Results 211 to 220 of about 56,384 (265)

New‐Era Polymer Thermoelectrics: Material Innovations, Doping Frontiers, Decoupling Strategies, and Unconventional Applications

Advanced Materials, EarlyView.
The field of polymer thermoelectrics is entering a new era, featuring breakthroughs in addressing the conventional performance disparity between p‐type and n‐type polymers, pioneering doping frontiers, and sophisticated decoupling strategies. This review explores innovations in molecular design and superior stabilities, bridging the gap from ...
Suhao Wang
wiley   +1 more source

Pasta Incorporating Olive Pomace: Impact on Nutritional Composition and Consumer Acceptance of a Prototype. [PDF]

Foods
Ferreira DM, Oliveira BCC, Barbosa C, Costa ASG, Nunes MA, Oliveira MBPP, Alves RC.   +6 more
europepmc   +1 more source

Turning Unpredictable Biomolecule Adsorption to Controlled Corona Formation: Focus on Carbon Nanomaterials

Advanced Materials, EarlyView.
Controlling the protein corona formation onto carbon nanomaterials (CNMs) enhances their functionalities as platforms for cancer theranostics. Here, we reviewed the effects of the intrinsic and acquired properties of CNMs on protein corona formation, the consequent biological and toxicological outcomes, and the strategies to reshape corona formation ...
Yajuan Zou, Yalei Hu, Jie Yu, Naoki Komatsu, Yuta Nishina, Alberto Bianco   +5 more
wiley   +1 more source

Effects of Barley (Hordeum vulgare L.) on Antioxidant Activities of Maillard Reaction Products and Consumer Acceptance of Barley Nurungji, Traditional Korean Snack. [PDF]

Foods
Jeong Y, Choi IS.
europepmc   +1 more source

What Are the Sensory Attributes Associated with Consumer Acceptance of Yellow Oyster Mushrooms (Pleurotus citrinopileatus)? [PDF]

Foods
Oh M, Ju JH, Ju S.
europepmc   +1 more source

Balancing Freshness and Sustainability: Charting a Course for Meat Industry Innovation and Consumer Acceptance. [PDF]

Foods
Spada E, De Cianni R, Di Vita G, Mancuso T.   +3 more
europepmc   +1 more source

Australian and United States Consumer Acceptance of Beef Brisket Cooked Using the Low and Slow Barbeque Method. [PDF]

Foods
Lees J, Hardcastle N, Johnston J, Wong R, Cuthbertson H, Tarr G, Garmyn A, Miller M, Polkinghorne R, McGilchrist P.   +9 more
europepmc   +1 more source

Effects of Dietary Resveratrol and Black Soldier Fly (Hermetia illucens) Larvae Meal Supplements on Quail Egg Production, Quality, and Consumer Acceptance. [PDF]

Animals (Basel)
Razmaitė V, Šiukščius A, Pileckas V, Bliznikas S.   +3 more
europepmc   +1 more source

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Consumer Acceptance or Consumer Preference

1952
Data drawn from studies designed to measure consumer acceptance or consumer preference are frequently misinterpreted simply because it is not clear which is being measured. It is necessary to know whether consumers can distinguish between alternatives before their preferences can be established.
Burrows, Glenn L., Burrows, Glenn L.
openaire   +3 more sources

Sweeteners: Consumer acceptance in tea

Journal of the American Dietetic Association, 1984
Sucrose, fructose, aspartame, and saccharin were compared for consumer preference, aftertaste, and cost to determine acceptability of the sweeteners. A 23-member taste panel evaluated tea samples for preference and aftertaste. Mean retail cost of the sweeteners were calculated and adjusted to take sweetening power into consideration.
D J, Sprowl, L A, Ehrcke
openaire   +2 more sources