PHR1266

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Showing 1-10 of 10 results for "PHR1266" within Papers

Bitter taste receptors for saccharin and acesulfame K

The Journal of Neuroscience, 24(45), 10260-10265 (2004)

Modulation of sweet taste by umami compounds via sweet taste receptor subunit hT1R2.

Jaewon Shim et al.

PloS one, 10(4), e0124030-e0124030 (2015-04-09)

Although the five basic taste qualities-sweet, sour, bitter, salty and umami-can be recognized by the respective gustatory system, interactions between these taste qualities are often experienced when food is consumed. Specifically, the umami taste has been investigated in terms of

Effect of sweeteners and hydrocolloids on quality attributes of reduced-calorie carrot juice.

Pornrat Sinchaipanit et al.

Journal of the science of food and agriculture, 93(13), 3304-3311 (2013-04-16)

Different ratios of combined sweeteners were modified to produce an acceptable reduced-calorie carrot juice. Various hydrocolloids were investigated to improve juice cloud stability. Changes in juice quality attributes were analysed. A combination of the sweeteners aspartame (ASP), acesulfame potassium (ACE)

Effect of carbonation on brain processing of sweet stimuli in humans.

Francesco Di Salle et al.

Gastroenterology, 145(3), 537-539 (2013-05-30)

Little is known about how CO2 affects neural processing of taste. We used functional magnetic resonance imaging to investigate the effects of carbonation on brain processing of sweet stimuli, which has relevance to studies of food selection and satiety. The

Simultaneous determination of artificial sweeteners, preservatives, caffeine, theobromine and theophylline in food and pharmaceutical preparations by ion chromatography

Chen C-Q and Wang J

Journal of Chromatography A, 937(1-2), 57-64 (2001)

Sweet preference modified by early experience in mice and the related molecular modulations on the peripheral pathway.

Wei-Li Li et al.

Journal of molecular neuroscience : MN, 51(1), 225-236 (2013-04-23)

The sweet taste is of immense interest to scientists and has been intensively studied during the last two decades. However, the sweet preference modification and the related mechanisms are still unclear. In this study, we try to establish a mice

In search of a role for carbonation: is this a good or bad taste?

Catia Sternini

Gastroenterology, 145(3), 500-503 (2013-07-31)

Biotechnology and Food Ingredients (1991)

Assessment of exposure of Korean consumers to acesulfame K and sucralose using a stepwise approach.

Mi-Sun Ha et al.

International journal of food sciences and nutrition, 64(6), 715-723 (2013-05-02)

Using a stepwise assessment of the exposure of Korean consumers to acesulfame K and sucralose, theoretical maximum daily intakes of the sweeteners were calculated using the Budget screening method, which resulted in values greater than the acceptable daily intakes (ADIs).

Sub-minute method for simultaneous determination of aspartame, cyclamate, acesulfame-K and saccharin in food and pharmaceutical samples by capillary zone electrophoresis.

Jacqueline Pereira Vistuba et al.

Journal of chromatography. A, 1396, 148-152 (2015-04-22)

This paper reports the development of a sub-minute separation method by capillary zone electrophoresis for the determination of aspartame, cyclamate, acesulfame-K and saccharin in food products and pharmaceutical samples. Separations were performed in a fused uncoated silica capillary with UV

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