Results 71 to 80 of about 15,553,091 (376)
Foods, 2019 Agaricus bisporus can enhance the umami and salty taste in chicken soup, and also has a high protein content, which indicates that there might be some kokumi taste compounds in this mushroom.
T. Feng +7 more
semanticscholar +1 more source
Therapeutic Apheresis and Dialysis, EarlyView.ABSTRACT Background Chronic kidney disease is a growing public health problem worldwide, and the number of patients requiring renal replacement therapy is steadily increasing. Türkiye has experienced a similar rise in both the incidence and prevalence of renal replacement therapy over the past decades; however, national‐level projections of future ...
Arzu Akgül +2 more
wiley +1 more source
Reciprocal control of viral infection and phosphoinositide dynamics
FEBS Letters, EarlyView.Phosphoinositides, although scarce, regulate key cellular processes, including membrane dynamics and signaling. Viruses exploit these lipids to support their entry, replication, assembly, and egress. The central role of phosphoinositides in infection highlights phosphoinositide metabolism as a promising antiviral target.
Marie Déborah Bancilhon, Bruno Mesmin
wiley +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
Small-to-Medium-Scale Sensory Evaluation of Horticultural Crops: Standard Sensory Practices
EDIS, 2021 This new 5-page publication of the UF/IFAS Environmental Horticulture Department is the third in a series designed to assist producers in the small-to-medium-sized sensory evaluation of their horticultural crops, summarizing the standard sensory ...
Sean Michael Campbell, Charles A. Sims
doaj +1 more source
PLoS ONE, 2019 Visual assessment is one of the key criteria in the sensory evaluation of foods. The appearance of food products may affect their perception by other senses, sometimes giving a false picture of their quality.
K. Damaziak +6 more
semanticscholar +1 more source
Monovarietal extra-virgin olive oil classification: a fusion of human sensory attributes and an electronic tongue [PDF]
, 2016 Olive oil quality grading is traditionally assessed by human sensory evaluation of positive and negative attributes (olfactory, gustatory, and final olfactorygustatory sensations).
A Agiomyrgianaki +49 more
core +1 more source
FEBS Letters, EarlyView.Fluorescent probes allow dynamic visualization of phosphoinositides in living cells (left), whereas mass spectrometry provides high‐sensitivity, isomer‐resolved quantitation (right). Their synergistic use captures complementary aspects of lipid signaling. This review illustrates how these approaches reveal the spatiotemporal regulation and quantitative
Hiroaki Kajiho +3 more
wiley +1 more source
Sensory evaluation of meat and meat products: fundamentals and applications
IOP Conference Series: Earth and Environment, 2019 Sensory analysis is widely applied to both fresh and processed meat. Herein, the frequently used sensory evaluation techniques are briefly characterised; some critical aspects, such as assessor selection, attribute generation, and context effects, are ...
D. Mörlein
semanticscholar +1 more source
Classification of cocoa beans based on their fluorescent fingerprint to predict sensory poles of chocolates? [PDF]
, 2018 Natures and quantities of aroma compounds present in chocolate vary according to several criteria such as the origin and the variety of cocoa beans, the cocoa post-harvest treatment and the process of manufacturing chocolate. These organoleptic qualities
Alary, Karine +6 more
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