Wölwer-Rieck U. (Ed.) Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food

Royal Society of Chemistry, 2019. — 221 p. — (Food Chemistry, Function and Analysis 07). — ISBN: 978-1-78262-830-9.The popularity of the plant Stevia (Stevia rebaudiana) has risen due to increasing use and interest in its sweet constituents called steviol glycosides.Crop and Steviol Glycoside Improvement in Stevia
Biosynthesis of Steviol Glycosides and Related Diterpenes in Leaves and Glandular Trichomes of Stevia rebaudiana Bertoni
Steviol Glycosides Production: Traditional Versus New Technologies
Analysis of Steviol Glycosides
Presentation and Analysis of Other Constituents in the Leaves: Polyphenolics in Stevia rebaudiana Leaves
Presentation and Analysis of Other Constituents in the Leaves: Analysis of Lipids and Volatile Terpenes in Stevia rebaudiana
Antioxidant Capacity of Stevia Leaves
Stevia rebaudiana Bertoni: Beyond Its Use as a Sweetener. Pharmacological and Toxicological Profile of Steviol Glycosides of Stevia rebaudiana Bertoni
Steviol Glycosides in Dentistry
Sensory Effects of Steviol Glycosides: Taste Perception and Beyond