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Results 1 to 25 of 2007

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Sensory Characteristics and Relative Sweetness of Tagatose and Other SweetenersFUJIMARU, Tomomi; PARK, Jin-Hee; LIM, Juyun et al.Journal of food science. 2012, Vol 77, Num 7-9, issn 0022-1147, S323-S328Article

Edulcorants intenses et prise alimentaire = Sweetening agent and alimentationBILLAUX, M.-S.Gazette médicale de France (1969). 1989, Vol 96, Num 42, pp 84-87, issn 0016-5557, 4 p.Conference Paper

Predicting the Performance of an LPG Extractor: A Nomographic ApproachJAIN, A; RATHI, N; GANGULY, S. K et al.Petroleum science and technology. 2012, Vol 30, Num 21-24, pp 2494-2503, issn 1091-6466, 10 p.Article

Dihydroflavonol sweeteners and other constituents from Hymenoxys turneriGAO, F; WANG, H; MABRY, T. J et al.Phytochemistry. 1990, Vol 29, Num 9, pp 2865-2869, issn 0031-9422Article

New aspartame-like sweeteners containing L-(aMe)PhePOLINELLI, S; BROXTERMAN, Q. B; SCHOEMAKER, H. E et al.Bioorganic & medicinal chemistry letters. 1992, Vol 2, Num 5, pp 453-456Article

Solid-phase synthesis of crystalline monellin, a sweet proteinKOHMURA, M; NIO, N; ARIYOSHI, Y et al.Agricultural and biological chemistry. 1991, Vol 55, Num 2, pp 539-545, issn 0002-1369Article

Regulatory status of alternative sweetenersNABORS, Lyn O'Brien.Food technology (Chicago). 2007, Vol 61, Num 5, issn 0015-6639, 24-32 [6 p.]Article

Nouvelle génération d'édulcorants intensesBios (Paris). 1991, Vol 22, Num 3, pp 57-58, issn 0366-2284Article

Evaluation of the independent and combined effects of xylitol and polydextrose consumed as a snack on hunger and energy intake over 10dKING, Neil A; CRAIG, Stuart A. S; PEPPER, Tammy et al.British journal of nutrition. 2005, Vol 93, Num 6, pp 911-915, issn 0007-1145, 5 p.Article

Short-term consumption of sucralose, a nonnutritive sweetener, is similar to water with regard to select markers of hunger signaling and short-term glucose homeostasis in womenBROWN, Andrew W; BOHAN BROWN, Michelle M; ONKEN, Kristine L et al.Nutrition research (New York, NY). 2011, Vol 31, Num 12, pp 882-888, issn 0271-5317, 7 p.Article

Stability and Activity of CoSPc in LPG SweeteningDAOHONG XIA; XUHUI LI; RUITING LIU et al.Petroleum science and technology. 2008, Vol 26, Num 10-12, pp 1381-1389, issn 1091-6466, 9 p.Article

About the use of different sweeteners in baked goods. Influence on the mechanical and rheological properties of the doughsMARIOTTI, Manuela; ALAMPRESE, Cristina.Lebensmittel - Wissenschaft + Technologie. 2012, Vol 48, Num 1, pp 9-15, issn 0023-6438, 7 p.Article

Optimisation of sweetener blends for the preparation of lassiGEORGE, Vishwas; ARORA, Sumit; BALBIR KAUR WADHWA et al.International journal of dairy technology. 2010, Vol 63, Num 2, pp 256-261, issn 1364-727X, 6 p.Article

Study on Effective Parameters in Caustic Regeneration on LPG SweeteningAFSHAR, A. S; HOSSEINI, H. M; MIR, A et al.Petroleum science and technology. 2014, Vol 32, Num 13-16, pp 1861-1867, issn 1091-6466, 7 p.Article

Biochemical and Genomic Analysis of Neoculin Compared to Monocot Mannose-Binding LectinsSHIMIZU-IBUKA, Akiko; NAKAI, Yuji; MISAKA, Takumi et al.Journal of agricultural and food chemistry (Print). 2008, Vol 56, Num 13, pp 5338-5344, issn 0021-8561, 7 p.Article

Physicochemical and sensory optimisation of a low glycemic index ice cream formulationWHELAN, Anthony P; VEGA, Cesar; KERRY, Joseph P et al.International journal of food science & technology. 2008, Vol 43, Num 9, pp 1520-1527, issn 0950-5423, 8 p.Article

L'Allemagne est en avance = Germany is aheadTOURSEL, P.Process (Cesson-Sévigné). 1998, Num 1142, pp 48-49, issn 0998-6650Article

Future ingredients - Focus of OVIFT meeting = Les ingrédients de l'avenir. Compte-rendu du meeting de l'OVIFTFood technology (Chicago). 1988, Vol 42, Num 1, pp 60-64, issn 0015-6639Article

Tolerability, acceptance and energetic conversion of isomalt (Palatinit) in comparison with sucrose = Tolérance, acceptabilité et conversion énergétique de l'isomalt (Palatinit), en comparaison avec le saccharoseSPENGLER, M; SOMOGYI, J. C; PLETCHER, E et al.Aktuelle Ernährungsmedizin. 1987, Vol 12, Num 6, pp 210-214, issn 0341-0501Article

Sensory quality of selected sweeteners : aqueous and lipid model systems = Qualité sensorielle de certains édulcorants : systèmes modèles aqueux et lipidiquesREDLINGER, P. A; SETSER, C. S.Journal of food science. 1987, Vol 52, Num 2, pp 451-454, issn 0022-1147Conference Paper

Manuel suisse des denrées alimentaires. Second volume. Classeur V. Seizième publication (1986). Chapître 41. Edulcorants1986, 60 p.Book

Human Psychometric and Taste Receptor Responses to Steviol GlycosidesHELLFRITSCH, Caroline; BROCKHOFF, Anne; STÄHLER, Frauke et al.Journal of agricultural and food chemistry (Print). 2012, Vol 60, Num 27, pp 6782-6793, issn 0021-8561, 12 p.Article

Evaluation of isothermal kinetic of sweetenerCONCEICAO, Marta M; FERNANDES, V. J; SINFRONIO, F. S. M et al.Journal of thermal analysis and calorimetry. 2005, Vol 79, Num 2, pp 263-266, issn 1388-6150, 4 p.Conference Paper

High-performance liquid chromatography of plant-derived oligosaccharides on a new cation-exchange resin stationary phase : HPX-22H = Chromatographie liquide haute performance sur une nouvelle phase stationnaire de résine échangeuse de cations (HPX-22H), des oligosaccharides d'origine végétaleHICKS, K. B; HOTCHKISS, A. T. JR.Journal of chromatography. 1988, Vol 441, Num 2, pp 382-386, issn 0021-9673Article

Zucker, Zuckeraustauschstoffe, Süssstoffe - Physiologische Wirkungen = Le sucre, les succédanés de sucre et les édulcorants - Effets physiologiques = Sugar, sugar substitutes and intense sweeteners - physiological effectsSIEBERT, G.Getreide, Mehl und Brot (1972). 1987, Vol 41, Num 1, pp 22-26, issn 0367-4177Article

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