標(biāo)題: Titlebook: Sweeteners; Pharmacology, Biotec Jean-Michel Mérillon,Kishan Gopal Ramawat Reference work 2018 Springer International Publishing AG 2018 Na [打印本頁] 作者: T-cell 時(shí)間: 2025-3-21 19:19
書目名稱Sweeteners影響因子(影響力)
書目名稱Sweeteners影響因子(影響力)學(xué)科排名
書目名稱Sweeteners網(wǎng)絡(luò)公開度
書目名稱Sweeteners網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Sweeteners被引頻次
書目名稱Sweeteners被引頻次學(xué)科排名
書目名稱Sweeteners年度引用
書目名稱Sweeteners年度引用學(xué)科排名
書目名稱Sweeteners讀者反饋
書目名稱Sweeteners讀者反饋學(xué)科排名
作者: Gene408 時(shí)間: 2025-3-22 00:02 作者: 四指套 時(shí)間: 2025-3-22 01:38 作者: 能量守恒 時(shí)間: 2025-3-22 06:01
Reference Series in Phytochemistryhttp://image.papertrans.cn/t/image/883707.jpg作者: Progesterone 時(shí)間: 2025-3-22 11:56
https://doi.org/10.1007/978-3-319-27027-2Natural sweeteners; Artificial sweeteners; Sucralose; Sugar substitutes; No-calorie sweeteners; Low-calor作者: NADIR 時(shí)間: 2025-3-22 16:56 作者: 叢林 時(shí)間: 2025-3-22 19:32
Alan Talevi variety of tissue sites, in both human and experimental mou.Squamous epithelia form the lining surface of tissues in contact with the environment: the skin, oral mucosa, esophagus and respiratory tract, the genital tract, and several other specialized tissues. These tissues are at highest risk for 作者: farewell 時(shí)間: 2025-3-22 21:12
Luc Tappy variety of tissue sites, in both human and experimental mou.Squamous epithelia form the lining surface of tissues in contact with the environment: the skin, oral mucosa, esophagus and respiratory tract, the genital tract, and several other specialized tissues. These tissues are at highest risk for 作者: Hormones 時(shí)間: 2025-3-23 03:02
Morando Soffritti,Angela Guaragna,Marco Manservigi variety of tissue sites, in both human and experimental mou.Squamous epithelia form the lining surface of tissues in contact with the environment: the skin, oral mucosa, esophagus and respiratory tract, the genital tract, and several other specialized tissues. These tissues are at highest risk for 作者: GEON 時(shí)間: 2025-3-23 07:47 作者: 仇恨 時(shí)間: 2025-3-23 10:33 作者: Asseverate 時(shí)間: 2025-3-23 14:49 作者: 遺產(chǎn) 時(shí)間: 2025-3-23 21:03
: Chemistry and Pharmacological Activityounds are being generated to evaluate their pharmacological purposes for future drug use. Natural products have been a prime source for the treatment of many forms of ailments, many of which are consumed daily with the diet. They provide significant protection against various diseases and disorders.作者: LUDE 時(shí)間: 2025-3-23 23:34 作者: GUISE 時(shí)間: 2025-3-24 05:19
Xylitol as Sweetenersimilar concentration. Due to a low-calorific-value sweetener, it is being used as a food additive in confectionery, bakery, drinks, and dairy products, as well as in pharmaceutical industry. Xylitol imparts numerous potential health benefits, being low in calories; having insulin-independent metabo作者: 直言不諱 時(shí)間: 2025-3-24 07:31 作者: 內(nèi)行 時(shí)間: 2025-3-24 13:16 作者: Parley 時(shí)間: 2025-3-24 16:39 作者: acquisition 時(shí)間: 2025-3-24 19:48
Health Implications of Fructose Consumption in Humans they first release into the systemic circulation as lactate and glucose. When these pathways become saturated, fructose is converted into fatty acids through de novo lipogenesis, and newly synthetized fatty acids are either secreted into the blood as very low density lipoproteins – triglycerides – 作者: 放逐某人 時(shí)間: 2025-3-25 02:35 作者: 輕信 時(shí)間: 2025-3-25 06:58
Reference work 2018ically discuss their applications in view of health and ecotoxicological aspects. A special emphasis is on low or no-calorie sweeteners, for which there is an increasing demand and intensified research activities currently.?.This reference work hence provides the readers with key information and wil作者: ANIM 時(shí)間: 2025-3-25 08:51 作者: micronutrients 時(shí)間: 2025-3-25 14:43 作者: expire 時(shí)間: 2025-3-25 19:53
Cedric Stephan Graebiniomarkers and therapeutic development. This should increase interest for clinically oriented researchers. All authors will be encouraged to provide a balanced review in addition to highlighting their own work..978-1-4899-8234-6978-1-4419-7203-3作者: 失敗主義者 時(shí)間: 2025-3-25 22:29
Alan Taleviiomarkers and therapeutic development. This should increase interest for clinically oriented researchers. All authors will be encouraged to provide a balanced review in addition to highlighting their own work..978-1-4899-8234-6978-1-4419-7203-3作者: AXIS 時(shí)間: 2025-3-26 01:26 作者: HEED 時(shí)間: 2025-3-26 08:21 作者: Neutral-Spine 時(shí)間: 2025-3-26 12:01 作者: Incisor 時(shí)間: 2025-3-26 15:45 作者: Misgiving 時(shí)間: 2025-3-26 19:20 作者: 空中 時(shí)間: 2025-3-26 23:18
2511-834X al and pharmacological aspects as well as the bioavailabilitThis handbook compiles comprehensive reference information on sweeteners for academic researchers and professionals. It discusses both natural as well as synthetic products, considering health-related and economical aspects. Renowned author作者: 離開 時(shí)間: 2025-3-27 05:08
Biotransformation of Mogrosidesoducing specific mogrosides. In this review, we discuss the available methods, particularly biotransformation, to convert mogrosides. We anticipate providing the whole pictures of mogroside biotransformation.作者: 鄙視讀作 時(shí)間: 2025-3-27 07:07
Beneficial Effects of , Bertoni and Steviol-Related Compounds on Healthpharmacokinetic knowledge on stevia and its glycosides, possible causes of the majorly disappointing results obtained at clinical studies when examining their effects in humans. Finally, the use of steviol and related compounds as starting points for drug discovery campaigns is overviewed.作者: dapper 時(shí)間: 2025-3-27 11:49 作者: preservative 時(shí)間: 2025-3-27 14:20 作者: 使習(xí)慣于 時(shí)間: 2025-3-27 20:54
Brazzein: A Natural Sweetenernvestigated as a possible commercial product to fulfill the need for a natural, low-calorie, heat-stable sweetener. Here, we review brazzein in the context of other sweeteners and examine attempts to produce brazzein in recombinant systems.作者: 卡死偷電 時(shí)間: 2025-3-27 22:34
The Pharmacological Activities of Glycyrrhizinic Acid (“Glycyrrhizin”) and Glycyrrhetinic Acidcid, is known in the literature for its several pharmacological and biological activities. This chapter summarizes the activities reported in the literature for the saponin and its aglycone since 2010.作者: 戰(zhàn)役 時(shí)間: 2025-3-28 03:20
An Introduction to Sweeteners,y. They occur naturally in food or may be added in food processing or by consumers before consumption. Higher intake of added sugars is associated with higher energy intake and lower diet quality, which can increase the risk for obesity, prediabetes, type 2 diabetes, and cardiovascular disease. On a作者: GROSS 時(shí)間: 2025-3-28 06:52
Brazzein: A Natural Sweetenertestifies to its safety, and it has been extensively studied, both in regard to its structure and interaction with taste receptors. It has also been investigated as a possible commercial product to fulfill the need for a natural, low-calorie, heat-stable sweetener. Here, we review brazzein in the co作者: 鴕鳥 時(shí)間: 2025-3-28 14:13
Cultivation of , Bertoni and Associated Challengeslast years, a strong interest toward stevia sweeteners as alternative of sucrose and artificial intensive sweeteners. The worldwide demand for purified steviol glycosides from stevia is steadily increasing, and it is expected that in the future the agricultural production capacity will be lower than作者: inchoate 時(shí)間: 2025-3-28 14:51 作者: conspicuous 時(shí)間: 2025-3-28 19:16
Steviol Glycosides: Natural Noncaloric Sweetenersaudioside A are the most abundant steviol glycosides which are responsible for its sweet taste and have commercial value all over the world as sugar substitute in foods, beverages, or medicines. More than 30 additional steviol glycosides have been described in the scientific literature to date impli作者: ostrish 時(shí)間: 2025-3-28 23:51 作者: BACLE 時(shí)間: 2025-3-29 05:37
Biotransformation of Mogrosidestory, and blood glucose modulation effects. Chemical structure of mogrosides consists of mogrol and glycosylated sugar moieties linked by β-linkage to the mogrol. The complexities of the mogroside structures hinder the purification or synthesis of mogrosides and result in difficulties for further pr作者: MAZE 時(shí)間: 2025-3-29 11:01 作者: disciplined 時(shí)間: 2025-3-29 15:18 作者: 迎合 時(shí)間: 2025-3-29 17:41 作者: 摸索 時(shí)間: 2025-3-29 23:29
The Role of Dietary Sugars and Sweeteners in Metabolic Disorders and Diabetesh intake of sugars may be related with an increased risk of several disorders including dental caries, obesity, cardiovascular disease, diabetes, gout, fatty liver disease, some cancers, components of the metabolic syndrome, and hyperactivity. Added sugar in processed foods are used to sweeten, to i作者: 全神貫注于 時(shí)間: 2025-3-30 02:44
The Pharmacological Activities of Glycyrrhizinic Acid (“Glycyrrhizin”) and Glycyrrhetinic Acidonly used as a sweetener, being reported as – at least – 30 times sweeter than sucrose. This natural product, along with its aglycone glycyrrhetinic acid, is known in the literature for its several pharmacological and biological activities. This chapter summarizes the activities reported in the lite作者: neutral-posture 時(shí)間: 2025-3-30 07:21
Beneficial Effects of , Bertoni and Steviol-Related Compounds on Healthl additional functionalities of stevia as food additives and possible beneficial effects on health. The chapter analyzes the abundant evidence related to the potential effects of stevia in diabetes, cancer, and hypertension, among others. It also discusses, on the basis of the biopharmaceutical and 作者: obsolete 時(shí)間: 2025-3-30 11:33
Health Implications of Fructose Consumption in Humans sweetening power. All cells of the human body can use glucose as an energy substrate, and most can also use fatty acids. In contrast, most cells cannot use directly fructose, and this substrate needs first to be converted into lactate, glucose, or fatty acids in the gut, liver, and kidneys. Cells o作者: ODIUM 時(shí)間: 2025-3-30 14:05 作者: lipoatrophy 時(shí)間: 2025-3-30 19:40
,’s Antioxidant Properties to sweeten food and beverage. Nowadays, the leaves of stevia and the steviol glycosides extracted from them are commonly used to sweeten beverages and foods. The steviol glycosides are a non-nutritive substitute of sugar that does not provide energy. Besides their sweetening properties, the antioxi作者: 炸壞 時(shí)間: 2025-3-30 22:27
,Kritische Reflexionen zum Einfluss ?kologischer Diskontinuit?ten auf das Marketing,atur bewirken k?nnen. Hiermit w?ren grundlegende Anpassungs-notwendigkeiten eines Nachhaltigkeitsmarketings verbunden. Vor diesem Hintergrund werden in dem Beitrag m?gliche Implikationen von verst?rkt auftretenden ?kologischen Diskontinuit?ten aus Konsumenten- und Unternehmenssicht unter Einbeziehun作者: 外來 時(shí)間: 2025-3-31 03:27 作者: Meager 時(shí)間: 2025-3-31 07:24 作者: 自負(fù)的人 時(shí)間: 2025-3-31 09:22 作者: 有特色 時(shí)間: 2025-3-31 17:13
