نتایج جستجو برای: sensory properties

تعداد نتایج: 951393  

پایان نامه :دانشگاه آزاد اسلامی - دانشگاه آزاد اسلامی واحد تهران مرکزی - دانشکده علوم پایه 1391

one of the applications of nanotechnology is use of carbon nanotubes for the targeted delivery of drug molecules. to demonstrate the physical and chemical properties of biomolecules and identify new material of drug properties, the interaction of carbon nanotubes (cnts) with biomolecules is a subject of many investigations. cnts is a synthetic compound with extraordinary mechanical, thermal, el...

2014
Steffen Moritz Claudia Cecile Hörmann Johanna Schröder Thomas Berger Gitta A. Jacob Björn Meyer Emily A. Holmes Christina Späth Martin Hautzinger Wolfgang Lutz Matthias Rose Jan Philipp Klein

Verbal thoughts (such as negative cognitions) and sensory phenomena (such as visual mental imagery) are usually conceptualised as distinct mental experiences. The present study examined to what extent depressive thoughts are accompanied by sensory experiences and how this is associated with symptom severity, insight of illness and quality of life. A large sample of mildly to moderately depresse...

2011
Deirdre Lawrence Brie Cadman Allison C Hoffman

Although there is a great deal known about menthol as a flavoring agent in foods and confections, less is known about the particular sensory properties of menthol cigarette smoke. Similarly, although smoking topography (the unique way an individual smokes a cigarette) has been well studied using non-menthol cigarettes, there is relatively less known about how menthol affects smoking behavior. T...

Journal: :Nutrition reviews 1992
A Drewnowski

The typical American diet derives 37% of total daily energy intake from fat.' Fat consumption in the U.S. has been estimated at 98 g/day for men and 65 g/day for women.' Diets low in carbohydrate and fiber but rich in fat have been associated with high prevalence of obesity and elevated risks of coronary artery disease and some forms of cancer.233 Current nutritional guidelines recommend reduci...

Journal: :Journal of agricultural and food chemistry 2005
Anna Picinelli Lobo Norman Fernández Tascón Roberto Rodríguez Madrera Belén Suárez Valles

The effect of yeast strain and aging time on the chemical composition, analytical, and sensory foam properties of sparkling ciders has been studied. The analytical foam parameters (foamability, HM; Bikerman coefficient, sigma; and foam stability time, T(s)) were significantly influenced by aging and yeast strain. The sensory attributes (initial foam, foam area persistence, bubble size, foam col...

Journal: :international journal of society, culture & language 2015
reza pishghadam haniyeh jajarmi shaghayegh shayesteh

given the significance of relativism in molding our worldview and uncovering the nature of truth, this study using the newly-developed concept of emotioncy, attempted to introduce sensory relativism as a new perspective based on which senses can relativize our understanding of the world. to espouse the theory, 24 individuals were interviewed on their experiences of phlebotomy. the results were ...

2016
Tadeusz Habdank-Wojewódzki Josef Habdank Przemyslaw Cwik Slawomir Zimowski

CuO and V₂O₅ graphene quantum tunneling composites (GQTC) presented in this article were produced and their sensory properties were analyzed. The composites were synthesised using two stage high-power milling process, which resulted in materials that have good temeprature and pressure sensory properties. Described production process defines internal structure of materials such that when used as...

2014
Trevor C. Griffen Arianna Maffei

The mammalian neocortex is composed of a variety of cell types organized in a highly interconnected circuit. GABAergic neurons account for only about 20% of cortical neurons. However, they show widespread connectivity and a high degree of diversity in morphology, location, electrophysiological properties and gene expression. In addition, distinct populations of inhibitory neurons have different...

2012
Katherine R. Naish Gillian Harris

Wide availability of highly palatable foods is often blamed for the rising incidence of obesity. As palatability is largely determined by the sensory properties of food, this study investigated how sensitivity to these properties affects how much we eat. Forty females were classified as either high or low in sensory sensitivity based on their scores on a self-report measure of sensory processin...

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