Results 31 to 40 of about 903,116 (312)

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

Chemical and sensory characteristics of orange based vinegar [PDF]

Journal of Food Science and Technology, 2016
Several experiments were conducted to developed orange based vinegar by surface culture. The addition of sugar (sucrose and concentrated must) and the presence/absence of peel in the raw material (squeezed juice, peeled orange, non-peeled orange plus squeezed juice) have been studied during the development of the final product.
Cristina, Cejudo-Bastante, Remedios, Castro-Mejías, Ramón, Natera-Marín, Carmelo, García-Barroso, Enrique, Durán-Guerrero   +4 more
openaire   +2 more sources

Shapes, scents and sounds:quantifying the full multi-sensory basis of conceptual knowledge [PDF]

, 2013
Contemporary neuroscience theories assume that concepts are formed through experience in multiple sensory-motor modalities. Quantifying the contribution of each modality to different object categories is critical to understanding the structure of the ...
Hoffman, Paul, Lambon Ralph, Matthew A
core   +2 more sources

Sensory and physicochemical profiling of traditional and enriched gari in Benin [PDF]

, 2019
Gari is a roasted fermented granular product made from cassava in many African countries. It is consumed raw, or added with water, or cooked into a paste. Up to now, gari enriched with palm oil and/or soybean is not available on Beninese markets.
Adinsi, Laurent, Akissoé, Noël, Dufour, Dominique, Escobar, Andrés, Fliedel, Geneviève, Hounhouigan, Joseph Djidjoho, Kougblenou, Nadège, Prin, Laure   +7 more
core   +1 more source

Physicochemical and sensory characteristics of fermented sheepmeat sausage [PDF]

Food Science & Nutrition, 2014
AbstractThe aim of the study was to compare the physicochemical and sensory characteristics of fermented, cured sausages made from equivalent muscle groups of beef, pork, and sheepmeat. The last has no commercial examples and represents an unexploited opportunity. Using seven replicates of shoulder meat and subcutaneous fat, sausages were made with 64%,
Lu, Y, Young, OA, Brooks, JD
openaire   +3 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

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

The Sensory Characteristics in Architectural Form

Association of Arab Universities Journal of Engineering Sciences, 2020
The architectural form affects the human through the sensations that are generated at the receiver as soon as he watches architectural buildings , Before he was  understanding and thinking what those shapes mean and what symbolic or ideas they may carry. Sensation is an immediate emotional response to these visual stimuli.
Zahraa Ahmed Aljbury, Abdullah Saadoon Al-Maamourihory   +1 more
openaire   +2 more sources

Why and When Are Evidence‐Based Interventions Adopted in Paediatric Supportive Care? A Qualitative Exploration of the Determinants of Photobiomodulation Implementation

Pediatric Blood &Cancer, EarlyView.
ABSTRACT Background Oral mucositis is a common and debilitating side effect of childhood cancer and stem cell transplant treatments. It affects the quality of life of children and young people (CYP) and places a strain on services. Photobiomodulation is recommended for oral mucositis prevention in international guidance but is poorly implemented in UK ...
Claudia Heggie, Kara A. Gray‐Burrows, Peter F. Day, Bob Phillips, Carl A. Thompson   +4 more
wiley   +1 more source