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Chemical Senses|August 17, 2023
Taste perception of oligosaccharides derived from pullulanShashwat Damani, Michael H Penner, Juyun LimACS Food Science & Technology|September 17, 2025
Taste Perception of Sugar-Free IsomaltooligosaccharidesShashwat Damani, Michael H Penner, Juyun LimJournal of Agricultural and Food Chemistry|April 14, 2026
Taste Perception of Branched MaltooligosaccharidesShashwat Damani, Li Tan, Christian Heiss, et al.Chemical Senses|August 25, 2016
Humans Can Taste Glucose Oligomers Independent of the hT1R2/hT1R3 Sweet Taste ReceptorTrina J Lapis, Michael H Penner, Juyun LimPlos One|August 30, 2017
Human taste detection of glucose oligomers with low degree of polymerizationAlexa J Pullicin, Michael H Penner, Juyun LimChemical Senses|October 19, 2014
Evidence that humans can taste glucose polymersTrina J Lapis, Michael H Penner, Juyun LimChemical Senses|June 2, 2024
Taste of common prebiotic oligosaccharides: impact of molecular structureLaura E Martin, Michael H Penner, Juyun LimChemical Senses|December 28, 2018
The Sweet Taste of Acarbose and Maltotriose: Relative Detection and Underlying MechanismAlexa J Pullicin, Michael H Penner, Juyun LimFood Chemistry|September 17, 2022
Chromatographic fractionation of food-grade oligosaccharides: Recognizing and avoiding sensory-relevant impuritiesToren S Andrewson, Laura E Martin, Juyun Lim, et al.Chemical Senses|October 6, 2017
Oral Digestion and Perception of Starch: Effects of Cooking, Tasting Time, and Salivary α-Amylase ActivityTrina J Lapis, Michael H Penner, Amy S Balto, et al.Pageof 7