SucroseDietary SucrosePhthalic AcidsChromatography, Ion ExchangeDiethylhexyl PhthalateCentrifugation, Density GradientSweetening AgentsADP Ribose TransferasesMolecular WeightElectrophoresis, Polyacrylamide Gelbeta-FructofuranosidaseGlucosyltransferasesMolecular Sequence DataTasteFructoseChromatography, GelPlasticizersKineticsAdenosine Diphosphate RiboseNucleoside Diphosphate SugarsStarchIsomaltoseAnion Exchange ResinsTriaziquoneCarbohydrate MetabolismAmmonium HydroxideHydrogen-Ion ConcentrationSubstrate SpecificityAmino Acid SequenceChromatographyFructansFood PreferencesChromatography, AffinityPoly Adenosine Diphosphate RiboseChromatography, High Pressure LiquidSodium ChlorideGlycoside HydrolasesSucraseDietary CarbohydratesArsenate ReductasesCell FractionationEctothiorhodospiraceaeGlucaric AcidArsenatesCariogenic AgentsCarbohydratesCell LineStreptococcus mutansHydroxyapatitesTemperatureCell MembraneMicroscopy, ElectronMaltoseMonoiodotyrosineFresh WaterCattlePhloemPlant ProteinsLiverRaffinoseCytosolNADDibutyl PhthalateMonocytesFructokinasesAmino AcidsIsoelectric PointCarbon RadioisotopesBase SequenceTrehaloseIsoelectric FocusingResins, SyntheticHypertonic SolutionsPoly(ADP-ribose) PolymerasesRabbitsSolubilityTaste ThresholdGlucoseQuinineChromatography, DEAE-CelluloseTime FactorsTaste PerceptionDurapatiteHydrolysisSaccharinAspartameHot TemperatureMacromolecular SubstancesRats, Inbred StrainsEscherichia coliCryoprotective AgentsDisaccharidesChromatography, LiquidDetergentsCloning, MolecularPlant LeavesCulture MediaOsmosisArsenitesEnzyme Stability