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Du neuf dans les édulcorantsProcess (Cesson-Sévigné). 2004, Num 1208, pp 36-37, issn 0998-6650, 2 p.Article

FTIR determination of Aspartame and Acesulfame-K in tabletop sweetenersARMENTA, Sergio; GARRIGUES, Salvador; DE LA GUARDIA, Miguel et al.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 26, pp 7798-7803, issn 0021-8561, 6 p.Article

The intake of intense sweeteners : an update reviewRENWICK, Andrew G.Food additives and contaminants. 2006, Vol 23, Num 4, pp 327-338, issn 0265-203X, 12 p.Article

Eine hochwertige Süssungsalternative für Zahnpasten = A valuable sweetener for toothpasteSCHMIDT, R; JANSSEN, E; HÄUSSLER, O et al.SÖFW. Seifen, Öle, Fette, Wachse. 1998, Vol 124, Num 3, pp 148-152, issn 0173-5500, 4 p.Article

Allergic reaction caused by acesulfame potassium in foodsKATSUE, Hiromi; HIGASHI, Yuko; BABA, Naoko et al.Contact dermatitis. 2014, Vol 71, Num 4, pp 251-252, issn 0105-1873, 2 p.Article

Laboratory performance of sweeteners : Implications for recipe and menu developmentSOLIAH, L; WALTER, J. M; PARKS, T et al.Journal of nutrition in recipe & menu development. 1998, Vol 3, Num 1, pp 53-66, issn 1055-1379Article

Quantification of long-term wastewater fluxes at the surface water/groundwater-interface: An integrative model perspective using stable isotopes and acesulfameENGELHARDT, I; BARTH, J. A. C; BOL, R et al.Science of the total environment. 2014, Vol 466-67, pp 16-25, issn 0048-9697, 10 p.Article

Calculation of the intake of three intense sweeteners in young insulin-dependent diabeticsGARNIER-SAGNE, I; LEBLANC, J. C; VERGER, Ph et al.Food and chemical toxicology. 2001, Vol 39, Num 7, pp 745-749, issn 0278-6915Article

Partial substitution of sugars by the low-calorie sweetener sucralose in peach compote = Substitution partielle de sucres par le sucralose, édulcorant à faible taux calorique, dans une compote de pêcheMENDONCA, C. R; ZAMBIAZI, R; GRANADA, G. G et al.Journal of food science. 2001, Vol 66, Num 8, pp 1195-1200, issn 0022-1147Article

Photodegradation kinetics of acesulfame-K solutions under UV light : effect of pHCOIFFARD, C. A. C; COIFFARD, L. J. M; DE ROECK-HOLTZHAUER, Y. M. R et al.Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A, European food research and technology (Print). 1999, Vol 208, Num 1, pp 6-9, issn 1431-4630Article

Sensory profiles of commercial fruit juice drinks : Influence of sweetener typeMUIR, D. D; HUNTER, E. A; WILLIAMS, S. A. R et al.Journal of the science of food and agriculture. 1998, Vol 77, Num 4, pp 559-565, issn 0022-5142Article

Using acid level, acesulfame potassium/aspartame blend ratio and flavor type to determine optimum flavor profiles of fruit flavored beveragesBARON, R. F; HANGER, L. Y.Journal of sensory studies. 1998, Vol 13, Num 3, pp 269-283, issn 0887-8250Article

Pouvoir sucrant de deux édulcorants et formulation d'une confiture diététique = Sweetness capacity of two sweeteners and jam formulationJRAIDI, Z; ATALLAH, A; TRIGUI, M et al.MHA (Sousse). 2002, Vol 14, Num 39, pp 8-12, issn 0330-8030Article

Transformation of acesulfame in water under natural sunlight: Joint effect of photolysis and biodegradationZHIWEI GAN; HONGWEN SUN; RUONAN WANG et al.Water research (Oxford). 2014, Vol 64, pp 113-122, issn 0043-1354, 10 p.Article

A SENSITIVE AND VALIDATED METHOD FOR DETERMINATION OF FOUR ADDITIVES IN HAM SAUSAGE BY HPLC-DAD METHODQING HUA YAN; LI YANG; HUI RONG ZHANG et al.Journal of liquid chromatography & related technologies. 2012, Vol 35, Num 1-4, pp 268-279, issn 1082-6076, 12 p.Article

Simultaneous determination of aspartame, cyclamate, saccharin and acesulfame-K in soft drinks and tabletop sweetener formulations by capillary electrophoresis with capacitively coupled contactless conductivity detectionBEATRIZ BERGAMO, Ana; ALBERTO FRACASSI DA SILVA, José; PEREIRA DE JESUS, Dosil et al.Food chemistry. 2011, Vol 124, Num 4, pp 1714-1717, issn 0308-8146, 4 p.Article

Intense Sweetener Mixture Resolution by Flow Injection Method with On-Line Monolithic ElementGARCIA JIMENEZ, J. F; VALENCIA, M. C; CAPITAN-VALLVEY, L. F et al.Journal of liquid chromatography & related technologies. 2009, Vol 32, Num 5-8, pp 1152-1168, issn 1082-6076, 17 p.Article

Simultaneous determination of aspartame and acesulfame-K by molecular absorption spectrophotometry using multivariate calibration and validation by high performance liquid chromatographyCANTARELLI, Miguel A; PELLERANO, Roberto G; MARCHEVSKY, Eduardo J et al.Food chemistry. 2009, Vol 115, Num 3, pp 1126-1130, issn 0308-8146, 5 p.Article

Thermoanalytical studies of some sweetenersDE CARVALHO, Lucinéia Cristina; PINOTTI SEGATO, Milena; SPEZIA NUNES, Ronaldo et al.Journal of thermal analysis and calorimetry. 2009, Vol 97, Num 1, pp 359-365, issn 1388-6150, 7 p.Conference Paper

Enhancement of rat bladder contraction by artificial sweeteners via increased extracellular Ca2+ influxDASGUPTA, Jaydip; ELLIOTT, Ruth A; DOSHANI, Angie et al.Toxicology and applied pharmacology. 2006, Vol 217, Num 2, pp 216-224, issn 0041-008X, 9 p.Article

Estimated intake of the artificial sweeteners acesulfame-K, aspartame, cyclamate and saccharin in a group of Swedish diabeticsILBÄCK, N.-G; ALZIN, M; JAHRL, S et al.Food additives and contaminants. 2003, Vol 20, Num 2, pp 99-114, issn 0265-203X, 16 p.Article

Development of a capillary electrophoresis method for the simultaneous analysis of artificial sweeteners, preservatives and colours in soft drinksFRAZIER, R. A; INNS, E. L; DOSSI, N et al.Journal of chromatography. 2000, Vol 876, Num 1-2, pp 213-220, issn 0021-9673Article

Intense sweeteners : types, applications and new developmentsVON RYMON LIPINSKI, G.-W.European food and drink review. 1997, Num SPRING, pp 47-49, issn 0955-4416Article

A case study involving allergic reactions to sulfur-containing compounds including, sulfite, taurine, acesulfame potassium and sulfonamidesSTOHS, Sidney J; MILLER, Mark J. S.Food and chemical toxicology. 2014, Vol 63, pp 240-243, issn 0278-6915, 4 p.Article

Studies on molecular interactions of some sweeteners in water by volumetric and ultrasonic velocity measurements at T = (20.0―45.0 °C)MUHAMMAD ASGHAR JAMAL; MUHAMMAD KALEEM KHOSA; RASHAD, Muhammad et al.Food chemistry. 2014, Vol 146, pp 460-465, issn 0308-8146, 6 p.Article

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