نتایج جستجو برای: overall acceptance

تعداد نتایج: 508773  

Journal: :Pain 2009
Elizabeth J Richardson Timothy J Ness Daniel M Doleys James H Baños Leanne Cianfrini J Scott Richards

Cognitive factors such as catastrophic thoughts regarding pain, and conversely, one's acceptance of that pain, may affect emotional functioning among persons with chronic pain conditions. The aims of the present study were to examine the effects of both catastrophizing and acceptance on affective ratings of experimentally induced ischemic pain and also self-reports of depressive symptoms. Sixty...

1999
EIJA ISOHERRANEN Arja Kaitala Anssi Saura

Most models of sexual selection focus on coevolution of male sexual trait and female preference for the trait. However, whether the female preference modifies the male trait depends on the overall receptivity of females, on the importance of the male trait for the females, on female sampling behaviour, and on female control over copulation decision. These aspects are often neglected by theoreti...

Journal: :Telecommunication Systems 2013
Anderson Pierre Passos

For voice handicapped people, an easy to use voicing aid device is wanted. In mobile telephony, so-called non-speaking speech communication is an expected solution for essential privacy as well as for acoustic nuisance prevention. The study introduced here intends to cover both issues, introducing a system where the whispering (non-speaking voice or talk without vocal fold activation) signal is...

Journal: :iJET 2011
Osama Harfoushi Ruba Obiedat

E-training is considered nowadays as a very important issue for business organization because of the benefits it can bring. Unfortunately, e-training is not fit well in most of Jordanian organization. In order to implement etraining successfully in an organization, you need the right people at the right place using the right resources. Furthermore, it is essential to measure the organization’s ...

Journal: :Blood 2005
Sherrill J Slichter Douglas Fish V Kraig Abrams Lakshmi Gaur Karen Nelson Doug Bolgiano

The effectiveness of different methods of leukoreduction in preventing alloimmune platelet refractoriness was evaluated in a canine model. Platelets from a random donor dog were administered for up to 8 weeks or until platelet refractoriness. Standard (STD; unmodified) platelets were accepted by 14% of recipients (n = 7) compared with 14% for centrifuge leukoreduced (C-LR) platelets (n = 21) an...

Journal: :Acta dermato-venereologica 2014
Andrea Bauer Kathrin Hault Andrea Püschel Henriette Rönsch Peter Knuschke Stefan Beissert

Adequate sun protection is often neglected during occupational outdoor work. To investigate the acceptance and usability of sunscreens during outdoor work a single-blind, randomized-controlled, cross-over trial was performed in 40 subjects. Two sunscreen formulations were used daily on working days for 4 weeks at a time, with a wash-out phase before crossover. The primary outcome was overall ac...

Journal: :Meat science 2014
Zhuang-Li Kang Peng Wang Xing-Lian Xu Chao-Zhi Zhu Yu-Feng Zou Ke Li Guang-Hong Zhou

Chopping and beating processes were used as meat-cutting methods in preparing kung-wan to produce low-salt products while retaining or improving the emulsion stability, sensory evaluation, and physico-chemical properties of the standard high-salt formulation. Increased salt content improved emulsion stability and dynamic rheology. However, 3% salt content decreased the overall acceptance of kun...

2009
Noor Aziah

There is an increasing demand for fibre rich food and food ingredients. In this study, pumpkin pulp, unripe banana pulp, unripe mango pulp and peel which are high in dietary fibre were processed into flour and substituted at 5% level for wheat flour in a composite flour crackers formulation. The control crackers comprised of 100% wheat flour. Sensory evaluation was conducted using a 9-point hed...

Journal: :Anesthesiology 2018

2012
Cunliu Zhou Lin Zhang Hui Wang Conggui Chen

The objective of this investigation was to evaluate the possibility of substituting Amaranthus pigments for nitrates in the of manufacture pork sausage. Five treatments of pork sausages (5% fat) with two levels of sodium nitrite (0 and 0.015%), or three levels (0.1%, 0.2% and 0.3%) of pigments extracted from red Amaranthus were produced. The addition of Amaranthus pigments resulted in the signi...

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