sugar
beta-D-fructofuranosyl-alpha-D-glucopyranoside
 
Notes:
a nonreducing disaccharide composed of glucose and fructose linked via their anomeric carbons. it is obtained commercially from sugarcane, sugar beet (beta vulgaris), and other plants and used extensively as a food and a sweetener. Sweetening agent and food source assimilated by most organisms. Also used in food products as a preservative, antioxidant, moisture control agent, stabiliser and thickening agent. Widespread in seeds, leaves, fruits, flowers and roots of plants, where it functions as an energy store for metabolism and as a carbon source for biosynth. Annual world production is in excess of 90 x 106 tons mainly from the juice of sugar cane and sugar beet which contain respectively ca. 20% and ca. 17% of the sugar
  • Charkit Chemical
    • Charkit Chemical Corporation
      The Specialty Chemical Specialists
      Explore this website to discover the products and services that Charkit provides for your industry and please contact us directly to find out how we can be of service to you.
      Since 1982, Charkit has been committed to expanding the markets we serve and our roster of products and services continues to grow with us. Personal care ingredients now include a substantial array of luxury and exotic components. Substantial inroads have been made in the nutraceutical and resins markets, with a growing roster of versatile and unique ingredients. And we continue to lead the way in our traditional markets such as Metal and Water Treatment, Imaging, Flavor & Fragrance, Aroma and Food. Our Pharmaceutical offerings continue to expand, still anchored by the Boronic Derivatives that meet the demands of Suzuki coupling reactions.
      Email: Sales
      Voice: 203-299-3220
      Fax: 203-299-1355
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      Products List: View
      Product(s):
      COCONUT SUGAR ORGANIC
      COCONUT PALM SUGAR
       
  • Penta International
    • Penta International Corporation
      Chemistry innovation
      At Penta, our products and services help businesses do business better.
      For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes.
      US Email: Technical Services
      US Email: Sales
      US Voice: (973) 740-2300
      US Fax: (973) 740-1839
      Product(s):
      19-81495 SUCROSE N.F., Kosher
       
  • Treatt
Synonyms   Articles   Notes   Search
(2R,3R,4S,5S,6R)-2-[(2S,3S,4S,5R)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol (Click)
CAS Number: 57-50-1Picture of molecule
Other: 100405-08-1
ECHA EINECS - REACH Pre-Reg: 200-334-9
FDA UNII: C151H8M554
Nikkaji Web: J4.581K
Beilstein Number: 090825
MDL: MFCD00006626
XlogP3: 3.70 (est)
Molecular Weight: 342.29854000
Formula: C12 H22 O11
BioActivity Summary: listing
NMR Predictor: Predict (works with chrome or firefox)
Category: sweeteners, flavor enhancers
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
IBM Patents: Obtain
Pubchem Patents: Search
PubMed: Search
NCBI: Search
 FDA/DG SANTE Petitions, Reviews, Notices:
184.1859 Invert Sugar View-review
184.1854 Sucrose View-review
DG SANTE Food Contact Materials: sucrose
FDA Mainterm: SUCROSE

SUCROSE LIQUID
FDA Regulation:
FDA PART 100 -- GENERAL


FDA PART 101 -- FOOD LABELING
Subpart A--General Provisions
Sec. 101.4 Food; designation of ingredients.


FDA PART 101 -- FOOD LABELING
Subpart E--Specific Requirements for Health Claims
Sec. 101.80 Health claims: dietary noncariogenic carbohydrate sweeteners and dental caries.


FDA PART 101 -- FOOD LABELING
Subpart A--General Provisions
Sec. 101.9 Nutrition labeling of food.


FDA PART 131 -- MILK AND CREAM
Subpart B--Requirements for Specific Standardized Milk and Cream
Sec. 131.112 Cultured milk.


FDA PART 131 -- MILK AND CREAM
Subpart B--Requirements for Specific Standardized Milk and Cream
Sec. 131.170 Eggnog.


FDA PART 131 -- MILK AND CREAM
Subpart B--Requirements for Specific Standardized Milk and Cream
Sec. 131.200 Yogurt.


FDA PART 131 -- MILK AND CREAM
Subpart B--Requirements for Specific Standardized Milk and Cream
Sec. 131.203 Lowfat yogurt.


FDA PART 131 -- MILK AND CREAM
Subpart B--Requirements for Specific Standardized Milk and Cream
Sec. 131.206 Nonfat yogurt.


FDA PART 133 -- CHEESES AND RELATED CHEESE PRODUCTS
Subpart B--Requirements for Specific Standardized Cheese and Related Products
Sec. 133.124 Cold-pack cheese food.


FDA PART 133 -- CHEESES AND RELATED CHEESE PRODUCTS
Subpart B--Requirements for Specific Standardized Cheese and Related Products
Sec. 133.178 Pasteurized neufchatel cheese spread with other foods.


FDA PART 133 -- CHEESES AND RELATED CHEESE PRODUCTS
Subpart B--Requirements for Specific Standardized Cheese and Related Products
Sec. 133.179 Pasteurized process cheese spread.


FDA PART 145 -- CANNED FRUITS
Subpart B--Requirements for Specific Standardized Canned Fruits
Sec. 145.134 Canned preserved figs.


FDA PART 145 -- CANNED FRUITS
Subpart B--Requirements for Specific Standardized Canned Fruits
Sec. 145.180 Canned pineapple.


FDA PART 145 -- CANNED FRUITS
Subpart A--General Provisions
Sec. 145.3 Definitions.


FDA PART 146 -- CANNED FRUIT JUICES
Subpart B--Requirements for Specific Standardized Canned Fruit Juices and Beverages
Sec. 146.140 Pasteurized orange juice.


FDA PART 146 -- CANNED FRUIT JUICES
Subpart B--Requirements for Specific Standardized Canned Fruit Juices and Beverages
Sec. 146.141 Canned orange juice.


FDA PART 146 -- CANNED FRUIT JUICES
Subpart B--Requirements for Specific Standardized Canned Fruit Juices and Beverages
Sec. 146.145 Orange juice from concentrate.


FDA PART 146 -- CANNED FRUIT JUICES
Subpart B--Requirements for Specific Standardized Canned Fruit Juices and Beverages
Sec. 146.146 Frozen concentrated orange juice.


FDA PART 146 -- CANNED FRUIT JUICES
Subpart A--General Provisions
Sec. 146.3 Definitions.


FDA PART 150 -- FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS
Subpart B--Requirements for Specific Standardized Fruit Butters, Jellies, Preserves, and Related Products
Sec. 150.160 Fruit preserves and jams.


FDA PART 155 -- CANNED VEGETABLES
Subpart B--Requirements for Specific Standardized Canned Vegetables
Sec. 155.170 Canned peas.


FDA PART 155 -- CANNED VEGETABLES
Subpart B--Requirements for Specific Standardized Canned Vegetables
Sec. 155.200 Certain other canned vegetables.


FDA PART 169 -- FOOD DRESSINGS AND FLAVORINGS
Subpart B--Requirements for Specific Standardized Food Dressings and Flavorings
Sec. 169.175 Vanilla extract.


FDA PART 169 -- FOOD DRESSINGS AND FLAVORINGS
Subpart B--Requirements for Specific Standardized Food Dressings and Flavorings
Sec. 169.179 Vanilla powder.


FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart I--Multipurpose Additives
Sec. 172.810 Dioctyl sodium sulfosuccinate.


FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart I--Multipurpose Additives
Sec. 172.816 Methyl glucoside-coconut oil ester.


FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart I--Multipurpose Additives
Sec. 172.859 Sucrose fatty acid esters.


FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart I--Multipurpose Additives
Sec. 172.861 Cocoa butter substitute from coconut oil, palm kernel oil, or both oils.


FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart I--Multipurpose Additives
Sec. 172.880 Petrolatum.


FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart I--Multipurpose Additives
Sec. 172.884 Odorless light petroleum hydrocarbons.


FDA PART 173 -- SECONDARY DIRECT FOOD ADDITIVES PERMITTED IN FOOD FOR HUMAN CONSUMPTION
Subpart B--Enzyme Preparations and Microorganisms
Sec. 173.145 Alpha-Galactosidase derived from Mortierella vinaceaevar.raffinoseutilizer.


FDA PART 184 -- DIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE
Subpart B--Listing of Specific Substances Affirmed as GRAS
Sec. 184.1854 Sucrose.


FDA PART 73 -- LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION
Subpart A--Foods
Sec. 73.85 Caramel.
Synonyms   Articles   Notes   Search   Top
Physical Properties:
Appearance: white powder (est)
Assay: 98.00 to 100.00 % 
Food Chemicals Codex Listed: No
Melting Point: 185.00 to  186.00 °C. @ 760.00 mm Hg
Boiling Point: 697.11 °C. @ 760.00 mm Hg (est)
Flash Point: 708.00 °F. TCC ( 375.40 °C. ) (est)
logP (o/w): -4.492 (est)
Soluble in:
 water, 2100000 mg/L @ 25 °C (exp)
Synonyms   Articles   Notes   Search   Top
Organoleptic Properties:
 sugar brown sugar  
Taste Description:
sugar brown sugar
  
Synonyms   Articles   Notes   Search   Top
Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: humectants
skin conditioning
soothing agents
Synonyms   Articles   Notes   Search   Top
Suppliers:
ADM
ADM SWEETENER BLEND 26.76% LIQUID SUCROSE 67.5% SOLIDS AND 73.24% CS 26/42 (DRY BASIS)
Odor: characteristic
Use: ADM's blend 018010 is a clear sweetener blend consisting of 26.76% Liquid Sucrose 67.5% solids and 73.24% 26/42 Corn Syrup (dry basis). It is recommended for use in dairy applications.
ADM
GRANULATED SUGAR
ADM
LIQUID SUCROSE 66.5% SOLIDS
Flavor: characteristic
ADM's 011860 Liquid Sucrose 66.5% Solids is a clear sugar syrup consisting of 66.5% granulated sucrose dissolved in 33.5% water. It is recommended for applications where sucrose can be utilized in liquid form.
ADM
LIQUID SUCROSE 67.5% SOLIDS
Flavor: characteristic
ADM's 011863 Liquid Sucrose 67.5% Solids is a clear sugar syrup consisting of 67.5% granulated sucrose dissolved in 32.5% water. It is recommended for applications where sucrose can be utilized in liquid form.
ADM
LIQUID SUCROSE 70% SOLIDS
Flavor: characteristic
ADM's 011866 Liquid Sucrose is a clear sugar syrup consisting of 70.0% granulated sucrose dissolved in 30.0% water. It is recommended for applications where sucrose can be utilized in liquid form.
Allan Chemical
Sucrose ACS
Austrade
Beet Sugar
BestGround
Agave Sugar
Camden-Grey Essential Oils
Sugar, natural, wildcrafted, Bulk
Odor: characteristic
Use: What can we possibly say about sugar that everyone doesn't already know? This light beige-colored pure, natural, wildcrafted sugar is a great food grade product to use in numerous applications.
Camden-Grey Essential Oils
Sugar, Turbinado, (Demerara), Bulk
Odor: characteristic
Use: Our Fair Trade Raw Cane (turbinado) Sugar is a golden-colored sugar with large sparkling crystals and a rich aroma. Recommended for use in creating your own Turbinado Sugar Scrub.
Carbosynth
For experimental / research use only.
Sucrose
Cargill, Inc.
Granulated sugar
Flavor: characteristic
Cargill's Granulated Sugar, a food grade product, is made by crystallizing a purified and filtered thick juice syrup removed from sugar beets or sugar cane, which is then dried and screened to produce the most popular sugar grades. It is white in color and has sucrose content of not less than 99.85 percent. This product may be referred to as Fine Granulated Sugar or Extra Fine Granulated Sugar, depending on market location.
Cargill, Inc.
Liquid sucrose
Flavor: characteristic
Cargill's Liquid Sucrose is a pure 67.5° Brix sucrose solution which is ideal for use in many food applications.
Cargill, Inc.
Mexican estandar sugar
Flavor: characteristic
Cargill's Mexican Estandar Sugar is obtained by a similar process used to produce raw sugar from sugar cane, applying variants in the phases of clarification and centrifugation to acquire the product quality desired. The product is light to dark brown in color with a sucrose content of no less than 99.40%.
Cargill, Inc.
Mexican refined sugar
Flavor: characteristic
Cargill's Mexican Refined Granulated Sugar, a food grade product, is obtained by submitting raw sugar derived from sugar cane to a process of refining. The sugar is washed and dried to produce a white crystalline product with a sucrose content of no less than 99.90%.
Charkit Chemical
COCONUT PALM SUGAR
Charkit Chemical
COCONUT SUGAR ORGANIC
Coompo
For experimental / research use only.
Sucrose from Plants ≥96%
Domino Foods
Brownulated® Brown Sugar
Flavor: sweet
All-natural premium high quality free-flowing brown sugar that is 100% soluble in cold water and resistant to caking. Enhanced texture and flavor, uniform color, and rapid-wet out makes this ingredient ideal for use in liquid and dry conventional and natural foods applications.
Domino Foods
Evaporated Cane Juice
Flavor: sweet
Our Evaporated Cane Juice (ECJ) and Specialty Sugar ingredients are pressed from fresh sugarcane to produce cane juice that is washed, filtered, and crystallized. The cane is harvested and milled the same day using a single crystallization process to preserve the original sun-sweetened flavor, and product-enhancing attributes. Our product line consists of organic and natural offerings that contain no artificial additives or preservatives. Our family of ECJ products range from natural light golden syrup to granulated evaporated cane juice and specialty products.
Domino Foods
Golden Granulated Evaporated Cane Juice (ECJ)
Flavor: sweet
A medium grain, minimally-processed, free-flowing sweetener produced from sugar cane using a single crystallization process. It retains a golden hue and subtle sweetness from original cane juice. Its color, molasses content, and grain size may require usage levels to be adjusted in certain applications.
Domino Foods
Hawaiian Washed Raw Sugar
Flavor: sweet
A large grain crystal, amber-gold (Turbinado) sugar with a hint of original cane molasses flavor. Its sparkling color and coarse texture can replace liquid and dry sugar. Its applications include baking, caramelized glazes, browning, decorative toppings, and other specialty foods.
Domino Foods
Liquicane® Sugars
Flavor: sweet
Convenient, easy to handle, and available in several formats: the total-invert Liquicane®; Type 90, a high-solids medium-invert Type-50, and Type-0, which crystallizes at very low temperatures. Its applications include soft drinks, yogurt, ice cream and other sweetened beverages.
Domino Foods
NF Sugar
Flavor: sweet
NF® Granulated Sugars are unique dry sugars manufactured to the highest quality standards. Their useful properties and variation of granulation sizes (extra fine to large) aid technologists to impart sweetness as well as fortify and enhance the final application. NF® Sugars meet the requirement of the National Formulary. All sugars are tested for compliance with the USP ‘NF’ (National Formulary) Monographs and a Certificate of Analysis is provided for each order. The following NF sugars breakdown: “Pharmaceutical grade”: NF Sanding, NF Medium Gran., NF Standard Gran., NF LCMT Gran. Sugars, NF Extra Fine, NF Fruit Gran., NF Special Gran. Note that, NF Canners and NF Bottlers are also available. Pharmaceutical “Confectioners” grade: NF 6X, NF 10X, NF 12X Sugar. Crocket Facility: NF granulated: Bakers, Bottlers, (course & fine), Gel, Granulated, Manufacturers. EP certification is available upon request.
Domino Foods
Organic and Natural Demerara Evaporated Cane Juice (ECJ)
Flavor: sweet
A large grain natural sugar with a rich golden color, unique texture, subtle molasses flavor, and bold aroma produced from a single crystallization process. An excellent economical and natural alternative to refined sugar, it’s ideal for cereal and baking applications and to add sparkle and crunch to cookies, cakes, and other desserts. Organic Demerara ECJ is available in light, medium, and dark colorations.
Domino Foods
Organic and Natural Evaporated Cane Juice (ECJ) Syrup
Flavor: sweet
Amber-colored syrups made by dissolving ECJ in water. The mildly semi-sweet cane flavor and color profile make these ingredients ideal natural alternatives.
Domino Foods
Organic and Natural Evaporated Cane Juice (ECJ)
Flavor: sweet
A fine granulated, soluble, free flowing general purpose sweetener. It retains a slight golden tan color and subtle taste profile from the original cane juice that will enhance any application. The single crystallization process gives ECJ its attractive flavor, color and nutritional profile. It is the ideal alternative to refined white sugar.
Domino Foods
Organic Light, Medium and Dark Brown Sugar
Flavor: sweet
A blend of organic evaporated cane juice and organic molasses produce a balanced, rich molasses–sweet flavor and aroma, a light, medium, or dark golden brown color, and a fine, rapid-dispersability crystal size. Ideal for accenting and intensifying traditional or ethnic foods including baked goods, sauces, cookies, caramels, cereals, desserts, and crumb toppings.
Domino Foods
Organic Powdered Evaporated Cane Juice (ECJ)
Flavor: sweet
A very fine grain baking and confectioner’s sweetener with a natural mild sugarcane flavor. Organic ECJ is ground into a fine 10X powder and blended with organic cornstarch to prevent caking that produces an off-white coloring. Organic Powdered ECJ adds natural sweetness, bulk, and structure to icings, glazes, frappe, frosting, fudge, whipped creams, hard candies, and other confections.
Doug Jeffords Company
Brownulated Sugar
Doug Jeffords Company
Dark Brown Sugar
Doug Jeffords Company
Evaporated Cane Juice Sugar
Doug Jeffords Company
Turbinado Sugar
ExtraSynthese
For experimental / research use only.
D-(+)-Saccharose
Kraft Chemical
Sucrose
Penta International
SUCROSE N.F., Kosher
Prinova
Cane Sugar
SunOpta
Organic Coconut Sugar
Odor: characteristic
Use: Coconut sugar is made from the sugary sap of the Palmyra palm, date palm and coconut palms. It is a sweetener that resembles brown sugar, yet has a rich, savory flavor.
Treatt
Natural Sugar Candy Cane Heart
Kosher
Treatt
Natural Sugar Candy Cane
Halal, Kosher
Treatt
Natural Sugar Cane Frutti
Kosher
Treatt
Natural Sugar Cane Fusion
Halal, Kosher
Treatt
Natural Sugar Cane Heart
Halal, Kosher
Treatt
Natural Sugar Cane Light Heart
Halal, Kosher
Treatt
Natural Sugar Cane Light
Kosher
Synonyms   Articles   Notes   Search   Top
Safety Information:
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50  29700 mg/kg
LUNGS, THORAX, OR RESPIRATION: CYANOSIS BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) GASTROINTESTINAL: "HYPERMOTILITY, DIARRHEA"
Toxicology and Applied Pharmacology. Vol. 7, Pg. 609, 1965.

intraperitoneal-mouse LD50  14000 mg/kg
Pharmaceutical Chemistry Journal Vol. 15, Pg. 139, 1981.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
Synonyms   Articles   Notes   Search   Top
Safety in Use Information:
Category: sweeteners, flavor enhancers
Recommendation for sugar usage levels up to:
 not for fragrance use.
 
Synonyms   Articles   Notes   Search   Top
Safety References:
European Food Safety Authority (EFSA) reference(s):
Outcome of the consultation with Member States and EFSA on the basic substance application for sucrose/saccharose and the conclusions drawn by EFSA on the specific points raised
View page or View pdf
Short-chain fructooligosaccharides from sucrose and maintenance of normal defecation: evaluation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006
View page or View pdf
Response to comments on the Scientific Opinion of the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) on the scientific substantiation of a health claim related to short-chain fructooligosaccharides from sucrose and maintenance of normal defecation pursuant to Article 13(5) of Regulation (EC) No 1924/2006
View page or View pdf
EPI System: View
ClinicalTrials.gov: search
Daily Med: search
NIOSH International Chemical Safety Cards: search
NIOSH Pocket Guide: search
NLM Hazardous Substances Data Bank: Search
AIDS Citations: Search
Cancer Citations: Search
Toxicology Citations: Search
Carcinogenic Potency Database: Search
EPA Substance Registry Services (TSCA): 57-50-1
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 5988
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 2
 (2R,3R,4S,5S,6R)-2-[(2S,3S,4S,5R)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol
Chemidplus: 0000057501
EPA/NOAA CAMEO: hazardous materials
RTECS: 57-50-1
Synonyms   Articles   Notes   Search   Top
References:
 (2R,3R,4S,5S,6R)-2-[(2S,3S,4S,5R)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol
NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 5988
Pubchem (sid): 134971018
Pherobase: View
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Other Information:
(IUPAC): Atomic Weights of the Elements 2009
(IUPAC): Atomic Weights of the Elements 2009 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS): View
CHEBI: View
CHEMBL: View
Metabolomics Database: Search
KEGG (GenomeNet): C00089
HMDB (The Human Metabolome Database): HMDB00258
FooDB: FDB001131
YMDB (Yeast Metabolome Database): YMDB00906
Export Tariff Code: 1701.99.0000
Haz-Map: View
MedlinePlusSupp: View
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Wikipedia: View
RSC Learn Chemistry: View
EFSA Update of results on the monitoring of furan levels in food: Read Report
EFSA Previous report: Results on the monitoring of furan levels in food: Read Report
EFSA Report of the CONTAM Panel on provisional findings on furan in food: Read Report
Formulations/Preparations:
•usepaopp pesticide code 000023; trade names: none. •grade: reagent, usp, technical, refined. •also sold as syrup .. liquid sugar
Synonyms   Articles   Notes   Search   Top
Potential Blenders and core components note
 
None Found
 
Synonyms   Articles   Notes   Search   Top
Potential Uses:
 humectants 
Synonyms   Articles   Notes   Search   Top
Occurrence (nature, food, other): note
 almond seed
Search Trop  Picture
 anise
Search Trop  Picture
 anise seed
Search Trop  Picture
 apple custard apple fruit
Search Trop  Picture
 apple fruit
Search Trop  Picture
 apricot fruit
Search Trop  Picture
 artichoke jerusalem artichoke tuber
Search Trop  Picture
 asparagus rhizome
Search Trop  Picture
 asparagus shoot
Search Trop  Picture
 banana fruit
Search Trop  Picture
 basswood flower
Search Trop  Picture
 basswood wood
Search Trop  Picture
 bean field bean
Search Trop  Picture
 bean mung bean seed
Search Trop  Picture
 beet root
Search Trop  Picture
 bilberry fruit
Search Trop  Picture
 black gram seed
Search Trop  Picture
 brassica oleracea
Search Trop  Picture
 buckthorn sea buckthorn fruit
Search Trop  Picture
 cacao bean
Search Trop  Picture
 cacao plant
Search Trop  Picture
 cantaloupe fruit
Search Trop  Picture
 cardamom seed
Search Trop  Picture
 carob bean
Search Trop  Picture
 carrot root
Search Trop  Picture
 celery shoot
Search Trop  Picture
 chestnut sweet chestnut nut
Search Trop  Picture
 chestnut water chestnut tuber
Search Trop  Picture
 chicory root
Search Trop  Picture
 cinnamon ceylon cinnamon plant
Search Trop  Picture
 coconut juice
Search Trop  Picture
 coconut sap
Search Trop  Picture
 coffee bean
Search Trop  Picture
 coriander fruit
Search Trop  Picture
 corn fruit
Search Trop  Picture
 corn leaf
Search Trop  Picture
 cucumber fruit
Search Trop  Picture
 currant black currant fruit
Search Trop  Picture
 currant red currant fruit
Search Trop  Picture
 dandelion root
Search Trop  Picture
 date palm fruit
Search Trop  Picture
 date palm seed
Search Trop  Picture
 eggplant fruit
Search Trop  Picture
 elder black elder fruit
Search Trop  Picture
 fennel seed
Search Trop  Picture
 fenugreek fruit
Search Trop  Picture
 fenugreek seed
Search Trop  Picture
 fig fruit
Search Trop  Picture
 flax seed
Search Trop  Picture
 garlic bulb
Search Trop  Picture
 garlic leaf
Search Trop  Picture
 ginger root
Search Trop  Picture
 ginkgo biloba seed
Search Trop  Picture
 ginkgo biloba wood
Search Trop  Picture
 gooseberry fruit
Search Trop  Picture
 grape fruit
Search Trop  Picture
 guava fruit
Search Trop  Picture
 guava leaf
Search Trop  Picture
 guava leaf oil
Search Trop  Picture
 guava pineapple guava fruit
Search Trop  Picture
 hazelnut nut
Search Trop  Picture
 hazelnut plant
Search Trop  Picture
 horseradish root
Search Trop  Picture
 leek wild leek plant
Search Trop  Picture
 lettuce leaf
Search Trop  Picture
 loquat fruit
Search Trop  Picture
 lotus indian lotus fruit
Search Trop  Picture
 lotus indian lotus rhizome
Search Trop  Picture
 lovage root
Search Trop  Picture
 mamey fruit
Search Trop  Picture
 mango fruit
Search Trop  Picture
 mustard white mustard seed
Search Trop  Picture
 oat plant
Search Trop  Picture
 okra seed
Search Trop  Picture
 onion bulb
Search Trop  Picture
 onion leaf
Search Trop  Picture
 orange fruit
Search Trop  Picture
 papaya bark
Search Trop  Picture
 papaya fruit
Search Trop  Picture
 papaya leaf
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 parsley
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 pea black-eyed pea seed
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 pea seed
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 peach fruit
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 pineapple fruit
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 pistachio nut
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 plum fruit
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 pomegranate fruit
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 potato sweet potato root
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 purslane plant
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 puya raimondii
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 quince fruit
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 raspberry red raspberry fruit
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 rice seed
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 rose hips fruit
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 roselle calyx
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 sapodilla fruit
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 sesame seed
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 solanum lycopersicum
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 sorghum
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 soursop plant
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 soybean seed
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 soybean stem
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 sunflower flower
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 taro leaf
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 taro root
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 tarragon leaf
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 tarragon root
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 tomatillo fruit
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 tomato fruit
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 wheat seed
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Synonyms   Articles   Notes   Search   Top
Synonyms:
(2R,3R,4S,5S,6R)-2-[(2S,3S,4S,5R)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol
beta-D-fructofuranosyl-alpha-D-glucopyranoside
beta-dextro-fructofuranosyl-alpha-dextro-glucopyranoside
 sucrose
 sugar
brown sugar
cane sugar
confectioner's sugar
granulated sugar
table sugar
Synonyms   Articles   Notes   Search   Top
Articles:
PubMed: Tailoring compensation effects of health-unrelated food properties.
PubMed: Study of chemical stability of lemon oil components in sodium caseinate-lactose glycoconjugate-stabilized oil-in-water emulsions using solid-phase microextraction-gas chromatography.
PubMed: Rapid post-oral stimulation of intake and flavor conditioning in rats by glucose but not a non-metabolizable glucose analog.
PubMed: Supplementing chicken broth with monosodium glutamate reduces energy intake from high fat and sweet snacks in middle-aged healthy women.
PubMed: Filamentous fungal diversity and community structure associated with the solid state fermentation of Chinese Maotai-flavor liquor.
PubMed: Process optimization for the manufacture of lemon based beverage from hydrolyzed whey.
PubMed: Effect of temperature on Chinese rice wine brewing with high concentration presteamed whole sticky rice.
PubMed: Evaluation of saccharin intake and expression of fructose-conditioned flavor preferences following opioid receptor antagonism in the medial prefrontal cortex, amygdala or lateral hypothalamus in rats.
PubMed: Fortification of wheat bread with 3-7% defatted soy flour improves formulation, organoleptic characteristics, and rat growth rate.
PubMed: Strawberry flavor: diverse chemical compositions, a seasonal influence, and effects on sensory perception.
PubMed: Geosmin (2β,6α-dimethylbicyclo[4.4.0]decan-1β-ol) production associated with Beta vulgaris ssp. vulgaris is cultivar specific.
PubMed: Evaluation of seed chemical quality traits and sensory properties of natto soybean.
PubMed: Ontogeny of taste preferences: basic biology and implications for health.
PubMed: Physiological factors affecting transcription of genes involved in the flavonoid biosynthetic pathway in different rice varieties.
PubMed: Sucrose-conditioned flavor preferences in sweet ageusic T1r3 and Calhm1 knockout mice.
PubMed: Informatic prediction of Cheddar cheese flavor pathway changes due to sodium substitution.
PubMed: Design, formulation and evaluation of caffeine chewing gum.
PubMed: Effect of dopamine D1 and D2 receptor antagonism in the lateral hypothalamus on the expression and acquisition of fructose-conditioned flavor preference in rats.
PubMed: Occurrence of Brettanomyces/Dekkera in Brazilian red wines and its correlation with ethylphenols.
PubMed: Engineering Bacillus subtilis for acetoin production from glucose and xylose mixtures.
PubMed: Structural role of perceived benefits and barriers to self-care in patients with diabetes.
PubMed: [Correlation analysis between nutritive components of Whitmania pigra and Bellamya purificata].
PubMed: Extraction of DNA from orange juice, and detection of bacterium Candidatus Liberibacter asiaticus by real-time PCR.
PubMed: Milk volatile organic compounds and fatty acid profile in cows fed timothy as hay, pasture, or silage.
PubMed: Yeast community associated with the solid state fermentation of traditional Chinese Maotai-flavor liquor.
PubMed: Genome-scale metabolic model for Lactococcus lactis MG1363 and its application to the analysis of flavor formation.
PubMed: The effect of chilled conditioning at 4°C on selected water and lipid-soluble flavor precursors in Bison bison longissimus dorsi muscle and their impact on sensory characteristics.
PubMed: Acceptance of sugar reduction in flavored yogurt.
PubMed: Dopamine D1 and opioid receptor antagonism effects on the acquisition and expression of fat-conditioned flavor preferences in BALB/c and SWR mice.
PubMed: Explaining tolerance for bitterness in chocolate ice cream using solid chocolate preferences.
PubMed: Effects of nitrogen and sulfur fertilization on free amino acids, sugars, and acrylamide-forming potential in potato.
PubMed: Influence of packaging information on consumer liking of chocolate milk.
PubMed: Study to elucidate formation pathways of selected roast-smelling odorants upon extrusion cooking.
PubMed: Open-label taste-testing study to evaluate the acceptability of both strawberry-flavored and orange-flavored amylmetacresol/2,4-dichlorobenzyl alcohol throat lozenges in healthy children.
PubMed: Impact of T1r3 and Trpm5 on carbohydrate preference and acceptance in C57BL/6 mice.
PubMed: Role of non-Saccharomyces yeasts in Korean wines produced from Campbell Early grapes: potential use of Hanseniaspora uvarum as a starter culture.
PubMed: Identification of aroma active compounds of cereal coffee brew and its roasted ingredients.
PubMed: Influence of field attack by carrot psyllid (Trioza apicalis Förster) on sensory quality, antioxidant capacity and content of terpenes, falcarindiol and 6-methoxymellein of carrots (Daucus carota L.).
PubMed: Induction of periimplantitis in dental implants.
PubMed: Identification of gustatory-olfactory flavor mixtures: effects of linguistic labeling.
PubMed: [Medical and biological basis of the recipe of whey-containing rehydrating beverage for the athletes].
PubMed: Genetic and chemical analysis of a key biosynthetic step for soyasapogenol A, an aglycone of group A saponins that influence soymilk flavor.
PubMed: Post-oral glucose stimulation of intake and conditioned flavor preference in C57BL/6J mice: a concentration-response study.
PubMed: Electronic nose to detect volatile compound profile and quality changes in 'spring Belle' peach (Prunus persica L.) during cold storage in relation to fruit optical properties measured by time-resolved reflectance spectroscopy.
PubMed: Double-dissociation of D1 and opioid receptor antagonism effects on the acquisition of sucrose-conditioned flavor preferences in BALB/c and SWR mice.
PubMed: Reduced fat and sugar vanilla ice creams: sensory profiling and external preference mapping.
PubMed: Evaluation of gene modification strategies for the development of low-alcohol-wine yeasts.
PubMed: Gut-brain nutrient signaling. Appetition vs. satiation.
PubMed: Flavor characteristics of seven grades of black tea produced in Turkey.
PubMed: The chemical interactions underlying tomato flavor preferences.
PubMed: Large-scale profiling of diterpenoid glycosides from Stevia rebaudiana using ultrahigh performance liquid chromatography/tandem mass spectrometry.
PubMed: Changes in dark chocolate volatiles during storage.
PubMed: Flavor preferences conditioned by intragastric glucose but not fructose or galactose in C57BL/6J mice.
PubMed: Role of gut nutrient sensing in stimulating appetite and conditioning food preferences.
PubMed: Sensory characteristics and cross-cultural consumer acceptability of Bulgogi (Korean traditional barbecued beef).
PubMed: Co-mapping studies of QTLs for fruit acidity and candidate genes of organic acid metabolism and proton transport in sweet melon (Cucumis melo L.).
PubMed: Roles of dopamine D1 and D2 receptors in the acquisition and expression of fat-conditioned flavor preferences in rats.
PubMed: Effect of the type of oil on the evolution of volatile compounds of taralli during storage.
PubMed: Effects of wort gravity and nitrogen level on fermentation performance of brewer's yeast and the formation of flavor volatiles.
PubMed: Scientific assessment of the use of sugars as cigarette tobacco ingredients: a review of published and other publicly available studies.
PubMed: Changes in flavor precursors, pungency, and sugar content in short-day onion bulbs during 5-month storage at various temperatures or in controlled atmosphere.
PubMed: Do hummingbirds have a sweet-tooth? Gustatory sugar thresholds and sugar selection in the broad-billed hummingbird Cynanthus latirostris.
PubMed: The effect of chewing gum's flavor on salivary flow rate and pH.
PubMed: Phytochemical characteristics of coffee bean treated by coating of ginseng extract.
PubMed: Rapid post-oral stimulation of intake and flavor conditioning by glucose and fat in the mouse.
PubMed: Strain differences in sucrose- and fructose-conditioned flavor preferences in mice.
PubMed: Strategies to select yeast starters cultures for production of flavor compounds in cachaça fermentations.
PubMed: The effects of reward quality on risk-sensitivity in Rattus norvegicus.
PubMed: Effect of storage temperature on physico-chemical and sensory attributes of purple passion fruit (Passiflora edulis Sims).
PubMed: The compositions of volatiles and aroma-active compounds in dried omija fruits (Schisandra chinensis Baillon) according to the cultivation areas.
PubMed: Dopamine and learned food preferences.
PubMed: Pilot-scale technology development, nutritional and consumer assessment of whole-multigrain cookies as influenced by fructan inclusion.
PubMed: Sensory characteristics and consumer acceptability of beef stock containing glutathione Maillard reaction products prepared at various conditions.
PubMed: Antibiotic resistance determinants in the interplay between food and gut microbiota.
PubMed: Descriptive sensory analysis and free sugar contents of chestnut cultivars grown in North America.
PubMed: Evaluation of genotype and environment effects on taste and aroma flavor components of Spanish fresh tomato varieties.
PubMed: An assessment of liking for sugars using the estimated daily intake scale.
PubMed: Construction of amylolytic industrial brewing yeast strain with high glutathione content for manufacturing beer with improved anti-staling capability and flavor.
PubMed: Honey collected from different floras of Chandigarh Tricity: a comparative study involving physicochemical parameters and biochemical activities.
PubMed: Effects of yeast, fermentation time, and preservation methods on tarhana.
PubMed: Biotechnological process for obtaining new fermented products from cashew apple fruit by Saccharomyces cerevisiae strains.
PubMed: Gut T1R3 sweet taste receptors do not mediate sucrose-conditioned flavor preferences in mice.
PubMed: Opioid mediation of starch and sugar preference in the rat.
PubMed: Neuropharmacology of learned flavor preferences.
PubMed: Flavoring agents used in Indian cooking and their anticarcinogenic properties.
PubMed: The effects of high fructose syrup.
PubMed: Analysis of ingredient functionality and formulation optimization of an instant peanut beverage mix.
PubMed: Using the benchmark dose (BMD) methodology to determine an appropriate reduction of certain ingredients in food products.
PubMed: Flavor characterization of sugar-added pennywort (Centella asiatica L.) juices treated with ultra-high pressure and thermal processes.
PubMed: Construction of an industrial brewing yeast strain to manufacture beer with low caloric content and improved flavor.
PubMed: Effect of halotolerant starter microorganisms on chemical characteristics of fermented chum salmon (Oncorhynchus keta) sauce.
PubMed: Selection from industrial lager yeast strains of variants with improved fermentation performance in very-high-gravity worts.
PubMed: Opioid receptor antagonism in the nucleus accumbens fails to block the expression of sugar-conditioned flavor preferences in rats.
PubMed: Fenugreek bread: a treatment for diabetes mellitus.
PubMed: Stereochemical studies of odorous 2-substituted-3(2H)-furanones by vibrational circular dichroism.
PubMed: Characterization of shortday onion cultivars of 3 pungency levels with flavor precursor, free amino acid, sulfur, and sugar contents.
PubMed: Historical review of citrus flavor research during the past 100 years.
PubMed: Development and validation of a species-independent functional gene microarray that targets lactic acid bacteria.
PubMed: Effect of several sugars on consumer perception of cured sheepmeat.
PubMed: Influence of thermal and dense-phase carbon dioxide pasteurization on physicochemical properties and flavor compounds in Hami melon juice.
PubMed: Influence of composition (CO2 and sugar) on aroma release and perception of mint-flavored carbonated beverages.
PubMed: Water deficit alters differentially metabolic pathways affecting important flavor and quality traits in grape berries of Cabernet Sauvignon and Chardonnay.
PubMed: Physiological characterization of brewer's yeast in high-gravity beer fermentations with glucose or maltose syrups as adjuncts.
PubMed: Interaction of volatiles, sugars, and acids on perception of tomato aroma and flavor descriptors.
PubMed: Banana as adjunct in beer production: applicability and performance of fermentative parameters.
PubMed: Impact of forced-aging process on madeira wine flavor.
PubMed: Chemical characteristics and volatile profile of genetically modified peanut cultivars.
PubMed: Reducing acrylamide precursors in raw materials derived from wheat and potato.
PubMed: Sucrose taste but not Polycose taste conditions flavor preferences in rats.
PubMed: Comparison of sugar, acids, and volatile composition in raspberry bushy dwarf virus-resistant transgenic raspberries and the wild type 'meeker' (rubus idaeus L.).
PubMed: Isolation and characterization of a novel glycosyltransferase that converts phloretin to phlorizin, a potent antioxidant in apple.
PubMed: Characterization of kinetic parameters and the formation of volatile compounds during the tequila fermentation by wild yeasts isolated from agave juice.
PubMed: Mechanisms of flavor release in chewing gum: cinnamaldehyde.
PubMed: Influence of flavor solvent on flavor release and perception in sugar-free chewing gum.
PubMed: Assessing the role of color cues and people's beliefs about color-flavor associations on the discrimination of the flavor of sugar-coated chocolates.
PubMed: Flavor evaluative conditioning and contingency awareness.
PubMed: Effect of fat level on the perception of five flavor chemicals in ice cream with or without fat mimetics by using a descriptive test.
PubMed: Overaccumulation of higher polyamines in ripening transgenic tomato fruit revives metabolic memory, upregulates anabolism-related genes, and positively impacts nutritional quality.
PubMed: Taste in the medial orbitofrontal cortex of the macaque.
PubMed: A portfolio of plasmids for identification and analysis of carotenoid pathway enzymes: Adonis aestivalis as a case study.
PubMed: Flavor-evaluative conditioning is unaffected by contingency knowledge during training with color-flavor compounds.
PubMed: Kinetics of formation of three indicators of the maillard reaction in model cookies: influence of baking temperature and type of sugar.
PubMed: Long-term effect of xylitol gum use on mutans streptococci in adults.
PubMed: Separation of amino acids, peptides and corresponding Amadori compounds on a silica column at elevated temperature.
PubMed: Enological characterization of natural hybrids from Saccharomyces cerevisiae and S. kudriavzevii.
PubMed: Fat and sugar flavor preference and acceptance in C57BL/6J and 129 mice: experience attenuates strain differences.
PubMed: Changes in the volatile compounds and chemical and physical properties of Kuerle fragrant pear (Pyrus serotina Reld) during storage.
PubMed: Effect of dry honey on the shelf life of packaged turkey slices.
PubMed: Taste-aroma interactions in a ternary system: a model of fruitiness perception in sucrose/acid solutions.
PubMed: [Iron concentration and acceptation of yoghurt prepared in casting iron pots (iron migration and acceptation of yogurt)].
PubMed: Liking and exposure: first, second and tenth time around.
PubMed: Characterization of cachaça and rum aroma.
PubMed: Metabolic engineering of plant cells for biotransformation of hesperedin into neohesperidin, a substrate for production of the low-calorie sweetener and flavor enhancer NHDC.
PubMed: The contribution of latent inhibition to reduced generalization after pre-exposure to the test stimulus.
PubMed: Effect of the stone content on the quality of plum and cherry spirits produced from mash fermentations with commercial and laboratory yeast strains.
PubMed: Charmed-meson decay constants in three-flavor lattice QCD.
PubMed: Biotechnological production of amino acids and derivatives: current status and prospects.
PubMed: Antioxidant properties of kilned and roasted malts.
PubMed: Effects of pomegranate juice consumption on myocardial perfusion in patients with coronary heart disease.
PubMed: [Study of the categorization process among patients with eating disorders: a new cognitive approach to psychopathology].
PubMed: Sugar and fat conditioned flavor preferences in C57BL/6J and 129 mice: oral and postoral interactions.
PubMed: Quality components of sea buckthorn (Hippophae rhamnoides) varieties.
PubMed: [Composition analysis and dominance test of three kinds of raw variety of Gynostemma pentaphyllum].
PubMed: Semileptonic decays of d mesons in three-flavor lattice QCD.
PubMed: Genetic and environmental determinants of bitter perception and sweet preferences.
PubMed: [Preparing oral dosage form of ketamine in the hospital for simplicity and patient compliance--preparations using agar].
PubMed: Formative research and stakeholder participation in intervention development.
PubMed: Effect of down-regulation of ethylene biosynthesis on fruit flavor complex in apple fruit.
PubMed: 3-Hydroxy-4,5-dimethyl-2(5H)-furanone levels in fortified Madeira wines: relationship to sugar content.
PubMed: Citrus fruit bitter flavors: isolation and functional characterization of the gene Cm1,2RhaT encoding a 1,2 rhamnosyltransferase, a key enzyme in the biosynthesis of the bitter flavonoids of citrus.
PubMed: Oral and postoral determinants of food reward.
PubMed: Fructose-conditioned flavor preferences in male and female rats: effects of sweet taste and sugar concentration.
PubMed: Ethanol-conditioned flavor preferences compared with sugar- and fat-conditioned preferences in rats.
PubMed: Oil, sugar, and starch characteristics in peanut breeding lines selected for low and high oil content and their combining ability.
PubMed: Genome data mining of lactic acid bacteria: the impact of bioinformatics.
PubMed: Taste quality of monascal adlay.
PubMed: Effects of added glutamate on liking for novel food flavors.
PubMed: [Frequency of food additives in mass-consumed food products].
PubMed: Oil quality and sugar content of peanuts (Arachis hypogaea) grown in Argentina: their relationship with climatic variables and seed yield.
PubMed: Dynamic flavor release from sucrose solutions.
PubMed: [Super sweet corn hybrid sh2 adaptability for industrial canning process].
PubMed: 3-Hydroxy-4,5-dimethyl-2(5H)-furanone: a key odorant of the typical aroma of oxidative aged Port wine.
PubMed: Formation of 5-methyl-4-hydroxy-3[2H]-furanone in cytosolic extracts obtained from Zygosaccharomyces rouxii.
PubMed: From yeast genetics to biotechnology.
PubMed: Sweet and sour preferences during childhood: role of early experiences.
PubMed: Effect of cultivar and storage time on the volatile flavor components of baked potato.
PubMed: Selection of alternative genetic sources of large-seed size in Virginia-type peanut: evaluation of sensory, composition, and agronomic characteristics.
PubMed: Influence of Saccharomyces cerevisiae strains on fermentation and flavor compounds of white wines made from cv. Emir grown in Central Anatolia, Turkey.
PubMed: Psychobiology of food preferences.
PubMed: Conditioned enhancement of flavor evaluation reinforced by intragastric glucose. II. Taste reactivity analysis.
PubMed: Conditioned enhancement of flavor evaluation reinforced by intragastric glucose: I. Intake acceptance and preference analysis.
PubMed: Volatile flavor components of stored nonfat dry milk.
PubMed: Characterization of espresso coffee aroma by static headspace GC-MS and sensory flavor profile.
PubMed: Tryptophan catabolism in Brevibacterium linens as a potential cheese flavor adjunct.
PubMed: Light reflected from red mulch to ripening strawberries affects aroma, sugar and organic acid concentrations.
PubMed: Aroma-active components of nonfat dry milk.
PubMed: Chemical composition and potential health effects of prunes: a functional food?
PubMed: Tyrosine and phenylalanine catabolism by Lactobacillus cheese flavor adjuncts.
PubMed: Comparison of volatile compounds isolated from the skin and flesh of four potato cultivars after baking.
PubMed: Corynebacterium glutamicum: a dissection of the PTS.
PubMed: Physicochemical Characteristics of Selected Sweet Cherry Cultivars.
PubMed: Is caffeine a flavoring agent in cola soft drinks?
PubMed: Effect of taste and smell on secretion rate of salivary IgA in elderly and young persons.
PubMed: Depressed taste and smell in geriatric patients.
PubMed: Chemical and sensory properties of liquid beet sugar.
PubMed: Conditioned flavor avoidance, preference, and indifference produced by intragastric infusions of galactose, glucose, and fructose in rats.
PubMed: Galactose consumption induces conditioned flavor avoidance in rats.
PubMed: Immobilized yeast bioreactor systems for continuous beer fermentation
PubMed: [Chemical, chemosensory and human-sensory experiments on taste and flavor of carrots].
PubMed: Flavor preferences conditioned by intragastric sugar infusions in rats: maltose is more reinforcing than sucrose.
PubMed: Perception of sweetness intensity determines women's hedonic and other perceptual responsiveness to chocolate food.
PubMed: Chewing gum bezoars of the gastrointestinal tract.
PubMed: Induction of AGAMOUS gene expression plays a key role in ripening of tomato sepals in vitro.
PubMed: Alterations in adolescents' sensory taste preferences during and after pregnancy.
PubMed: Conditioned insulin and blood sugar responses in humans in relation to binge eating.
PubMed: Diabetic rats prefer glucose-paired flavors over fructose-paired flavors.
PubMed: Chemical and sensory evaluation of vegetable milks from African yam bean Sphenostylis stenocarpa (Hochst ex A Rich) Harms and maize (Zea mays L.).
PubMed: Chewing-gum flavor affects measures of global complexity of multichannel EEG.
PubMed: Mothers and their infants: peptide-mediated physiological, behavioral and affective changes during suckling.
PubMed: Two-flavor staggered fermion thermodynamics at Nt=12.
PubMed: Metabolic engineering of sugar catabolism in lactic acid bacteria.
PubMed: Flavor-postingestive consequence associations incorporate the behaviorally opposing effects of positive reinforcement and anticipated satiety: implications for interpreting two-bottle tests.
PubMed: The importance of taste and palatability in carbohydrate-induced overeating in rats.
PubMed: Sucrose and fructose have qualitatively different flavors to rats.
PubMed: Glucose- and fructose-conditioned flavor preferences in rats: taste versus postingestive conditioning.
PubMed: Sensory perception and pleasantness of food flavors in elderly subjects.
PubMed: Effect of casitone and fructose on the growth of Lactobacillus acidophilus and its survival during storage.
PubMed: The acquired control of ingestive behavior in the rat by flavor-associated postingestional stimulation.
PubMed: Relative preference for starch and sugar in rats.
PubMed: Intragastric glucose but not fructose conditions robust flavor preferences in rats.
PubMed: Transmucosal administration of midazolam for premedication of pediatric patients. Comparison of the nasal and sublingual routes.
PubMed: Color as a factor in food choice.
PubMed: Nutrition and chemosensory perception in the elderly.
PubMed: Flavor preferences and fructose: evidence that the liver detects the unconditioned stimulus for calorie-based learning.
PubMed: [Experimental studies concerning the effect of food consistency on masticatory movement in man].
PubMed: Four-flavor QCD with intermediate- and light-mass quarks.
PubMed: The contribution of low tar cigarettes to environmental tobacco smoke.
PubMed: Development of an infant food product based on fermented milk, cereals and soybean.
PubMed: Estimating the chiral-symmetry-restoration temperature in two-flavor QCD.
PubMed: [Amaranth: a technological alternative in child nutrition].
PubMed: Species differences in polysaccharide and sugar taste preferences.
PubMed: Flavor-toxicosis associations: tests of three hypotheses of long delay learning.
PubMed: Drug states as discriminative stimuli in a flavor-aversion learning experiment.
PubMed: Flavor preferences, food intake, and weight gain in baboons (Papio sp.).
PubMed: [Consumption of a supplemented food by pregnant women and wet nurses in a RibeirĂŁo Preto health unit, Brazil].
PubMed: [Formulation of a rice-based beverage of high nutritive value].
PubMed: Irrelevant-incentive learning with flavors in rats.
PubMed: The physical aspects with respect to water and non-enzymatic browning.
PubMed: Sugar, acid, and flavor in fresh fruits.
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