Insensitive issue : TASTEMITCHELL CROW, James.Nature (London). 2012, Vol 486, Num 7403, issn 0028-0836, S12-S13Article

Inhibition of sweet taste in humans by methyl-4,6-dichloro-4,6-dideoxy-α-D-galactopyranosideSCHIFFMAN, S; SUGARMAN, D; JAKINOVICH, W. JR et al.Chemical senses. 1987, Vol 12, Num 1, pp 71-76, issn 0379-864XArticle

Interaction of thaumatin with carrageenans. IV, Method for prevention of reduction of sweetness intensity of thaumatin in interaction with carrageenan at pH 4OHASHI, S; URA, F; TAKEUCHI, M et al.Food hydrocolloids. 1991, Vol 5, Num 4, pp 375-391, issn 0268-005XArticle

SweetnessBIRCH, G. G.Archives of disease in childhood. 1986, Vol 61, Num 12, pp 1153-1154, issn 0003-9888Article

Des solutions pour renforcer la perception sucrée sans utiliser le sucre : Sucres et édulcorants = Solutions for reinforcing sweet flavour with no sugarLANGLEY-DANYSZ, P.RIA. Revue économique et technique de l'industrie alimentaire européenne. 1997, Num 569, pp 42-48, issn 0035-4244, 5 p.Article

Sweetness with calorie reductionFood ingredients & processing international. 1992, Num MAR, pp 15-19Article

Non-Acidic Compounds Induce the Intense Sweet Taste of Neoculin, a Taste-Modifying ProteinNAKAJIMA, Ken-Ichiro; KOIZUMI, Ayako; IIZUKA, Kisho et al.Bioscience, biotechnology, and biochemistry. 2011, Vol 75, Num 8, pp 1600-1602, issn 0916-8451, 3 p.Article

Time-intensity study of prolonged sweet stimuliLEE, W. E; BARRICK, D. M; WELLING, E. S et al.Journal of food science. 1992, Vol 57, Num 2, pp 524-525, issn 0022-1147, 529 [3 p.]Article

Use of the specificity constant R_max/K, for rigorous comparisons of sweetener potenciesROCZNIACK, S; WALTERS, D. E.Chemical senses. 1991, Vol 16, Num 5, pp 491-495, issn 0379-864XArticle

Sensory evaluation of soft drinks with various sweetenersSCHIFFMAN, S. S; CROFTON, V. A; BEEKER, T. G et al.Physiology & behavior. 1985, Vol 34, Num 3, pp 369-377, issn 0031-9384Article

Structure revision of polypodoside A. Major sweet principle of Polypodium glycyrrhizaNISHIZAWA, M; YAMADA, H; YAMAGUCHI, Y et al.Chemistry Letters. 1994, Num 8, pp 1555-1558, issn 0366-7022Article

Einsatz von Süssstoffen in Getränken―Neue Entwicklungen = Application of intense sweeteners in beverages―new developmentsVON RYMON LIPINSKI, G. W.Flüssiges Obst. 1992, Vol 59, Num 12, pp 726-728, issn 0015-4539, 3 p.Article

Carbonation interactions with sweetness and sournessYAU, N. J. N; MCDANIEL, M. R.Journal of food science. 1992, Vol 57, Num 6, pp 1412-1416, issn 0022-1147Article

Neue technologische Aspekte. III: Fruchtsüsse, Technologie zur Herstellung und Anwendungsgebiete = New technological aspects. III: Fruit sweetness, technology and application fieldsFISCHER-AYLOFF-COOK, K.-P; HOFSOMMER, H.-J.Flüssiges Obst. 1991, Vol 58, Num 8, pp 436-437, issn 0015-4539, 2 p.Article

Eating sweet snacks : Gender differences in attitudes and behaviourGROGAN, S. C; BELL, R; CONNER, M et al.Appetite (Print). 1997, Vol 28, Num 1, pp 19-31, issn 0195-6663Article

Temporal perception of astringency and sweetness in red wineISHIKAWA, T; NOBLE, A. C.Food quality and preference. 1995, Vol 6, Num 1, pp 27-33, issn 0950-3293Article

Sweet potato flavor : quantitative and qualitative assessment of optimum sweetnessKOEHLER, P. E; KAYS, S. J.Journal of food quality. 1991, Vol 14, Num 3, pp 241-249, issn 0146-9428Article

Sweet tooth demonstrated: individual differences in preference for both sweet foods and foods highly sweetenedCONNER, M. T; HADDON, A. V; PICKERING, E. S et al.Journal of applied psychology. 1988, Vol 73, Num 2, pp 275-280, issn 0021-9010Article

Study of sweet taste evaluation using taste sensor with lipid/polymer membranesHABARA, Masaaki; IKEZAKI, Hidekazu; TOKO, Kiyoshi et al.Biosensors & bioelectronics. 2004, Vol 19, Num 12, pp 1559-1563, issn 0956-5663, 5 p.Article

On the sweetness of N-(trifluoroacetyl)aspartameFRANK, Michael; AITKEN, David J.Bioscience, biotechnology, and biochemistry. 2000, Vol 64, Num 9, pp 1982-1984, issn 0916-8451Article

Preference for higher sugar concentrations and Tridimensional Personality Questionnaire scores in alcoholic and nonalcoholic menKAMPOV-POLEVOY, A. B; GARBUTT, J. C; DAVIS, C. E et al.Alcoholism, clinical and experimental research. 1998, Vol 22, Num 3, pp 610-614, issn 0145-6008Conference Paper

Comparaison, dans le cas de l'estimation de l'intensité sucrée, entre une échelle non structurée sur papier, une échelle non structurée sur écran vidéo et une échelle de rythme tactile = Comparison between a graphical scale on sheet, a line scale on video screen, and a touch frequency for sweetness intensity estimationGRISON, L; SAUVAGEOT, F.Sciences des aliments. 1992, Vol 12, Num 3, pp 357-369, issn 0240-8813Article

Effect of repeated ingestion of water and solid sucrose on the differential sensitivity to sucrose and aspartameRICHEZ, C; SAUVAGEOT, F.Journal of sensory studies. 1991, Vol 6, Num 1, pp 1-16, issn 0887-8250Article

Daily intake of palatable fluids presented to senescent and adult rats in a choice situationMARTIN, J. R; FUCHS, A.Bulletin of the Psychonomic Society. 1985, Vol 23, Num 1, pp 84-86, issn 0090-5054Article

Low-calorie sweeteners: present and futureCORTI, Antonietta.World review of nutrition and dietetics. 1999, Vol 85, issn 0084-2230, 258 p.Conference Proceedings