Results 101 to 110 of about 59,777 (278)
Enhancing consumer sensory science approach through augmented virtuality
Current Research in Food ScienceAugmented Virtuality (AV) is a concept that merges components of Augmented Reality (AR) and Virtual Reality (VR), incorporating real elements into a virtual environment. This review analyses the influence of AV technology on sensory science and consumer behaviour, with the potential to improve product evaluation through sensory analysis.
Abdul Hannan Bin Zulkarnain +3 more
openaire +4 more sources
In Situ 3D Bioprinting: Impact of Cross‐Linking on the Adhesive Properties of Hydrogels
Advanced Functional Materials, EarlyView.In situ 3D bioprinting enables the direct deposition of cell‐laden, adhesive biomaterials for on‐site tissue regeneration. This review provides a comprehensive overview of how cross‐linking influences the bioadhesive properties of hydrogels used in 3D bioprinting, highlighting cross‐linking triggers, bioadhesion mechanisms, polymer interpenetration ...
Odile Romero Fernandez +4 more
wiley +1 more source
Biofeedback improves postural control recovery from multi-axis discrete perturbations
Journal of NeuroEngineering and Rehabilitation, 2012 Background Multi-axis vibrotactile feedback has been shown to significantly reduce the root-mean-square (RMS) sway, elliptical fits to sway trajectory area, and the time spent outside of the no feedback zone in individuals with vestibular deficits during
Sienko Kathleen H +2 more
doaj +1 more source
Additive Manufacturing of NiTi Shape Memory Alloys for Elastocaloric Applications: A Review
Advanced Functional Materials, EarlyView.Additive manufacturing enables complex NiTi architectures that overcome key limitations in elastocaloric refrigeration, including poor heat transfer and high mechanical work input. This review surveys recent advances in LPBF‐ and DED‐fabricated NiTi shape memory alloys for elastocaloric applications, highlighting process–structure–performance ...
Ignatius Andre Setiawan +7 more
wiley +1 more source
Commentary on: Objective Sensory Changes Following Subfascial Breast Augmentation [PDF]
Aesthetic Surgery Journal, 2016 All testing in which a person is asked to respond to a touch stimulus is, by definition, subjective. “Objective sensory testing” is an oxymoron. Furthermore, it is sensibility, not sensitivity, that is being tested; the former, sensibility, meaning the neurophysiologic components (nerves, sensory end organs) and the latter, sensitivity, being the ...
openaire +2 more sources
Advanced Functional Materials, EarlyView.We present ultrathin flexible transparent electrodes through iCVD‐enabled molecular control of 10 nm gold films on poly(dimethylaminomethylstyrene). In vivo validation demonstrated photoelectric artifact reduction vs. opaque electrodes and preservation of natural neural dynamics.
Tae Jin Mun +11 more
wiley +1 more source
, 2015 A surface can be harsh and raspy, or smooth and silky, and everything in between. We are used to sense these features with our fingertips as well as with our eyes and ears: the exploration of a surface is a multisensory experience.
Alan Del Piccolo +4 more
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Multi-Sensorial Biofeedback Augmented Horror Games
, 2017 Throughout the history of video games, there has been an enormous evolution in their graphic capabilities. However, for a long the interaction with the player was only made with the same types of peripherals, namely with a mouse and keyboard or with a command. It was only decades later that other innovative devices started to appear, beginning with Eye
openaire +2 more sources
Uncovering the Origin of Efficiency Roll‐Off in TADF OLEDs
Advanced Functional Materials, EarlyView.OLEDs based on thermally activated delayed fluorescent (TADF) materials often suffer from a severe drop in efficiency at high brightness levels. This work presents a technique to uncover the source of this efficiency drop, and quantifies the exciton‐exciton and exciton‐polaron annihilation processes responsible for efficiency losses in our TADF OLEDs ...
Liam G. King +3 more
wiley +1 more source
Comparaison des qualités sensorielles de la viande et de la carcasse d’agneaux élevés au pâturage en production biologique ou conventionnelle à deux niveaux de disponibilités en herbe [PDF]
, 2012 Nous avons comparé les qualités sensorielles des carcasses et des viandes d’agneaux engraissés au pâturage en élevage biologique ou conventionnel (O vs. C) à deux niveaux de disponibilités en herbe (Haut H vs. Bas L).
Ballet, J. +5 more
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