Results 41 to 50 of about 17,322,931 (348)

Laryngeal sensitivity in patients with amyotrophic lateral sclerosis [PDF]

, 2016
Recent studies have shown the involvement of the sensory nervous system in patients with amyotrophic lateral sclerosis (ALS). The aim of our study was to investigate the correlation between the laryngeal sensitivity deficit and the type of ALS onset ...
BIASIOTTA, ANTONELLA, Buonopane, Ce, CAMBIERI, CHIARA, CECCANTI, MARCO, CRUCCU, Giorgio, DE VINCENTIIS, Marco, FRASCA, VITTORIO, GIORDANO, Carla, GORI, MARIA CRISTINA, GRECO, Antonio, INGHILLERI, Maurizio, ONESTI, EMANUELA, RUOPPOLO, Giovanni, SCHETTINO, ILENIA   +13 more
core   +2 more sources

Implication of Sensory Evaluation and Quality Assessment in Food Product Development: A Review

Current Research in Nutrition and Food Science Journal, 2020
The quality of food products is determined by physical properties, chemical composition, the level of contaminants (microbiological and toxic substances) and sensory attributes. Consumers around the world demand consistent supply of quality food products
F. Mihafu, J. Issa, M. Kamiyango
semanticscholar   +1 more source

Effect of boron fertilisation on the flavour of carrots - Applicability of organoleptic analyses to carrots

International Journal of Horticultural Science, 2003
Foliar boron fertilisation has had positive influence only on carotene content. Results were evaluated with chemical analyses and sensory tests. It has been observed that sensory tests are able to detect bitter flavour and also to measure its interaction
H. Némethy-Uzoni, Z. Kókai
doaj   +1 more source

Production practice, microbial quality and consumer acceptability test of traditionally produced butter in North Shoa Zone, Oromia Regional State, Ethiopia

Heliyon, 2023
‘The study was conducted to evaluate the production practices and microbial quality of butter produced in North Shoa Zone, Oromia Regional State, Ethiopia.
Asrat Diriba, Mitiku Eshetu, Yonas Hailu
doaj   +1 more source

Estimation of Sensory Pork Loin Tenderness Using Warner-Bratzler Shear Force and Texture Profile Analysis Measurements [PDF]

Asian-Australasian Journal of Animal Sciences, 2016
This study investigated the degree to which instrumental measurements explain the variation in pork loin tenderness as assessed by the sensory evaluation of trained panelists.
Jee-Hwan Choe, Mi-Hee Choi, Min-Suk Rhee, Byoung-Chul Kim   +3 more
doaj   +1 more source

The constrained median : a way to incorporate side information in the assessment of food samples [PDF]

, 2020
A classical problem in the field of food science concerns the consensus evaluation of food samples. Typically, several panelists are asked to provide scores describing the perceived quality of the samples, and subsequently, the overall (consensus) scores
De Baets, Bernard, Devlieghere, Frank, Kuuliala, Lotta, Perez Fernandez, Raul, Sader, Marc   +4 more
core   +2 more sources

Integrative review on the use of sensory evaluation methods in consumer-led product development for indigenous fruits and vegetables

Frontiers in Sustainable Food Systems
Indigenous Fruits and Vegetables (IFVs) are gaining renewed interest due to their nutritional richness, ecological resilience, and deep cultural value. Yet, they remain underutilized in formal food systems and product development. This integrative review
Maame Yaakwaah Blay Adjei, Ama Frempomaa Oduro, Ama Frempomaa Oduro, Joris Gerald Niilante Amissah, Cecille Wendy Aboagye, Emmanuel Addo-Preko, Beatrice Naa Dede Tagoe, Freda Elikplim Asem, Jacqueline Naalamle Amissah   +8 more
doaj   +1 more source

What Is Chalky? Investigating Consumer Language and Perception of Fine Particles in Beverages Containing Pea and Potato Starch

Foods
Despite its importance as an undesirable food texture, the phenomenon of chalkiness remains understudied. Chalky sensations presumably arise from fine particulates found in foods, but semantic overlap with other common descriptors of small particles ...
Kai Kai Ma, Gregory R. Ziegler, Helene Hopfer, John E. Hayes   +3 more
doaj   +1 more source

The Sensory Space of Wines: From Concept to Evaluation and Description. A Review

Foods, 2021
The concept of sensory space was first formulated over 25 years ago and has been widely adopted in oenology for around the last 15 years. It is based on both the common organoleptic characteristics of products and the mental representations built by ...
Jean-Christophe Barbe, Justine Garbay, Sophie Tempère   +2 more
doaj   +1 more source

Imaging of High‐Risk Neuroblastoma: Recommendations From SIOPEN Radiology and Nuclear Medicine Specialty Committees

Pediatric Blood &Cancer, EarlyView.
ABSTRACT Neuroblastoma is the most common extracranial solid tumor in early childhood. Its clinical behavior is highly variable, ranging from spontaneous regression to fatal outcome despite intensive treatment. The International Society of Pediatric Oncology Europe Neuroblastoma Group (SIOPEN) Radiology and Nuclear Medicine Specialty Committees ...
Annemieke Littooij, Catia Olianti, Herve Brisse, Pier Luigi Di Paolo, Maria Garganese, Tejas Kapadia, Jurgen Schaefer, Hugh Wallace, Simon Wan, Bart de Keizer, Irmina Sefic Pasic, Julian Rogasch   +11 more
wiley   +1 more source