Results 141 to 150 of about 42,197 (299)

ISPARTA İLİNDE KONUT FİYATLARINI ETKİLEYEN FAKTÖRLERİN HEDONİK FİYAT MODELİ İLE ANALİZİ

Mehmet Akif Ersoy Üniversitesi Sosyal Bilimler Enstitüsü Dergisi, 2016
Konut heterojen bir maldır ve birçok özelliği içinde barındırmaktadır. Bu çalışmada Isparta İlinde konutun sahip olduğu farklı özelliklerin konutun fiyatını ne derece etkilediği hedonik fiyat modeli ile tahmin edilmiştir.
Selim Hatırlı, Uğur Çiçek
doaj  

Consumers' sensory assessments of bigleaf maple (Acer macrophyllum) syrup give way to a promising artisan industry

JSFA reports, Volume 5, Issue 3, Page 113-124, March 2025.
Abstract Background Most pure maple syrup produced in North America is produced from the sap of sugar maple trees (Acer saccharum). Interest is growing to utilize other maple species in different regions of North America outside the native range of sugar maple.
Ann E. Colonna, Eric T. Jones, Kent Wheiler   +2 more
wiley   +1 more source

Physical and organoleptic characteristics of Limmu coffee landraces, southwestern Ethiopia

JSFA reports, EarlyView.
Abstract Background Coffee (Coffea arabica L.) is one of the world's most valuable agricultural commodities, with Ethiopia recognized for producing high‐quality Arabica coffee. Limmu landrace coffees are prized for their distinctive flavor profiles; however, systematic evaluation of their raw and cup quality traits remains limited.
Bealu Girma, Abrar Sualeh, Abdo A. Mecha, Abera Kejela, Zelalem Bekeko   +4 more
wiley   +1 more source

Narcissism

, 2006
Excerpt: Narcissism takes its name from the legendary figure Narcissus, who fell in love with his own reflection in a woodland pool and pined away in unrequited love, and has come to refer to self-love.
Bufford, Rodger K.
core  

Food quality profile of fermented cassava dough: A tool for the value chain upgrading

JSFA reports, EarlyView.
Abstract Background Agbelima is a fermented cassava mash, which is then cooked into dough. The key quality attributes are color, odor, stretchability, and sour taste. To succeed in upgrading agbelima value chain, there is a need to determine the instrumental parameters that predict the quality of consumer‐preferred attributes of the final product. This
Lionnel Arnaud Chabi China, Laurent Adinsi, Sègla Wilfrid Padonou, Marcel Houngbedji, Ariane Awolo, Maora Gayet, Francis Hotegni, Flora Josiane Chadare, Noël Akissoé   +8 more
wiley   +1 more source

Influence of different drying techniques on the quality and physicochemical properties of Ghana‐sourced turmeric (Curcuma longa L.) samples

JSFA reports, EarlyView.
Abstract Background This study evaluated the influence of four drying techniques—freeze drying (FZD), microwave drying (MCD), oven drying (OVD), and sun drying (SUD)—on the bioactive, nutritional, and physical properties of turmeric. Using standard analytical procedures, the samples were examined for antioxidant activity (DPPH and ABTS assays), total ...
Eric Antiri Aforo, Richard Osae, Maurice Tibiru Apaliya, Irene Akua Idun, Emmanuel Kwaw, Raphael N. Alolga, Francis Appiah   +6 more
wiley   +1 more source

The Effect of Individual Tourist and the Mixed Marketing to Services Value on Nature-Based Tourism Services

Jurnal Manajemen Hutan Tropika, 2011
Perum Perhutani, an Indonesian State Owned Forest Company has been developed nature-based tourism services (a tourism services based on nature or environment services) since 1978. Ecotourism is considered as potential alternative answering the change of
Henry Purnomo
doaj  

Consumer attitudes, willingness to pay and hedonic evaluations of innovative legume gnocchi products

Journal of the Science of Food and Agriculture, Volume 105, Issue 5, Page 2867-2878, 30 March 2025.
Abstract BACKGROUND With growing concerns over the adverse effects of animal‐derived products on health, animal welfare and the environment, the rising popularity of plant‐based foods underscores the importance of understanding consumer preferences and determining acceptance.
Muhammad Adzran Che Mustapa, Zein Kallas, Laura López‐Mas, Cristina Alamprese, Silvia Contiero, Ingrid Aguiló‐Aguayo   +5 more
wiley   +1 more source

Ferulic acid‐impregnated sodium alginate–pectin biopolymer film for active packaging and shelf‐life extension of potato chips

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study explores the development of active films incorporating ferulic acid (FA), a natural antioxidant, at concentrations of 0 (F1), 2.5 (F2), and 5 g L−1 (F3) into sodium alginate (SA; 13 g kg−1) and pectin (P; 10 g kg−1) matrix.
Shaik Sadiya, Venkata Giridhar Poosarla, Navyasri Nandavarapu, Aparna Ramadoss, Nagaveni Shivshetty   +4 more
wiley   +1 more source

Probiotic fermented goat milk incorporated with blackberry (Rubus sp.): A novel functional food product

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND This study created functional fermented goat milk by adding blackberry pulp and probiotics (Lactobacillus acidophilus LA‐5 and Bifidobacterium animalis subsp. lactis Bb‐12). The preparation involved two variations of fermented goat milk with blackberry (Rubus sp.), distinguished by the absence (fermented goat milk, FGM) or inclusion
Bibiana Bittencourt Bicca, Khadija Bezerra Massaut, Elisa dos Santos Pereira, Márcia Vizzotto Foster, Laura Martins Fonseca, Ângela Maria Fiorentini, Graciela Volz Lopes   +6 more
wiley   +1 more source