Results 71 to 80 of about 1,611 (172)

Correlative Imaging Platform Linking Taste Cell Function to Molecular Identity

open access: yesAdvanced Science, Volume 13, Issue 9, 13 February 2026.
A correlative imaging platform is developed to study how individual taste cells respond to different taste qualities. By linking cellular activity with molecular identity and environmental context, dual‐tuned taste cells capable of detecting both sweet and umami stimuli are identified.
Sungho Lee   +6 more
wiley   +1 more source

Effect of (he using artificial sweeteners instead of sucrose level on the some quality characteristics of ice cream [PDF]

open access: yesEurasian Journal of Veterinary Sciences
This investigation was done to determine the effect of the using artificial sweeteners instead of sucrose level on the some quality charactersitics of ice cream.
Ahmet Güner
doaj  

Sweet taste receptors play roles in artificial sweetener-induced enhanced urine output in mice

open access: yesnpj Science of Food
Sweet taste receptors found in oral and extra oral tissues play important roles in the regulation of many physiological functions. Studies have shown that urine volume increases during the lifetime exposure to artificial sweeteners. However, the detailed
Shuangfeng Cai   +11 more
doaj   +1 more source

Simultaneous and Simple Determination of Saccharin and Acesulfame K in Foods by GC-NPD

open access: yesFood Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1999
A rapid and simple method for the simultaneous determination of saccharin (SA) and acesulfame K (AK) in foods by GC-NPD was developed. A good extraction rate was obtained by using ethyl acetate as an extraction solvent and high sensitivity was obtained by using GC-NPD.
NAKAIE, Yoko   +6 more
openaire   +2 more sources

Development of Thin Film Microextraction with Natural Deep Eutectic Solvents as ‘Eutectosorbents’ for Preconcentration of Popular Sweeteners and Preservatives from Functional Beverages and Flavoured Waters

open access: yesMolecules
An eco-friendly method for the determination of sweeteners (aspartame, acesulfame-K) and preservatives (benzoic acid, sorbic acid, methylparaben, ethylparaben) in functional beverages and flavoured waters using thin film microextraction (TFME) and high ...
Justyna Werner, Daria Mysiak
doaj   +1 more source

Effect of Sweeteners on Viscosity and Particle Size of Dilute Guar Gum Solutions [PDF]

open access: yesIranian Journal of Chemistry & Chemical Engineering, 2008
The effects of some synthetic sweeteners on the rheological and physical properties of guar gum in dilute solutions were investigated.Measurements include the determination of intrinsic viscosity and the particle size, surface weighted mean [D3, 2 ...
Vahid Samavati   +2 more
doaj  

Sugar Replacement in Chocolate-Flavored Milk: Differences in Consumer Segments’ Liking of Sweetener Systems Relate to Temporal Perception

open access: yesBeverages
Chocolate-flavored milk contributes to excessive intake of added sugars among children and adolescents, which why it is a good candidate product for sucrose replacement. This study investigates how replacing sucrose partially or completely with different
Glenn Birksø Hjorth Andersen   +5 more
doaj   +1 more source

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