Relative sweetness and sweetness quality of Xylobiose

Highly efficient recovery of xylobiose from xylooligosaccharides using a simulated moving bed method

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Relative sweetness, sweetness quality, and temporal profile of xylooligosaccharides and luo han guo (Siraitia grosvenorii) extract

(2015) Min-Ji Kim et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Optimal sensory evaluation protocol to model concentration–response curve of sweeteners

(2014) Ji-hye Choi et al.   FOOD RESEARCH INTERNATIONAL

Industrial manufacture of sugar-free chocolates – Applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development

(2013) Roger Philip Aidoo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Effects of xylooligosaccharides and sugars on the functionality of porcine myofibrillar proteins during heating and frozen storage

(2009) Yi-Te Chou et al.   FOOD CHEMISTRY

Talaromyces thermophilus β-d-Xylosidase: Purification, Characterization and Xylobiose Synthesis

(2008) Mohamed Guerfali et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY