DRY-AGED BEEF: COLOR PARAMETERS AND SENSORY CHARACTERISTICS
Journal of Engineering Science (Chişinău), 2023 Research work involves the instrumental analysis of the change in color (L*, a*, b*) and the sensory characteristics of the Simmental beef, parts of the carcass: T-bons, received from the local farm, during the dry-aging period for 0, 14, 21, 28, 35 days
BULGARU, Viorica, POPESCU, Liliana
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Beverage sensory modification [PDF]
, 2019 EditorialThe Special Issue on “Beverage Sensory Modification” gathers a series of articles that feature the broad sense of sensory modification, either by improving flavor, taste, and mouthfeel properties or by preventing their spoilage. The scope goes
Malfeito-Ferreira, Manuel
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Paclitaxel alters sensory nerve biomechanical properties [PDF]
Journal of Biomechanics, 2015 Paclitaxel is an effective chemotherapeutic that, despite its common use, frequently causes debilitating peripheral sensory neuropathy. Paclitaxel binds to and stabilizes microtubules, and through unknown mechanisms, causes abnormal microtubule aggregation.
Brian G, Bober, Sameer B, Shah
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Pasta-making properties of the new durum wheat variety biensur suitable for the northern mediterranean environment [PDF]
, 2018 Industrial pasta is commonly made from mixtures of semolina from different durum wheat varieties, and there is a very low market presence of mono-varietal pasta from local, short supply chains. In this work, dough rheological properties and pasta quality
Cortivo, C. Dal +5 more
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Serbian Traditional Goat Cheese: Physico-Chemical, Sensory, Hygienic and Safety Characteristics
Microorganisms, 2021 This research project aimed to investigate the physico-chemical, sensory, hygienic and safety characteristics of raw goat milk, whey, brine and traditional goat cheese during the ripening period of 28 days.
Katarina G. Mladenović +6 more
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Volatile Composition and Sensory Properties of Mead [PDF]
Microorganisms, 2019 Mead is a traditional beverage that results from the alcoholic fermentation of diluted honey performed by yeasts. Although the process of mead production has been optimized in recent years, studies focused on its sensory properties are still scarce.
Pereira, Ana Paula +5 more
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A model of the electrical behaviour of myelinated sensory nerve fibres based on human data [PDF]
, 1999 Calculation of the response of human myelinated sensory nerve fibres to spinal cord stimulation initiated the development of a fibre model based on electro-physiological and morphometric data for human sensory nerve fibres.
Boom, H.B.K. +2 more
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Editorial: Coding Properties in Invertebrate Sensory Systems [PDF]
Frontiers in Physiology, 2017 Editorial: Coding properties in invertebrate sensory ...
Garm, Anders +2 more
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Analysis of Sensory Properties in Foods: A Special Issue
Foods, 2019 The sensory properties of foods are the most important reason people eat the foods they eat. What those properties are and how we best measure those properties are critical to understanding food and eating behavior.
Edgar Chambers
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Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurization and correlation to sensory analysis [PDF]
, 2010 Volatile compounds in skim milk and nonstandardised milk subjected to instant infusion pasteurisation at 80°C, 100°C and 120°C were compared with raw milk, high temperature short time pasteurised milk and milk pasteurised at 85°C/30 s.
Bredie, Wender L. P. +4 more
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