Results 81 to 90 of about 6,087,113 (298)
Ingeniería e Investigación, 2007 En el presente trabajo se realiza la extracción de aceite de café mediante el método de extrusión. En dicho proceso se obtienen dos productos: el aceite de café y la torta. Para tal propósito se utilizó café tostado, el cual se caracteriza por poseer una
Elkin Mauricio López Fontal
doaj
, 2023 Sensory methodologies are continuously being optimized based on industry needs. Sorting is a widely used sensory method; however, it provides limited information about the uniqueness of individual products.
Garrido Banuelos, Gonzalo, +3 more
core +1 more source
Design and analysis strategies for robust microbiome ageing research
FEBS Letters, EarlyView.The gut microbiome changes with age and associates with age‐related morbidity and mortality, establishing it as a potential biomarker and intervention target for ageing. Realising this potential requires methodological rigour, yet distinguishing biological signals from methodological artefacts remains challenging across cohorts. This review provides an
Mark Olenik +5 more
wiley +1 more source
The Role of Sensory Experiences and Information on the Willingness to Pay for Organic Wheat Bread [PDF]
This study examined the size and the determinants of the price premium a sample of Edmonton-area consumers was willing to pay for organic wheat bread.
Wismer, Wendy V. +4 more
core
Sensory Evaluation of Terpenoids [PDF]
, 1996 P(論文)Detailed results were presented on the sensory evaluation of ten kinds of terpenoids (α-pinene, limonene, myrcene, linalool, citronellol, citral, perillaldehyde, cinnamaldehyde, 1-carvone, cineole).
佐藤, 美雪 +11 more
core
Reconstructing enzyme evolution by protein engineering
FEBS Letters, EarlyView.Natural enzyme evolution can be retraced by protein engineering methods such as directed evolution, rational design, and ancestral sequence reconstruction. These approaches reveal how enzymes emerged from ligand‐binding scaffolds, developed varying substrate preferences, formed oligomeric complexes, adapted to environmental changes, and evolved novel ...
Lukas Drexler +2 more
wiley +1 more source
The influence of ripening temperature on the sensory characteristics of Reggianito Argentino cheese.
, 2010 The effect of elevated ripening temperature on sensory characteristics of Reggianito Argentino cheese was evaluated. Cheeses ripened at 12 or 18C and 85% relative humidity were analyzed at 62, 123 and 186 days.
Sabbag, N. +4 more
core
FEBS Letters, EarlyView.The process of internalization of the Shiga toxin A subunit via formation of a complex with the Shiga toxin B subunit, which specifically binds to the Gb3 receptor. The peptide is designed to act as a carrier of drugs into cancer cells. Here, we explored the potential of peptides derived from the catalytic A subunit of Shiga toxin (STxA) to be drug ...
Giulia Opassi +6 more
wiley +1 more source
Investigating transcription factor dynamics in health and disease using FRAP
FEBS Letters, EarlyView.FRAP analysis of GFP‐tagged transcription factors reveals how molecular mobility and target engagement change in response to drug treatment. By combining live‐cell imaging, quantitative model fitting, and statistical analysis, this approach uncovers transcription factor dynamics linked to disease mechanisms, providing a powerful framework for ...
Kannan Govindaraj +3 more
wiley +1 more source
Estimates of Wage Discrimination Against Workers with Sensory Disabilities, with Controls for Job Demands [PDF]
We provide the first-ever estimates of wage discrimination against workers with sensory (hearing, speech, vision) disabilities. Workers with sensory disabilities have lower probabilities of employment and lower wages, on average, than nondisabled workers.
BALDWIN Marjorie L., CHOE Chung
core +2 more sources