Investigation on proximate composition, fatty acid profile and sensory evaluation of Nile (Oreochromis niloticus) and Hybrid Red Tilapia fillet farmed in brackish ground water of Bafgh, Yzad [PDF]
, 2012 The aim of this study was to determine proximate compositions and sensory evaluation of tilapia meat. For this purpose, farmed Nile tilapia and Red tilapia were collected from the Inland Saline Waters Aquaculture Research Center located in Bafgh, Yazd ...
Karami, B. +3 more
core
Peptide‐based ligand antagonists block a Vibrio cholerae adhesin
FEBS Letters, EarlyView.The structure of a peptide‐binding domain of the Vibrio cholerae adhesin FrhA was solved by X‐ray crystallography, revealing how the inhibitory peptide AGYTD binds tightly at its Ca2+‐coordinated pocket. Structure‐guided design incorporating D‐amino acids enhanced binding affinity, providing a foundation for developing anti‐adhesion therapeutics ...
Mingyu Wang +9 more
wiley +1 more source
Food as Experience A Design and Evaluation Methodology [PDF]
, 2009 This research, conducted for Frito Lay-North America, Inc, demonstrates how new product designs, package designs, concepts, and prototypes can be created based on the social, emotional, cognitive, and sensory information gathered through a combined ...
Baer, Roger +3 more
core
Simulation on sensory impairment in older adults:nursing education [PDF]
, 2017 Sensory impairments are identified as the most common chronic and disabling conditions of later life impacting significantly on the quality of life and safety of older adults.
Croy, Suzanne +2 more
core +1 more source
Real‐time assay of ribonucleotide reductase activity with a fluorescent RNA aptamer
FEBS Letters, EarlyView.Ribonucleotide reductases (RNR) synthesize DNA building blocks de novo, making them crucial in DNA replication and drug targeting. FLARE introduces the first single‐tube real‐time coupled RNR assay, which enables isothermal tracking of RNR activity at nanomolar enzyme levels and allows the reconstruction of allosteric regulatory patterns and rapid ...
Jacopo De Capitani +4 more
wiley +1 more source
Shipin yu jixieThere are amount of aroma compounds and taste compounds in Zanthoxylum bungeanum, which make it have a unique aroma and taste. Molecular sensory science, as an interdisciplinary technology, is committed to exploring and studying the sensory quality of ...
QIAN Yang +4 more
doaj +1 more source
Data in Brief, 2017 This data article describes a sensory evaluation of potatoes used in food processing from the Tokachi, Kamikawa, and Abashiri geographic areas of Hokkaido, Japan, performed by untrained young adults.
Hiroaki Sato +10 more
doaj +1 more source
A Rapid Study for Proximal Composition and Sensory Evaluation of Eisenia Foetida Earthworm Meal as a Protein Source [PDF]
, 2023 Asenat Abigail García- Solís
openalex +1 more source
Emerging Methods for the Evaluation of Sensory Quality of Food: Technology at Service
Current Food Science and Technology ReportsSensory evaluation holds vital significance in the food sector. Typically, humans conduct sensory analysis. Humans, being the ultimate consumers, assess food traits effectively. However, human judgment is influenced by various factors.
Sandra S. Q. Rodrigues +2 more
semanticscholar +1 more source
Acceptability and sensory evaluation of energy bars and protein bars enriched with edible insect
, 2018 For consumers, one of the basic criteria of choosing a foodstuff, apart from nutritional values, is their taste and smell. In edible insect as a novel food, these criteria are not quite decisive.
Martina Adamek +4 more
semanticscholar +1 more source