Results 21 to 30 of about 702,198 (287)

Effect of compost tea on the quality promotion of sweet corn (Zea mays var. Rugosa) in organic cultivation [PDF]

Journal of Horticulture and Postharvest Research
Purpose: 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
doaj   +1 more source

Relations between the sensory properties and fat ingredients of lipsticks

Oilseeds and fats, crops and lipids, 2018
Lipstick is a key product in the make-up sector. A woman applies lipstick to feel feminine and attractive. The sensation she perceives when she applies the product plays an important role in her attachment to her lipstick.
de Clermont-Gallerande Hélène, Abidh Sarah, Lauer Alexandre, Navarro Séverine, Cuvelier Gérard, Delarue Julien   +5 more
doaj   +1 more source

Application of the Just-About-Right Scales in the Development of New Healthy Whole-Wheat Muffins by the Addition of a Product Obtained from White and Red Grape Pomace

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, Inmaculada Gómez, Sara de Pablos-Alcalde, María Luisa González-Sanjosé   +3 more
doaj   +1 more source

Predicting chemical environments of bacteria from receptor signaling [PDF]

, 2014
Sensory systems have evolved to respond to input stimuli of certain statistical properties, and to reliably transmit this information through biochemical pathways.
Clausznitzer, Diana, Endres, Robert G., Micali, Gabriele, Neumann, Silke, Sourjik, Victor   +4 more
core   +3 more sources

How behavioral constraints may determine optimal sensory representations [PDF]

, 2006
The sensory-triggered activity of a neuron is typically characterized in terms of a tuning curve, which describes the neuron's average response as a function of a parameter that characterizes a physical stimulus.
Adolphs, Albrecht, Albright, Atick, Atick, Atick, Barlow, Bell, Bremmer, Butts, Caywood, Dan, Deneve, Duffy, Edwards, Emilio Salinas, Funahashi, Gallagher, Ghose, Graziano, Graziano, Guigon, Heffner, Heffner, Hinkle, Kayaert, Larry Abbott, Lee, Lewicki, Machens, Machens, Miller, Moss, O'Keefe, Olsen, Olshausen, Paradiso, Peng, Poggio, Poggio, Pouget, Press, Pruett, Romo, Salinas, Salinas, Salinas, Santer, Schwartz, Simoncelli, Smith, Suga, Taube, Valentine, Vinje, Zhang, Zhang   +56 more
core   +5 more sources

Eleven Monovarietal Extra Virgin Olive Oils from Olives Grown and Processed under the Same Conditions: Effect of the Cultivar on the Chemical Composition and Sensory Traits

Foods, 2020
Eleven Italian monovarietal extra virgin olive oils (MEVOOs) (Carboncella, Coratina, Frantoio, Leccino, Marzio, Maurino, Moraiolo, Piantone di Falerone, Pendolino, Rosciola, Sargano di Fermo) from olives grown in the same experimental olive orchard ...
Giuseppe Di Lecce, Maria Piochi, Deborah Pacetti, Natale G. Frega, Edoardo Bartolucci, Serena Scortichini, Dennis Fiorini   +6 more
doaj   +1 more source

Assimilation of healthy and indulgent impressions from labelling influences fullness but not intake or sensory experience [PDF]

, 2015
Background: Recent evidence suggests that products believed to be healthy may be over-consumed relative to believed indulgent or highly caloric products.
AJ Crum, AJ Hill, AJ Stunkard, B Roe, B Wansink, B Wansink, B Wansink, B Wansink, BA Cassady, CA Hardman, D Mozaffarian, DA Zellner, EJ Bertenshaw, F Grabenhorst, FA Caputo, J Kuenzel, J Ogden, JM Brunstrom, JM Brunstrom, JM Brunstrom, JM Brunstrom, JM Brunstrom, JM Castro De, K McCrickerd, K Mccrickerd, KJ Klaaren, L Chambers, LA Peracchio, M Siegrist, ME Oakes, MR Yeomans, MR Yeomans, MR Yeomans, MR Yeomans, MR Yeomans, MU Shankar, MU Shankar, P Chandon, R Carels, RE Nisbett, SC Wooley, SH Fay, TD Wilson, V Provencher   +43 more
core   +1 more source

Production and quality of kefir cultured butter

Mljekarstvo, 2018
Cream is the main raw material for the butter production and reflects its properties into butter quality. Maturation of cream with appropriate starter culture is important for butter quality, sensory properties and shelf life of the end product.
Yaşar Karaca, İlhan Gün, Atıf Can Seydim, Zeynep Banu Guzel-Seydim   +3 more
doaj   +1 more source

Wheat bread with dairy products - Technology, nutritional and sensory properties [PDF]

, 2019
Featured Application: Bakery industry, as nutritional and functional breads, with a considerable contribution to balance the daily diet for children and seniors in terms of proteins and mineralsAs the relation between diet and health became a priority ...
Bilgin, Fardet, Hou, Li, Tamime
core   +1 more source

Molyneux's Question Within and Across the Senses [PDF]

, 2019
This chapter explores how our understanding of Molyneux’s question, and of the possibility of an experimental resolution to it, should be affected by recognizing the complexity that is involved in reidentifying shapes and other spatial properties across ...
Schwenkler, John
core   +1 more source