Results 41 to 50 of about 1,271 (128)

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

open access: yesFood 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

Biocatalytic β-glucosylation/β-galactosylation of Rebaudioside C by glycosynthases

open access: yesFood Materials Research
Extracts of Stevia rebaudiana Bertoni plant leaves contain a mixture of diterpene glycosides which possess high sweetness and are used as non-caloric sweeteners in foods and beverages.
Ye-Yang Yu   +7 more
doaj   +1 more source

Sustainable Natural Product Glycosylation: A Critical Evaluation of Biocatalytic and Chemical Approaches

open access: yesChemSusChem, Volume 18, Issue 20, October 23, 2025.
Developing a process to produce glycosylated natural products involves many decisions, and given the current climate crisis, the environmental impact of the various processes must be a major consideration. This review provides an overview of the various processes and a framework for which metrics should be quantified to select processes that are both ...
Felipe Mejia‐Otalvaro   +3 more
wiley   +1 more source

Probiotic Dairy Dessert With Stevia and Sage Mucilage

open access: yesFood Science &Nutrition, Volume 13, Issue 9, September 2025.
This study evaluated a probiotic dairy dessert with varying stevia‐to‐sugar ratios and sage seed mucilage levels during storage. Moderate stevia substitution reduced sugar and calories while maintaining probiotic viability and sensory acceptability. Sage seed mucilage enhanced texture stability by improving viscosity and reducing syneresis, and both ...
Mohammad Mahdi Asadi Garmaroudi   +2 more
wiley   +1 more source

Developing a quantitative structure–property relationships (QSPR) model using Caco‐2 cell bioavailability indicators (BA) to predict the BA of phytochemicals

open access: yesJournal of the Science of Food and Agriculture, Volume 105, Issue 12, Page 6850-6861, September 2025.
Abstract BACKGROUND The present study aimed to measure bioavailability (BA) indicators, including epithelial barrier function, apparent permeability (Papp) and efflux ratio, of 84 types of phytochemicals using Caco‐2 cell and to develop predictive model systems using machine learning with a quantitative structure–property relationship (QSPR) model ...
Kang‐Woo Lee   +9 more
wiley   +1 more source

Insights Into Retronasal Sensation of Sweeteners Within Aerosol Particles Via Scalp Electroencephalogram

open access: yesSensory Neuroscience, Volume 1, Issue 2, September 2025.
Sweeteners in aerosol form trigger retro‐nasal sensations that modulate early (P1) and late (P3) brain responses. EEG recordings reveal that sucrose and rebaudioside A elicit distinct ERP components only when retro‐nasal airflow is permitted, supporting aerosol‐based taste–smell integration and suggesting involvement of both top‐down and bottom‐up ...
Yue He   +4 more
wiley   +1 more source

Assessing the Impact of Vegan Toothpastes on Enamel Color Change and Surface Properties

open access: yesJournal of Esthetic and Restorative Dentistry, Volume 37, Issue 9, Page 2104-2115, September 2025.
ABSTRACT Objective To evaluate color (ΔE00) and whiteness index (ΔWID) changes, surface hardness loss (SHL), roughness (Ra), mineral content, and morphology of enamel brushed with vegan toothpastes. Methods Enamel blocks (n = 10/group) were stained with black tea (T0) underwent 15.000 (T1) and 30.000 (T2) toothbrushing cycles with: (n = 10): (AS ...
Reginna Vyctoria da Trindade Souza de Melo Carneiro   +3 more
wiley   +1 more source

Assessing the temporal profile and liking of sugar‐free spicy dark chocolates with different concentrations of Capsicum baccatum pepper and rebaudioside A

open access: yesJournal of the Science of Food and Agriculture, Volume 105, Issue 11, Page 6208-6216, 30 August 2025.
Abstract Background As consumers growingly demand healthier confectionery products, sugar‐free chocolates with added spices become interesting options to align with the permissible indulgence trend. This study explored the temporal sensory profiles and consumer acceptance of spicy sugar‐free dark chocolates formulated with varying levels of ...
Gabriel Almeida Rodrigues Martins   +3 more
wiley   +1 more source

Acute and two-week effects of neotame, stevia rebaudioside M and sucrose-sweetened biscuits on postprandial appetite and endocrine response in adults with overweight/obesity—a randomised crossover trial from the SWEET consortiumResearch in context

open access: yesEBioMedicine
Summary: Background: Sweeteners and sweetness enhancers (S&SE) are used to replace energy yielding sugars and maintain sweet taste in a wide range of products, but controversy exists about their effects on appetite and endocrine responses in reduced or ...
Catherine Gibbons   +18 more
doaj   +1 more source

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