kw.\*:("Sabor azucarado")
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Insensitive issue : TASTEMITCHELL CROW, James.Nature (London). 2012, Vol 486, Num 7403, issn 0028-0836, S12-S13Article
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
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
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
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
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
pH-Dependent Structural Change in Neoculin with Special Reference to Its Taste-Modifying ActivityMORITA, Yuji; NAKAJIMA, Ken-Ichiro; IIZUKA, Kisho et al.Bioscience, biotechnology, and biochemistry. 2009, Vol 73, Num 11, pp 2552-2555, issn 0916-8451, 4 p.Article
T1 R receptors mediate mammalian sweet and umami tasteXIAODONG LI.The American journal of clinical nutrition. 2009, Vol 90, Num 3, issn 0002-9165, 733S-737S, SUPConference Paper
Same genetic components underlie different measures of sweet taste preferenceKESKITALO, Kaisu; TUORILA, Hely; SPECTOR, Tim D et al.The American journal of clinical nutrition. 2007, Vol 86, Num 6, pp 1663-1669, issn 0002-9165, 7 p.Article
The receptors and cells for mammalian taste : Chemical sensingCHANDRASHEKAR, Jayaram; HOON, Mark A; RYBA, Nicholas J. P et al.Nature (London). 2006, Vol 444, Num 7117, pp 288-294, issn 0028-0836, 7 p.Article
Improving sweetness quality in foodsKILCAST, David.International sugar journal. 2002, Vol 104, Num 1244, pp 340-344, issn 0020-8841, 5 p.Article
Synergism among ternary mixtures of fourteen sweetenersSCHIFFMAN, S. S; SATTELY-MILLER, E. A; GRAHAM, B. G et al.Chemical senses. 2000, Vol 25, Num 2, pp 131-140, issn 0379-864XConference Paper
Molecular mechanisms of sweet taste. IV: Sucrononic acid and a related derivativeSUAMI, T; HOUGH, L.Food chemistry. 1993, Vol 48, Num 3, pp 267-270, issn 0308-8146Article
Relative Süsse und Synergismus von Fructose oder Xylit mit Aspartam oder Acesulfam-K = Relative sweetness and synergism of fructose or xylitol with aspartame or acesulfam-KASKAR, A; EL-ZOGHBI, M.Flüssiges Obst. 1991, Vol 58, Num 6, pp 298-300, issn 0015-4539, 2 p.Article
Sweet taste receptor mechanismsSATO, M.Japanese journal of physiology. 1985, Vol 35, Num 6, pp 875-885, issn 0021-521XArticle