Abstract. Os scaled the taste intensity (bitterness, sweetness) of artificial sweeteners, mixtures of arti-ficial sweeteners, and glucose. Sweetness of glucose conformed to a power function, whereas neither sweetness of artificial sweeteners nor their bitterness did. The total taste intensity of mixtures was often lower than the taste intensities of the components, suggesting suppression, although in many instances the suppressive effects disappeared at high concentrations. 1
The human perception of mixtures of tastante was studied with reference to three central issues, i.e...
Interest in replacement of sucrose and other fermentable sugars has stimulated research on sugar alc...
Abstract: The mechanistic understanding of sweet taste chemoreception has been advanced by the micro...
Subjects rated both the taste intensity and taste pleasantness of 4 compounds representing sweet, sa...
This study examined the possibility that variation in acceptability of sweeteners is due more to var...
In the present study, we investigated taste-taste, taste-vehicle, and simultaneous taste-vehicle-tas...
Sensory evaluation experiments were conducted using trained taste panel volunteers to evaluate the i...
Although recent molecular studies suggest that only one receptor and one signaling pathway are invol...
The description of the sensory interaction between two taste substances in terms of numerical respon...
Sugar contribute to tooth decay and obesity but still we spoon it. Artificial sweeteners are used in...
Two different sweeteners, sucrose and aspartame, were matched in perceived sweetness intensity. Thes...
We investigated the ability of zinc sulfate (5, 25, 50 mM) to inhibit the sweetness of 12 chemically...
The influence of three pseudoplastic hydrocolloids, oat gum, guar gum and carboxymethyl cellulose (C...
The human perception of mixtures of tastante was studied with reference to three central issues, i.e...
'To whom correspondence should be addressed Abstract. The effects of metabolic state on sweet p...
The human perception of mixtures of tastante was studied with reference to three central issues, i.e...
Interest in replacement of sucrose and other fermentable sugars has stimulated research on sugar alc...
Abstract: The mechanistic understanding of sweet taste chemoreception has been advanced by the micro...
Subjects rated both the taste intensity and taste pleasantness of 4 compounds representing sweet, sa...
This study examined the possibility that variation in acceptability of sweeteners is due more to var...
In the present study, we investigated taste-taste, taste-vehicle, and simultaneous taste-vehicle-tas...
Sensory evaluation experiments were conducted using trained taste panel volunteers to evaluate the i...
Although recent molecular studies suggest that only one receptor and one signaling pathway are invol...
The description of the sensory interaction between two taste substances in terms of numerical respon...
Sugar contribute to tooth decay and obesity but still we spoon it. Artificial sweeteners are used in...
Two different sweeteners, sucrose and aspartame, were matched in perceived sweetness intensity. Thes...
We investigated the ability of zinc sulfate (5, 25, 50 mM) to inhibit the sweetness of 12 chemically...
The influence of three pseudoplastic hydrocolloids, oat gum, guar gum and carboxymethyl cellulose (C...
The human perception of mixtures of tastante was studied with reference to three central issues, i.e...
'To whom correspondence should be addressed Abstract. The effects of metabolic state on sweet p...
The human perception of mixtures of tastante was studied with reference to three central issues, i.e...
Interest in replacement of sucrose and other fermentable sugars has stimulated research on sugar alc...
Abstract: The mechanistic understanding of sweet taste chemoreception has been advanced by the micro...