.lastname: Nakajima
authors.forename: Keisuke
authors.initials: K
authors.lastname: Ito
authors.forename: Takumi
authors.initials: T
authors.lastname: Misaka
authors.forename: Yoshiro
authors.initials: Y
authors.lastname: Ishimaru
authors.forename: Keiko
authors.initials: K
authors.lastname: Abe
authors.forename: Tomiko
authors.initials: T
authors.lastname: Asakura
mesh_terms: D015374:Biosensing Techniques / Q000379:methods*; D004847:Epithelial Cells / Q000737:chemistry / Q000502:physiology*; D005504:Food Analysis; D006801:Humans; D008051:Lipid Bilayers / Q000032:analysis / Q000378:metabolism; D008954:Models, Biological; D020349:Surface Plasmon Resonance; D013649:Taste; D014059:Tongue / Q000737:chemistry / Q000166:cytology / Q000502:physiology*
chemical_list: D008051:Lipid Bilayers