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Pure Appl. Chem., 2002, Vol. 74, No. 7, pp. 1181-1187

Isovanillyl sweeteners. From molecules to receptors

Angela Bassoli, Lucio Merlini* and Gabriella Morini

Dipartimento di Scienze Molecolari Agroalimentari, Universit√° di Milano, Via Celoria 2, 20133 Milano, Italy

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  • Serra Stefano, Cominetti Alessandra A., Gatti Francesco G., Lavanga Davide, Ottolina Gianluca: p -Menthandiol-vanillin acetals: synthesis and study of their chemo-sensorial properties. Flavour Fragr. J. 2014, 29, 121. <>
  • Bassoli Angela, Borgonovo Gigliola, Morini Gabriella: Lost and found in sweeteners: forgotten molecules and unsolved problems in the chemistry of sweet compounds : Forgotten molecules in sweeteners chemistry. Flavour Fragr J 2011, 26, 269. <>
  • Kinghorn A. Douglas, Pan Li, Fletcher Joshua N., Chai Heebyung: The Relevance of Higher Plants in Lead Compound Discovery Programs. J Nat Prod 2011, 74, 1539. <>
  • Spillane William J., Thompson Emer F.: The effect on taste upon the introduction of heteroatoms in sulphamates. Food Chem 2009, 114, 217. <>
  • Hayes John E.: Transdisciplinary Perspectives on Sweetness. Chem Percept 2008, 1, 48. <>
  • Bassoli Angela, Laureati Monica, Borgonovo Gigliola, Morini Gabriella, Servant Guy, Pagliarini Ella: Isovanillic Sweeteners: Sensory Evaluation and In Vitro Assays with Human Sweet Taste Receptor. Chem Percept 2008, 1, 174. <>
  • Current Awareness in Flavour and Fragrance. Flavour Fragr J 2003, 18, 170. <>
  • Kim Nam -Cheol, Kinghorn A. Douglas: Highly sweet compounds of plant origin. Arch Pharm Res 2002, 25, 725. <>