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Xylitol

Known as: Xylitol [Chemical/Ingredient] 
A five-carbon sugar alcohol derived from XYLOSE by reduction of the carbonyl group. It is as sweet as sucrose and used as a noncariogenic sweetener.
National Institutes of Health

Papers overview

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Review
2019
Review
2019
ABSTRACT The consumption of sugar-free foods is growing because of their low-calorie content and the health concerns about… Expand
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Review
2017
Review
2017
The rapid co-fermentation of both glucose and xylose is important for the efficient conversion of lignocellulose biomass into… Expand
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Review
2016
Review
2016
Lignocellulosic wastes include agricultural and forest residues which are most promising alternative energy sources and serve as… Expand
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Highly Cited
2007
Highly Cited
2007
BackgroundTwo heterologous pathways have been used to construct recombinant xylose-fermenting Saccharomyces cerevisiae strains: i… Expand
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Highly Cited
2006
Highly Cited
2006
A natural isolate, Candida tropicalis was tested for xylitol production from corn fiber and sugarcane bagasse hydrolysates… Expand
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Highly Cited
2004
Highly Cited
2004
SummaryA P. stipitis cDNA library in λgt11 was screened using antisera against P. stipitis xylose reductase and xylitol… Expand
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Highly Cited
1998
Highly Cited
1998
ABSTRACT Xylose is one of the major fermentable sugars present in cellulosic biomass, second only to glucose. However… Expand
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Highly Cited
1995
Highly Cited
1995
Dental caries is a pandemic infectious disease which can affect the quality of life and consumes considerable health care… Expand
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Highly Cited
1975
Highly Cited
1975
From a total of 40 characters that were previously used to differentiate species of staphylococci, 13 key characters were… Expand
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Highly Cited
1973
Highly Cited
1973
Using a quantitative assay for measuring chemotaxis, we tested a variety of sugars and sugar derivatives for their ability to… Expand
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