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Cell Research, ISSN 1001-0602, 12/2018, Volume 28, Issue 12, pp. 1125 - 1126
Pattern-recognition receptors (PRRs) have critical roles in mediating the recognition of microbial and danger signals. A recent study by Zhou et al. published... 
CELL BIOLOGY | Sweetness
Journal Article
Food Chemistry, ISSN 0308-8146, 05/2019, Volume 281, pp. 78 - 84
This study’s aim is to establish a new sensory sweetness definition and conversion method for five sugars. A “closed-type” question based on triangle test and... 
Sweetness convert | Sweetness index | Sensory sweetness difference strength curve | Sugar | Sensory sweetness | QUALITY | FOOD SCIENCE & TECHNOLOGY | INTENSITY | TASTE | PERCEPTION | NUTRITION & DIETETICS | SWEETENERS | CHEMISTRY, APPLIED | FOOD | SOUR
Journal Article
Japanese Psychological Research, ISSN 0021-5368, 2019
Journal Article
American Journal of Clinical Nutrition, ISSN 0002-9165, 2019, Volume 109, Issue 5, pp. 1237 - 1238
Journal Article
Critical Reviews in Food Science and Nutrition, ISSN 1040-8398, 08/2019, Volume 59, Issue 14, pp. 2287 - 2307
Sugar reduction is a major technical challenge for the food industry to address in response to public health concerns regarding the amount of added sugars in... 
sugar substitutes | sweetness | Sugar reduction | obesity | taste | food structure | RELATIVE SWEETNESS | FOOD SCIENCE & TECHNOLOGY | HIGH-INTENSITY SWEETENERS | SUCROSE DETECTION | DETECTION THRESHOLD | CHOCOLATE DAIRY DESSERT | PERCEIVED SWEETNESS | NUTRITION & DIETETICS | SWEET-TASTE RECEPTORS | LABELED MAGNITUDE SCALE | LOW-CALORIE SWEETENERS | NONNUTRITIVE SWEETENERS
Journal Article
2006, Woodhead Publishing in food science, technology, and nutrition, ISBN 9781845691646
Web Resource
Proceedings of the Nutrition Society, ISSN 0029-6651, 2017, Volume 76, Issue OCE4
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 06/2017, Volume 64, pp. 87 - 93
In the continued fight against the alarming epidemic, taking sugar out of the which have been implicated to be the major single food category source of added... 
PEACH NECTAR | SWEETNESS EQUIVALENCE | IDEAL | RELATIVE SWEETNESS | BINARY-MIXTURES | FOOD SCIENCE & TECHNOLOGY | HIGH-INTENSITY SWEETENERS | FREQUENCY QUESTIONNAIRE | SUCROSE | CHOCOLATE | INITIAL VALIDITY
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 06/2015, Volume 50, Issue 6, pp. 1374 - 1381
The efficient substitution of sucrose by a sweetener in beverages requires the application of some sensory techniques. First, one must determine the... 
Equivalent sweetness | sweeteners | ideal sweetness | espresso coffee | time–intensity analysis | Ideal sweetness | Espresso coffee | Sweeteners | Time-intensity analysis | RELATIVE SWEETNESS | FOOD SCIENCE & TECHNOLOGY | SUCROSE | REBAUDIOSIDE | CHOCOLATE DAIRY DESSERT | time-intensity analysis | SUCRALOSE | Analysis | Sucrose | Beverage industry | Coffee
Journal Article
Shiyou Diqiu Wuli Kantan/Oil Geophysical Prospecting, ISSN 1000-7210, 04/2018, Volume 53, Issue 2, pp. 355 - 360
Journal Article
Pratiques en Nutrition, ISSN 1766-7305, 10/2017, Volume 13, Issue 52, pp. 27 - 30
The craving for sugar is physiological, even if not everyone perceives sweetness in the same way or experiences the same attraction. Food exerts psychotropic... 
pleasure | addiction | sweetness | sugar
Journal Article
Food Research International, ISSN 0963-9969, 08/2014, Volume 62, pp. 886 - 893
The objective of this study was to develop an optimal sensory evaluation protocol to model the concentration–response (C–R) curve of various sweeteners in... 
Rating method | Sweetener | Sensory analysis | Sweetness potency | Concentration–response curve | Concentration-response curve | RELATIVE SWEETNESS | FOOD SCIENCE & TECHNOLOGY | REBAUDIOSIDE | TASTE INTENSITY | PETIT SUISSE CHEESE | MAGNITUDE | EQUIVALENT SWEETNESS | CATEGORY | SUCROSE | SCALES | JUDGMENTS | Sucralose | Models | Analysis | Sugars | Monosaccharides
Journal Article
Nutrients, ISSN 2072-6643, 11/2018, Volume 10, Issue 11, p. 1632
Journal Article
Natural Product Communications, ISSN 1934-578X, 01/2019, Volume 14, Issue 1, pp. 19 - 22
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 02/2020, Volume 267, p. 109701
Monodispersed W /O/W emulsions consisting of sunflower oil droplets containing a single large internal droplet or numerous small internal droplets of... 
Encapsulation | Sweetness perception enhancement | W/O/W emulsion | In-vitro oral digestion | Food emulsions | Microfluidics
Journal Article