Results 81 to 90 of about 1,795,000 (294)
FEBS Open Bio, EarlyView.Life‐science educators from 14 countries redesigned their own course materials with generative AI in a three‐session, pedagogy‐first FEBS Education and Training Academy workshop built on PICRAT. Among 12 matched respondents, four more reported high confidence in each of five practical domains, and 10 of 13 reported implementing at least one idea ...
Zvonimir Mlinarić, Ali Burak Özkaya
wiley +1 more source
Off-flavor of Mustard Paste Part I
Journal of the agricultural chemical society of Japan, 1965 (1) 変質練りからしより,苦味の主な成分と考えられる結晶を分離し,その化合物をsinapin rhodanideと同定した. (2)からしの辛味消失の際生成される-SCNが, sinapinと塩を作るのが苦味発生の機構であると考えられる. (3)練りからしの品質保存の条件について検討した.
KOBAYASHI, Akio +2 more
openaire +3 more sources
The Influence of Cooking Rate and Holding Time on Beef Flavor [PDF]
, 2006 Seven muscles from 10 beef carcasses were cooked quickly or slowly and held 0 or 1 hour to explore the influence of cooking rate and holding time on beef flavor.
Calkins, Chris R., James, Jennie M.
core
PROCESSOR DEMAND AND PRICE-MARKUP FUNCTIONS FOR CATFISH: A DISAGGREGATED ANALYSIS WITH IMPLICATIONS FOR THE OFF-FLAVOR PROBLEM [PDF]
, 2017 Off-flavor in catfish restricts farm marketings 10 to 45% depending on the season. The economic impact on society of this imposed supply restriction depends, in part, on the elasticity of demand for catfish. Econometric estimates based on disaggregated
Hatch, L. Upton +3 more
core +1 more source
New Directions for Adult and Continuing Education, EarlyView.ABSTRACT Advancing artificial intelligence (AI) has transformed learning and work, yet higher education and professional development programs have not systematically equipped learners for AI‐prevalent environments. This lack of preparation creates uncertainty regarding control, responsibility, trust, and accountability.
Moon‐Heum Cho, Jerusalem Merkebu
wiley +1 more source
Journal of the World Aquaculture SocietyGeosmin (GSM) and 2‐methylisoborneol (MIB) cause objectionable off‐flavors in fish produced in recirculating aquaculture systems (RAS). Remediation solutions have not been developed; therefore, a study was conducted to determine if microbial maturity ...
John Davidson +6 more
doaj +1 more source
Flavor Formation in Skim Milk Powder and Flavor Carry-Through into Ingredient Applications
, 2005 Skim milk powder (SMP) is commonly used as a food ingredient. Both processing procedures and storage conditions have been noted as important contributors to SMP flavor.
Caudle, Alissa Dawn
core
Ethical Foreground and Background in Adult Educator Work
New Directions for Adult and Continuing Education, EarlyView.ABSTRACT Adult educators work in a complex ethical environment. The very act of contributing to the learning of another is fraught with moral overtones. In this paper we consider the ethical dimensions of adult educator practice by distinguishing the ethical features of the context or ‘background’ of practice from the ethical capabilities and decision ...
Steven Hodge, Sonal Nakar
wiley +1 more source
Antemortem factors affecting off -flavor development in beef
, 2007 This body of research was conducted to gain a better understanding of the antemortem factors affecting beef off-flavors with particular interest in the liver-like off flavor.
Jenschke, Blaine Edward
core
Annals of Clinical and Translational Neurology, EarlyView.ABSTRACT Objective This study aimed to investigate the immunological response to influenza vaccination, the incidence and severity of influenza infection, and the side effects of the vaccination in patients with ischemic stroke. Methods This prospective observational study was conducted between 2023 and 2024 at Ramathibodi Hospital.
Achiraya Pakngao +5 more
wiley +1 more source