Results 21 to 30 of about 336,593 (263)
Foods, 2020 Nostrano Valtrompia is a hard, long-ripened, Italian Protected Designation of Origin (PDO) cheese typically produced by applying traditional cheesemaking practices in small dairies.
Luca Bettera +3 more
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A quantitative production analysis of picture description [PDF]
Aphasiology, 2006 Spontaneous speech samples were elicited from 6 non-brain-damaged elderly subjects and 10 aphasic subjects, and analyzed using the Quantitative Production Analysis (Berndt et al., 2000; Saffran et al., 1989). Aims of the study were to determine the applicability of a protocol developed for one task (story retelling) to a new task (picture description);
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Optimasi Formula Dan Uji Deskriptif Kuantitatif Minuman Jeli Carica Rendah Kalori
Agrointek, 2021 Carica fruit (Carica pubescens, Lenne) which is a unique-typical fruit and well listed as a geographical indication product of Wonosobo region Indonesia has high content of vitamin C and potassium (50-100 mg / 100g; 125 ppm).
Santi Dwi Astuti +3 more
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Relationships among sensory analysis, isoflavone and hexanal contents of soymilk powder
Brazilian Archives of Biology and Technology, 2010 The objective of this work was to study the sensory attributes and their relationships with isoflavones and hexanal contents of soymilks made in laboratory and commercial samples.
Josemeyre Bonifácio da Silva +4 more
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Flavor Wheel Development and Sensory Quantitative Descriptive Analysis of Chinese Brewed Soy Sauce [PDF]
Shipin Kexue, 2023 Based on sensory descriptors developed by a sensory evaluation panel for 48 commercial Chinese brewed soy sauce samples, a flavor wheel of Chinese brewed soy sauce with 55 descriptors in the dimensions of aroma and flavor was developed for the first time.
ZHANG Haiwei, JIANG Feihong, YANG Ou, DAI Yao, LI Meiqing, CHENG Jianghua
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Foods, 2021 Sensory, olfactometry (using the sums of odour intensities for each class of compounds) and chemometric analyses were used to evaluate Portuguese wild hops’ sensory characteristics and the aroma that those hops impart to dry-hopped beer.
Júlio C. Machado +7 more
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Quantifying Scripts: Defining Metrics of Characters for Quantitative and Descriptive Analysis [PDF]
Digital Scholarship in the Humanities, 2016 Analysis of scripts plays an important role in paleography and in quantitative linguistics. Especially in the field of digital paleography quantitative features are much needed to differentiate glyphs. We describe an elaborate set of metrics that quantify qualitative information contained in characters and hence indirectly also quantify the scribal ...
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Tecnociencia Chihuahua, 2023 The objective of this work was to determine the sensory profile and the degree of acceptability of samples of commercial dehydrated orange juices (A-B-C) by quantitative descriptive analysis (QDA) and sensory acceptability testing.
Marianela Ivana Capitani +1 more
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Thermaculture on ‘Cabernet Sauvignon’ vineyard increases wine pigments and wine sensory quality [PDF]
Ciência e Técnica Vitivinícola, 2017 Thermaculture is applied in vineyards for fungus diseases prevention. However, it can also induce plant to thermal stress, modulating the secondary metabolism.
Ceratti Treptow Taísa +7 more
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Foods, 2022 Environmental conditions such as vibrations, temperature, and exposure to light can lower the quality of bottled wine, causing great economic and image losses for wineries.
Simone Poggesi +3 more
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