Results 51 to 60 of about 2,453 (182)

Analysis of Commercial Stevia Extracts Composition by Hplc and Uhplc-ms-ms-qtof

Chemical Engineering Transactions, 2019
Samples of commercial Stevia Extracts from different countries (USA, China, Japan, France, Brazil and Paraguay) were analyzed quantitatively and qualitatively by HPLC and UHPLC-MS-MS-QTOF. Extract 03 (Japan) presented the lowest value of total glycosides
Maysa Formigoni, Paula Milani, Maria Zorzenon, Alexandre Da Silva Avincola , Antonio Dacome, Eduardo Jorge Pilau, Silvio Costa   +6 more
doaj   +1 more source

Perspective: cardiovascular responses to sugar-sweetened beverages in humans: a narrative review with potential hemodynamic mechanisms [PDF]

, 2018
Cardiovascular diseases are still the primary cause of mortality worldwide, with high blood pressure and type 2 diabetes as major promoters. Over the past 3 decades, almost in parallel with the rise in cardiovascular disease incidence, the consumption ...
Monnard, Cathriona R, Grasser, Erik Konrad   +1 more
core   +5 more sources

Selective synthesis of rebaudioside M2 through structure-guided engineering of glycosyltransferase UGT94D1

Frontiers in Bioengineering and Biotechnology
Rebaudioside M2 (Reb M2), a novel steviol glycoside derivative, has limited industrial applications due to its low synthetic yield and selectivity. Herein, we identify UGT94D1 as a selective glycosyltransferase for rebaudioside D (Reb D), leading to the ...
Lifeng Yang, Lifeng Yang, Mengliang Yang, Zhiwei Deng, Xiaodong Hou, Xiangting Zheng, Qian Ping, Yijian Rao, Jinsong Shi, Yan Zhang   +9 more
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

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

ChemSusChem, 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, Brianna Marie Lax, Onur Kırtel, Ditte Hededam Welner   +3 more
wiley   +1 more source

Probiotic Dairy Dessert With Stevia and Sage Mucilage

Food 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, Marjaneh Sedaghati, Mohamad Javad Shakouri   +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

Journal 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, Dong‐Ho Lee, In‐Su Na, Jin‐Woo Kim, Na‐Yeon Lee, Jin‐Soo Park, Keunwan Park, Chau Hoang Bao Nguyen, Kyungsu Kang, Soon‐Mi Shim   +9 more
wiley   +1 more source

Trans-α-glucosylation of stevioside by the mutant glucansucrase enzyme Gtf180-ΔN-Q1140E improves its taste profile [PDF]

, 2019
The adverse health effects of sucrose overconsumption, typical for diets in developed countries, necessitate use of low-calorie sweeteners. Following approval by the European Commission (2011), steviol glycosides are increasingly used as high-intensity ...
Devlamynck, Tim, Dewettinck, Koen, Dijkhuizen, Lubbert, Gerwig, Gerrit J, Kamerling, Johannis P, Quataert, Koen, Soetaert, Wim, te Poele, Evelien M, Van de Walle, Davy   +8 more
core   +3 more sources

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

Sensory 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, Tao Yang, Jianshe Chen, Weiyao Shi, Jingang Shi   +4 more
wiley   +1 more source

Glucansucrase (mutant) enzymes from Lactobacillus reuteri 180 efficiently transglucosylate Stevia component rebaudioside A, resulting in a superior taste

Scientific Reports, 2018
Steviol glycosides from the leaves of the plant Stevia rebaudiana are high-potency natural sweeteners but suffer from a lingering bitterness. The Lactobacillus reuteri 180 wild-type glucansucrase Gtf180-ΔN, and in particular its Q1140E-mutant ...
Evelien M. te Poele, Tim Devlamynck, Manuel Jäger, Gerrit J. Gerwig, Davy Van de Walle, Koen Dewettinck, Anna K. H. Hirsch, Johannis P. Kamerling, Wim Soetaert, Lubbert Dijkhuizen   +9 more
doaj   +1 more source