文献检索

查找使用阿拉丁产品的科研文献

检索与阿拉丁产品相关的同行评审论文、DOI、PubMed 编号、期刊、作者、CAS 号及研究领域。

科研影响力快照

与阿拉丁产品相关的已发表科研成果

在搜索之前,这些指标可帮助访客快速了解产品关联科研的规模与质量。

346,364+ SCI 论文 与阿拉丁产品引用相关
2,295,288.15 总影响因子 匹配文献记录中影响因子的总和
81.20 最高期刊影响因子 匹配期刊中的最高 IF
6.63 平均期刊影响因子 匹配文献的平均 IF

参考指标 指标基于阿拉丁文献引用数据库及期刊影响因子记录。文献关联仅供科研参考,请以原始文献为准。

热门产品

视图 列表 网格

2 项

设置提升方向
甜度
FOOD CHEMISTRY · 2023 · IF 8.8

Establishment of a new cell-based assay to quantitatively evaluate the sweetness of sugar and sugar alcohol

Yumei Qin,Yufei Zhou,Xue Yan,Zihan Qin,Yuezhong Mao,Shiyi Tian

Sweetness is a crucial indicator for identifying sweeteners used for flavor regulation and nutritional matching of foods. This study established a new quantitative sweetness evaluation method based on a combination of transiently transfected sweet taste receptor cells (STRs) and human sensory evaluation. Here, nine different sweeteners were evaluated and 10 sensory difference intensities and their corresponding concentrations were obtained through sensory evaluation. Using the same concentration solution as in the sensory evaluation, the dosage-response curve and EC 50 of the nine sweeteners were obtained by analyzing the intracellular calcium signal fluctuation of STRs. Data analysis revealed that the calcium signal intensity and sweetness intensity under the same concentration of sweetener presented a strong linear correlation (R 2  > 0.9). Additionally, we found a favorable correlation (R 2  = 0.8746) between the relative sweetness and EC 50 . These findings indicate that the quantitative evaluation of sweetness based on STRs could be a potential alternative to human sensory evaluation.

CAS / MDL: 57-50-1 7660-25-5
研究领域: 食品科学 · 感官科学 · 细胞生物学 · 生物化学
✓ 已验证 产品关联 DOI PubMed 高影响因子
查看原文 查看 PubMed
FOOD CHEMISTRY · 2021 · IF 7.514

Selective enzymatic α-1,6- monoglucosylation of mogroside IIIE for the bio-creation of α-siamenoside I, a potential high-intensity sweetener

Yuncong Xu,Ling Zhao,Ling Chen,Yali Du,Yuanyuan Lu,Chen Luo,Yijun Chen,Xuri Wu

A new compound, α-siamenoside I (α-SI), with a glucose unit selectively bound to the 6-hydroxyl group of the 24- O -β-glucosyl moiety of mogroside IIIE by α-1,6-glucosidic bond, was bio-created by two screened cyclodextrin glycosyltransferases with a maximum yield of 59.3%. Compared to mogroside IIIE, α-SI showed a significantly increased sweetness intensity (508 times sweeter than 5% sucrose), which is superior to siamenoside I (SI), the sweetest triterpenoid saponin isolated from Siraitia grosvenorii to date. Sensory evaluation showed that the taste quality of α-SI also was obviously better than mogroside IIIE. In addition to α-SI possessing a good stability similar to that of SI, it also did not cause a significant decrease in cell viability at a concentration of 200 μg/mL and had a negative influence on islets function at 1 μM. All of these preliminarily results pave the way for promoting α-SI as a potential low-calorie sweetener.

CAS / MDL: 75-05-8 64-18-6 76-05-1
研究领域: 食品科学 · 生物化学 · 化学
✓ 已验证 产品关联 DOI PubMed 高影响因子
查看原文 查看 PubMed
已复制

文献关联基于可获得的产品、CAS、DOI 及引用记录。收录不代表作者或出版方对阿拉丁产品的背书,请以原始文献为准。