Surface plasmon resonance analysis on interactions of food components with a taste epithelial cell model.
Miyano
Motohiro
M
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.
Yamashita
Haruyuki
H
Sakurai
Takanobu
T
Nakajima
Ken-ichiro
K
Ito
Keisuke
K
Misaka
Takumi
T
Ishimaru
Yoshiro
Y
Abe
Keiko
K
Asakura
Tomiko
T
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*
D008051:Lipid Bilayers