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Journal Abstract Search

381 related items for PubMed ID: 31441950

  • 1. Sensory Influence of Sweetener Addition on Traditional and Decaffeinated Espresso.
    Cusielo KVC, da Silva ACML, Tavares-Filho ER, Bolini HMA.
    J Food Sci; 2019 Sep; 84(9):2628-2637. PubMed ID: 31441950
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  • 2. Impact of Natural and Artificial Sweeteners Compounds in the Sensory Profile and Preference Drivers Applied to Traditional, Lactose-Free, and Vegan Frozen Desserts of Chocolate Flavor.
    de Medeiros AC, Filho ERT, Bolini HMA.
    J Food Sci; 2019 Oct; 84(10):2973-2982. PubMed ID: 31546291
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  • 11. Consumer acceptance of natural sweeteners in protein beverages.
    Parker MN, Lopetcharat K, Drake MA.
    J Dairy Sci; 2018 Oct; 101(10):8875-8889. PubMed ID: 30055918
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  • 13. 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 BM, Ferreira JM, Luccas V, Bolini HM.
    J Food Sci; 2016 Dec; 81(12):S3006-S3014. PubMed ID: 27813105
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  • 15. Time-intensity profile of pitanga nectar (Eugenia uniflora L.) with different sweeteners: Sweetness and bitterness.
    Freitas ML, de Lima Dutra MB, Bolini HM.
    Food Sci Technol Int; 2016 Jan; 22(1):58-67. PubMed ID: 25627677
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  • 16. Sensory profile and acceptability for pitanga (Eugenia uniflora L.) nectar with different sweeteners.
    Freitas ML, Dutra MB, Bolini HM.
    Food Sci Technol Int; 2016 Dec; 22(8):720-731. PubMed ID: 27118767
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  • 17. Sweetness profiles of glycosyl rebaudioside A and binary mixtures with sugar alcohols in aqueous solution and a lemonade model system.
    Kim SH, Park S, Hong JH.
    J Sci Food Agric; 2022 Mar 30; 102(5):2110-2119. PubMed ID: 34596259
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  • 18. Consumer acceptability of no added sugar pound cakes under blind and informed testing conditions.
    Williams R, Moazzem MS, Dees J, Hayden M, Traynor M, Cho S.
    J Food Sci; 2023 Nov 30; 88(11):4677-4692. PubMed ID: 37751062
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  • 19. Role of sweeteners on temporality and bar hardening of protein bars.
    Keefer HRM, Nishku S, Gerard PD, Drake MA.
    J Dairy Sci; 2020 Jul 30; 103(7):6032-6053. PubMed ID: 32448575
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