Recent studies have reported that flanking stimuli broaden the psychometric function and lower detection thresholds. In the present study, we measured psychometric functions for detection and discrimination with and without flankers to investigate whether these effects occur throughout the contrast continuum. Our results confirm that lower detection thresholds with flankers are accompanied by b...

This study aims to investigate the application of a fast electronic nose system (Cyranose 320) for detecting foodborne bacteria. The system proved to be very efficient in detecting microbes in beef and sausage samples. In the first part of the study, the total viable counts (TVC) from fresh and frozen beef samples were determined using the standard microbiological method and by the application ...

Background: Aim of this study was to compare the efficacy of chemomechanical caries removal (CMCR) (Papacarie) with that of conventional excavation in reducing the count of the cariogenic flora checked on blood agar plates. Materials and Methods: A total of 40 molar teeth (n = 40) were divided into two groups of 20 teeth each. In the first group, caries was removed using Papacarie gel and in se...

This study was conducted to evaluate the effects of herbal extracts on quality striped catfish (Pangasianodon hypophthalmus) fillets throughout storage period. Quality changes during ice were studied after dip treatments in aqueous solutions ethanolic extract Phyllanthus amarus (0.02% and 0.04%, w/v) or Euphorbia hirta (0.06% 0.02%, w/v). The control (dipped tap water) treated fish samples anal...

Usual methods are unfortunately unsuitable to accurately date many Holocene deposits and landforms from active Mexican volcanoes. This is notably the case for Tacaná Volcanic Complex (TVC), located in State of Chiapas southern Mexico, San Marcos Department Guatemala. The complex consists Chichuj, Tacaná, Antonio volcanoes Ardillas dome. volcano, main summit TVC, collapsed 15 ± 5 ka ago (40Ar/39...

The study was designed to evaluate the physico-chemical, microbial and sensorial quality of beef incorporated with different levels vinegar at refrigerated storage (4±1ºC). Fresh samples were divided into three batches i.e. T0 = control (without vinegar), T1 5% T2 10% vinegar. evaluated for sensory properties (color flavor), physico-chemical (pH, cooking loss, FFA, POV TBARS) counts (TVC, TCC T...