Results 261 to 270 of about 648,675 (306)

Sucrose and sucrose substitutes. Industrial considerations.

Pharmacology and therapeutics in dentistry, 1979
The problem of reducing the sugar content of sugary foods is presented from the food manufacturer's point of view. The distinction is made between the need for artificial sweeteners and the more pressing need for bulking agents with at least some of the technological properties of sugar.
openaire   +1 more source

Sucrose Crystallization

Nature, 1962
openaire   +2 more sources

Sucrose Utilization for Improved Crop Yields: A Review Article

International Journal of Molecular Sciences, 2021
Oluwaseun Olayemi Aluko, Haobao Liu
exaly  

Sucrose and oxidants

The Journal of Pediatrics, 2014
openaire   +2 more sources

SUCROSE | Dietary Sucrose and Disease

2005
openaire   +1 more source

Sucrose Metabolism: Gateway to Diverse Carbon Use and Sugar Signaling

Annual Review of Plant Biology, 2014
Yong-Ling Ruan
exaly  

Effect of exogenous sucrose on anthocyanin synthesis in postharvest strawberry fruit

Food Chemistry, 2019
Xiaochen Zhang, Zisheng Luo
exaly  

Sucrose release from agar gels: Correlation with sucrose content and rheology

Food Hydrocolloids, 2015
Kun Yang, Yapeng Fang, Katsuyoshi Nishinari   +2 more
exaly  

Plant Sucrose Transporters from a Biophysical Point of View

Molecular Plant, 2011
Dietmar Geiger
exaly  

Sucrose uptake by cotyledons of Ricinus communis L.: Characteristics, mechanism, and regulation

Planta, 1977
E Komor, Ewald Komor
exaly