trichlorosucrose has been researched along with lysine in 2 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 1 (50.00) | 24.3611 |
| 2020's | 1 (50.00) | 2.80 |
| Authors | Studies |
|---|---|
| Drake, M; Gerard, P; Leksrisompong, P; Lopetcharat, K | 1 |
| Chern, C; Deo, P; Peake, B; Tan, SY | 1 |
2 other study(ies) available for trichlorosucrose and lysine
| Article | Year |
|---|---|
Bitter taste inhibiting agents for whey protein hydrolysate and whey protein hydrolysate beverages.
Topics: Adult; Arginine; Beverages; Cacao; Female; Food Additives; Fructose; Humans; Lysine; Male; Middle Aged; Milk Proteins; Protein Hydrolysates; Quinine; Sucrose; Sweetening Agents; Taste; Vanilla; Whey Proteins; Young Adult | 2012 |
Non-nutritive sweeteners are in concomitant with the formation of endogenous and exogenous advanced glycation end-products.
Topics: Cooking; Electrophoresis, Polyacrylamide Gel; Fructosamine; Glycation End Products, Advanced; Glyoxal; Hot Temperature; Lysine; Non-Nutritive Sweeteners; Proof of Concept Study; Sorbitol; Sucrose; Xylitol | 2020 |