Results 21 to 30 of about 302,281 (263)

Qualities and sensory perception [PDF]

, 2011
This article describes the conception of sensory perception during the earlymodern period. It discusses David Hume's Treatise of Human Nature wherehe contrasted the ancient metaphysics of substantial forms and occultqualities with the metaphysics of the Moderns.
openaire   +3 more sources

Oxidative Quality of Dairy Powders: Influencing Factors and Analysis

Foods, 2021
Lipid oxidation (LO) is a primary cause of quality deterioration in fat-containing dairy powders and is often used as an estimation of a products shelf-life and consumer acceptability.
Holly J. Clarke, William P. McCarthy, Maurice G. O’Sullivan, Joseph P. Kerry, Kieran N. Kilcawley   +4 more
doaj   +1 more source

Sensory Qualities, Sensible Qualities, Sensational Qualities [PDF]

, 2009
Abstract In theorizing about perception philosophers have often multiplied qualities. To perceptible qualities of external objects, like colours and shapes (‘sensible’ qualities), have been added qualities of experiences (‘sensory’ qualities) or of sense-data (‘sensational’ qualities). This article starts with sensory qualities.
openaire   +3 more sources

Masking of bitterness in lettuce (Lactuca sativa L.) by apple juice (Malus domestica Borkh.) in green smoothies - A pilot consumer study

NFS Journal
While fruit smoothies are widely used to enhance fruit consumption, vegetable based green smoothies have not yet been systematically analyzed for consumer acceptance.
Johanna Mörlein, Sophie Wessel, Susanne Neugart, Tobias Pöhnl   +3 more
doaj   +1 more source

The Impact of Terroir on the Flavour of Single Malt Whisk(e)y New Make Spirit

Foods, 2021
The impact of barley variety and its geographical growth location (environment) on the flavour of new make spirit was investigated to determine if “terroir” can be applied in the production of single malt whisk(e)y.
Maria Kyraleou, Dustin Herb, Grace O’Reilly, Neil Conway, Tom Bryan, Kieran N. Kilcawley   +5 more
doaj   +1 more source

The Development of Optical Sensing Techniques as Digital Tools to Predict the Sensory Quality of Red Meat: A Review

Applied Sciences
The sensory quality of meat, encompassing the traits of appearance, texture, and flavour, is essential to consumer acceptance. Conventional quality assessment techniques, such as instrumental methods and trained sensory panels, often face limitations due
Georgios Anagnostou, Alessandro Ferragina, Emily C. Crofton, Jesus Maria Frias Celayeta, Ruth M. Hamill   +4 more
doaj   +1 more source

Imaging of High‐Risk Neuroblastoma: Recommendations From SIOPEN Radiology and Nuclear Medicine Specialty Committees

Pediatric Blood &Cancer, EarlyView.
ABSTRACT Neuroblastoma is the most common extracranial solid tumor in early childhood. Its clinical behavior is highly variable, ranging from spontaneous regression to fatal outcome despite intensive treatment. The International Society of Pediatric Oncology Europe Neuroblastoma Group (SIOPEN) Radiology and Nuclear Medicine Specialty Committees ...
Annemieke Littooij, Catia Olianti, Herve Brisse, Pier Luigi Di Paolo, Maria Garganese, Tejas Kapadia, Jurgen Schaefer, Hugh Wallace, Simon Wan, Bart de Keizer, Irmina Sefic Pasic, Julian Rogasch   +11 more
wiley   +1 more source

Effects of Cancer Treatment on Somatosensory and Nociceptive Processing in Children and Adolescents: A Systematic Review

Pediatric Blood &Cancer, EarlyView.
ABSTRACT Chemotherapy‐induced peripheral neuropathy remains a major complication in pediatric cancer, with disrupted somatosensory and nociceptive processing being a key aspect. This review synthesizes empirical studies on alterations in somatosensory and nociceptive processing in children and adolescents with cancer.
Julia Schweiger, Laura Walz, Michael C. Frühwald, Stefan Lautenbacher, Miriam Kunz   +4 more
wiley   +1 more source

Incorporation of Sea Spaghetti (Himanthalia elongata) in Low-Salt Beef Patties: Effect on Sensory Profile and Consumer Hedonic and Emotional Response

Foods
Seaweed is a naturally rich source of nutrients and exhibits techno-functional properties that are under study for their potential as ingredients in meat products.
Artur Głuchowski, Emily Crofton, Elena S. Inguglia, Maurice G. O’Sullivan, Joe P. Kerry, Ruth M. Hamill   +5 more
doaj   +1 more source

Effect of Breed and Gender on Meat Quality of M. longissimus thoracis et lumborum Muscle from Crossbred Beef Bulls and Steers

Foods, 2019
The objective of this study was to determine whether sire breed and/or castration had an effect on meat quality of M. longissimus thoracis et lumborum (LTL) muscle from crossbred bulls and steers and to investigate the relationship amongst the traits ...
Jamie Cafferky, Ruth M. Hamill, Paul Allen, John V. O’Doherty, Andrew Cromie, Torres Sweeney   +5 more
doaj   +1 more source