Chronic postsurgical pain (CPSP) is an important clinic problem. It is assessed that prevalence of chronic pain extends to 30% but it is contended that there are various risk factors. We aimed to evaluate the prevalence of chronic pain after hysterectomy, risk factors of chronicity, neuropathic features of pain, and sensorial alterations at surgery area.Between years 2012 and 2015, 16 to 65 age...

The objectives of the present study were to determine the effects of the brewing method on the amount of the major catechins, methylxanthines, total polyphenols and antioxidant capacity in green and black teas, and to correlate the chemical composition of tea infusions to their sensorial properties by the combined use of the electronic nose and tongue. For this purpose, tea infusions were prepa...

The addition of sachets or pads containing volatile antimicrobial agents into packages has been the most successful commercial application of antimicrobials to packaging. In this study, the effect of oregano (Origanum onites) essential oil on the extension of shelf life of overwrap packed fresh chicken drumsticks was investigated. Meat exudate absorbent pads were sprayed with 5 mL of oregano es...

This study describes a cost-effective screening protocol for parkinsonism based on combined objective and subjective monitoring of balance function. Objective evaluation of balance function was performed using a game industry balance board and an automated analyses of the dynamic of the center of pressure in time, frequency, and non-linear domains collected during short series of stand up tests...

This paper presents a review of methods for collecting and analysing data on complex activities. Starting with methods developed for design, we examine the possibility to transpose them to other complex activities, especially activities referring to sensorial expertise.

The purpose of the present work was to develop an innovative food product with good textural and sensorial characteristics. The product, a new type of bread, was prepared with wheat (90%) and lupin (10%) flours, without the addition of any conservatives. Several experiences were also done to find the most appropriate proportion of lupin flour. The optimized product was characterized considering...

www.meso.hr Introduction The traditional Croatian dry sausages are, in almost all cases, fermented sausages that undergo more or less prolonged process of smoking and drying–ripening before consumption. The most represented Croatian dry fermented sausage except for Slavonian Kulen is Slavonian homemade Sausage. Slavonian homemade Sausage is a traditional meat product from Eastern Croatia, Slavo...

Autonomous manipulation in semi-structured environments where human operators can interact is an increasingly common task in robotic applications. This paper describes an intelligent multi-sensorial approach that solves this issue by providing a multi-robotic platform with a high degree of autonomy and the capability to perform complex tasks. The proposed sensorial system is composed of a hybri...

We propose to define a volume around cognitive radio equipments, typically terminals, called the ”Sensorial Radio Bubble” or SRB, the diameter of which is at the scale of the sensing possibility of the equipment. The SRB gives communication equipments the ability to explore the radio environment in order to provide knowledge about the spatial and spectral environment, and some context awareness...

This study investigated the effects of NaCl replacers (KCl, CaSO4, and MgSO4) on the quality and sensorial properties of pork patty. In the characteristics of spray-dried salt particles, KCl showed the largest particle size with low viscosity in solution. Meanwhile CaSO4 treatment resulted in the smallest particle size and the highest viscosity (p<0.05). In comparison of the qualities of pork p...