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Influence of sugar composition in yoghurt on sweet receptor activation and sensory sweetness perception.

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Title: Influence of sugar composition in yoghurt on sweet receptor activation and sensory sweetness perception.
Authors: Ahmad R; Bioeconomy Science Institute, Palmerston North 4442, New Zealand. Electronic address: raise.ahmad@agresearch.co.nz., Dupas de Matos A; Food Experience and Sensory Testing (Feast) Laboratory, School of Food Technology and Natural Sciences, Massey University, Palmerston North 4410, New Zealand; Riddet Institute, Massey University, Palmerston North 4410, New Zealand., Hort J; Food Experience and Sensory Testing (Feast) Laboratory, School of Food Technology and Natural Sciences, Massey University, Palmerston North 4410, New Zealand; Riddet Institute, Massey University, Palmerston North 4410, New Zealand., Day L; Bioeconomy Science Institute, Palmerston North 4442, New Zealand., Dalziel JE; Bioeconomy Science Institute, Palmerston North 4442, New Zealand; Riddet Institute, Massey University, Palmerston North 4410, New Zealand. Electronic address: julie.dalziel@agresearch.co.nz.
Source: Food chemistry [Food Chem] 2026 Apr 15; Vol. 508 (Pt A), pp. 148351. Date of Electronic Publication: 2026 Feb 07.
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: Influence of sugar composition in yoghurt on sweet receptor activation and sensory sweetness perception.
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  Data: <searchLink fieldCode="AU" term="%22Ahmad+R%22">Ahmad R</searchLink>; Bioeconomy Science Institute, Palmerston North 4442, New Zealand. Electronic address: raise.ahmad@agresearch.co.nz.<br /><searchLink fieldCode="AU" term="%22Dupas+de+Matos+A%22">Dupas de Matos A</searchLink>; Food Experience and Sensory Testing (Feast) Laboratory, School of Food Technology and Natural Sciences, Massey University, Palmerston North 4410, New Zealand; Riddet Institute, Massey University, Palmerston North 4410, New Zealand.<br /><searchLink fieldCode="AU" term="%22Hort+J%22">Hort J</searchLink>; Food Experience and Sensory Testing (Feast) Laboratory, School of Food Technology and Natural Sciences, Massey University, Palmerston North 4410, New Zealand; Riddet Institute, Massey University, Palmerston North 4410, New Zealand.<br /><searchLink fieldCode="AU" term="%22Day+L%22">Day L</searchLink>; Bioeconomy Science Institute, Palmerston North 4442, New Zealand.<br /><searchLink fieldCode="AU" term="%22Dalziel+JE%22">Dalziel JE</searchLink>; Bioeconomy Science Institute, Palmerston North 4442, New Zealand; Riddet Institute, Massey University, Palmerston North 4410, New Zealand. Electronic address: julie.dalziel@agresearch.co.nz.
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  Data: <searchLink fieldCode="JN" term="%227702639%22">Food chemistry</searchLink> [Food Chem] 2026 Apr 15; Vol. 508 (Pt A), pp. 148351. <i>Date of Electronic Publication: </i>2026 Feb 07.
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  Data: <i>Publisher: </i><searchLink fieldCode="PB" term="%22Elsevier+Applied+Science+Publishers%22">Elsevier Applied Science Publishers </searchLink><i>Country of Publication: </i>England <i>NLM ID: </i>7702639 <i>Publication Model: </i>Print-Electronic <i>Cited Medium: </i>Internet <i>ISSN: </i>1873-7072 (Electronic) <i>Linking ISSN: </i><searchLink fieldCode="IS" term="%2203088146%22">03088146 </searchLink><i>NLM ISO Abbreviation: </i>Food Chem <i>Subsets: </i>MEDLINE
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        Value: 10.1016/j.foodchem.2026.148351
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              Text: 2026 Apr 15
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