Results 61 to 70 of about 891,063 (294)
The use of analysis of variance and three-way factor analysis methods for studying the quality of a sensory panel [PDF]
, 2007 In sensory analysis a panel of assessors evaluate a collection of samples/products with respect to a number of sensory characteristics. Assessments are collected in a threeway data matrix crossing products, attributes and assessors.
Brockhoff, Per Bruun +2 more
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Foods, 2020 Forty-two New Zealand White rabbits (n = 21/group) were fed with two different diets: a commercial diet (control group) and a diet supplemented with goji berries (3% w/w).
Marta Castrica +9 more
doaj +1 more source
By dawn or dusk—how circadian timing rewrites bacterial infection outcomes
FEBS Letters, EarlyView.The circadian clock shapes immune function, yet its influence on infection outcomes is only beginning to be understood. This review highlights how circadian timing alters host responses to the bacterial pathogens Salmonella enterica, Listeria monocytogenes, and Streptococcus pneumoniae revealing that the effectiveness of immune defense depends not only
Devons Mo +2 more
wiley +1 more source
Foods, 2020 Undesired volatile organic compounds (VOCs) can negatively affect the flavor of fresh food products; especially those characterized by a mild and delicate aroma.
Giuseppe Natrella +5 more
doaj +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
Hematopoietic (stem) cells—The elixir of life?
FEBS Letters, EarlyView.The aging of HSCs (hematopoietic stem cells) and the blood system leads to the decline of other organs. Rejuvenating aged HSCs improves the function of the blood system, slowing the aging of the heart, kidney, brain, and liver, and the occurrence of age‐related diseases.
Emilie L. Cerezo +4 more
wiley +1 more source
Effect of Genetic Polymorphism of Bovine β-Casein Variants (A1 and A2) on Yoghurt Characteristics
FoodsThe present study aims to evaluate the physicochemical and sensory characteristics of A2 yoghurts (made with A2A2 β-CN milk), in comparison with Control yoghurts (elaborated from conventional milk, a mixture of A1 and A2 β-CN milk).
Bibiana Juan Godoy +2 more
doaj +1 more source
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 +4 more
openaire +2 more sources
Phosphatidylinositol 4‐kinase as a target of pathogens—friend or foe?
FEBS Letters, EarlyView.This graphical summary illustrates the roles of phosphatidylinositol 4‐kinases (PI4Ks). PI4Ks regulate key cellular processes and can be hijacked by pathogens, such as viruses, bacteria and parasites, to support their intracellular replication. Their dual role as essential host enzymes and pathogen cofactors makes them promising drug targets.
Ana C. Mendes +3 more
wiley +1 more source
Sensory milk properties at the farm level – the terroir dimension [PDF]
, 2009 In recent years, the Danish milk market has shown an increase in the consumption of organic milk as well as a growing variety of milk with specific features including farm milk.
Bredie, Wender L.P. +3 more
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