Temporal sweetness profile of the emerging sweetener MNEI in stirred yogurt-Reference-Cited by-同舟云学术

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Temporal sweetness profile of the emerging sweetener MNEI in stirred yogurt

Published:2019-04-25 Issue: Volume: Page:e12505
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sens Stud

Author:

Miele Nicoletta A.¹²^ORCID,Leone Serena³,Cabisidan Erliza K.⁴,Picone Delia³,Di Monaco Rossella¹²,Cavella Silvana¹²

Affiliation:

1. Center of Food Innovation and Development in the Food IndustryUniversity of Naples Federico II Portici Italy

2. Department of Agricultural SciencesUniversity of Naples Federico II Portici Italy

3. Department of Chemical SciencesUniversity of Naples Federico II Naples Italy

4. Research & Development Division, Mondelez International RD&Q Sp. Z o.o. Kobierzyce Poland

Funder

Fondazione CON IL SUD

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12505

Reference25 articles.

1. Analysis of the interaction of food components with model lingual epithelial cells: The case of sweet proteins;Asakura T.;Flavour and Fragrance Journal,2015

2. The influence of the Rebaudioside A content of stevia (Stevia rebaudiana Bertoni) on the determination of sweetness equivalence in bittersweet chocolates, using the time‐intensity analysis;Azevedo B. M.;Journal of Food Science,2016

3. Bittersweet chocolates containing prebiotic and sweetened with stevia (Stevia rebaudiana Bertoni) with different Rebaudioside A contents: Multiple time–intensity analysis and physicochemical characteristics;Azevedo B. M.;International Journal of Food Science and Technology,2017

4. Measurement of the relative sweetness of stevia extract, aspartame and cyclamate/saccharin blend as compared to sucrose at different concentrations;Cardello H. M.;Plant Foods for Human Nutrition,1999

5. Sweetness potency and sweetness synergism of sweeteners in milk and coffee systems;Choi J. H.;Food Research International,2015

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1. Changes in temporal sensory profile, liking, satiety, and postconsumption attributes of yogurt with natural sweeteners;Journal of Food Science;2022-06-16

2. The relationship between Scoville Units and the suprathreshold intensity of sweeteners and Sichuan pepper oleoresins;Journal of Sensory Studies;2021-08-19

3. Strategies for lowering the added sugar in yogurts;Food Chemistry;2021-05

4. Potential use of naturally colored antioxidants in the food industry—A study of consumers' perception and acceptance;Journal of Sensory Studies;2021-04-17

5. Chewing gums with yerba mate and different flavors: An initial study with consumers;Journal of Food Processing and Preservation;2021-01-11

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