Food and Nutrition Sciences

Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org
"Using Response Surface Methodology and High-Intensity Sweeteners’ Positive Synergy to Optimize Peach Nectar Acceptability"
written by Lauro Melo, Juliana Maria Porto Cardoso, Juliana Rosa Battochio, Helena Maria André Bolini,
published by Food and Nutrition Sciences, Vol.4 No.5, 2013
has been cited by the following article(s):
  • Google Scholar
  • CrossRef
[1] Evaluation of sweetener synergy in humans by isobole analyses
2019
[2] The effects of germination and roasting on nutraceuticals and antioxidant properties of Jirani variety of millet
2019
[3] Optimization of sweetener blends for the preparation of Indian ethnic snack
2017
[4] Optimization of roasting conditions of Pistacia terebinthus in a fluidized bed roaster
LWT, 2017
[5] Analysis of yoghurts', whey-based beverages' and fermented milks' labels and differences on their sensory profiles and acceptance
International Dairy Journal, 2016
[6] The Sweetness Technology of Sugar Substituted Low-Calorie Beverages
2016
[7] Optimization of recipe for development of Aonla squash-A Response surface methodology approach
2016
[8] the sweetness technology of sugar substituted low calorie beverages
2016
[9] Sweetness potency and sweetness synergism of sweeteners in milk and coffee systems
Food Research International, 2015
[10] DESARROLLO Y ACEPTABILIDAD DE BOCADITOS DE SABOR PARA ADULTOS MAYORES DEVELOPMENT AND ACCEPTABILITY OF FLAVOR BITES FOR …
2014
[11] The Brazilian Way to Consume açaí: Do guaraná Extract and Sugar
Journal of Food Research, 2014
[12] DESARROLLO Y ACEPTABILIDAD DE BOCADITOS DE SABOR PARA ADULTOS MAYORES DEVELOPMENT AND ACCEPTABILITY OF FLAVOR BITES FOR …
2014
[13] The Brazilian Way to Consume Açaí: Do Guaraná Extract and Sugar Concentrations Influence on Acceptance
2014
[14] The Brazilian Way to Consume acai: Do guarana Extract and Sugar Concentrations Influence on Acceptance?
Journal of Food Research, 2013
Free SCIRP Newsletters
Copyright © 2006-2021 Scientific Research Publishing Inc. All Rights Reserved.
Top