A review of sweet taste potentiation brought about by divalent oxygen and sulfur incorporation-Reference-Cited by-同舟云学术

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A review of sweet taste potentiation brought about by divalent oxygen and sulfur incorporation

Published:1992-01 Issue:1-2 Volume:31 Page:59-77
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Roy Glenn¹²,Zanno Paul R.³

Affiliation:

1. a Product Discovery Group , The NutraSweet Company , 601 E. Kensington Rd., Mount Prospect, IL, 60056

2. b Food Technology Manager, Calgon Carbon Corp. , P.O. Box 717, Pittsburgh, PA, 15230

3. c R & D Director Campbell Soup , Campbell Place, Camden, New Jersey, 08103

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408399209527561

Reference126 articles.

1. Perillartine and some derivatives: Clarification of structures

2. Structure-taste relations in oximes related to perillartine

3. Potential New Artificial Sweetener from Study of Structure-Taste Relationships

4. PREPARATION AND PROPERTIES OF SOME N-SUBSTITUTED SULFAMIC ACIDS1

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. One-pot chemoenzymatic synthesis of aldoximes from primary alcohols in water;Green Chemistry;2012

2. The effect on taste upon the introduction of heteroatoms in sulphamates;Food Chemistry;2009-05

3. Synthesis of heterosulfamates. Search for structure-taste relationships;Arkivoc;2003-07-01

4. Isovanillyl sweeteners. From molecules to receptors;Pure and Applied Chemistry;2002-01-01

5. Blocking taste receptor activation of gustducin inhibits gustatory responses to bitter compounds;Proceedings of the National Academy of Sciences;1999-08-17

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