Results 71 to 80 of about 286,732 (309)
Sensory Characteristics and Consumer Preference Trends of Rose Tea: A Systematic Review [PDF]
BIO Web of ConferencesRose tea, produced from the infusion of Rosa petals, has gained increasing attention as both a traditional beverage and a functional drink owing to its distinctive sensory profile and perceived health benefits.
Bimo Igoy +11 more
doaj +1 more source
Influence of management practices on quality and biodiversity of tomatoes in Germany [PDF]
, 2005 Four old and endangered tomato cultivars were cultivated under greenhouse conditions with different levels of organic N-fertilisation and harvest at different maturity stages in order to develop a conclusive concept to preserve the diversity of old ...
Klein, Daniela +2 more
core
Customer perception of switch-feel in luxury sports utility vehicles [PDF]
, 2008 Successful new product introduction requires that product characteristics relate to the customer on functional, emotional, aesthetic and cultural levels.
Pitts, Matthew J. +2 more
core +1 more source
In situ molecular organization and heterogeneity of the Legionella Dot/Icm T4SS
FEBS Letters, EarlyView.We present a nearly complete in situ model of the Legionella Dot/Icm type IV secretion system, revealing its central secretion channel and identifying new components. Using cryo‐electron tomography with AI‐based modeling, our work highlights the structure, variability, and mechanism of this complex nanomachine, advancing understanding of bacterial ...
Przemysław Dutka +11 more
wiley +1 more source
D 5.5.1.1. Final report on sensory testing in Africa for Group 1. Project AFTER “African Food Tradition rEvisited by Research” [PDF]
, 2015 This deliverable concerns the sensory evaluation of the reengineered group 1 African products in the AFTER project. Specifically, it related to reengineered akpan and gowe from Benin, kenkey from Ghana and Kishk Sa'eedi in Egypt.
Abozed, S. +17 more
core +1 more source
Baru flour in cupcakes: physico-chemical and sensory characterization among children
O Mundo da Saúde, 2016 The present study aimed to determine the sensory acceptability of cupcakes added baru flour (BF) among children and determine the physico-chemical composition of the standard formulation and that containing BF with similar sensory acceptance standard ...
Amanda Volz Ortolan +5 more
doaj
Applied SciencesEdible insects represent an emerging and sustainable alternative in human nutrition, characterized by their high protein and fiber content, along with a lipid profile rich in unsaturated fatty acids. This study evaluated the technological feasibility and
Judith Rodríguez-Párraga +6 more
doaj +1 more source
Organic vs Conventional Suckling Lamb Production: Product Quality and Consumer Acceptance [PDF]
, 2008 Samples of suckling lambs (n=40) of two breeds reared under conventional and organic conditions were analysed to asses physico-chemical characteristics, including instrumental texture, and nutritional quality in terms of fatty acid composition.
Lurueña-Martínez, M.A. +4 more
core
FEBS Letters, EarlyView.We reconstituted Synechocystis glycogen synthesis in vitro from purified enzymes and showed that two GlgA isoenzymes produce glycogen with different architectures: GlgA1 yields denser, highly branched glycogen, whereas GlgA2 synthesizes longer, less‐branched chains.
Kenric Lee +3 more
wiley +1 more source
Structural biology of ferritin nanocages
FEBS Letters, EarlyView.Ferritin is a conserved iron‐storage protein that sequesters iron as a ferric mineral core within a nanocage, protecting cells from oxidative damage and maintaining iron homeostasis. This review discusses ferritin biology, structure, and function, and highlights recent cryo‐EM studies revealing mechanisms of ferritinophagy, cellular iron uptake, and ...
Eloise Mastrangelo, Flavio Di Pisa
wiley +1 more source