136 related articles for article (PubMed ID: 26304409)
1. Volumetric and UV absorption studies on understanding the solvation behavior of polyhydroxy solutes in l-ascorbic acid(aq) solutions at T=(288.15 to 318.15)K.
Banipal PK; Sharma M; Banipal TS
Food Chem; 2016 Feb; 192():765-74. PubMed ID: 26304409
[TBL] [Abstract][Full Text] [Related]
2. Solvation behavior and sweetness response of carbohydrates, their derivatives and sugar alcohols in thiamine HCl (vitamin B1) and pyridoxine HCl (vitamin B6) at different temperatures.
Banipal PK; Sharma M; Banipal TS
Food Chem; 2017 Dec; 237():181-190. PubMed ID: 28763984
[TBL] [Abstract][Full Text] [Related]
3. Hydration characteristics, structural effects and the taste quality of some polyhydroxy compounds in aqueous solutions of nicotinic acid (vitamin B3) at (288.15-318.15) K.
Sharma M; Banipal PK; Banipal TS
Food Chem; 2020 Apr; 310():125861. PubMed ID: 31767485
[TBL] [Abstract][Full Text] [Related]
4. Hydration behaviour of some mono-, di-, and tri-saccharides in aqueous sodium gluconate solutions at (288.15, 298.15, 308.15 and 318.15)K: volumetric and rheological approach.
Banipal PK; Singh V; Aggarwal N; Banipal TS
Food Chem; 2015 Feb; 168():142-50. PubMed ID: 25172693
[TBL] [Abstract][Full Text] [Related]
5. Thermodynamic and ultrasonic properties of ascorbic Acid in aqueous protic ionic liquid solutions.
Singh V; Sharma G; Gardas RL
PLoS One; 2015; 10(5):e0126091. PubMed ID: 26009887
[TBL] [Abstract][Full Text] [Related]
6. Solution properties and taste behavior of lactose monohydrate in aqueous ascorbic acid solutions at different temperatures: Volumetric and rheological approach.
Sarkar A; Sinha B
Food Chem; 2016 Nov; 211():590-7. PubMed ID: 27283672
[TBL] [Abstract][Full Text] [Related]
7. Effect of magnesium chloride (2:1 electrolyte) on the aqueous solution behavior of some saccharides over the temperature range of 288.15-318.15 K: a volumetric approach.
Banipal PK; Hundal AK; Banipal TS
Carbohydr Res; 2010 Oct; 345(15):2262-71. PubMed ID: 20832058
[TBL] [Abstract][Full Text] [Related]
8. Effect of protic ionic liquid on the volumetric properties and taste behaviour of sucrose.
Singh V; Chhotaray PK; Gardas RL
Food Chem; 2015 Feb; 169():478-83. PubMed ID: 25236254
[TBL] [Abstract][Full Text] [Related]
9. Volumetric Investigations on Molecular Interactions of Glycine/l-alanine in Aqueous Citric Acid Solutions at Different Temperatures.
Patyar P; Kaur G; Kaur T
J Solution Chem; 2018; 47(12):2039-2067. PubMed ID: 30546166
[TBL] [Abstract][Full Text] [Related]
10. Volumes of aqueous alcohols, ethers, and ketones to T = 523 K and p = 28 MPa.
Schulte MD; Shock EL; Obsil M; Majer V
J Chem Thermodyn; 1999 Sep; 31(9):1195-229. PubMed ID: 11543305
[TBL] [Abstract][Full Text] [Related]
11. Volumetric properties for the monosaccharide (D-xylose, D-arabinose, D-glucose, D-galactose)-NaCl-water systems at 298.15 K.
Zhuo K; Wang J; Yue Y; Wang H
Carbohydr Res; 2000 Sep; 328(3):383-91. PubMed ID: 11072845
[TBL] [Abstract][Full Text] [Related]
12. Densities and apparent molar volumes of atmospherically important electrolyte solutions. 1. The solutes H2SO4, HNO3, HCl, Na2SO4, NaNO3, NaCl, (NH4)2SO4, NH4NO3, and NH4Cl from 0 to 50 °C, including extrapolations to very low temperature and to the pure liquid state, and NaHSO4, NaOH, and NH3 at 25 °C.
Clegg SL; Wexler AS
J Phys Chem A; 2011 Apr; 115(15):3393-460. PubMed ID: 21438504
[TBL] [Abstract][Full Text] [Related]
13. Influences of monosaccharides and its glycosidic linkage on infrared spectral characteristics of disaccharides in aqueous solutions.
Kanou M; Nakanishi K; Hashimoto A; Kameoka T
Appl Spectrosc; 2005 Jul; 59(7):885-92. PubMed ID: 16053559
[TBL] [Abstract][Full Text] [Related]
14. Volumetric properties of the glycyl group of proteins in aqueous solution at high pressures.
Hedwig GR; Høgseth E; Høiland H
Phys Chem Chem Phys; 2008 Feb; 10(6):884-97. PubMed ID: 18231691
[TBL] [Abstract][Full Text] [Related]
15. Effect of food preservatives on the hydration properties and taste behavior of amino acids: a volumetric and viscometric approach.
Banipal TS; Kaur N; Kaur A; Gupta M; Banipal PK
Food Chem; 2015 Aug; 181():339-46. PubMed ID: 25794759
[TBL] [Abstract][Full Text] [Related]
16. The solvation properties and effect of d-fructose on the taste behavior of Citrus aurantium active components in aqueous solutions.
Vraneš MB; Panić JJ; Tot AS; Papović SM; Ostojić SM; GadŽurić SB
Food Funct; 2018 Nov; 9(11):5569-5579. PubMed ID: 30328448
[TBL] [Abstract][Full Text] [Related]
17. Long-range influence of carbohydrates on the solvation dynamics of water--answers from terahertz absorption measurements and molecular modeling simulations.
Heyden M; Bründermann E; Heugen U; Niehues G; Leitner DM; Havenith M
J Am Chem Soc; 2008 Apr; 130(17):5773-9. PubMed ID: 18393415
[TBL] [Abstract][Full Text] [Related]
18. Effect of Amino Acids and Sodium Chloride on d-Sorbitol in Aqueous Solutions at Different Temperatures: Volumetric and Acoustic Approach.
Warmińska D
J Solution Chem; 2018; 47(11):1794-1823. PubMed ID: 30524152
[TBL] [Abstract][Full Text] [Related]
19. Partial molar volumes and isentropic compressions of sugar alcohols in aqueous solutions from 15 °C to 40 °C at atmospheric pressure.
Bernal P; Brown S; Mera M; Bouchibti Y
Food Chem; 2019 May; 280():164-174. PubMed ID: 30642483
[TBL] [Abstract][Full Text] [Related]
20. The hydrostatic and hydrodynamic volumes of polyols in aqueous solutions and their sweet taste.
Lopez Chavez A; Birch GG
Chem Senses; 1997 Apr; 22(2):149-61. PubMed ID: 9146905
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]