Vibrotactile sensitivity of patients with HIV‐related sensory neuropathy: An exploratory study
Sign Up to like & getrecommendations! Published in 2019 at "Brain and Behavior"
DOI: 10.1002/brb3.1184
Abstract: HIV‐associated distal polyneuropathy (HIV‐PN) affects large and small sensory nerve fibers and can cause tactile insensitivity. This exploratory study forms part of an effort to apply subsensory electrical nerve stimulation (SENS) to improve tactile sensitivity… read more here.
Keywords: vibrotactile sensitivity; patients hiv; sensitivity patients; sensory ... See more keywords
The evaluation of chemical, antioxidant, antimicrobial and sensory properties of kombucha tea beverage
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-04217-3
Abstract: The aim of the present study was to determine the chemical composition (organic acids—acetic, tartaric, citric; sugars—sucrose, glucose, fructose; total acidity, alcohol content, pH—with FTIR instrument; content of selected mineral compounds—AAS instrument), antioxidant activity, antimicrobial… read more here.
Keywords: sensory; kombucha tea; beverage; tea beverage ... See more keywords
Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04418-1
Abstract: The aim of this study was to investigate the effects of different type of leavening agents (ammonium bicarbonate—A, cream of tartar—B, grape-based leavening agent—C, baking powder—D) on the structural (also after soaking), physico-chemical and other… read more here.
Keywords: sensory; baking powder; baking powders; influence different ... See more keywords
Relations between sensory symptoms, touch sensation, and sensory neurography in the assessment of the ulnar neuropathy at the elbow
Sign Up to like & getrecommendations! Published in 2019 at "Clinical Neurophysiology"
DOI: 10.1016/j.clinph.2018.11.020
Abstract: OBJECTIVES To evaluate sensitivity, specificity and predictive values of sensory findings in ulnar neuropathy at the elbow (UNE), differences according to UNE localization and pathophysiology, and relation between the sites of sensory symptoms, abnormal evaluation… read more here.
Keywords: ulnar neuropathy; sensory; sensory neurography; sensation ... See more keywords
Application of sequential and orthogonalised-partial least squares (SO-PLS) regression to predict sensory properties of Cabernet Sauvignon wines from grape chemical composition.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.02.120
Abstract: The current study determined the applicability of sequential and orthogonalised-partial least squares (SO-PLS) regression to relate Cabernet Sauvignon grape chemical composition to the sensory perception of the corresponding wines. Grape samples (n = 25) were harvested at… read more here.
Keywords: sequential orthogonalised; least squares; sensory; squares pls ... See more keywords
New propositions about coffee wet processing: Chemical and sensory perspectives.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2019.125943
Abstract: The interactions between edaphoclimatic factors, forms of processing, drying, storage and roasting, directly affect the sensorial results. This study applied four forms of wet-processing in six different altitude strata, aiming to potentiate the final quality… read more here.
Keywords: new propositions; coffee wet; processing chemical; sensory ... See more keywords
The effect of composition and aeration on selected physical and sensory properties of freeze-dried hydrocolloid gels
Sign Up to like & getrecommendations! Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2016.12.042
Abstract: Abstract This study shows the effect of an aerated structure changed by the addition of sugar and citric acid as well as aeration time on selected physical and sensory properties of freeze-dried hydrocolloid gels. Different… read more here.
Keywords: sensory; selected physical; physical sensory; freeze dried ... See more keywords
Impact of packaging on the microbiological, physicochemical and sensory characteristics of a “pasta filata” cheese
Sign Up to like & getrecommendations! Published in 2018 at "Food Packaging and Shelf Life"
DOI: 10.1016/j.fpsl.2018.06.005
Abstract: Abstract The present study evaluated the effects of four packaging technologies (vacuum, 2 types of modified atmosphere packaging [MAP1 = 70% N2/30% CO2; MAP2 = 100% N2] and paraffin) on the microbiological, chemical, physical and volatile organic composition, and… read more here.
Keywords: microbiological physicochemical; sensory; sensory characteristics; packaging microbiological ... See more keywords
Antioxidant, physicochemical, microbiological, and sensory properties of probiotic yoghurt incorporated with various Annona species pulp
Sign Up to like & getrecommendations! Published in 2018 at "Heliyon"
DOI: 10.1016/j.heliyon.2018.e00955
Abstract: In this study, antioxidant, chemical, microbiological, and sensory attributes changes taking place during the production of probiotic yoghurt using pulp of soursop (Annona muricata), sweetsop (Annona squamosa), and custard apple (Annona reticulata) were evaluated. The… read more here.
Keywords: sensory; probiotic yoghurt; microbiological sensory; physicochemical microbiological ... See more keywords
Evaluation of cryotolerant yeasts for the elaboration of a fermented pear beverage in Patagonia: Physicochemical and sensory attributes.
Sign Up to like & getrecommendations! Published in 2021 at "International journal of food microbiology"
DOI: 10.1016/j.ijfoodmicro.2021.109129
Abstract: The production of pome fruits as pears and apples, as well as their derived industries, is of great economic importance in North Patagonia. The elaboration of fermented beverages as cider or perry has evidenced a… read more here.
Keywords: sensory; patagonia physicochemical; elaboration fermented; physicochemical sensory ... See more keywords
Evaluation of chemical composition and sensory profile in Jerusalem artichoke (Helianthus tuberosus L) tubers: The effect of clones and cooking conditions
Sign Up to like & getrecommendations! Published in 2017 at "International Journal of Gastronomy and Food Science"
DOI: 10.1016/j.ijgfs.2017.11.001
Abstract: Abstract Jerusalem artichoke ( Helianthus tuberosus L .) (JA) produces ground artichokes, is resistant to most parasites, diseases and tough conditions such as frost and drought. It has many applications including biofuels or bio-chemicals that… read more here.
Keywords: artichoke helianthus; sensory; jerusalem; helianthus tuberosus ... See more keywords