Results 11 to 20 of about 1,851 (195)
From Sweetness to Mouthfeel: A Review on Overcoming Sensory Barriers in Sugar-Free Beverages. [PDF]
Int J Food SciBackground Over recent decades, considerable research has focused on understanding sweet taste mechanisms and developing new noncarbohydrate sweeteners due to rising noncommunicable diseases. New regulations limiting high sugar levels in food and beverages have driven innovation towards reduced‐sugar and sugar‐free products, often using noncarbohydrate
Ramsey I +3 more
europepmc +2 more sources
Low- or No-Energy Sweeteners and Body Weight Management: Dissecting a "Minor" Effect. [PDF]
Obes RevABSTRACT Nonnutritive sweeteners were introduced on the market over a century ago to displace the calories of added sugars in foods and beverages and, therefore, facilitate weight loss. In spite of their widespread use, obesity has reached epidemic proportions. The present paper addresses this apparent paradox. Low‐ or no‐energy sweeteners (LNES) are a
Bellisle F.
europepmc +2 more sources
The low-carbon risk society: Dilemmas of risk-risk tradeoffs in energy innovations, transitions, and climate policy. [PDF]
Risk AnalAbstract As countries and communities grapple with climate change, they seek to rapidly decarbonize their economies and cultures. A low‐carbon future will likely depend on more distributed solar energy, the electrification of mobility, and more efficient homes and buildings. But what emergent risks are evident within this low‐carbon society?
Sovacool BK.
europepmc +2 more sources
Sweeteners permitted in the European Union, Safety aspects [PDF]
, 2006 Sweeteners are substances with a sweet taste. Based on their relative sweetness compared to sucrose, sweeteners are divided into intense or bulk sweeteners. In the past, the Scientific Committee on Food was the scientific guarantor for the safety of food
Mortensen, Alicja
core +2 more sources
Noncariogenic Sweeteners: Sugar Substitutes for Caries Control [PDF]
, 1987 The evidence is clear that the incidence of dental caries is related to the frequency of eating sugar. The use of sugar substitutes is a suggested way of reducing sugar intake.
Abrams, Richard A., Ayers, Curt S.
core +1 more source
New technologies and developing countries: Prospects and potential [PDF]
, 2008 Technological innovations in informatics and other new technologies are having a major impact on most production and service sectors in industrialized countries.
Marton, Katherin, Singh, Rana K.
core +1 more source
FEBS Open Bio, Volume 15, Issue 12, Page 1955-1962, December 2025.We report that some menthol‐like cooling compounds, including (R)‐(‐)‐carvone, act as inhibitors of TAS2R31 and TAS2R43, which are taste receptors responsible for the intrinsic bitter aftertastes of saccharin and acesulfame K. However, there was little correlation between the intensity of the cooling sensation and the potency of bitterness inhibition ...
Miyuu Saito, Takumi Misaka
wiley +1 more source
The Concise Guide to PHARMACOLOGY 2025/26: G protein‐coupled receptors
British Journal of Pharmacology, Volume 182, Issue S1, Page S24-S151, December 2025.The Concise Guide to Pharmacology 2025/26 marks the seventh edition in this series of biennial publications in the British Journal of Pharmacology. Presented in landscape format, the guide provides a comparative overview of the pharmacology of drug target families. The concise nature of the Concise Guide refers to the style of presentation, being clear,
Stephen P. H. Alexander +206 more
wiley +1 more source
Barnes Hospital Bulletin [PDF]
, 1970 https://digitalcommons.wustl.edu/bjc_barnes_bulletin/1051/thumbnail ...
core +1 more source
Estimating Food Additive Intake: A Systematic Review of Intake and Nonlaboratory Methodologies
Food Frontiers, Volume 6, Issue 4, Page 1742-1764, July 2025.ABSTRACT Despite increasing interest in the physiological and health effects of select additives (e.g., artificial food colors, emulsifiers, flavor enhancers, and preservatives), it is unclear whether there is a preferred nonlaboratory methodology for measuring additive intake in humans (milligrams of additive per kilogram of bodyweight [mg/kg bw ...
Samantha A. Hall, Gina L. Trakman
wiley +1 more source