1: Grant E DuBois: Sweetness and sweeteners: what is all the excitement about?
2: Alexander A. Bachmanov: Genetic architecture of sweet taste
3: Peihua Jiang , Emeline Maillet, Meng Cui, Roman Osman, Marianna Max and Robert F. Margolskee: Making sense of the sweet taste receptor
4: Stephan Vigues, Jeanette R. Hobbs, Yiling Nie, Graeme L. Conn and Steven D. Munger: T1R2, T1R3 and the detection of sweet stimuli
5: Nancy E. Rawson and Hakan Ozdener.: In vitro models to study taste: Can sweetness be modeled in a dish?
6: Terry E. Acree and Michael Lindley: SAR and AH-B after 40 years
7: Jeanette R. Hobbs, Steven D. Munger, and Graeme L. Conn: Crystal structures of MNEI: Insights into sweet protein-receptor interactions.
8: Meng Cui, Peihua Jiang, Emeline Maillet, Marianna Max, Robert F. Margolskee, Roman Osman: Molecular Models of Sweet Taste Receptors Provide Insights into Function
9: Nicolas Froloff: Pharmacophore modeling of sweet and bitter tasting molecules
10: Gabriella Morini, Angela Bassoli and Piero A. Temussi: Multiple receptors or multiple sites? Modelling the human T1R2 T1R3 receptor
11: D. Eric Walters: Computational docking to sweet taste receptor models
12: Veronica Galindo-Cuspinera and Paul A.S. Breslin: What Can Psychophysical Studies With Sweetness Inhibitors Teach Us About Taste?
13: Goeran Hellekant and Yiwen Wang: A method to measure taste qualities, taste intensity and temporal profile of compounds aimed at human consumption by taste nerve recordings in monkeys
14: M. Scott Herness, Fang-li Zhao, and Yu Cao: The Bittersweet Search for Bitter-Sweet Interactions: Cell to Cell Communication in the Taste Bud.
15: Nirupa Chaudhari and Sue C. Kinnamon: CAMP: a role in sweet taste adaptation
16: Marcel Winnig, Christina Kuhn, Oliver Frank, Bernd Bufe, Maik Behrens, Thomas Hofmann and Wolfgang Meyerhof: Saccharin: Artificial sweetener, bitter tastant and sweet taste inhibitor
17: M. Naim, M. E. Shaul, A. I. Spielman, L. Huang and I. Peri: Permeation of Amphipathic Sweeteners into Taste-Bud Cells and Their Interactions with Post-Receptor Signaling Components: Possible Implications for Sweet-Taste Quality
18: Derek J. Snyder, Valerie B. Duffy, Susan E. Marino and Linda M. Bartoshuk: We Are What We Eat, but Why? Relationships between Oral Sensation, Genetics, Pathology and Diet.
19: Jeannine F. Delwiche and Amanda R. Warnock: Perception and Acceptance of Sweeteners
20: Annick Faurion: Inter-individual Differences of Taste Sensitivity in Humans and Hamsters : Multiple Receptor Sites for Single Organic Molecules
21: C.T. Simons, C. Adam, G. LeCourt, C. Crawford, C. Ward, W. Meyerhof, and J.P. Slack: The "Bitter-Sweet" Truth of Artificial Sweeteners
22: A. C. Spector, S. Eylam, and C. D. Dotson: The Use of Rodent Models to Link Neurobiological Processes with the Psychophysics of Sweet Taste
23: Xiaodong Li and Guy Servant: Functional Characterization of the Human Sweet Taste Receptor HTS Assay Development and Structural Function Relation
24: R.W. Bryant, K.S. Atwal, I. Bakaj, M.T. Buber, S. Carlucci, R. Cerne, R. Cortes, H.R. Devantier, C.J. Hendrix, S.P. Lee, R.K. Palmer, C. Wilson, Q. Yang, and F.R. Salemme: Development of TRPM5 Modulators for Sweetness Enhancement
25: Jakob P. Ley, Maria Blings, Susanne Paetz, Guenter Kindel, Kathrin Freiherr, Gerhard E. Krammer, Heinz-Juergen Bertram: Enhancers for Sweet Taste from the World of Non-Volatiles Polyphenols as Taste Modifiers
26: Cheryl R. Mitchell, Richard Ray, and Marian Schwartz: Evaluation of High Intensity Sweetener Modulators
27: Masashi Ishikawa, Akio Nakamura, Ayano Fujiki, Junichi Ide and Kensaku Mori: Improving the Taste of Artificial Sweeteners Using Flavors
28: Angela Bassoli, Gigliola Borgonovo, Gilberto Busnelli and Gabriella Morini: Why should an organic chemist study sweet taste
29: Grant E DuBois: Sweeteners and Sweetness Modulators: Requirements for Commercial Viability
30: Yusuke Amino, Kenich Mori, Yasuyuki Tomiyama, Hiroyuki Sakata, and Takeshi Fujieda: Development of New, Low Calorie Sweetener; New Aspartame Derivative
31: D. Kilcast, C. den Ridder and C. Narain: Challenges to reducing sugar in foods
32: Indra Prakash and Ihab E. Bishay: Development of a New, No Calorie Commercial Sweetener Neotame
33: Susan S. Schiffman, Elizabeth A. Sattely-Miller, and Ihab E. Bishay: Sensory Properties of Neotame comparison with other Sweeteners
34: William J. Spillane, Damien P. Kelly, Jean-Baptiste Malaubier, Gary G. Hanniffy, Brendan G. Feeney, Catherine C. Coyle, Lorraine M. Kelly, Emer F. Thompson, Danny G. Concagh and Maryanne B. Sheahan: Recent Developments in Structure-Taste Studies of Sulfamates
35: A. Shimizu-Ibuka, Y. Morita, K. Nakajima, T. Asakura, T. Terada, T. Misaka, and K. Abe: Neoculin as a new sweet protein with taste-modifying activity Purification, Characterization, and X-ray crystallography
36: Fariba Assadi-Porter, Marco Tonelli, James T. Radek, Claudia C. Cornilescu, and John L. Markley: How Sweet it is: Detailed molecular and functional studies of brazzein, a sweet protein and its analogs.
37: Steviol Glucuronide as Excretion Product of Stevioside in Human Volunteers:
Lack of Carcinogenic Properties of Steviol glycosides and SteviolJan M.C. Geuns:
38: Jan M.C. Geuns: Stevioside: a safe sweetener and possible new drug for the treatment of the metabolic syndrome
