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Items: 1 to 20 of 197

1.

Sensory characteristics and relative sweetness of tagatose and other sweeteners.

Fujimaru T, Park JH, Lim J.

J Food Sci. 2012 Sep;77(9):S323-8. doi: 10.1111/j.1750-3841.2012.02844.x. Epub 2012 Aug 21.

PMID:
22908895
2.

Sweetness potency and sweetness synergism of sweeteners in milk and coffee systems.

Choi JH, Chung SJ.

Food Res Int. 2015 Aug;74:168-176. doi: 10.1016/j.foodres.2015.04.044. Epub 2015 Apr 28.

PMID:
28411981
3.

Optimizing the orosensory properties of model functional beverages: the influence of novel sweeteners, odorants, bitter blockers, and their mixtures on (+)-catechin.

Gaudette NJ, Pickering GJ.

J Food Sci. 2012 Jun;77(6):S226-32. doi: 10.1111/j.1750-3841.2012.02707.x. Epub 2012 May 14.

PMID:
22582876
4.

Chocolate Milk with Chia Oil: Ideal Sweetness, Sweeteners Equivalence, and Dynamic Sensory Evaluation Using a Time-Intensity Methodology.

Rodrigues JB, Paixão JA, Cruz AG, Bolini HM.

J Food Sci. 2015 Dec;80(12):S2944-9. doi: 10.1111/1750-3841.13120. Epub 2015 Nov 2.

PMID:
26523944
5.

Nonnutritive sweeteners are not supernormal stimuli.

Antenucci RG, Hayes JE.

Int J Obes (Lond). 2015 Feb;39(2):254-9. doi: 10.1038/ijo.2014.109. Epub 2014 Jun 19. Review.

6.

Rebaudioside A and Rebaudioside D bitterness do not covary with Acesulfame K bitterness or polymorphisms in TAS2R9 and TAS2R31.

Allen AL, McGeary JE, Hayes JE.

Chemosens Percept. 2013 Sep 1;6(3). doi: 10.1007/s12078-013-9149-9.

7.

Psychophysical Evaluation of Sweetness Functions Across Multiple Sweeteners.

Low JY, McBride RL, Lacy KE, Keast RS.

Chem Senses. 2017 Feb;42(2):111-120. doi: 10.1093/chemse/bjw109. Epub 2016 Oct 20.

8.

Influence of Package Visual Cues of Sweeteners on the Sensory-Emotional Profiles of Their Products.

Wardy W, Chonpracha P, Chokumnoyporn N, Sriwattana S, Prinyawiwatkul W, Jirangrat W.

J Food Sci. 2017 Feb;82(2):500-508. doi: 10.1111/1750-3841.13610. Epub 2017 Jan 10.

PMID:
28071796
9.

Time-intensity profile of pitanga nectar (Eugenia uniflora L.) with different sweeteners: Sweetness and bitterness.

Freitas ML, de Lima Dutra MB, Bolini HM.

Food Sci Technol Int. 2016 Jan;22(1):58-67. doi: 10.1177/1082013214568795. Epub 2015 Jan 26.

PMID:
25627677
10.
11.

Sweetness concentration-response behavior of rebiana at room and refrigerator temperatures.

Fry JC, Yurttas N, Biermann KL.

J Food Sci. 2011 Nov-Dec;76(9):S545-8. doi: 10.1111/j.1750-3841.2011.02414.x. Epub 2011 Oct 20.

PMID:
22416727
12.

Use of just-about-right scales and penalty analysis to determine appropriate concentrations of stevia sweeteners for vanilla yogurt.

Narayanan P, Chinnasamy B, Jin L, Clark S.

J Dairy Sci. 2014;97(6):3262-72. doi: 10.3168/jds.2013-7365. Epub 2014 Mar 27.

PMID:
24679934
13.

Sweetness intensity in low-carbonated beverages.

Odake S.

Biomol Eng. 2001 May;17(4-5):151-6.

PMID:
11377276
14.

Application of agonist-receptor modeling to the sweetness synergy between high fructose corn syrup and sucralose, and between high-potency sweeteners.

Wolf PA, Bridges JR, Wicklund R.

J Food Sci. 2010 Mar;75(2):S95-S102. doi: 10.1111/j.1750-3841.2009.01463.x.

PMID:
20492262
15.

Revisiting sugar-fat mixtures: sweetness and creaminess vary with phenotypic markers of oral sensation.

Hayes JE, Duffy VB.

Chem Senses. 2007 Mar;32(3):225-36. Epub 2007 Jan 4.

PMID:
17204520
16.

Positive allosteric modulators of the human sweet taste receptor enhance sweet taste.

Servant G, Tachdjian C, Tang XQ, Werner S, Zhang F, Li X, Kamdar P, Petrovic G, Ditschun T, Java A, Brust P, Brune N, DuBois GE, Zoller M, Karanewsky DS.

Proc Natl Acad Sci U S A. 2010 Mar 9;107(10):4746-51. doi: 10.1073/pnas.0911670107. Epub 2010 Feb 19.

17.

Development of rebiana, a natural, non-caloric sweetener.

Prakash I, Dubois GE, Clos JF, Wilkens KL, Fosdick LE.

Food Chem Toxicol. 2008 Jul;46 Suppl 7:S75-82. doi: 10.1016/j.fct.2008.05.004. Epub 2008 May 16. Review.

PMID:
18554769
18.

Influence of temperature and fat content on ideal sucrose concentration, sweetening power, and sweetness equivalence of different sweeteners in chocolate milk beverage.

Paixão JA, Rodrigues JB, Esmerino EA, Cruz AG, Bolini HM.

J Dairy Sci. 2014 Dec;97(12):7344-53. Epub 2014 Nov 20.

PMID:
25606602
19.

The Influence of the Rebaudioside A Content of Stevia (Stevia rebaudiana Bertoni) on the Determination of Sweetness Equivalence in Bittersweet Chocolates, Using the Time-Intensity Analysis.

Azevedo BM, Ferreira JM, Luccas V, Bolini HM.

J Food Sci. 2016 Dec;81(12):S3006-S3014. doi: 10.1111/1750-3841.13546. Epub 2016 Nov 3.

PMID:
27813105
20.

Stevia and saccharin preferences in rats and mice.

Sclafani A, Bahrani M, Zukerman S, Ackroff K.

Chem Senses. 2010 Jun;35(5):433-43. doi: 10.1093/chemse/bjq033. Epub 2010 Apr 22.

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