Results 1 to 10 of about 6,235 (164)
Foods, 2020 Juiciness is a primary index of pear quality and freshness, which is also considered as important as sweetness for the consumers. Development of a non-destructive detection method for pear juiciness is meaningful for producers and sellers. In this study,
Fan Wang, Guijun Yang
exaly +3 more sources
The effects of juiciness in an action RPG
Entertainment Computing, 2020 Abstract “Juiciness” is a term that has been widely used to describe the positive feedback (both visual/audial) present in digital games. However, few empirical investigations have looked at how juiciness concretely impacts players. In this paper, we perform a study (N = 3018) in which we compare four identical versions of an action role-playing game
Dominic Kao
exaly +3 more sources
Can we taste extensiveness? Linking production concepts of extensification factors to the eating quality and consumer liking of chicken breast meat [PDF]
Poultry ScienceBroiler production in Europe is exploring extensification factors such as slower-growing genotypes, dietary fibre supplementation, increased space allowance and environmental enrichment.
Seren Yigitturk +5 more
doaj +2 more sources
Frontiers in Plant Science, 2021 Washington State University's apple breeding program (WABP) was initiated in 1994 to select new apple cultivars with improved eating quality, appearance, and storability that are suitable for production in the main growing regions of the state.
Soon Li Teh +5 more
doaj +1 more source
Frontiers in Plant Science, 2021 Sensory quality is of increasing importance to consumer decisions in choosing a product, and it is certainly an important factor in repurchasing in terms of meeting the necessary aroma quality and taste properties.
Maja Jukić Špika +11 more
doaj +1 more source
Meat and Muscle Biology, 2023 Rapid evaporative ionization mass spectrometry (REIMS) is a novel technique that provides rapid chemical information on biological tissues and has the potential to predict beef quality attributes in real time.
Chandler J Sarchet +5 more
doaj +2 more sources
Non-destructive determination of ripening in melon fruit using time-resolved spectroscopy
Advances in Horticultural Science, 2023 The aim of this work was to explore the feasibility of time-resolved reflectance spectroscopy (TRS) in determining the ripening degree and the quality of orange-fleshed melons.
Maristella Vanoli +9 more
doaj +1 more source
Applied Sciences, 2022 An attempt was made to identify technological solutions that would improve the quality of products from the meat of Holstein-Friesian (HF) bulls, with particular emphasis on standardising the quality of the longissimus lumborum (LL) and semimembranosus ...
Katarzyna Tkacz +1 more
doaj +1 more source
Effects of Searing Cooking on Sensory and Physicochemical Properties of Beef Steak
Food Science of Animal Resources, 2020 The purpose of the present study was to evaluate the sensory and instrumental quality of thawed beef steak prepared by searing and oven cooking. Beef purchased in the local market was divided into two groups; one group was cooked in a 180°C oven until ...
Ji Hyun Yoo +5 more
doaj +1 more source
Feeding regimens affecting carcass and quality attributes of sheep and goat meat — A comprehensive review [PDF]
Animal Bioscience, 2023 Sheep and goats can efficiently convert low quality forage into high-quality meat which contains specific nutrients and quality traits. Carcass traits and quality attributes of sheep and goat meat depend upon several factors and one of most effective ...
Yafeng Huang +7 more
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