Results 21 to 30 of about 705,848 (309)

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, Pasini, G., Simonato, B., Trevisan, S., Vamerali, T., Visioli, G.   +5 more
core   +2 more sources

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

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
doaj   +1 more source

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., Holsheimer, J., Wesselink, W.A.   +2 more
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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

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

Morphology and Nanomechanics of Sensory Neurons Growth Cones following Peripheral Nerve Injury [PDF]

, 2012
A prior peripheral nerve injury in vivo, promotes a rapid elongated mode of sensory neurons neurite regrowth in vitro. This in vitro model of conditioned axotomy allows analysis of the cellular and molecular mechanisms leading to an improved neurite re ...
A Nilsson, A Vinckier, AB Huber, AB Mathur, AL Weisenhorn, AR Bausch, Attila-Gergely Végh, B Geiger, C Hilaire, ChC Dupont-Gillain, Csilla Gergely, DM Suter, DS Smith, E Evans, E Spedden, EW Dent, F Charron, Frédérique Scamps, H-J Butt, HA McNally, HA McNally, HJ Song, HS Xiao, I Mechaly, Igor Sokolov, IN Sneddon, J Dai, J Laishram, J Sleep, JL Goldberg, K Tanaka, KD Costa, L Lankford K, M Mustata, M Radmacher, M Radmacher, Marta Martin, MG Hertz, MJ Rosenbluth, Olivier Lucas, Ouafa Benzina, OV Chumakova, PN Hoffman, R García, R Lal, S Andre, S Pieraut, S Pieraut, SS Hannila, T Araki, T Tojima, TC Dickson, Thierry Cloitre, TS Lanero, V Heinrich, Vivien Szabo, Y Xiong, ZL Chen   +57 more
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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, Jolanta Król, Arkadiusz Matwijczuk, Tomasz Czernecki, Paweł Glibowski, Łukasz Wlazło, Anna Litwińczuk   +6 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

The Impact of Vineyard Mechanization on Grape and Wine Phenolics, Aroma Compounds, and Sensory Properties

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, Craig Ebersole, Deborah Parker Wong, Karley Curtis   +3 more
doaj   +1 more source