Results 61 to 70 of about 2,453 (182)

Viabilidad de polen e irregularidades meióticas en una colección de stevia rebaudiana (Bertoni) Bertoni cultivada en Tucumán, Argentina [PDF]

, 2018
Stevia rebaudiana (Bertoni) Bertoni (2n=2x=22) (Asteraceae family) is a species of economic value due to the presence of steviol glycosides in leaves -mainly stevioside and rebaudioside A- which are non-caloric sugars.
Budeguer, Carlos Jorge, Camadro, Elsa Lucila, Erazzo, L. E.   +2 more
core  

Investigating perception and liking of non-nutritive sweeteners in individuals representing different taste receptor genotypes [PDF]

, 2018
This study investigates whether variations in taste receptor genotypes account for differences in perception and liking of the non-nutritive sweeteners sucralose and Rebaudioside A (RebA).
Ellis, Lauren, Kavaliauskaite, Gabriele, Methven, Lisa   +2 more
core   +1 more source

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

Journal 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, Raissa Manoel Garcia, Tais Scaramucci, Vanessa Cavalli   +3 more
wiley   +1 more source

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

Food 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, Si-Yu Zhang, Jia-Hui Sun, Yu-Yang Li, Yao-Yao Zhang, Ai-Min Lu, Li Liu, Josef Voglmeir   +7 more
doaj   +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

Journal 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, Pedro Pio Campregher Augusto, Valdecir Luccas, Helena Maria André Bolini   +3 more
wiley   +1 more source

¿Existe información suficiente para determinar la toxicidad de la "Estevia" y sus compuestos edulcorantes? [PDF]

, 2013
Títol del póster : Is there enough information to determine the toxicity of "stevia" and its sweeteners ...
Chacón, Betty, Universitat Autònoma de Barcelona. Facultat de Veterinària   +1 more
core  

Green and Sustainable Synthesis of Silver and Gold Nanoparticles: A Stevia Leaf Extract Approach

Food Science &Nutrition, Volume 13, Issue 8, August 2025.
Stevia extracts offer a novel and environmentally friendly method for synthesizing silver (AgNPs) and gold (AuNPs) nanoparticles. The synthesized nanoparticles displayed characteristic surface plasmon resonance (SPR) in specific ranges and were confirmed to be spherical and well‐dispersed via TEM imaging.
Muhammad Farhan Jahangir Chughtai, Samreen Ahsan, Adnan Khaliq, Muhammad Adil Farooq, Mir Muhammad Nasir Qayyum, Atif Liaqat, Saira Tanweer, Tariq Mehmood, Muhammad Zubair Khalid, Waseem Khalid, Yassine Jaouhari, Matteo Bordiga, Suleiman A. Althawab, Tawfiq Alsulami   +13 more
wiley   +1 more source

Update: Enzymatische Synthese für industrielle Anwendungen

Angewandte Chemie, Volume 137, Issue 27, July 1, 2025.
Die Biokatalyse hat sich zu einer nachhaltigen und wettbewerbsfähigen Alternative zur herkömmlichen chemischen Synthese entwickelt und ermöglicht die enzymbasierte Herstellung nicht nur von chemischen Grundstoffen, sondern auch von (nicht natürlichen) Aminosäuren, (seltenen) Zuckern und synthetischen Nukleotiden.
Thomas Bayer, Shuke Wu, Radka Snajdrova, Kai Baldenius, Uwe T. Bornscheuer   +4 more
wiley   +1 more source

Global diversity in the TAS2R38 bitter taste receptor: Revisiting a classic evolutionary PROPosal [PDF]

, 2016
The ability to taste phenylthiocarbamide (PTC) and 6-n-propylthiouracil (PROP) is a polymorphic trait mediated by the TAS2R38 bitter taste receptor gene.
Barale, Roberto, Campa, Daniele, Caradonna, Fabio, Carrai, Maura, Drayna, Dennis, Gasparini, Paolo, Luiselli, Donata, Mezzavilla, Massimo, Morini, Gabriella, Pagani, Luca, Risso, Davide S., Robino, Antonietta, Tofanelli, Sergio, Wooding, Stephen   +13 more
core   +4 more sources

An Update: Enzymatic Synthesis for Industrial Applications

Angewandte Chemie International Edition, Volume 64, Issue 27, July 1, 2025.
Biocatalysis has become a sustainable and cost‐competitive alternative to established chemical synthesis, enabling the enzyme‐based production of not only commodity chemicals but (non‐natural) amino acids, (rare) sugars, as well as synthetic nucleotides.
Thomas Bayer, Shuke Wu, Radka Snajdrova, Kai Baldenius, Uwe T. Bornscheuer   +4 more
wiley   +1 more source