Mostrando 10 resultados de: 12
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Alternative Sweeteners: Fourth Edition(1)
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scopus(12)
Characterization and feeding deterrent effects on the aphid, schizaphis graminum, of Some derivatives of the sweet compounds, stevioside and rebaudioside A
ArticleAbstract: The intensely sweet compounds, stevioside [1] and rebaudioside A [2], and 15 of their derivatives, wPalabras claves:Autores:Cesar M. Compadre, Hussain R., Kinghorn A.D., Klocke J., Nanayakkara N., Pezzuto J.M.Fuentes:scopusCharacterization of bacterial mutagenicity mediated by 13-hydroxy-ent-kaurenoic acid (steviol) and several structurally-related derivatives and evaluation of potential to induce glutathione S-transferase in mice
ArticleAbstract: Stevioside is a sweet-tasting diterpene glycoside that is derived from Stevia rebaudiana (Bertoni) BPalabras claves:Autores:Cesar M. Compadre, Dhammika Nanayakkara N.P., Guenthner T.M., Kinghorn A.D., Lam L.K.T., Pezzuto J.M., Sparnins V.L., Swanson S.M.Fuentes:scopusAnalysis of structural features responsible for the sweetness of the sesquiterpene, hernandulcin
ArticleAbstract: The relationship between sweetness and structure was studied for several analogues of the intenselyPalabras claves:Conformational analysis, Hernandulcin, intense sweetener, Safety assessment, Structure-activity relationships, synthetic analogues, taste attributesAutores:Cesar M. Compadre, de Compadre Lopez R., Hussain R., Kinghorn A.D., Pezzuto J.M.Fuentes:scopusNaturally occurring intense sweeteners
ArticleAbstract:Palabras claves:Autores:Cesar M. Compadre, Kinghorn A.D.Fuentes:scopusHernandulcin: An intensely sweet compound discovered by review of ancient literature
ArticleAbstract: Ancient Mexican botanical literature was systematically searched for new plant sources of intenselyPalabras claves:Autores:Cesar M. Compadre, Kamath S.K., Kinghorn A.D., Pezzuto J.M.Fuentes:scopusMass spectral analysis of some derivatives and in vitro metabolites of steviol, the aglycone of the natural sweeteners, stevioside, rebaudioside a, and rubusoside
ArticleAbstract: Steviol (ent‐13‐hydroxykaur‐16‐en‐19‐oic acid), the aglycone of various plant‐derived glycoside sweePalabras claves:Autores:Cesar M. Compadre, Hussain R., Kinghorn A.D., Nanayakkara N., Pezzuto J.M.Fuentes:scopusMetabolically activated steviol, the aglycone of stevioside, is mutagenic
ArticleAbstract: Stevioside, a constituent of Stevia rebaudiana, is commonly used as a noncaloric sugar substitute inPalabras claves:Autores:Cesar M. Compadre, Kinghorn A.D., Nanayakkara D., Pezzuto J.M., Swanson S.M.Fuentes:scopusLess common high-potency sweeteners
Book PartAbstract:Palabras claves:Autores:Cesar M. Compadre, Kinghorn A.D.Fuentes:scopusSeparation of natural product sweetening agents using overpressured layer chromatography
ArticleAbstract:Palabras claves:Autores:Cesar M. Compadre, Fullas F., Kim J., Kinghorn A.D.Fuentes:scopusPotential sweetening agents of plant origin. II. field search for sweet-tasting Stevia species
ArticleAbstract: Field work in Paraguay, Peru, Colombia and Mexico, including field organoleptic tests and interviewsPalabras claves:Autores:Cesar M. Compadre, Kamath S.K., Kinghorn A.D., Medon P.J., Soejarto D.D.Fuentes:scopus