Results 51 to 60 of about 5,990,927 (304)
IMPORTANCE OF SENSORY EVALUATION IN ASSESSMENT OF EGG QUALITY
Poljoprivreda, 2019 The sensory evaluation is a scientific discipline used to evoke, measure, analyze and interpret reactions to stimuli perceived through senses of sight, smell, touch, taste, and hearing.
Polonca Margeta +4 more
doaj +1 more source
Assessment of a virtual sensory laboratory for consumer sensory evaluations
HeliyonAs technology advances in the field of food sciences, the sensory experience of food consumption remains complex and influenced by various factors. Traditional consumer testing, often conducted in isolated booth environments, presents challenges in terms of construct validity and user engagement for perception formation.
Abdul Hannan Bin Zulkarnain +2 more
openaire +4 more sources
FEBS Letters, EarlyView.Proteostasis and the gut microbiota play a key role in shaping host physiology. Microbiota‐derived metabolites, vitamins, and RNA modulate host proteostasis. Findings from model systems, including C. elegans, indicate microbes can either stabilize or disrupt host proteostasis.
Abhishek Anil Dubey, Maria Ermolaeva
wiley +1 more source
From mice to humans—divergent strategies for intestinal homeostasis and regeneration
FEBS Letters, EarlyView.Recent advances such as organoid genome editing, xenotransplantation, imaging, and whole‐genome sequencing have enabled direct studies of human intestinal stem cells (ISCs). These studies reveal species‐specific features, including slower ISC proliferation, distinct injury responses, slower somatic mutation accumulation in humans, and an inverse ...
Keiko Ishikawa +2 more
wiley +1 more source
Modelling stem cell differentiation related processes—A practical overview for biologists
FEBS Letters, EarlyView.Stem cell differentiation is complex and difficult to control experimentally. This review introduces suitable computational modelling approaches that can support stem cell research, from mechanistic ODE and abstract models to multiscale and deep learning methods.
Ricco Zeegelaar +4 more
wiley +1 more source
Journal of Pure and Applied Microbiology, 2017 Experiments were conducted for development, quality evaluation and storage stability of multigrain flour biscuits made of different flours i.e, wheat flour, maize flour, barley flour, pearl millet flour and gram flour.
Ravi Kumar +5 more
doaj +1 more source
Sensory and instrumental evaluation of physical characteristics of laboratory -made chocolate [PDF]
Acta Periodica Technologica, 2002 Sensory evaluation of chocolate, as a complex multicompound system, is one of the ways to define and control its physico-chemical characteristics, i.e. quality.
Jovanović Olga Lj., Pajin Biljana S.
doaj +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
Small-to-Medium-Scale Sensory Evaluation of Horticultural Crops—Measuring Responses
EDIS, 2020 When measuring the responses of panelists, the main principle behind sensory evaluation, a variety of sensory tests can be used. This new 4-page publication is the second in a series designed to assist producers in the small-to-medium-sized sensory ...
Sean Michael Campbell, Charles A Sims
doaj
, 2012 French version available in IDRC Digital Library: Répertoire des rapports d’évaluationThis guideline provides instructions on how researchers and awardees can access IDRC evaluation reports and how to submit their own to LiveLink in order to keep the ...
IDRC. Evaluation Unit
core +1 more source