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Journal Abstract Search

217 related items for PubMed ID: 21834103

  • 21. Relative importance of moisture migration and amylopectin retrogradation for pound cake crumb firming.
    Luyts A, Wilderjans E, Van Haesendonck I, Brijs K, Courtin CM, Delcour JA.
    Food Chem; 2013 Dec 15; 141(4):3960-6. PubMed ID: 23993572
    [Abstract] [Full Text] [Related]

  • 22. Low-calorie d-allulose as a sucrose alternative modulates the physicochemical properties and volatile profile of sponge cake.
    Xie X, Yu L, Lin Q, Huang D.
    J Food Sci; 2024 Oct 15; 89(10):6296-6307. PubMed ID: 39256532
    [Abstract] [Full Text] [Related]

  • 23. Sensory evaluation of mixtures of maltitol or aspartame, sucrose and an orange aroma.
    Nahon DF, Roozen JP, de Graaf C.
    Chem Senses; 1998 Feb 15; 23(1):59-66. PubMed ID: 9530970
    [Abstract] [Full Text] [Related]

  • 24. Sugar substitutes: reasons and indications for their use.
    Ikeda T.
    Int Dent J; 1982 Mar 15; 32(1):33-43. PubMed ID: 7042579
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  • 25. Understanding functionality of sucrose in cake for reformulation purposes.
    van der Sman RGM, Renzetti S.
    Crit Rev Food Sci Nutr; 2021 Mar 15; 61(16):2756-2772. PubMed ID: 32643962
    [Abstract] [Full Text] [Related]

  • 26. [Non-cariogenicity of maltitol in vitro and animal experiments].
    Izumitani A, Fujiwara T, Minami T, Suzuki S, Ooshima T, Sobue S.
    Shoni Shikagaku Zasshi; 1989 Mar 15; 27(4):1018-24. PubMed ID: 2489887
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  • 27. Effects of replacing fat by betaglucans from Ganoderma lucidum on batter and cake properties.
    Lindarte Artunduaga J, Gutiérrez LF.
    J Food Sci Technol; 2019 Jan 15; 56(1):451-461. PubMed ID: 30728589
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  • 28. Sensory and Physical Effects of Sugar Reduction in a Caramel Coating System.
    Mayhew EJ, Schmidt SJ, Lee SY.
    J Food Sci; 2017 Aug 15; 82(8):1935-1946. PubMed ID: 28675759
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  • 29. Hydrolysis of lactitol, maltitol and Palatinit by human intestinal biopsies.
    Nilsson U, Jägerstad M.
    Br J Nutr; 1987 Sep 15; 58(2):199-206. PubMed ID: 3676242
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  • 30. Effects of apple, orange and carrot pomace powders on gluten-free batter rheology and cake properties.
    Kırbaş Z, Kumcuoglu S, Tavman S.
    J Food Sci Technol; 2019 Feb 15; 56(2):914-926. PubMed ID: 30906049
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  • 31. Comparing the effects of sucrose and glucose on functional properties of pregelatinized maize starch.
    Hedayati S, Shahidi F, Koocheki A, Farahnaky A, Majzoobi M.
    Int J Biol Macromol; 2016 Jul 15; 88():499-504. PubMed ID: 27083847
    [Abstract] [Full Text] [Related]

  • 32. Effect of egg freshness on texture and baking characteristics of batter systems formulated using egg, flour and sugar.
    Xing L, Niu F, Su Y, Yang Y.
    J Sci Food Agric; 2016 Apr 15; 96(6):2047-54. PubMed ID: 26108173
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  • 33. The effect of sweeteners on acid production in plaque.
    Edgar WM, Dodds MW.
    Int Dent J; 1985 Mar 15; 35(1):18-22. PubMed ID: 3858227
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  • 34. Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties.
    Bozdogan N, Kumcuoglu S, Tavman S.
    J Food Sci Technol; 2019 Feb 15; 56(2):683-694. PubMed ID: 30906026
    [Abstract] [Full Text] [Related]

  • 35. Methods available to estimate the energy values of sugar alcohols.
    Ellwood KC.
    Am J Clin Nutr; 1995 Nov 15; 62(5 Suppl):1169S-1174S. PubMed ID: 7484938
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  • 36. Investigation of oligosaccharides and allulose as sucrose replacers in low-moisture wire-cut cookies.
    Woodbury TJ, Mauer LJ.
    Food Res Int; 2024 Sep 15; 192():114844. PubMed ID: 39147527
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  • 37. Effects of oligosaccharides on pasting, thermal and rheological properties of sweet potato starch.
    Zhou DN, Zhang B, Chen B, Chen HQ.
    Food Chem; 2017 Sep 01; 230():516-523. PubMed ID: 28407943
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  • 38. Binding Hotspot and Activation Mechanism of Maltitol and Lactitol toward the Human Sweet Taste Receptor.
    Mahalapbutr P, Lee VS, Rungrotmongkol T.
    J Agric Food Chem; 2020 Jul 29; 68(30):7974-7983. PubMed ID: 32551626
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  • 39. Adaptation of dental plaque to metabolise maltitol compared with other sweeteners.
    Maguire A, Rugg-Gunn AJ, Wright WG.
    J Dent; 2000 Jan 29; 28(1):51-9. PubMed ID: 10666962
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  • 40. Effects of oligosaccharides on phase transition temperatures and rheological characteristics of waxy rice starch dispersion.
    Lai P, Shiau CJ, Wang CC.
    J Sci Food Agric; 2012 May 29; 92(7):1389-94. PubMed ID: 22083791
    [Abstract] [Full Text] [Related]

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