نتایج جستجو برای: sensorial analysis

تعداد نتایج: 2827025  

2013
Marta Henriques Gustavo Santos Ana Rodrigues David Gomes Carlos Pereira Maria Gil

The present work assesses the efficacy of whey protein edible coatings with antimicrobial properties applied to ripened cheese as alternatives to commercial cheese coatings. Whey protein edible coatings were produced from ovine whey protein concentrate (WPC) with lactic acid and natamycin as antimicrobials. Two methods of coating polymerization were performed separately and in combination; the ...

Journal: :Research, Society and Development 2022

O transtorno do espectro autista é uma disfunção global desenvolvimento e caracteriza-se por tríade de prejuízos persistentes que se manifestam em déficits na interação social, comunicação no comportamento, visto as pessoas diagnosticadas apresentam um comportamento repetitivo restritivo. Dentre os comportamentos atípicos apresentados destaca-se a seletividade alimentar. Tal geralmente está ass...

2007
Luca Mion Giovanni De Poli

A paradigm for music expression understanding based on a joint semantic space, described by both affective and sensorial adjectives, is presented. Machine learning techniques were employed to select and validate relevant low level features, and an interpretation of the clustered organization based on action and physical analogy is proposed.

2015
Leticia Morales-Ledesma Angélica Trujillo Javier Apolonio

BACKGROUND The present study investigates sectioning the superior ovarian nerve (SON) in rats with functional sensorial denervation induced by capsaicin administration at birth and the effects on the establishment of puberty, ovulation, serum progesterone, and estradiol concentrations. METHODS The animals were allotted randomly to one of the following experimental groups. Groups of 8-10 rats ...

Journal: :BMC Oral Health 2007
Akizumi Tsutsumi Katsura Umehara Hiroshi Ono Norito Kawakami

BACKGROUND A harsh work environment including psychosocial job demands might cause adverse events due to medical mismanagement, but the association has not been explored. The purpose of the study was to investigate whether some types of psychosocial job demands are associated with adverse events due to dental mismanagement experienced by general dental practitioners. METHODS A self-administer...

2014
Kirsten Jung Jesús Molinari Elisabeth K. V. Kalko

Phylogeny, ecology, and sensorial constraints are thought to be the most important factors influencing echolocation call design in bats. The Molossidae is a diverse bat family with a majority of species restricted to tropical and subtropical regions. Most molossids are specialized to forage for insects in open space, and thus share similar navigational challenges. We use an unprecedented datase...

2015
Lucía M. Mendoza Lucila Saavedra Raúl R. Raya

We report the draft genome sequence of Oenococcus oeni strain X2L, a potential starter culture of malolactic fermentation, isolated from Malbec wine of Argentina. Genes encoding for enzymes involved in the metabolism of malate, citrate, and nitrogen compounds, as well as aroma compounds, were found in this genome, showing its ability to improve the sensorial characteristics of wines.

2018
Olivier Perche Chloé Felgerolle Maryvonne Ardourel Audrey Bazinet Arnaud Pâris Rafaëlle Rossignol Géraldine Meyer-Dilhet Anne-Laure Mausset-Bonnefont Betty Hébert David Laurenceau Céline Montécot-Dubourg Arnaud Menuet Jean-Charles Bizot Jacques Pichon Isabelle Ranchon-Cole Sylvain Briault

Genetic Department, Centre Hospitalier Régional d’Orléans, Orléans, France, UMR7355, Immunologie et Neurogénétique Expérimentales et Moléculaires (INEM), Centre National de la Recherche Scientifique, Orléans, France, Experimental and Molecular Immunology and Neurogenetics, University of Orléans, Orléans, France, IRMB, University of Montpellier, INSERM, Montpellier, France, KeyObs, CRO Pharmacol...

Journal: :Analytical and bioanalytical chemistry 2011
Carolina Muñoz-González Juan J Rodríguez-Bencomo M Victoria Moreno-Arribas M Ángeles Pozo-Bayón

The volatile compounds present in wines are responsible for the quality of the wine aroma. The analysis of these compounds requires different analytical techniques depending on the type of compounds and their concentration. The importance at sensorial level of each compound should be evaluated by using olfactometric techniques and reconstitution and omission studies. In addition, wine aroma is ...

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