Results 31 to 40 of about 891,063 (294)

Perceived thickness and creaminess modulates the short-term satiating effects of high protein drinks [PDF]

, 2013
Previous research suggests that increasing beverage protein content enhances subsequent satiety, but whether this effect is entirely attributable to post-ingestive effects of protein or is partly caused by the distinct sensory characteristics imparted by
Anne Lluch, Barkeling, Emma J. Bertenshaw, Hill, Kissileff, Martin R. Yeomans, Rolls, Stubbs, Wanders   +8 more
core   +1 more source

Sensory Characteristics of Camphor

Journal of Investigative Dermatology, 1990
The perceptual effects of camphor on hairy skin were measured in a psychophysical experiment. Subjects rated the intensity and quality of sensations produced when a solution of 20% camphor (in a vehicle of ethanol and deionized H2O) was applied topically to the volar forearm.
openaire   +2 more sources

A model of the electrical behaviour of myelinated sensory nerve fibres based on human data [PDF]

, 1999
Calculation of the response of human myelinated sensory nerve fibres to spinal cord stimulation initiated the development of a fibre model based on electro-physiological and morphometric data for human sensory nerve fibres.
Boom, H.B.K., Holsheimer, J., Wesselink, W.A.   +2 more
core   +2 more sources

Sensory characteristics of Slovenian honey

Acta agriculturae Slovenica, 2002
The objective of the present study was to assess the sensory quality of Slovenian honey. Three sensory attributes: colour, odour and aroma of 293  honey samples were evaluated by an experienced and trained panel of six assessors. Samples were collected in years 1998 to 2000 and classified to five assorted (acacia, chestnut, fir, lime and spruce) and ...
Terezija GOLOB, Jasna BERTONCELJ, Vida ŠKRABANJA   +2 more
openaire   +2 more sources

Investigation of Microbial Community of Korean Soy Sauce (Ganjang) Using Shotgun Metagenomic Sequencing and Its Relationship with Sensory Characteristics

Microorganisms
The microbial community of a soy sauce is one of the most important factors in determining the sensory characteristics of that soy sauce. In this study, the microbial communities and sensory characteristics of twenty samples of Korean soy sauce (ganjang)
Young-Wook Chin, Sang-Pil Hong, Sang-Dong Lim, Sung-Hun Yi   +3 more
doaj   +1 more source

Effects of Different Defishiness Treatments on Key Fishy Flavor Components and Flavor Quality of Kelp

Shipin gongye ke-ji
To explore the changes in the stinky components and the correlation with the flavor characteristics of kelp after deodorization, the headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method was combined with ...
Xiaojuan LIN, Yong CHEN, Baote HUANG, Hang QI, Hongbin CHEN, Jicheng CHEN   +5 more
doaj   +1 more source

Improvement of dry-cured Iberian ham sensory characteristics through the use of a concentrate high in oleic acid for pig feeding [PDF]

, 2008
peer-reviewedThe aim of this study was to investigate the sensory characteristics of dry-cured hams from confined Iberian pigs fed on a high oleic (HO) concentrate (HO-Pienso hams), and to study how different the characteristics of these hams are from ...
Carrapiso, A.I., Garcia, C., Jurado, A., Timon, M.L.   +3 more
core  

Rheological and sensory characteristics of yoghurt-modified mayonnaise [PDF]

Czech Journal of Food Sciences, 2008
Rheological and textural characteristics were studied in a set of 11 samples of yoghurt-modified mayonnaise at 15, 20, and 25°C. The rheometer Rheostress 300 was used to determine the static yield value, apparent viscosity, thixotropy, and elasticity.
Štern, P. (Petr), Pokorný, J., Šedivá, A., Panovská, Z.   +3 more
openaire   +3 more sources

DRY-AGED BEEF: COLOR PARAMETERS AND SENSORY CHARACTERISTICS

JOURNAL OF ENGINEERING SCIENCE, 2023
Research work involves the instrumental analysis of the change in color (L*, a*, b*) and the sensory characteristics of the Simmental beef, parts of the carcass: T-bons, received from the local farm, during the dry-aging period for 0, 14, 21, 28, 35 days and for the roasted aged beef at high and very high temperatures.
Viorica Bulgaru, Liliana Popescu
openaire   +2 more sources

Nutritional and Behavioral Intervention for Long‐Term Childhood Acute Leukemia Survivors With Metabolic Syndrome

Pediatric Blood &Cancer, EarlyView.
ABSTRACT Purpose Metabolic syndrome (MetS) is a common complication in survivors of childhood acute lymphoblastic and myeloid leukemia (AL), and a major risk factor for premature cardiovascular disease, type‐2‐diabetes, and metabolic dysfunction‐associated steatotic liver disease (MASLD).
Visentin Sandrine, Béliard Sophie, Renard Cécile, Caussy Cyrielle, Hamidou Zeinab, Romano David, Gacem Mélanie, Petit Arnaud, Saultier Paul, Borentain Patrick, Michel Gérard   +10 more
wiley   +1 more source