Results 171 to 180 of about 6,428 (205)
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Conformational flexibility of aspartame
Peptide Science, 2016ABSTRACTL‐Aspartyl‐L‐phenylalanine methyl ester, better known as aspartame, is not only one of the most used artificial sweeteners, but also a very interesting molecule with respect to the correlation between molecular structure and taste. The extreme conformational flexibility of this dipeptide posed a huge difficulty when researchers tried to use it ...
Claudio, Toniolo, Pierandrea, Temussi
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Nutrition & Food Science, 1984
This new sweetener has an excellent flavour but some newspaper stories have questioned its ...
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This new sweetener has an excellent flavour but some newspaper stories have questioned its ...
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Annals of Internal Medicine, 1986
Excerpt Aspartame (NutraSweet; G.D. Searle & Co., Skokie, Illinois), the dipeptide composed of aspartic acid and the methyl ester of phenylalanine, is a low-calorie artificial sweetener 180 times s...
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Excerpt Aspartame (NutraSweet; G.D. Searle & Co., Skokie, Illinois), the dipeptide composed of aspartic acid and the methyl ester of phenylalanine, is a low-calorie artificial sweetener 180 times s...
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Aspartame-induced lobular panniculitis
Journal of the American Academy of Dermatology, 1991Textbooks,1,2 papers,3 and, more recently, this JOURNAL4 have stated that trichomycosis rarely occurs on pubic, scrotal, and perineal hair. This was not our impression from practice in the United Arab Emirates, so we conducted a survey of patients attending the Dermatology Clinics at Tawam University Hospital, AI Ain, Abu Dhabi, from Oct. 15 until Dec.
D P, McCauliffe, K, Poitras
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Aspartame-lnduced Granulomatous Panniculitis
Annals of Internal Medicine, 1985Excerpt The Low-Calorie Artificial Sweetener, aspartame (NutraSweet; G.D. Searle & Co., Skokie, Illinois), a synthetic combination of aspartic acid and the methyl ester of phenylalanine, is current...
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Annals of allergy, 1989
Aspartame is a food additive marketed under the brand name Nutrasweet. Aspartame is a white, odorless, crystalline powder and consists of two amino acids, L-aspartic acid and L-phenylalanine. It is 180 times as sweet as sugar. The Food and Drug Administration (FDA) first allowed its use in dry foods in July 1981 and then approved its use in carbonated ...
M M, Garriga, D D, Metcalfe
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Aspartame is a food additive marketed under the brand name Nutrasweet. Aspartame is a white, odorless, crystalline powder and consists of two amino acids, L-aspartic acid and L-phenylalanine. It is 180 times as sweet as sugar. The Food and Drug Administration (FDA) first allowed its use in dry foods in July 1981 and then approved its use in carbonated ...
M M, Garriga, D D, Metcalfe
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JAMA: The Journal of the American Medical Association, 1986
To the Editor.— The American Medical Association Council on Scientific Affairs recently reviewed aspartame safety issues.1Aspartame is a new dipeptide sweetener, and US consumption of aspartame within three years of its widespread introduction into the food supply has increased to levels that, after normalization for sweetener potency, are ...
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To the Editor.— The American Medical Association Council on Scientific Affairs recently reviewed aspartame safety issues.1Aspartame is a new dipeptide sweetener, and US consumption of aspartame within three years of its widespread introduction into the food supply has increased to levels that, after normalization for sweetener potency, are ...
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Journal of Toxicology and Environmental Health, 1976
The dipeptide ester L-aspartyl-L-phenylalanine methyl ester (APM) has been found to have a remarkably clean, sucrose-like taste with no off flavor and a potency 150-200 times sucrose. Subsequent work has shown that many alpha-amides of L-aspartic acid are sweet. Some results of stability studies and a taste panel evaluation of APM are reported.
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The dipeptide ester L-aspartyl-L-phenylalanine methyl ester (APM) has been found to have a remarkably clean, sucrose-like taste with no off flavor and a potency 150-200 times sucrose. Subsequent work has shown that many alpha-amides of L-aspartic acid are sweet. Some results of stability studies and a taste panel evaluation of APM are reported.
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Canadian Institute of Food Science and Technology Journal, 1988
P, Josephsen, I L, Josephsen, L, Breum
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P, Josephsen, I L, Josephsen, L, Breum
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