Results 51 to 60 of about 22,758,846 (170)
Agronomical and phytochemical evaluation of Stevia rebaudiana genotypes
Julius-Kühn-Archiv, 2016 The agronomical potential and the phytochemical variability of 18 genotypes of the Paraguayan plant Stevia rebaudiana have been investigated in Switzerland in order identify the best genotype for local cultivation.
Vouillamoz, José F. +3 more
doaj +1 more source
Journal of Sensory Studies, Volume 41, Issue 4, August 2026.ABSTRACT This study developed a functional ice cream using freeze‐dried natural ingredients (beetroot and mango) and Brazil nut oil, incorporated in free and microencapsulated forms, and evaluated the effects of different sweetening on sensory perception through Time‐Intensity (TI), Temporal Dominance of Sensations (TDS), and Check‐all‐that‐Apply (CATA)
Erika Yumi Hiramatsu +4 more
wiley +1 more source
Kinetics of Rebaudioside A Degradation in Buffer Solutions as Affected by UV Light Exposure [PDF]
, 2016 Rebaudioside A is a natural non-caloric high-potency sweetener extracted from the leaves of Stevia rebaudiana. With rebaudioside A use increasing in foods, understanding factors affecting its stability is necessary.
Jiewen, Zhang
core
Food Frontiers, Volume 7, Issue 4, July 2026.This review analyzes single/combined abiotic (light, water, nutrients, hormones) and biotic (microbes, yeast) elicitors regulating signaling, gene expression, and metabolism to boost plant secondary metabolites. It highlights synergistic multielicitor strategies for crop quality and functional foods, while critically addressing current limitations and ...
Yifei Sun +6 more
wiley +1 more source
Journal of Food Science, Volume 91, Issue 6, June 2026.ABSTRACT The increasing demand for healthier beverages has encouraged the reduction of caffeine and sugar in coffee‐based products. This study evaluated the sensory descriptive profile and consumer acceptance of traditional and decaffeinated espresso coffees sweetened with sucrose, sucralose, and stevia with different rebaudioside A concentrations. The
Kalinca Vitoria Cardoso Cusielo +3 more
wiley +1 more source
, 2020 International audienceAbstract Sugar-sweetened beverage consumption is a known independent risk factor for nonalcoholic steatohepatitis (NASH). Non-caloric sweeteners (NCS) are food additives providing sweetness without calories and are considered safe ...
Michail, Sonia +9 more
core +1 more source
Glycemic Effects of Rebaudioside A and Erythritol in People with Glucose Intolerance [PDF]
, 2016 BackgroundRebaudioside A and erythritol are nonnutritive sweeteners. There have been several studies of their glycemic effects, but the outcomes remain controversial.
Chong Hwa Kim +7 more
core +1 more source
Food Science &Nutrition, Volume 14, Issue 1, January 2026.Chitosan is highlighted for its industrial applications include food processing and preservation, pharmaceuticals, agriculture systems, and environmental protection. ABSTRACT Chitin, the natural biopolymer of the world next to cellulose, is a modified biodegradable polysaccharide.
Saeedeh Karimlar +4 more
wiley +1 more source
Thailand's Synthetic Biology Strategy
Engineering Biology, Volume 10, Issue 1, January/December 2026.ABSTRACT Synthetic biology in Thailand offers vast opportunities, from enhancing agriculture and food production to developing sustainable chemicals and biomaterials, advancing renewable energy and advancing pharmaceutical and healthcare services. Although Thailand ranks among the top 10 in Asia for biotechnology research output, it still faces several
Sirinya Lim +3 more
wiley +1 more source
, 2020 Summary Rebaudioside D is a sweetener from Stevia rebaudiana with superior sweetness and organoleptic properties, but its production is limited by its minute abundance in S. rebaudiana leaves.
Liangliang Chen +7 more
core +1 more source