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Apparent specific volumes and tastes of cyclamates, other sulfamates, saccharins and acesulfame sweeteners

Food chemistry, 2004-01, Vol.84 (3), p.429-435

2004

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Hydration properties of Na, K, Mg gluconates and gluconate/sucrose mixtures and their possible taste effect

Food chemistry, 2000-09, Vol.70 (4), p.471-482

2000

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Structural functions of taste in 5-membered ring structures

Food chemistry, 1989, Vol.32 (3), p.171-188

1989

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Structure/activity relationships in sweetness

Food chemistry, 1986, Vol.21 (4), p.245-258

1986

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Solution Properties and Sweetness Response of Selected Bulk and Intense Sweeteners

Journal of agricultural and food chemistry, 1999-04, Vol.47 (4), p.1378-1384

1999

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The chemistry and metabolism of the starch based sweeteners

Food chemistry, 1985, Vol.16 (3), p.191-207

1985

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Carbohydrate/iron complex formation

Food chemistry, 1977-01, Vol.2 (3), p.209-217

1977

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Stability of sugar acetates in citric acid solution

Food chemistry, 1980-01, Vol.5 (2), p.139-146

1980

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Sensory astringency of 5-O-caffeoylquinic acid, tannic acid and grape-seed tannin by a time-intensity procedure

Journal of the science of food and agriculture, 1993, Vol.61 (1), p.57-64

1993

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Solution properties of vanillin and diacetyl in aqueous-ethanol solutions

Food chemistry, 1996, Vol.57 (2), p.275-282

1996

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Solute-solvent interactions and the sweet taste of small carbohydrates. 1. Effect of solvent polarity on solution properties

Food chemistry, 1992, Vol.45 (1), p.25-32

1992

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Interaction of d-glucono-1,5-lactone with water

Food chemistry, 1988, Vol.27 (4), p.283-298

1988

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Aroma binding in maltodextrin solutions

Developments in food science, 1994, Vol.35, p.139-143

1994

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Calcium chloride complex formation of glucose syrups and their fractions

Food chemistry, 1986, Vol.19 (2), p.149-158

1986

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Protection of vitamin C by sugars and their hydrogenated derivatives

Journal of agricultural and food chemistry, 1983-09, Vol.31 (5), p.980-985

1983

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Intensity/time studies of sweetness: Psychophysical evidence for localised concentration of stimulus

Food chemistry, 1982-01, Vol.9 (3), p.223-237

1982

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Chlorination of maltose with triphenylphosphine- N-chlorosuccinimide (TPP-NCS) reagent

Food chemistry, 1984, Vol.15 (1), p.51-56

1984

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Physicochemical aspects of sweetness in cocoa drinks

Journal of agricultural and food chemistry, 1982-01, Vol.30 (1), p.77-81

1982

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Gas-chromatographic determination of levoglucosan in corn syrups and its significance in assessing their method of manufacture

Cereal chemistry, 1969, Vol.46 (4), p.400-405

1969

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Mineral complexing properties of glucose syrups and their fractions

Journal of the science of food and agriculture, 1978-08, Vol.29 (8), p.708-714

1978

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A new method for determining the degree of hydrolysis in starch hydrolysates

Carbohydrate research, 1971-01, Vol.16 (1), p.215-219

1971

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Use of the boehringer reflomat for rapid determination of d-glucose concentration in mixtures of food sugars

Food chemistry, 1978-01, Vol.3 (3), p.229-233

1978

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Structural Functions of the Sweet Pharmacophore

Journal of pharmaceutical sciences, 1981-03, Vol.70 (3), p.277-280

1981

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Linkage analysis in commercial and fractionated glucose syrups

Journal of the science of food and agriculture, 1979, Vol.30 (1), p.85-88

1979

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Time-resolved fluorescence photophysics of trans-stilbene in a DPPC lipid bilayer: evidence for a free rotation, location within two sites and a pre-liquid crystalline phase transition

Chemical physics letters, 1997-02, Vol.266 (3), p.309-316

1997

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Apparent specific volumes and tastes of cyclamates, other sulfamates, saccharins and acesulfame sweeteners

Hydration properties of Na, K, Mg gluconates and gluconate/sucrose mixtures and their possible taste effect

Structural functions of taste in 5-membered ring structures

Structure/activity relationships in sweetness

Solution Properties and Sweetness Response of Selected Bulk and Intense Sweeteners

The chemistry and metabolism of the starch based sweeteners

Carbohydrate/iron complex formation

Stability of sugar acetates in citric acid solution

Sensory astringency of 5-O-caffeoylquinic acid, tannic acid and grape-seed tannin by a time-intensity procedure

Solution properties of vanillin and diacetyl in aqueous-ethanol solutions

Solute-solvent interactions and the sweet taste of small carbohydrates. 1. Effect of solvent polarity on solution properties

Interaction of d-glucono-1,5-lactone with water

Aroma binding in maltodextrin solutions

Calcium chloride complex formation of glucose syrups and their fractions

Protection of vitamin C by sugars and their hydrogenated derivatives

Intensity/time studies of sweetness: Psychophysical evidence for localised concentration of stimulus

Chlorination of maltose with triphenylphosphine- N-chlorosuccinimide (TPP-NCS) reagent

Physicochemical aspects of sweetness in cocoa drinks

Gas-chromatographic determination of levoglucosan in corn syrups and its significance in assessing their method of manufacture

Mineral complexing properties of glucose syrups and their fractions

A new method for determining the degree of hydrolysis in starch hydrolysates

Use of the boehringer reflomat for rapid determination of d-glucose concentration in mixtures of food sugars

Structural Functions of the Sweet Pharmacophore

Linkage analysis in commercial and fractionated glucose syrups

Time-resolved fluorescence photophysics of trans-stilbene in a DPPC lipid bilayer: evidence for a free rotation, location within two sites and a pre-liquid crystalline phase transition

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