Results 241 to 250 of about 21,755 (299)
Synergistic Actions of Natural Compounds for Enhancing Cognitive and Physical Performance: A Narrative Review. [PDF]
CureusPanda R, Mayrovitz HN.
europepmc +1 more source
Non-sugar sweeteners in food and beverages before the implementation of front-of-package nutrition labelling in Brazil. [PDF]
Public Health NutrTomaz LA +5 more
europepmc +1 more source
Association of non-nutritive sweetener consumption with food craving and body image among university students: A cross-sectional study. [PDF]
PLoS OneAl-Dalaeen A, Hamid H, Hasan TA.
europepmc +1 more source
How Has Diet Changed in Mexico over the Last 60 Years? [PDF]
Obes FactsDíaz-Villaseñor A +3 more
europepmc +1 more source
Revolutionizing sweetness: the multifaceted health benefits of fermented stevia. [PDF]
Appl Microbiol BiotechnolMa Q, Dawa Y, Zhang J.
europepmc +1 more source
Soda Sugar Supertaxes Pave the Way for a Large Increase in Consumption of Sweeteners and Its Long-Term Effects. [PDF]
Obesity (Silver Spring)Gonzalez T, Govers R.
europepmc +1 more source
The Association Between Artificial Sweeteners and Obesity
Current Gastroenterology Reports, 2017 The purpose of this paper is to review the epidemiology of obesity and the evolution of artificial sweeteners; to examine the latest research on the effects of artificial sweeteners on the host microbiome, the gut-brain axis, glucose homeostasis, and ...
Michelle Pearlman
exaly +2 more sources
Some of the next articles are maybe not open access.
Related searches:
Related searches:
Endeavour, 1974
Abstract Although the taste of a chemical compound can still not be predicted, the structural basis of sweetness is slowly beginning to emerge. Defined classes of chemical compound are thought to possess a common structural feature called a ‘glucophore’ which is responsible for the sweet sensation.
openaire +2 more sources
Abstract Although the taste of a chemical compound can still not be predicted, the structural basis of sweetness is slowly beginning to emerge. Defined classes of chemical compound are thought to possess a common structural feature called a ‘glucophore’ which is responsible for the sweet sensation.
openaire +2 more sources
2012
Sweeteners in General T. Varzakas, A. Labropoulos, and S. Anestis Chemistry and Functional Properties of Carbohydrates and Sugars (Monosaccharides, Disaccharides, and Polysaccharides) Constantina Tzia, V. Giannou, D. Lebesi, and C. Chranioti Sugar Alcohols (Polyols) G. A. Evrendilek Low Calorie Nonnutritive Sweeteners G.-P. Nikoleli and D. P. Nikolelis
+4 more sources
Sweeteners in General T. Varzakas, A. Labropoulos, and S. Anestis Chemistry and Functional Properties of Carbohydrates and Sugars (Monosaccharides, Disaccharides, and Polysaccharides) Constantina Tzia, V. Giannou, D. Lebesi, and C. Chranioti Sugar Alcohols (Polyols) G. A. Evrendilek Low Calorie Nonnutritive Sweeteners G.-P. Nikoleli and D. P. Nikolelis
+4 more sources
2002
Polyols as sugar substitutes, intense sweeteners and some new carbohydrates are increasingly used in foods and beverages. Some sweeteners are produced by fermentation or using enzymatic conversion. Many studies for others have been published. This chapter reviews the most important sweeteners.
openaire +2 more sources
Polyols as sugar substitutes, intense sweeteners and some new carbohydrates are increasingly used in foods and beverages. Some sweeteners are produced by fermentation or using enzymatic conversion. Many studies for others have been published. This chapter reviews the most important sweeteners.
openaire +2 more sources