Stevia rebaudiana Bertoni, A Rich Source of a Natural Sweetener: A Complete Review on the Biochemical, Nutritional and Functional Features by Leila Nikniaz, Mahmood Sowti Khiabani

“…Preparations of steviol glycosides are reported to be used principally as sweeteners in fruit and milk-based drinks, desserts, yoghurts, confectioneries, and pickles. The use of Stevia extract as a table-top sweetener is well known. …”
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Dataset of FD&C Certified Food Dyes in Foods Commonly Consumed by Children by Arlie L. Lehmkuhler, Mark D. Miller, Asa Bradman, Rosemary Castorina, Mary-Ann Chen, Tonya Xie, Alyson E. Mitchell

“…This is dataset describing the levels of Food, Drug, & Cosmetic (FD&C) dye in juice drinks, breakfast cereals, frozen desserts, ice cream cones, fruit flavored soft drinks, frostings & icings, fruit snacks/candy, decoration chips for baking, water enhancers, and flavored fruit drink powder. …”
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Nutritional and therapeutic perspectives of Stevia rebaudiana as emerging sweetener; a way forward for sweetener industry by Muhammad Farhan Jahangir Chughtai, Imran Pasha, Tahir Zahoor, Adnan Khaliq, Samreen Ahsan, Zhengzhong Wu, Muhammad Nadeem, Tariq Mehmood, Rai Muhammad Amir, Iqra Yasmin, Atif Liaqat, Saira Tanweer

“…The leaves and extract of Stevia plant are used to sweeten different food stuffs, desserts, beverages, etc. across globe especially in USA, Europe, China and Japan. …”
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Obesity and overweight among the poor and marginalized in rural Mexico: impact analysis of the effect of school breakfasts on children aged five to eleven by Odra A. Saucedo-Delgado, Marcela De-La-Sota-Riva-Echánove, Leovardo Mata

“…The results indicate that SBP recipients include more overweight children, and that these consume unhealthy foods, including sugary drinks, snacks, sweets, and desserts, more frequently than those in the control group. …”
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Sylvaccess : un modèle pour cartographier automatiquement l’accessibilité des forêts by Sylvain Dupire, Franck Bourrier, Jean-Matthieu Monnet, Frédéric Berger

“…Les résultats du modèle sont utilisables pour de nombreuses applications forestières allant de l’aménagement et de la planification des opérations d’exploitation jusqu’à la comparaison et la sélection de projets de desserte.…”
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Ogawa Yōko and the Horrific Femininities of Daily Life by Grace En-Yi Ting

“…Next, building on earlier readings of food, I argue that spectacles of sweetness—cakes, jam, and ice cream desserts—play a particularly crucial role in articulating female desire and violence, such as with the earlier works “Pregnancy Diary” (1991) and Sugar Time (1991). …”
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Is it the plate or is it the food? Assessing the influence of the color (black or white) and shape of the plate on the perception of the food placed on it by Piqueras-Fiszman, B, Alcaide, J, Roura, E, Spence, C

“…Specifically, we investigated the influence of the color (black or white) and shape of the plate on the perception of flavor intensity, sweetness, quality, and liking for identical strawberry mousse desserts. The results demonstrated that while the color of the plate exerted a significant influence on people's perception of the food, the shape of the plate did not. …”

The Influence of Xanthan Gum and Lemon Juice on the Quality of Tomato Sorbet by Putri Ramadhany, Gerry Irawan

“…Sorbet is one of common frozen desserts. It is prepared with low concentration of fat and protein; thus, the use of stabilizer in sorbet formulation extremely dictates the final properties. …”
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Sweet Chestnut (<i>Castanea sativa</i> Mill.) Nutritional and Phenolic Composition Interactions with Chestnut Flavor Physiology by Maria João Santos, Teresa Pinto, Alice Vilela

“…For the selection of high-quality products, it is necessary to develop reliable methods both from a qualitative and sensory point of view, and chestnut is a fruit with unique sensory characteristics that can be used in various gastronomic dishes, from main courses to desserts.…”
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Effect of Important Food Sources of Fructose-Containing Sugars on Inflammatory Biomarkers: A Systematic Review and Meta-Analysis of Controlled Feeding Trials by XinYe Qi, Laura Chiavaroli, Danielle Lee, Sabrina Ayoub-Charette, Tauseef A. Khan, Fei Au-Yeung, Amna Ahmed, Annette Cheung, Qi Liu, Sonia Blanco Mejia, Vivian L. Choo, Russell J. de Souza, Thomas M. S. Wolever, Lawrence A. Leiter, Cyril W. C. Kendall, David J. A. Jenkins, John L. Sievenpiper

“…There was evidence of interaction/influence by food source: substitution trials (sweetened dairy alternative (soy) and 100% fruit juice decreased, and mixed sources (with SSBs) increased CRP); and addition trials (fruit decreased CRP and TNF-α; sweets and desserts (dark chocolate) decreased IL-6). The certainty of evidence was moderate-to-low for the majority of analyses. …”
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THE ROLE OF DAIRY COOPERATIVES IN REDUCING WASTE OF DAIRY PRODUCTS IN THE LUBELSKIE VOIVODESHIP by Maria Zuba-Ciszewska

“…On average, the largest shareof expired products (excluding desserts) was noted for goodssupplied by dairies based outside the voivodeship. …”
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Psychophysiological Responses to Pictures With or Without Baby Schema by Hiroshi Nittono, Namiha Ihara

“…In this study, psychophysiological responses were compared between two types of kawaii pictures: human babies and animals ( kawaii with baby schema) or objects such as desserts and dress accessories ( kawaii without baby schema). …”
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Characterization of volatiles in Loquat fruit (Eriobotrya japonica Lindl.) by Jorge A. Pino, Rolando Marbot, Carlos Vazquez

“…In addition, these fruits are often inexpensive, are extremely rich in vitamins, and can be used in a wide range of products including beverages, desserts, and diary products. Loquat is the fruit of Eriobotrya japonica Lindl., a small evergreen tree native to Japan and actually grown there as well as in various other tropical and subtropical countries . …”
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Culture de la vanille dans le sud de la Floride by Alan Chambers, Pamela Moon, Vovener de Verlands Edmond, Elias Bassil, Francesca Carla Erié

“… L’extrait de vanille est populaire dans le monde entier comme ingrédient dans la crème glacée et divers autres desserts. La source botanique de l’extrait de vanille provient principalement des gousses durcies (préparées) de l’espèce Vanilla planifolia. …”
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Ensuring Food Safety: Legislation, Recalls, Withdrawals, and Consumer Protection Measures in Romania by Iuliana CONDULET, Simona Beatrice MANOLACHE, Mihaela PILA, Silvius STANCIU

“…Batches of fruits and vegetables, followed by ices and desserts, cereals and bakery products, as well as meat and meat products, were frequently removed from the market, primarily due to suspected presence of allergens, chemical contaminants, or microbiological issues. …”
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Innovative technologies for manufacturing plant-based non-dairy alternative milk and their impact on nutritional, sensory and safety aspects by Ramon Bocker, Eric Keven Silva

“…Furthermore, many food products are produced from cow's milk, such as ice cream, yogurt, cheese, butter, cake, desserts, and others. However, it is not a suitable option for everyone for reasons, including lactose intolerance, milk allergy, dietary restrictions, and potential health risks. …”
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Acculturation, Integration, food knowledge, food media, food for social events / Reezlin Abdul Rahman, Mohamad Amer Hasbullah and Mohd Salehuddin Mohd Zahari by Abdul Rahman, Reezlin, Hasbullah, Mohamad Amer, Mohd Zahari, Mohd Salehuddin

“…The module is gradually enhancing students’ knowledge, skills, confidence level and psychomotor performance, which enable them to at least prepare the western food ranging from breakfast cookery to simple appetizers, main courses, and desserts. This positive indication, although in the early stage has given the implications for students, lecturers, parents, ministry of higher education, hospitality and foodservice industry in general.…”
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Promotional Techniques in Advertisement of Unhealthy Food Product in Children Magazines by Fariba Esmaeil pour, Mitra Shabani Nashtaee

“…Unhealthy category included nine food groups of chocolate and sweets, snacks, high-sugar ice drinks, fast foods, desserts, high-fat or sweet bread products, high-fat dairy, high-sugar and high-sodium cereals, as well as miscellaneous items. …”
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Individual characteristics, including olfactory efficiency, age, body mass index, smoking and the sex hormones status, and food preferences of women in Poland by Magdalena Hartman-Petrycka, Joanna Witkoś, Agata Lebiedowska, Barbara Błońska-Fajfrowska

“…Conclusions Among women in Poland, the top five preferred food types are fruits, sweet desserts, vegetables/salads, chocolate and poultry. …”
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Restaurant Innovation: What Do Customers Want? by Andreea Fortuna Şchiopu, Daniela Georgiana Zloteanu

“…In terms of dishes that people want but could not find in restaurant menus, a special mention goes to desserts such as semolina/rice pudding, or plum dumplings, followed by vegetarian options such as cashew cheese and vegan broths. …”
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