Sweetener Blend Optimization by Using Mixture Design Methodology and the Electronic Tongue

Relative sweetness and sensory characteristics of bulk and intense sweeteners

(2012) Mi-Jin Gwak et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Sensory Characteristics and Relative Sweetness of Tagatose and Other Sweeteners

(2012) Tomomi Fujimaru et al.   JOURNAL OF FOOD SCIENCE

Optimizing Synergism of Binary Mixtures of Selected Alternative Sweeteners

(2012) Barbara Heikel et al.   JOURNAL OF SENSORY STUDIES

Consumer-Based Optimization of Blackberry, Blueberry and Concord Juice Blends

(2012) Lydia J. R. Lawless et al.   JOURNAL OF SENSORY STUDIES

About the use of different sweeteners in baked goods. Influence on the mechanical and rheological properties of the doughs

(2012) Manuela Mariotti et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Towards reliable estimation of an “electronic tongue” predictive ability from PLS regression models in wine analysis

(2012) Dmitry Kirsanov et al.   TALANTA

Non-Caloric Sweeteners, Sweetness Modulators, and Sweetener Enhancers

(2012) Grant E. DuBois et al.   Annual Review of Food Science and Technology

Simplex lattice mixture design approach on the rheological behavior of glucomannan based salep-honey drink mixtures: An optimization study based on the sensory properties

(2011) Safa Karaman et al.   FOOD HYDROCOLLOIDS

Sweetness Concentration-Response Behavior of Rebiana at Room and Refrigerator Temperatures

(2011) John C. Fry et al.   JOURNAL OF FOOD SCIENCE

Optimisation of sweetener blends for the preparation of lassi

(2010) VISHWAS GEORGE et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

How reliable are the consumers? Comparison of sensory profiles from consumers and experts

(2009) Thierry Worch et al.   FOOD QUALITY AND PREFERENCE

Consumers’ willingness to buy functional foods. The influence of carrier, benefit and trust

(2008) Michael Siegrist et al.   APPETITE

Overview: The history, technical function and safety of rebaudioside A, a naturally occurring steviol glycoside, for use in food and beverages

(2008) M.C. Carakostas et al.   FOOD AND CHEMICAL TOXICOLOGY

Development of rebiana, a natural, non-caloric sweetener

(2008) I. Prakash et al.   FOOD AND CHEMICAL TOXICOLOGY

Evaluation of a taste sensor instrument (electronic tongue) for use in formulation development

(2008) Julie K. Lorenz et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Physical Properties and Consumer Liking of Cookies Prepared by Replacing Sucrose with Tagatose

(2008) T.P. Taylor et al.   JOURNAL OF FOOD SCIENCE