1. Effect of partial replacement of sucrose with the artificial sweetener sucralose on the physico-chemical, sensory, microbial characteristics, and final cost saving of orange nectar;Al-Dabbas;International Food Research Journal,2012
2. Application of survival analysis to estimate equivalent sweet concentration of low-calorie sweeteners in orange juice;Alcaire;Journal of Sensory Studies,2014
3. Chemistry and technology of soft drinks & fruit juices (pp. 17–21; 131-134);Ashurst,2016
4. Bulking agents: Multi-functional ingredients;Auerbach,2006
5. Quantitative and qualitative evaluation of high-intensity sweeteners and sweetener mixtures;Ayya;Chemical Senses,1992