Results 61 to 70 of about 23,695,477 (235)

Formulation and Evaluation of Canagliflozin Self-nanomicellizing Solid Dispersion Based on Rebaudioside A for Dissolution and Solubility Improvement

Iraqi Journal of Pharmaceutical Sciences
Self-nanomicellizing solid dispersion is a new formulation that combines the advantages of solid dispersion and nanomicelles strategies to increase drug oral bioavailability. The strategy involves utilizing a suitable carrier to create a solid dispersion
Nizar Awish Jassem, Shaimaa Nazar Abd Alhammid   +1 more
semanticscholar   +1 more source

The Effects of Silveroxide on mRNA Level of Key Genes Involved In the Biosynthesis of Rebaudioside-A in Stevia Rebaudiana [PDF]

Journal of Cell and Molecular Research, 2017
Stevia rebaudiana bertoni is a plant with sweetening properties. This medicinal plant is perennial and from Asteraceae family. Its leaves contain glycoside compounds of a sugar part and non-sugar sectors. One of the glycosides compounds is Rebaudioside‌A
Alireza Mirzaei, Sara Dezhsetan, Gholamreza Kavoosi, Mahdi Behnamian   +3 more
doaj   +1 more source

Scientific Opinion on the revised exposure assessment of steviol glycosides (E 960) for the proposed uses as a food additive [PDF]

, 2014
Following a request from the European Commission, the European Food Safety Authority (EFSA) carried out an exposure assessment of steviol glycosides (E 960) from its use as a food additive, taking into account the proposed extension of uses. In 2010, the
EFSA (European Food Safety Authority), EFSA (European Food Safety Authority), EFSA (European Food Safety Authority), EFSA Panel on Food Additives and Nutrient Sources (ANS), JECFA (Joint FAO/WHO Expert Committee on Food Additives), JECFA (Joint FAO/WHO Expert Committee on Food Additives), SCF (Scientific Committee on Food), SCF (Scientific Committee on Food)   +7 more
core   +1 more source

Optimization of Rebaudioside A Extraction from Stevia Rebaudiana (Bertoni) and Quantification by High Performance Liquid Chromatography Analysis

Journal of Tropical Resources and Sustainable Science (JTRSS), 2021
A solid-liquid extraction and an HPLC method for determination of rebaudioside A from the leave parts of Stevia rebaudiana were developed. Separation method consisted of solvent extraction of leaf powder using various solvents like petroleum ether ...
A. Afandi, Shazani Sarijan, R. Shaha
semanticscholar   +1 more source

Drinking Non-nutritive Sweetness Solution of Sodium Saccharin or Rebaudioside a for Guinea Pigs: Influence on Histologic Change and Expression of Sweet Taste Receptors in Testis and Epididymis

Frontiers in Nutrition, 2021
Saccharin sodium and rebaudioside A are extensively used as non-nutritive sweeteners (NNSs) in daily life. NNSs elicit a multitude of endocrine influences on animals, differing across species and chemically distinct sweeteners, whose exposure induce ...
Ting Shen, Junrong Li, Junrong Li
doaj   +1 more source

From Leaf to Brew: Comprehensive Insights Into the Physiology, Processing, and Flavor of Nanchuan Tea (Camellia nanchuanica)

Food Chemistry International, Volume 1, Issue 4, Page 375-383, December 2025.
Nanchuan tea: a novel tea resource with a unique flavor profile. ABSTRACT Camellia nanchuanica, a unique tea species endemic to the mountainous regions of Nanchuan (Chongqing, China), represents a valuable germplasm resource with distinctive flavor characteristics and physiological adaptations.
Yan Liu, Liyong Luo, Liang Zeng
wiley   +1 more source

Structural Elucidation of Quinovose-Containing Steviol Glycosides from Enzymatic Biotransformation of Stevia rebaudiana

Molecules
Two steviol glycosides containing quinovose were isolated from a biotransformation mixture of stevia extract derived from Stevia rebaudiana Bertoni leaves.
Yeen Yee Wong, Xiao Juie Wong, Khairul Nizam Bin Nawi, Ismail Ammar Bin Mohamat, Saravanan Ramandach, Mohamad Afzaal Bin Hasim, Avetik Markosyan   +6 more
doaj   +1 more source

Flow and Thermal Properties of Stevia Powder

Acta Technologica Agriculturae, 2018
Stevia (Stevia rebaudiana Bertoni) has recently received a lot of attention as a sweetener due to its taste and low calorific value. Flow and thermal properties of foods play a significant role in the quantitative analysis of unit operations in the food ...
Mahapatra Ajit K., Kapsoiyo Agnes J., Birmingham Sierra C., Ekefre Daniel, Biswas Bipul K.   +4 more
doaj   +1 more source

β-Glucosidase and β-Galactosidase-Mediated Transglycosylation of Steviol Glycosides Utilizing Industrial Byproducts

Frontiers in Bioengineering and Biotechnology, 2021
Stevia rebaudiana Bertoni is a plant cultivated worldwide due to its use as a sweetener. The sweet taste of stevia is attributed to its numerous steviol glycosides, however, their use is still limited, due to their bitter aftertaste.
Anastasia Zerva, Koar Chorozian, Anastasia S. Kritikou, Nikolaos S. Thomaidis, Evangelos Topakas   +4 more
doaj   +1 more source

Extraction of Stevioside and Rebaudioside A from Stevia rebaudiana by percolation with ethanol-water solvents

Revista Ciencia y Tecnología, 2022
The aim of this study was to analyze the optimum temperature and percentage of ethanol to extract steviol glycosides (Stevioside and Rebaudioside A) from stevia leaves in a percolation extractor.
L. Celaya, D. Ferreyra, Eugenio Kolb, Nicolás Kolb Koslobsky   +3 more
semanticscholar   +1 more source