1. Nutritional, pharmacological, and sensory properties of maple syrup: A comprehensive review
   Faez Mohammed et al, 2023, Heliyon CrossRef
2. Separation of Fructosyl Oligosaccharides in Maple Syrup by Using Charged Aerosol Detection
   Kanta Sato et al, 2021, Foods CrossRef
3. Identification of a Novel Oligosaccharide in Maple Syrup as a Potential Alternative Saccharide for Diabetes Mellitus Patients
   Kanta Sato et al, 2019, International Journal of Molecular Sciences CrossRef
4. Maple Syrup: Chemical Analysis and Nutritional Profile, Health Impacts, Safety and Quality Control, and Food Industry Applications
   Ariana Saraiva et al, 2022, International Journal of Environmental Research and Public Health CrossRef
5. Sensory Characteristics and Nutritional Value of Taiyaki with the Addition of Spirulina sp. Powder
   Anisa Eka Nurinsani et al, 2023, Journal of Marine and Coastal Science CrossRef
6. Dark‑colored maple syrup treatment induces S‑phase cell cycle arrest via reduced proliferating cell nuclear antigen expression in colorectal cancer cells
   Tetsushi Yamamoto et al, 2019, Oncology Letters CrossRef
7. Chemistry, processing, and functionality of maple food products: An updated comprehensive review
   Mohamed Fawzy Ramadan et al, 2021, Journal of Food Biochemistry CrossRef
8. Protein components of maple syrup as a potential resource for the development of novel anti‑colorectal cancer drugs
   Tetsushi Yamamoto et al, 2023, Oncology Reports CrossRef