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^ a b c d .mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:#d33}.mw-parser-output .cs1-visible-error{color:#d33}.mw-parser-output .cs1-maint{display:none;color:#3a3;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}"Ingredients technology – ICGA". www.gumassociation.org. Retrieved 15 December 2016. ^ a b c d e f g h Estruch, RA (2008). "Gum base". In Fritz, D (ed.). Formulation and Production of Chewing and Bubble Gum (2 ed.). Essex: Kennedy's Publications Ltd. pp. 93–118. ^ a b c d Fenimore, EL (2008). "The History of Chewing Gum, 1849–2004". In Fritz, D (ed.). Formulation and Production of Chewing and Bubble Gum. Essex: Kennedy's Publications Ltd. pp. 1–46. ISBN 9780955808524. ^ "Student dig unearths ancient gum" BBC.co.uk. ^ Fagernäs, Leena; Kuoppala, Eeva; Tiilikkala, Kari; Oasmaa, Anja (2012). "Chemical Composition of Birch Wood Slow Pyrolysis Products". Energy & Fuels. 26 (2): 1275–83. doi:10.1021/ef2018836. ^ Kekäläinen, Timo; Venäläinen, Tapani; Jänis, Janne (17 July 2014). "Characterization of Birch Wood Pyrolysis Oils by Ultrahigh-Resolution Fourier Transform Ion Cyclotron Resonance Mass Spectrometry: Insights into Thermochemical Conversion". Energy & Fuels. 28 (7): 4596–602. doi:10.1021/ef500849z. ISSN 0887-0624. ^ Smithsonian, Eeva (2012). "Brief History of Chewing Gum". Energy & Fuels. 26 (2): 1275–83. doi:10.1021/ef2018836. ^ "Chemical & Engineering News: Science & Technology – What's That Stuff? Chewing Gum". pubs.acs.org. Retrieved 9 December 2016. ^ "The History of Chewing Gum and Bubble Gum" page of About.com Inventors. ^ Dimas, Konstantinos S.; Pantazis, Panayotis; Ramanujam, Rama (1 October 2016). "Review: Chios mastic gum: a plant-produced resin exhibiting numerous diverse pharmaceutical and biomedical properties". In Vivo (Athens, Greece). 26 (5): 777–85. ISSN 1791-7549. PMID 22949590. ^ "History Of Chewing Gum" Archived 3 July 2011 at Wikiwix page of BeemarsGum.org Archived 8 June 2010 at the Wayback Machine. ^ "Flavoring Chewing Gum | Chemical & Engineering News". cen.acs.org. Retrieved 9 December 2016. ^ "Improved chewing-gum". ^ "It's Flavored Chewing Gum: Taffy Tolu Invention Is Remembered". Kentucky New Era. Hopkinsville, Christian County, Kentucky. 22 December 1978. 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Essex: Kennedy's Publications Ltd. pp. 119–32. ^ Ponakla, SV; Corliss, G; Prakash, I; Bishay, I (2008). "High-intensity sweeteners in sugar-free chewing gum". In Fritz, D (ed.). Formulation and Production of Chewing and Bubble Gum (2 ed.). Essex: Kennedy's Publications Ltd. pp. 157–93. ^ a b de Roos, KB (2008). "Flavourings for chewing gum". In Fritz, D (ed.). Formulation and Production of Chewing and Bubble Gum (2 ed.). Essex: Kennedy's Publications Ltd. pp. 205–31. ^ "Benefits of flavor encapsulation" (PDF). Fona International. Fona International. Archived from the original (PDF) on 20 December 2016. ^ Grumezescu, Alexandru Mihai; Holban, Alina Maria (2017). Natural and Artificial Flavoring Agents and Food Dyes. Academic Press. p. 461. ISBN 9780128112694. ^ Ladret, M; Le Bot, Y; Nesvadba, S; Ostermann, E; Ribadeau-Dumas, G (2008). "Polyols: their properties and applications in sugar-free chewing gum". In Fritz, D (ed.). Formulation and Production of Chewing and Bubble Gum (2 ed.). Essex: Kennedy's Publications Ltd. pp. 133–55. ^ "CFR – Code of Federal Regulations Title 21". www.accessdata.fda.gov. Retrieved 15 December 2016. ^ Clark, W (2008). "Panning". In Fritz, D (ed.). Formulation and Production of Chewing and Bubble Gum (2 ed.). Essex: Kennedy's Publications Ltd. pp. 277–91. ^ Gand, C; Fritz, D (2008). "Chewing gum manufacture". In Fritz, D (ed.). Formulation and Production of Chewing and Bubble Gum (2 ed.). Essex: Kennedy's Publications Ltd. pp. 253–74. ^ "Manufacturing Process – ICGA". www.gumassociation.org. Retrieved 17 December 2016. ^ a b Bussiere, G.; Serpelloni, M. (1985). Simatos, D.; Multon, J. L. (eds.). Properties of Water in Foods. NATO ASI Series. Springer Netherlands. pp. 627–45. doi:10.1007/978-94-009-5103-7_38. ISBN 9789401087568. ^ a b Fritz, D (2008). "Evaluation and shelf-life". In Fritz, D (ed.). Formulation and Production of Chewing and Bubble Gum (2 ed.). Essex: Kennedy's Publications Ltd. pp. 75–90. ^ Davidson, J. M.; Linforth, R. S.; Hollowood, T. A.; Taylor, A. J. (1 October 1999). "Effect of sucrose on the perceived flavor intensity of chewing gum". Journal of Agricultural and Food Chemistry. 47 (10): 4336–40. doi:10.1021/jf9901082. ISSN 0021-8561. PMID 10552812. ^ Potineni, Rajesh V.; Peterson, Devin G. (2008). "Mechanisms of Flavor Release in Chewing Gum: Cinnamaldehyde". Journal of Agricultural and Food Chemistry. 56 (9): 3260–67. doi:10.1021/jf0727847. PMID 18426214. ^ Onyper, Serge V.; Carr, Timothy L.; Farrar, John S.; Floyd, Brittney R. (2011). "Cognitive advantages of chewing gum. Now you see them, now you don't". Appetite. 57 (2): 321–28. doi:10.1016/j.appet.2011.05.313. PMID 21645566. S2CID 18821962. ^ a b Deshpande, Amol; Jadad, Alejandro R. (2008). "The impact of polyol-containing chewing gums on dental caries". The Journal of the American Dental Association. 139 (12): 1602–14. doi:10.14219/jada.archive.2008.0102. PMID 19047666. ^ Thabuis, C; Cheng, C. Y.; Wang, X; Pochat, M; Han, A; Miller, L; Wils, D; Guerin-Deremaux, L (2013). "Effects of maltitol and xylitol chewing-gums on parameters involved in dental caries development". European Journal of Paediatric Dentistry. 14 (4): 303–08. PMID 24313583. ^ a b Milgrom, P.; Ly, K.A.; Roberts, M.C.; Rothen, M.; Mueller, G.; Yamaguchi, D.K. (2006). "Mutans Streptococci Dose Response to Xylitol Chewing Gum". Journal of Dental Research. 85 (2): 177–81. doi:10.1177/154405910608500212. PMC 2225984. PMID 16434738. ^ Kakuta, Hatsue; Iwami, Yoshimichi; Mayanagi, Hideaki; Takahashi, Nobuhiro (2003). "Xylitol Inhibition of Acid Production and Growth of Mutans Streptococci in the Presence of Various Dietary Sugars under Strictly Anaerobic Conditions". Caries Research. 37 (6): 404–09. doi:10.1159/000073391. PMID 14571117. S2CID 21574455. ^ Kashket, S.; Yaskell, T. (1997). "Effectiveness of Calcium Lactate Added to Food in Reducing Intraoral Demineralization of Enamel". 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