Results 21 to 30 of about 6,295,293 (305)
Sensory properties of Australian bunya nuts
Journal of Food Science, 2022 Abstract Bunya nuts are the seeds of Araucaria bidwillii , a conifer native to South‐East Queensland, Australia.
Jaqueline Moura Nadolny +6 more
openaire +4 more sources
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 +3 more
doaj +1 more source
Effect of Sea Buckthorn (Hippophae rhamnoides L.) Mousse on Properties of Probiotic Yoghurt
Applied Sciences, 2021 The stability of the physico-chemical and sensory characteristics of yoghurts during refrigerated storage is important for industry and the consumer. The aim of the study was to evaluate the nutritional value, microbiological quality, sensory properties,
Aneta Brodziak +6 more
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 +5 more
doaj +1 more source
FMI-43 is a permeant blocker of mechanosensitive ion channels in sensory neurons and inhibits behavioural responses to mechanical stimuli [PDF]
, 2007 The molecular identity and pharmacological properties of mechanically gated ion channels in sensory neurons are poorly understood. We show that FM1-43, a styryl dye used to fluorescently label cell membranes, permeates mechanosensitive ion channels in ...
Wood John N +7 more
core +1 more source
Fermentation, 2022 Grapes are one of the most valuable fruit crops in the United States and can be processed into a variety of products. The grape and wine industry contributes to and impacts the U.S. agricultural economy. However, rising labor costs and global competition
Qun Sun +3 more
doaj +1 more source
, 2021 A Sensory Education takes a close look at how sensory awareness is learned and taught in expert and everyday settings around the world. Anna Harris shows that our sensing is not innate or acquired, but in fact evolves through learning that is shaped by ...
Harris, Anna
core +1 more source
Lentil (Lens culinaris Medik.) Flour Varieties as Promising New Ingredients for Gluten-Free Cookies
Foods, 2022 Monotony in a gluten-free (GF) diet can be a challenge because of a limited choice of acceptable cereal sources. This study investigates the potential of five types of differently coloured lentils in the development of GF cookies using rice flour as a ...
Lívia Hajas +5 more
doaj +1 more source
Foods, 2022 Information on what drives consumers to like or dislike bread is needed to provide insight on developing gluten-free (GF) bread, using indigenous and sustainable crops in Africa, such as sorghum and millet.
Nomzamo Magano +2 more
doaj +1 more source
Emergence of functional sensory subtypes as defined by transient receptor potential channel expression [PDF]
, 2007 The existence of heterogeneous populations of dorsal root ganglion (DRG) neurons conveying different somatosensory information is the basis for the perception of touch, temperature, and pain. A differential expression of transient receptor potential (TRP)
Hjerling-Leffler, J +4 more
core +1 more source