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Critical Reviews in Plant Sciences Volume 4, 1986 - Issue 2
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Original Articles

Sweetening agents of plant originFootnote*

A. Douglas Kinghora Department of Medical Chemistry and Pharmacognosy, University of Illinois, Chicago, Illinois
,
Djaja D. Soejarto Department of Medical Chemistry and Pharmacognosy, University of Illinois, Chicago, Illinois
&
George E. Inglett Department of Food Science, University of Illinois, Urbana, Illinois; Department of Cereal Science and Foods Lab, North Regional Research Center, Peoria, Illinois
Pages 79-120 | Published online: 02 Dec 2008

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Scott C. Hutchings, Julia Y. Q. Low & Russell S. J. Keast. (2019) Sugar reduction without compromising sensory perception. An impossible dream?. Critical Reviews in Food Science and Nutrition 59:14, pages 2287-2307.
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Hikaru Seki, Keita Tamura & Toshiya Muranaka. (2018) Plant-derived isoprenoid sweeteners: recent progress in biosynthetic gene discovery and perspectives on microbial production. Bioscience, Biotechnology, and Biochemistry 82:6, pages 927-934.
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T. Rajasekaran, A. Ramakrishna, K. Udaya Sankar, P. Giridhar & G. A. Ravishankar. (2008) Analysis of Predominant Steviosides in Stevia rebaudiana Bertoni by Liquid Chromatography/ Electrospray Ionization-Mass Spectrometry. Food Biotechnology 22:2, pages 179-188.
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D. Knorr. (1987) Biotechnological processes in food production. Food Biotechnology 1:2, pages 225-248.
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Djaja D. Soejarto, Ermias Mekuria Addo & A. Douglas Kinghorn. (2019) Highly sweet compounds of plant origin: From ethnobotanical observations to wide utilization. Journal of Ethnopharmacology 243, pages 112056.
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