The global rise in obesity, type II diabetes, and other metabolic disorders in recent years has
been attributed in part to the overconsumption of added sugars. Sugar reduction strategies …

The insect equivalent of taste buds are gustatory sensilla, which have been found on
mouthparts, pharynxes, antennae, legs, wings, and ovipositors. Most gustatory sensilla are …

The present study investigated the sensory characteristics and relative sweetness of
tagatose, an emerging natural low‐calorie sweetener with various functional properties …

Reduction or replacement of sucrose while maintaining sweetness in foods is challenging,
but today there are many sweeteners with diverse physical and caloric compositions to …

Abstract Ready‐to‐drink (RTD) protein beverages are growing in popularity in the US
market. Protein beverages vary in protein amount and source and as such, have …

The plants described in this review are a source of natural highintensity sweeteners, which
can be used in food and by the pharmaceutical industry in the future. Most of the plants are …

None of the current sweeteners match sucrose in terms of sweet taste quality or temporal
characteristics. In fact, the sensory performance of a sweetener changes over time and it …

ABSTRACT A lexicon for lemon‐lime carbonated beverages (regular and diet) was
developed to understand the flavor and mouthfeel attributes of lemon‐lime beverages …

Use of insecticidal baits risks the evolution of resistance to the feeding stimulant in the bait,
not just to the active ingredient (toxicant). Sucrose-based baits are widely used against …

The noncaloric sweeteners (NCSs) cyclamate (Cycl) and acesulfame K (AceK) are widely
added to foods and beverages. Little is known about their impact on gastric acid secretion …