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Phantom-based performance comparison of two commercial deep learning CT reconstruction algorithms with super- and normal-resolution settings. [PDF]
Eur Radiol ExpGreffier J +4 more
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Physicochemical and Texture Properties of Commercial Stick-Type Jelly
Food Engineering Progress, 2021This study compared and analyzed the quality characteristics and antioxidant activity of the commercial stick-type jelly of pomegranate (P1-P3), green apple (G1-G3), and red ginseng (R1-R3). The pomegranate group's pH showed a relatively low range (3.38-3.61), and the red ginseng group showed a relatively high range (4.14-4.96).
Hye-Yoon Yi, Sun Kang, Ji-Yeon Chun
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Journal of Animal Science, 2023
Abstract Characteristics like scent, flavor, and texture can impact pet treat acceptability. Pet owners rely on personal organoleptic preferences of texture to judge treat quality, and subsequently determine desire to purchase. However, quantitative textural data for commercially available pet treats is currently limited and hard to find
Hilary Carrera +7 more
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Abstract Characteristics like scent, flavor, and texture can impact pet treat acceptability. Pet owners rely on personal organoleptic preferences of texture to judge treat quality, and subsequently determine desire to purchase. However, quantitative textural data for commercially available pet treats is currently limited and hard to find
Hilary Carrera +7 more
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Characterizing Commercial Pureed Foods: Sensory, Nutritional, and Textural Analysis
Journal of Nutrition in Gerontology and Geriatrics, 2014Dysphagia (swallowing impairment) is a common consequence of stroke and degenerative diseases such as Parkinson's and Alzheimer's. Limited research is available on pureed foods, specifically the qualities of commercial products. Because research has linked pureed foods, specifically in-house pureed products, to malnutrition due to inferior sensory and ...
Laurel, Ettinger +2 more
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