Sensory profile of beef burger with reduced sodium content
Acta Scientiarum: Technology, 2015 This study determined the sensory profile of three beef burger samples, namely, CON (control), F25 (25% sodium reduction) and F50 (50% sodium reduction), based on the Quantitative Descriptive Analysis (QDA).
Camila Barbosa Carvalho +5 more
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Analysis of Key Aroma Active Compounds of Novel Qingke Baijiu by GC-MS/GC-O-MS Combined with PLSR
Shipin gongye ke-jiA novel Qingke Baijiu was produced by the process of light-aroma Baijiu combined with high-temperature stacking process and using highland barley of Tibet as material.
Yahui ZHAO +8 more
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Long-Term Quantitative Assessment of Women Survivability from Cancer: A Unique Descriptive Analysis
Highlights in BioScience, 2020 Statistical Process Control (SPC) methodologies are a set of statistical methods and techniques that were initially designed for industrial processes but could be adopted for non-industrial applications.
Engy Refaat Rashed, Mostafa Essam Eissa
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APPLICATION OF HARMONIC ANALYSIS FOR THE QUANTITATIVE DESCRIPTION OF EARTH SURFACE TOPOGRAPHY
Geomorphology RAS, 2017 The paper is focused at perspectives of Discrete Fourier Transform (DFT) as a tool for morphometric studies. Characterized are the mathematical basics and MathCAD algorithm of one- and two-dimensional DFT when applied to topographical profiles and digital elevation models (DEMs).
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Sensory properties of Satsuma mandarin by quantitative descriptive analysis
Korean Journal of Food Preservation, 2015 This study investigated the sensory attributes of Satsuma mandarins to provide basic data for the establishment of a quality grade establishment of mandarins. Samples of the mandarins in different sizes (small, medium, and large) were collected via organic green house cultivation, conventional cultivation without pesticides and ...
Kyung Hyung Ku +2 more
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Journal of Management and Business ReviewThe world of education has the most significant composition of human resources, namely teachers, who have an essential role in achieving the success of educational goals.
Lusia Tuti Sulistyani, Riza Aryanto
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FoodsBackground: Red/blue- light-emitting diode (LED)-assisted withering provides a controllable spectral input to steer tea quality, yet metabolite-level evidence linking spectrum composition to quantitative taste phenotypes in white tea remains insufficient.
Dan Wu +6 more
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Sensorial, textural, and rheological analysis of novel pistachio-based chocolate formulations by quantitative descriptive analysis. [PDF]
Food Sci Nutr, 2023 Mousazadeh M +5 more
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Quantitative and Descriptive Comparison of Four Acoustic Analysis Systems: Vowel Measurements
Journal of Speech, Language, and Hearing Research, 2014 PurposeThis study examines accuracy and comparability of 4 trademarked acoustic analysis software packages (AASPs): Praat, WaveSurfer, TF32, and CSL by using synthesized and natural vowels. Features of AASPs are also described.MethodSynthesized and natural vowels were analyzed using each of the AASP's default settings to secure 9 acoustic measures ...
Carlyn, Burris +4 more
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Construction of a Sensory Attribute System for Red Fuji Apples and Analysis of Sensory Quality Differences among Typical Production Regions [PDF]
Shipin KexueThis study analyzed 25 red Fuji apple samples collected from four typical production regions in China (the Bohai Bay Rim Region, the Old Course of the Yellow River, characteristic production regions, and Northwestern Plateau) to develop a standardized ...
WANG Wenxin, JIANG Mingzhu, ZHAO Lei, XIANG Yake, YUN Zhenyu, ZHU Lixia, ZHONG Kui, WANG Houyin, ZHANG Yao, SHI Bolin, SUN Aidong
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