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Production and stability of probiotic cocoa juice with sucralose as sugar substitute during refrigerated storage

Food science & technology, 2019-01, Vol.99, p.371-378

2019

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Thermal and rheological study of artificial and natural powder tabletop sweeteners

Food research international, 2022-12, Vol.162, p.112039-112039, Article 112039

2022

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The sensory properties and metabolic impact of natural and synthetic sweeteners

Comprehensive reviews in food science and food safety, 2021-03, Vol.20 (2), p.1554-1583

2021

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A review of food reformulation of baked products to reduce added sugar intake

Trends in food science & technology, 2019-04, Vol.86, p.412-425

2019

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Heating of food containing sucralose might result in the generation of potentially toxic chlorinated compounds

Food chemistry, 2020-08, Vol.321, p.126700-126700, Article 126700

2020

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Application of multiple-sip temporal dominance of sensations to the evaluation of sweeteners

Food quality and preference, 2014-09, Vol.36, p.135-143

2014

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Preferred attribute elicitation methodology compared to conventional descriptive analysis: A study using probiotic yogurt sweetened with xylitol and added with prebiotic components

Journal of sensory studies, 2020-12, Vol.35 (6), p.n/a

2020

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Sweet surfactants I: Fatty acid esters of sucralose

Food chemistry, 2021-10, Vol.358, p.129827-129827, Article 129827

2021

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Effect of pH and cosolvent sucralose on the solvation profile of ovalbumin: Ultrasonic and molecular simulation studies

Food hydrocolloids, 2022-04, Vol.125, p.107386, Article 107386

2022

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Critical review of the current literature on the safety of sucralose

Food and chemical toxicology, 2017-08, Vol.106 (Pt A), p.324-355

2017

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Quantification of diffusion coefficients of commonly used high-intensity sweeteners through mucin

Food research international, 2024-05, Vol.183, p.114185, Article 114185

2024

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Thermal degradation of sucralose and its potential in generating chloropropanols in the presence of glycerol

Food chemistry, 2010, Vol.118 (1), p.56-61

2010

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Gut Microbiota and Its Metabolite Deoxycholic Acid Contribute to Sucralose Consumption-Induced Nonalcoholic Fatty Liver Disease

Journal of agricultural and food chemistry, 2021-04, Vol.69 (13), p.3982-3991

2021

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The role of information on consumer sensory, hedonic and wellbeing perception of sugar-reduced products: Case study with orange/pomegranate juice

Food quality and preference, 2017-12, Vol.62, p.227-236

2017

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Rate‐All‐That‐Apply (RATA) comparison of taste profiles for different sweeteners in black tea, chocolate milk, and natural yogurt

Journal of food science, 2020-02, Vol.85 (2), p.486-492

2020

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Rheological, textural and sensorial properties of low-sucrose muffins reformulated with sucralose/polydextrose

Food science & technology, 2012-03, Vol.45 (2), p.213-220

2012

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Influence of Sweeteners on the Phytochemical and Physicochemical Quality and Consumer Acceptability of Roselle Beverage

Journal of food processing and preservation, 2024-04, Vol.2024, p.1-10

2024

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Temporal check‐all‐that‐apply on the sensory profiling of sucrose‐replaced sweetener blends of natural and synthetic origin

Journal of sensory studies, 2023-08, Vol.38 (4), p.n/a

2023

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Food additives impair gut microbiota from healthy individuals and IBD patients in a colonic in vitro fermentation model

Food research international, 2024-04, Vol.182, p.114157-114157, Article 114157

2024

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Consumption of Diet Soda Sweetened with Sucralose and Acesulfame‐Potassium Alters Inflammatory Transcriptome Pathways in Females with Overweight and Obesity

Molecular nutrition & food research, 2020-06, Vol.64 (11), p.e1901166-n/a

2020

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Temporal ranking for characterization and improved discrimination of protein beverages

Journal of sensory studies, 2022-08, Vol.37 (4), p.n/a

2022

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Synbiotic açaí juice (Euterpe oleracea) containing sucralose as noncaloric sweetener: Processing optimization, bioactive compounds, and acceptance during storage

Journal of food science, 2021-03, Vol.86 (3), p.730-739

2021

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Impact of sweetness on the sensory acceptance of passion fruit nectar in Brazilian geographic regions

International journal of food science & technology, 2021-06, Vol.56 (6), p.3055-3065

2021

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Sucralose regulates postprandial blood glucose in mice through intestinal sweet taste receptors Tas1r2/Tas1r3

Journal of the science of food and agriculture, 2024-03, Vol.104 (4), p.2233-2244

2024

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Low-no-calorie sweeteners exert marked compound-specific impact on the human gut microbiota ex vivo

International journal of food sciences and nutrition, 2023-09, Vol.74 (5), p.1-644

2023

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Production and stability of probiotic cocoa juice with sucralose as sugar substitute during refrigerated storage

Thermal and rheological study of artificial and natural powder tabletop sweeteners

The sensory properties and metabolic impact of natural and synthetic sweeteners

A review of food reformulation of baked products to reduce added sugar intake

Heating of food containing sucralose might result in the generation of potentially toxic chlorinated compounds

Application of multiple-sip temporal dominance of sensations to the evaluation of sweeteners

Preferred attribute elicitation methodology compared to conventional descriptive analysis: A study using probiotic yogurt sweetened with xylitol and added with prebiotic components

Sweet surfactants I: Fatty acid esters of sucralose

Effect of pH and cosolvent sucralose on the solvation profile of ovalbumin: Ultrasonic and molecular simulation studies

Critical review of the current literature on the safety of sucralose

Quantification of diffusion coefficients of commonly used high-intensity sweeteners through mucin

Thermal degradation of sucralose and its potential in generating chloropropanols in the presence of glycerol

Gut Microbiota and Its Metabolite Deoxycholic Acid Contribute to Sucralose Consumption-Induced Nonalcoholic Fatty Liver Disease

The role of information on consumer sensory, hedonic and wellbeing perception of sugar-reduced products: Case study with orange/pomegranate juice

Rate‐All‐That‐Apply (RATA) comparison of taste profiles for different sweeteners in black tea, chocolate milk, and natural yogurt

Rheological, textural and sensorial properties of low-sucrose muffins reformulated with sucralose/polydextrose

Influence of Sweeteners on the Phytochemical and Physicochemical Quality and Consumer Acceptability of Roselle Beverage

Temporal check‐all‐that‐apply on the sensory profiling of sucrose‐replaced sweetener blends of natural and synthetic origin

Food additives impair gut microbiota from healthy individuals and IBD patients in a colonic in vitro fermentation model

Consumption of Diet Soda Sweetened with Sucralose and Acesulfame‐Potassium Alters Inflammatory Transcriptome Pathways in Females with Overweight and Obesity

Temporal ranking for characterization and improved discrimination of protein beverages

Synbiotic açaí juice (Euterpe oleracea) containing sucralose as noncaloric sweetener: Processing optimization, bioactive compounds, and acceptance during storage

Impact of sweetness on the sensory acceptance of passion fruit nectar in Brazilian geographic regions

Sucralose regulates postprandial blood glucose in mice through intestinal sweet taste receptors Tas1r2/Tas1r3

Low-no-calorie sweeteners exert marked compound-specific impact on the human gut microbiota ex vivo

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