Results 21 to 30 of about 82,533 (291)
The Palatability and Physicochemical Properties of Milled Rice for Each Grain-Thickness Group
Plant Production Science, 2001 We examined the palatability and physicochemical properties of milled rice for each grain-thickness group, and examined the influence of physicochemical properties on the grain-thickness-dependent differences of the evaluation of palatability.
Yuji Matsue +2 more
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Meat and Muscle Biology, 2022 The objective of this study was to evaluate palatability of strip loin steaks from grass- and grain-fed beef across5 United States Department of Agriculture (USDA) quality grades and 3 wet-aging periods. Beef strip loins (N=200; 20/USDA quality grade×fed
J. C. Brooks +5 more
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Animals, 2020 Behavioural and genetic evidence shows that the taste system is intimately related to the sensing of nutrients with consequences for poultry nutrition practices.
María Palomar +5 more
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Evaluation of the Impact of Bone-in Versus Boneless Cuts on Beef Palatability
Meat and Muscle Biology, 2022 Palatability traits of ribeye, strip loin, and tenderloin steaks were evaluated in a bone-in versus boneless format.Sensory characteristics of these cuts were also evaluated in 2 quality grade categories; upper 2/3 USDA Choice and USDA Select to evaluate
Erin Beyer +9 more
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Patient acceptability, safety and access : A balancing act for selecting age-appropriate oral dosage forms for paediatric and geriatric populations [PDF]
, 2018 © 2017 Elsevier B.V. All rights reserved.The selection and design of age-appropriate formulations intended for use in paediatric and geriatric patients are dependent on multiple factors affecting patient acceptability, safety and access.
Ernest, Terry B. +3 more
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The Law and Economics of Critical Race Theory [PDF]
, 2003 Legal academics often perceive law and economics (L&E) and critical race theory (CRT) as oppositional discourses. Using a recently published collection of essays on CRT as a starting point, we argue that the understanding of workplace discrimination ...
Carbado, Devon W., Gulati, Mitu
core +7 more sources
Asian Journal of Pharmaceutical Sciences, 2016 The purpose of this review is to discuss the advantages and limitations of taste sensors in the evaluation of the taste of palatability of different oral dosage forms.
Tamami Haraguchi +3 more
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Frontiers in Animal Science, 2023 There has been increased interest among pet owners to feed vegetarian diets to their pets. However, the primary protein sources used in pet food today are animal based, warranting a need to evaluate novel plant-based ingredients to meet the protein ...
Logan R. Kilburn-Kappeler +1 more
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Consumption of submerged aquatic macrophytes by rudd (scardinius erythrophthalmus L.) in New Zealand [PDF]
, 2002 In experiments in New Zealand, rudd (Scardinius erythrophthalmus L.) of 108–277mm fork length (FL) ate a wide range of native and introduced submerged aquatic macrophytes in captivity and in the field.
Dugdale, Tony M. +3 more
core +2 more sources
Reproducibility of the visual palatability of the crumb of bread and a novel sensory evaluation method using images presented on a screen [PDF]
Exploration of Foods and FoodomicsAim: Single tests have been used for the sensory evaluation of food. Although food color is the first perception used to determine acceptability, this study was performed to enhance the reliability of evaluations of the visual palatability of the crumb ...
Yukinori Sato
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