Results 11 to 20 of about 705,848 (309)
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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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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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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Sensory and physicochemical profiling of traditional and enriched gari in Benin [PDF]
, 2019 Gari is a roasted fermented granular product made from cassava in many African countries. It is consumed raw, or added with water, or cooked into a paste. Up to now, gari enriched with palm oil and/or soybean is not available on Beninese markets.
Adinsi, Laurent +7 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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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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Foods, 2019 The aim of this study was to evaluate the adequacy of sensory attributes, by the use of just-about-right (JAR) scales and penalty analysis, of new healthy whole-wheat muffins with high fibre content due to the addition of two products obtained from white
Miriam Ortega-Heras +3 more
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Effect of compost tea on the quality promotion of sweet corn (Zea mays var. Rugosa) in organic cultivation [PDF]
Journal of Horticulture and Postharvest ResearchPurpose: A field experiment was designed to determine the effects of compost tea on the quality parameters of sweet corn produced without the use of mineral fertilizers. Research method: This research was conducted in the Taraba State University Teaching
Tanko Bako, Iliyasu Ali, Junaid Aminu
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