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Research > Chapter 17013
Bookmarks
Sensors & chemometrics, 2001
Sensors and controllers
Sensors and microsystems
Sensors and real-time measurements: an approach to programming optical sensors in food research
Sensors and their applications to meat technology
Sensors detect fever
Sensors for agricultural applications
Sensors for computer control of white sugar vacuum pans
Sensors for continuous monitoring of toxic ions, nutrients, and dissolved gases in water
Sensors for measurement of the airflow distribution over combine chafer sieves
Sensors for metals, nutrients, and dissolved gases: Evaluations of selected types for continuous water quality monitoring
Sensors for the food and fermentation industries: current situation and future developments
Sensors for the golf course-- equal return on investment
Sensors in bioprocess control
Sensors in the brewery of the future
Sensors involved in the detection of the egg-laying site in Tinea pellionella (Lepidoptera, Tineidae)
Sensors--the prerequisite for automation in the food industry
Sensory Attributes of Slow- and Fast-Growing Chicken Genotypes Raised Indoors or with Outdoor Access
Sensory Physiology Research Unit, March 21-26, 1988
Sensory acceptability in inversely related to development of fat rancidity in bread made from stored flour
Sensory acceptability of fruit flavored oilseed milk formulations
Sensory acceptance and overall quality of a histidine added fish sauce
Sensory acceptance of organic and conventional food by children in the age of 2 to 7 years
Sensory acceptance of tomato salad type yogurt systems from oilseed
Sensory activity and food intake
Sensory activity and food intake: a study of input-output relationships in two phytophagous insects
Sensory afferents regenerated into dorsal columns after spinal cord injury remain in a chronic pathophysiological state
Sensory analyses for quality assessment of food products
Sensory analysis
Sensory analysis Beer flavor
Sensory analysis and TBA values of precooked chicken patties stored up to three days and reheated by two methods
Sensory analysis and evaluation of whisky
Sensory analysis as a means for the objectification of the evaluation of the technical processes with the example of chocolate manufacture
Sensory analysis as an analytical laboratory tool in food research
Sensory analysis for magnetic resonance-image analysis: using human perception and cognition to segment and assess the interior of potatoes
Sensory analysis of Italian dry-cured sausage: checking of panel performance
Sensory analysis of beef flavor
Sensory analysis of beverages
Sensory analysis of bitterness in apple wine
Sensory analysis of broiler meat in a free range vs. indoor systems, under two feed systems
Sensory analysis of brown sugars and its correlation
Sensory analysis of chicory bitterness
Sensory analysis of dairy foods
Sensory analysis of dairy products
Sensory analysis of drinks
Sensory analysis of food odours and flavours
Sensory analysis of food products containing white skinned peanut flours
Sensory analysis of malt
Sensory analysis of organic produced fermented salamis
Sensory analysis of taste-active components in the extract of boiled snow crab meat
Sensory analysis of traditionally produced red wine from the Tacoronte-Acentejo area of the Canary Islands
Sensory analysis of trout tainted by diesel fuel in ambient water
Sensory analysis of undesirable flavors in meat
Sensory analysis technique Food.1
Sensory analysis uses our senses as measuring instrument
Sensory analysis, color, and product life of low-dose irradiated beef and pork
Sensory analysis, composition, and instron measurements of turkey-beef breakfast sausage
Sensory analysis. 1
Sensory analysis. 2
Sensory analysis: criteria for selecting methods and reporting results Beer flavor
Sensory analysis: food for thought
Sensory and Mass Spectrometric Analysis of the Peptidic Fraction Lower Than One Thousand Daltons in Manchego Cheese
Sensory and analytic evaluation of some varieties of celeriac (Apium graveolens var. rapaceum L.)
Sensory and analytical characterization of nonvolatile taste-active compounds in bottom-fermented beers
Sensory and analytical evaluation of beers brewed with three varieties of hops and unhopped beer
Sensory and analytical evaluation of hop oil oxygenated fractions
Sensory and analytical evaluation of the volatile substances in apple juices
Sensory and behavioural responses of terrestrial invertebrates to biogenic carbon dioxide gradients
Sensory and biophysical properties of pork
Sensory and cereal analysis
Sensory and chemical analyses of Missouri Seyval blanc wines
Sensory and chemical changes of dried foods under the influence of extreme storage conditions. 1. method of sensory evaluation
Sensory and chemical changes of dried foods under the influence of extreme storage conditions. 2. sensory changes
Sensory and chemical changes of dried foods under the influence of extreme storage conditions. 3. chemical changes
Sensory and chemical changes of dried foods under the influence of extreme storage conditions. 4. flavor compounds
Sensory and chemical characteristics of pork chops as affected by precooking, curing and frozen storage
Sensory and chemical characteristics of six French virgin olive oils registered designations of origin
Sensory and chemical characterization of fish tainted by exposure to oil sand wastewaters
Sensory and chemical evaluation of the keeping quality of the Brazilian freshwater fish Prochilodus scrofa in ice storage
Sensory and chemical quality control in the manufacture of c anned meats
Sensory and chemical quality criteria for white cabbage studied by multivariate data analysis
Sensory and chemical quality criteria of stored versus not-stored frozen peas studied by multivariate data analysis
Sensory and chemical quality of potatoes fried in high oleic and normal oleic peanut oil
Sensory and chemical/physical characteristics of broiler breast fillets from Brazil, Thailand and The Netherlands
Sensory and consumer research in food product design and development
Sensory and cooking properties of beef steak and roasts cooked with and without external fat
Sensory and experiential factors in the design of foods for domestic dogs and cats
Sensory and fruit quality differences between Arkansas grown rabbiteye and highbush blueberries
Sensory and gas chromatographic profiles of coffee beverage headspace volatiles entrained on porous polymers
Sensory and histological characteristics of beef rib cuts heated at two rates to three end point temperatures
Sensory and histological comparative investigation of frozen and salted-half dried fish
Sensory and instrumental analysis for slipperiness and compliance of food during swallowing
Sensory and instrumental analysis of spices with special reference to ginger and pepper--a multivariate approach
Sensory and instrumental evaluation in model systems of residues migrating from can coatings
Sensory and instrumental evaluation of material properties of fish gels
Sensory and instrumental evaluation of wine aroma
Sensory and instrumental evaluations of texture in cheeses made from ovine milks with differing fat contents
Sensory and instrumental flavor analyses of cheese curd cocultured with selected yeast and bacteria
Sensory and instrumental measurement of French fry limpness
Sensory and instrumental texture evaluation of restructured shrimp
Sensory and mass spectrometric analysis of the peptidic fraction lower than one thousand daltons in Manchego cheese
Sensory and mass spectrometric analysis of the peptidic fraction lower than one thousand daltons in manchego cheese
Sensory and mechanical assessment of the quality of frankfurters
Sensory and metabolic signals in the regulation of food intake
Sensory and microbiological evaluation of smoked Cornish game hens
Sensory and microbiological quality of shredded, packaged iceberg lettuce as affected by pre-washed procedures with chlorinated and ozonated water
Sensory and motor innervation of the posterior abdominal regions of the female of Thermobia domestica (Packard) (Insecta: Apterygota: Lepismatida)
Sensory and motor reflex control of nasal mucosal blood flow and secretion
Sensory and non-sensory assessment of fish
Sensory and nutritional effects of amino acids and phenolic plant compounds on the caterpillars of two Pieris species
Sensory and nutritional evaluation of meat loaves with and without granular soy concentrate
Sensory and nutritional quality of fortified corn muffins
Sensory and nutritional quality of processed spaghetti squash
Sensory and nutritional quality of protein and fiber fortified corn muffins
Sensory and nutritive attributes of roast pork reheated by one conventinal and two microwave methods Cookery
Sensory and objective evaluation of a restructured beef product
Sensory and objective measurements of the quality of frozen stored haddock of different initial freshness
Sensory and physical hand properties of inherently flame-retardant sleepwear fabrics
Sensory and physical properties of chocolate chip cookies made with vegetable shortening or fat replacers at 50 and 75% levels
Sensory and physiological determinants of maternal behavior in the goat (Capra hircus)
Sensory and pulmonary irritation of inhaled n-butylamine in CF-1 and NMRI mice
Sensory and rheological properties of kappa-carrageenan gels mixed with locust bean gum, tara gum or guar gum
Sensory and selected textural properites of pasta fortified with plant proteins and whey
Sensory and stability properties of added methoxypyrazines to model and authentic wines
Sensory and textural evaluation of Maine wild blueberries for the fresh pack market
Sensory and texture characteristics of panned sugarless chewing gum, produced with different kinds of polyols
Sensory appraisal of Brussels sprouts for the freezing industry
Sensory appraisal of carbonated soft drinks
Sensory aroma and taste profiles of raw-dried sausages manufactured with a lipolytically active yeast culture
Sensory arrangement of the antenna of a cave Coleoptera, Aphaenops cryticola Linder (Coleoptera: Trechinae)
Sensory aspects in synthetic foods
Sensory aspects of flight pattern generation in the locust
Sensory aspects of food processing
Sensory aspects of the control of orientation to prey by the waterstrider, Gerris remigis
Sensory aspects of whisky maturation
Sensory assessment and chemical composition of drinking water
Sensory assessment and study on alterations of chemical indicators of freshness of Hypophthalmichthys molitrix under storage in icing or non-icing state at 275 K (2 degrees Celsius)
Sensory assessment of cooked milled rice
Sensory assessment of essential oils from spices
Sensory assessment of food texture
Sensory assessment of frozen stored channel catfish in relation to lipid oxidation
Sensory assessment of gin flavour
Sensory assessment of glucosinolates (and their breakdown products) in cruciferous foods
Sensory assessment of stiffness and rheological measurements on doughs of identical farinograph consistencies
Sensory assessment of table olive: I. Set up of a panel test and use of standardised scales
Sensory assessment of table olives: II. Practical application and correlation with instrumental analysis
Sensory assessment of textural attributes of foods
Sensory assessment of the shelf life of carbonated soft drinks
Sensory assessment of the shelf-life of polyunsaturated margarine
Sensory assessment of water quality
Sensory attributes and Instron measurements of reduced-nitrite poultry frankfurters with sorbic acid or potassium sorbate
Sensory attributes and preferences for cheddar cheese
Sensory attributes of bell peppers (Capsicum annuum) at different ripening stages correlated with chemical composition of non-volatile compounds
Sensory attributes of bell peppers (Capsicum annuum) correlated with composition of volatile compounds
Sensory attributes of corn tortillas with substitutions of potato, rice, and pinto bean Mexican food
Sensory attributes of precooked, calcium alginate-coated pork patties
Sensory attributes of slow- and fast-growing chicken genotypes raised indoors or with outdoor access
Sensory attributes, health promoting aspects and new use of edible Brassicaceae
Sensory bases of attractancy: morphology of mosquito olfactory sensilla--a review
Sensory basis and perception of flavour
Sensory beekeeping
Sensory behavior of phycomyces
Sensory benefits, emotions and usage patterns for olives: using Internet-based conjoint analysis and segmentation to understand patterns of response
Sensory bristle fields of the petiolar segment in some Hymenoptera
Sensory capacities and behavioral feats
Sensory capacity and level of sexual activity in the Prealps and Ile-de-France rams
Sensory changes in consumer milk packaged in polyethylene bags
Sensory changes in farmed Senegalese sole (Solea senegalensis) during ice storage
Sensory changes in heat-treated milk during storage
Sensory changes in later life
Sensory changes of homogenized milk during storage
Sensory changes of meat from broilers fed the feed additive En-hance
Sensory characterisation of cooked hams by untrained consumers using free-choice profiling
Sensory characterisation of sweet basil essential oil
Sensory characteristic and product palatability of soft fat spreads differing in fat level
Sensory characteristic of dispersing and dispersed phases of curing smoke
Sensory characteristic of some aroma compounds appearing as products of amino acid-sugar reactions
Sensory characteristic of spices
Sensory characteristics and acceptability of boiled-smoked sausages
Sensory characteristics and microbiological evaluation of stored mechanically tenderized beef semimembranosus muscle
Sensory characteristics and thiamin and vitamin B6 contents of spent hens
Sensory characteristics and thiamin content of frozen-stored and unfrozen cured-cooked pork and turkey
Sensory characteristics of 2-heptanone. I. Threshold values, concentration
Sensory characteristics of Bordo wine
Sensory characteristics of cottage cheese whey and grapefruit juice blends and changes during processing
Sensory characteristics of four strains of Fuji apples
Sensory characteristics of ham and their relationships with composition, visco-elasticity and strength
Sensory characteristics of meat. 1. Sensory factors and evaluation
Sensory characteristics of meat. 2. Chemistry of meat flavor
Sensory characteristics of postmortem papain injected turkey cooked conventionally or by microwaves
Sensory characteristics of three different types of cheese
Sensory characteristics of viniagrettes with tropical spices
Sensory characteristics of virgin olive oils from monovarietal Tunisian cultivars and hybrids with European varieties
Sensory characteristics of volatile substances of microbial origin separated by gas chromatography (Summary of the lecture)
Sensory characteristics, composition, and nutraceutical content of juice from Vitis rotundifolia (Muscadine) cultivars
Sensory characteristics, consumer acceptance, and consumption of dairy products made from designer fats
Sensory characterization
Sensory characterization of texture and flavor of high viscosity gels made with different thickeners
Sensory comparison of doughnuts fried in trans fat-free oil to those fried in oil containing trans fats
Sensory comparison of four potato varieties baked conventionally and by microwaves
Sensory comparison of prepared frozen vegetables processed by microwave and conventional methods of blanching
Sensory comparisons of the aroma of natural and some simulated beef flavors
Sensory consistency testing of special food products for quality control
Sensory control of abdomen posture in flying locusts
Sensory control of energy density at different life stages
Sensory control of food intake
Sensory control of olive oil
Sensory control of the initiation of hatching in chicks: effects of a local anesthetic injected into the neck
Sensory cues and mechanisms involved in the capture of euphausiids by the Australian salmon, Arripis trutta (Bloch & Schneider)
Sensory deprivation during development decreases the responsiveness of cricket giant interneurones
Sensory deprivation in the cricket nervous system: evidence for a critical period
Sensory detection of and consumer response to off-flavors in milk
Sensory determination of optimal roasting conditions for macadamia nuts (Var. Beaumont)
Sensory determination of the amount of flavor change caused by gamma irradiation in selected animal protein foods
Sensory development in puppies (Canis lupus f. familiaris): implications for improving canine welfare
Sensory development of Felis catus
Sensory difference and preference testing: the use of signal detection measures
Sensory difference testing and the measurement of sensory discriminability
Sensory difference tests: Some rethinking concerning the general rule that more sensitive tests use fewer stimuli
Sensory differentiation of beef tenderness and juiciness components over short intervals of cooking time
Sensory discrimination of species-related meat flavors Lamb, mutton, beef, pork
Sensory dysfunction is correlated to cerebellar volume reduction in early schizophrenia
Sensory ecology
Sensory effect of the sorption of some flavouring agents on blood plasma protein preparations
Sensory efficacy of alkyl branched pheromone analogues in noctuid and tortricid Lepidoptera
Sensory encoding of odor stimuli in Periplaneta americana
Sensory engineering concepts
Sensory equipment of larval mandibles in the first stage, in Locusta migratoria L
Sensory estimation of partition coefficients and vapour pressures of flavor compounds with strong positive or negative deviations from Raoults law in water-oil mixtures
Sensory evaluation
Sensory evaluation and acceptability of cookies enriched with sweet lupine flour (Lupinus albus cv Multolupa)
Sensory evaluation and composition of tilapia (Oreochromus niloticus) fed diets containing protein-rich ethanol by-products from corn
Sensory evaluation and consumer acceptance of carbohydrate-based fat replacers in biscuits
Sensory evaluation and quality assurance
Sensory evaluation and quality valence Traminer, Gewurztraminer and Muscatel wines.1
Sensory evaluation and retention of iron, magnesium and zinc in cooked pork loin roasts
Sensory evaluation and retention of vitamin B-6 and iron in beef and pork strips prepared by different cooking methods
Sensory evaluation as a maturity index
Sensory evaluation as a quality assurance tool in a commissary foodservice system
Sensory evaluation by magnitude estimation
Sensory evaluation by quantitative descriptive analysis
Sensory evaluation can be objective
Sensory evaluation establishes value of forage-fed beef
Sensory evaluation for the food industry School of Food Science, Macdonald College, Canada
Sensory evaluation in Holstein steers feeding with completed diet with different crude protein level
Sensory evaluation in a natural environment
Sensory evaluation in fat cows meat
Sensory evaluation in food industry
Sensory evaluation in quality control
Sensory evaluation in quality control of foods
Sensory evaluation in shelf-life studies
Sensory evaluation in the food industry. 1. Realistic expectations from sensory testing
Sensory evaluation in the food industry. 2. Sensory testing in a small company
Sensory evaluation in the food industry. 3. Tying down the consumer
Sensory evaluation in the food industry. 4. Removing the fear of statistical evaluation
Sensory evaluation of Gala and Jonagold strains
Sensory evaluation of free range and regular pork meat under different conditions of experience and awareness
Sensory evaluation of Alabama lettuce
Sensory evaluation of Charantais-type melons: an exploratory tool
Sensory evaluation of Earth GemsTM grown in different media
Sensory evaluation of Gravenstein apples
Sensory evaluation of alcoholic beverages
Sensory evaluation of arracacha (Arracacia xanthorrhiza Bancroft) cultivars in Puerto Rico
Sensory evaluation of beef patties and sausages containing lipids with various component fatty acids
Sensory evaluation of beef-flavor-intensity, tenderness, and juiciness among major muscles
Sensory evaluation of beer
Sensory evaluation of binary mixtures made from E and Z isomers of 3-hexen-1-ol or E and Z isomers of 3-hexenyl-1-acetate
Sensory evaluation of bread containing potato flour Chile.1
Sensory evaluation of bread prepared from composite flours
Sensory evaluation of breaded, deep-fried turnip slices
Sensory evaluation of breads containing various levels of potato peel
Sensory evaluation of breast fillets from argon-stunned and electrically-stimulated broiler carcases processed under commercial conditions
Sensory evaluation of canned meat-based foods supplemented with dried distillers grain flour
Sensory evaluation of carbonated beverages. I. Carbon dioxide content and freshness of flavor
Sensory evaluation of carrots from ecological and conventional growing systems
Sensory evaluation of cereal products
Sensory evaluation of cereal-pulse malt biscuits with high protein value
Sensory evaluation of cheddar cheese: order of tasting and carryover effects
Sensory evaluation of cheddar cheese: the relation of sensory properties to perception of maturity
Sensory evaluation of cheese
Sensory evaluation of citrus peel essential oils as flavouring agents in various food products
Sensory evaluation of clarified kiwifruit juices
Sensory evaluation of commercial soy flours, concentrates, and isolates
Sensory evaluation of commercial, canned Florida grapefruit juice
Sensory evaluation of cut and whole fresh and blanched sweet corn (Zea mays L.) during storage
Sensory evaluation of extrusion products
Sensory evaluation of fish
Sensory evaluation of fish sauces
Sensory evaluation of flavor development in lean and adipose tissues of bacon
Sensory evaluation of flavors of pure maple syrup
Sensory evaluation of food
Sensory evaluation of food
Sensory evaluation of food flavors
Sensory evaluation of food quality by scoring
Sensory evaluation of forage- and grain-fed beef
Sensory evaluation of fresh and frozen fruit from day-neutral strawberry cultivars
Sensory evaluation of fresh and frozen giant clams
Sensory evaluation of fresh or frozen chunked and formed lamb roasts
Sensory evaluation of frozen stored filets from Antartic fishes Notothenia neglecta, Notothenia rossii marmorata, Chaenocephalus aceratus.1
Sensory evaluation of fruit of some organically grown scab-resistant apple cultivars
Sensory evaluation of health foods--a comparison with tradit ional foods
Sensory evaluation of high vacuum flame sterilized clingstone peaches, using ranking and signal detection measures with minimal cross-sensory interference
Sensory evaluation of high-moisture dried prunes preserved with sodium benzoate
Sensory evaluation of ice cream
Sensory evaluation of lamb after growth of yeasts at -5 degrees Celsius
Sensory evaluation of lamb and yearling mutton flavors
Sensory evaluation of main cultivars and new developed selections of onion (Allium cepa L.)
Sensory evaluation of nisin-treated bacon
Sensory evaluation of non-volatile flavour precursors in wine
Sensory evaluation of passionfruit juice enriched with whey powder
Sensory evaluation of pastry containing barley flour
Sensory evaluation of pheasants hung at l0 degrees Celsius for up to 15 days
Sensory evaluation of raw materials and products of animal origin
Sensory evaluation of restructured lamb roasts by a trained panel
Sensory evaluation of spoiled wines
Sensory evaluation of steviosid
Sensory evaluation of textural
Sensory evaluation of the hands in children with brachial plexus birth injury
Sensory evaluation of the main loquat cultivars in Spain
Sensory evaluation of the protein enrichment of orange juice. v
Sensory evaluation of the sweet
Sensory evaluation of three giant clam species
Sensory evaluation of usable part of overwintering leek cultivars (Allium porrum L.)
Sensory evaluation of vegetable amaranth (Amaranthus spp.) Appearance, flavor, texture, overall eating quality
Sensory evaluation of vegetable cutlets prepared from soybeans (vegetable and grain type) and potatoes
Sensory evaluation of wheat/cassava composite bread and effect of label information on acceptance and preference
Sensory evaluation of wine and commercial realities: review of current practices and perspectives
Sensory evaluation on apricot: descriptive analysis
Sensory evaluation on viscoelas
Sensory evaluation practices
Sensory evaluation provides value
Sensory evaluation techniques
Sensory evaluation techniques
Sensory evaluation using composite complete--incomplete block designs
Sensory evaluation, content of malate and sucrose, and fruit firmness of different apple varieties. I. Method for sensory evaluation of apples demonstrated with variety Cox Holstein
Sensory evaluation, content of malate and sucrose, and fruit firmness of different apple varieties. II. Relation between sensory evaluation and chemical and physical parameters Jamba, Holsteiner Cox, Red Holsteiner Cox, Gloster.1
Sensory evaluation, or how to taste wine
Sensory evaluations of new juices from seedless table grapes
Sensory evaluations of sausage performed by consumers with different levels of knowledge of nutrition
Sensory experiments as crossover studies
Sensory factors controlling food acceptance
Sensory features of pork in relation to age, sex and individual muscles of swine
Sensory feedback control of mammalian vocalizations
Sensory feedback stabilizing reliable stridulation in the field cricket gryllus campestris L
Sensory fields and properties of the oesophageal proprioceptors in the mollusc, Philine
Sensory firmness scale based on gelatin gels
Sensory flavor characteristics of water-extracted soluble orange solids produced in Florida
Sensory food examination
Sensory fruit quality of strawberry cultivars in Central Florida
Sensory gardens - Healing mind, body, and soul
Sensory gating and alpha-7 nicotinic receptor gene allelic variants in schizoaffective disorder, bipolar type
Sensory genes and mate choice: Evidence that duplications, mutations, and adaptive evolution alter variation in mating cue genes and their receptors
Sensory hair cells
Sensory hairs and function of antennae in Japyx
Sensory hairs and tegument in Protura
Sensory head pores and canals in goodeid fishes Cyprnodontiformes, Osteichthyes, evolution, freshwater, morphology, taxonomy, Mexico
Sensory imputs and synaptic connections in the insect central nervous system. experimental degeneration in the antennal afferent pathway in the supraoesophageal ganglia of flies and cockroaches
Sensory innervation monitoring movement and position in the mandibular stylets of the aphid, Brevicoryne brassicae
Sensory innervation of lumbar vertebral bodies in rats
Sensory innervation of the esophagus of some birds
Sensory innervation of the skin and mucosa of some parts of the head in the domestic fowl
Sensory input and the inconstant fly
Sensory integration
Sensory integration in writers cramp: Comparison with controls and evaluation of botulinum. toxin effect
Sensory intensity versus hedonic functions: classical phychophysical approaches Food pleasantness
Sensory interactions in mixtures of tastants
Sensory involvement in the control of food intake in poultry
Sensory involvement in the mating behaviour of domestic sheep
Sensory involvement in the recognition of lambs by their dams
Sensory irritation: Risk assessment approaches
Sensory learning-induced enhancement of inhibitory synaptic transmission in the barrel cortex of the mouse
Sensory measurement the rational assessment of private, sensory experience--its use, limitations and prospects
Sensory meat quality and its assessment
Sensory meat species identification influenced by fat content
Sensory mechanism of oxygen sensor FixL from Rhizobium meliloti: crystallographic, mutagenesis and resonance raman spectroscopic studies
Sensory mechanisms and chemical structure
Sensory mechanisms of eye cleaning behavior in the cricket Gryllus campestris
Sensory methodology for estimating quality attributes of seafoods
Sensory methodology for product development
Sensory methodology for the classification of fish according to edibility characteristics
Sensory methods and their statistical evaluation
Sensory methods in food-quality assessment
Sensory methods in quality grading of food
Sensory methods of flavour analysis
Sensory motor identified neurons
Sensory nerves and neuropeptides in gastroenterology
Sensory nerves containing tachykinins and CGRP in the lower air ways
Sensory nerves have altered function contralateral to a monoarthritis and may contribute to the symmetrical spread of inflammation
Sensory neural targets for the treatment of cough
Sensory neuroendocrine reflexes and their anticipatory and optimizing role on metabolism
Sensory neuron and substance P involvement in symptoms of a zymosan-induced rat model of acute bowel inflammation
Sensory neuron sodium channel Na(v)1.8 is essential for pain at low temperatures
Sensory neurones recognise defined pathways in Drosophila central nervous system
Sensory neuronopathy in a dog
Sensory neuropathy from pyridoxine abuse--a new megavitamin syndrome Vitamin B6
Sensory neuropeptides and nitric oxide in nasal vascular regulation
Sensory neuropil in the insect subesophageal ganglion
Sensory optimization and ways of finding optimal combinations Food products
Sensory organization of alimentary behavior in the kitten
Sensory organs and sensory behavior of the poultry red mite Dermanyssus gallinae (De Geer) (Gamasina, Dermanyssidae)
Sensory organs in Ips typographus (Insecta: Coleoptera) fine structure of the sensilla of the maxillary and labial palps Morphology
Sensory organs in Ips typographus (Insecta: Coleoptera)--fine structure of antennal sensilla Bark beetle
Sensory organs in the body of the cockroach Periplaneta americana. Receptors with type I neurons
Sensory organs in the body of the cockroach Periplaneta americana. The receptors with neurons I type
Sensory organs of Diplura Campodeidea (Insecta Apterygota). Ultrastructural study
Sensory organs on the body parts of the bed-bug Cimex hemipterus fabricius (Hemiptera:Cimicidae) and the anatomy of its central nervous system
Sensory panel comparison of ostrich and emu fillets with top sirloin beef
Sensory panel rates domestic rabbit meat
Sensory panels of small pelagic species in the SADC region
Sensory panels: a job for those who love to eat
Sensory perception
Sensory perception and rheology of flavoured gels
Sensory perception and transduction in aneural organisms
Sensory perception as a basis of food acceptance and consumption
Sensory perception in plants
Sensory perception of sweetness
Sensory perikarya in autonomic ganglia
Sensory physiological correlates of host-seeking and oviposition behavior in Aedes aegypti
Sensory physiology and dog behaviour
Sensory physiology in many different animal groups
Sensory physiology in relation to food and predators
Sensory physiology of insect-plant relationships--round-table discussion
Sensory physiology of taste and smell discriminations using conditioned food aversion methodology
Sensory physiology: the vibratory sense of crickets
Sensory plate organs of the antenna in the Meenoplidae-Kinnaridae group (Hemiptera Fulgoromorpha)
Sensory prediction errors drive cerebellum-dependent adaptation of reaching
Sensory preferences for fat and sugar in adolescence and adult life
Sensory processes in the discrimination of pups by female mice (Mus musculus)
Sensory processing in aquatic environments
Sensory processing in pre- and full-term infants in the neonatal period
Sensory processing in the mammalian brain
Sensory processing of pheromone signals
Sensory profile of a Fernet appetizer
Sensory profile of peach flavored light yogurt
Sensory profile of wines, quality index
Sensory profiles of browning products from reaction of 2-furaldehyde with L-lysine
Sensory profiles of milks and varying fat contents
Sensory profiles of reaction products between amino acids and D-fructose or D-arabino-hexosulose
Sensory profiling and multidimensional scaling of selected Finnish rye breads
Sensory profiling during ripening of reggianito grating cheese, using both traditional ripening and in plastic wrapping
Sensory profiling of beer
Sensory profiling of beer by a modifed QDA method
Sensory profiling of canned lager beers using consumers in their own homes
Sensory profiling of cheese--a tool for quality assurance and new product development
Sensory profiling of cooked, peeled and individually frozen shrimps (Pandalus borealis), and investigation of sensory changes during frozen storage
Sensory projection patterns of supernumerary legs and aristae in Drosophila melanogaster
Sensory projections from dorsal and ventral appendages in Drosophila grafted to the same site are different
Sensory projections from ectopic appendages in an insect: inherent specificity and influence of location
Sensory projections from normal and homoeotically transformed antennae in Drosophila
Sensory properties and analysis of two muddy odour compounds, geosmin and 2-methylisoborneol, in water and fish
Sensory properties and cooking losses of beef
Sensory properties and lipid oxidation in prerigor processed fresh pork sausage
Sensory properties of Thai fish sauces and their categorization
Sensory properties of akara (fried cowpea paste) prepared from paste stored at low storage temperatures
Sensory properties of alkylpyrazines
Sensory properties of dextrose- and sucrose-cured bacon: microwave and conventionally cooked
Sensory properties of foods which flow
Sensory properties of low fat cheddar cheese: effect of salt content and adjunct culture
Sensory properties of meal replacement bars and beverages made from whey and soy proteins
Sensory properties of phenolic compounds isolated from curing smoke as influenced by its generation parameters
Sensory properties of pork, as influenced by cooking temperature and breed
Sensory properties of poultry meat
Sensory properties of rib and round muscle roasts from two beef breed-types on two feeding regimes
Sensory properties of some products prepared from meat of young boars, castrated male pigs, and female pigs Swine, pork, flavour, smell.1
Sensory properties of the chloro-anisoles
Sensory properties of thio- and alkyl- phenols causing flavor tainting in fish from the upper Wisconsin River
Sensory properties of volatile Maillard reaction products and related compounds Non-enzymatic browning reactions, heat-treated foods, chemical structures
Sensory properties, chemical and microbiological indicators of the quality of meat products and fatty tissue of poultry Poultry products, food hygiene, Yugoslavia.1
Sensory qualities of canned peaches and pears as affected by thermal process, sorbate and benzoate
Sensory qualities of carbohydrates and lipids
Sensory qualities of ground bison patties prepared by two different cookery methods
Sensory qualities of whole wheat pan bread--influence of farming system, milling and baking technique
Sensory quality
Sensory quality assessment of fresh carrots
Sensory quality assessment of fresh horticultural produce
Sensory quality assessment of fresh strawberries
Sensory quality assessment of fresh tomatoes
Sensory quality assessment of iceberg lettuce
Sensory quality assessment of infusions of chosen natural coffee types
Sensory quality control, practical approaches in food and drink production
Sensory quality in foods and beverages
Sensory quality of blackeyed peas as influenced by soaking treatment and cooking method
Sensory quality of brussels sprouts
Sensory quality of chicken meat as a function of its fatness: comparison of meat loaf with meat cooked in water
Sensory quality of dairy products fortified with fish oil
Sensory quality of field stored carrots
Sensory quality of fresh tomatoes
Sensory quality of fresh tomatoes non-ripening genes
Sensory quality of gonads from the green sea urchin, Strongylocentrotus droebachiensis, fed different diets
Sensory quality of low-fat sausages affected by fat substitutes
Sensory quality of meat products: testing schemes for the evaluation on a 5-point scale
Sensory quality of papain, sodium chloride and trisodium polyphosphate treated culled hen meat
Sensory quality of peas handled in food-service systems
Sensory quality of potato puree after refrigerated storage
Sensory quality of rice fortified with vitamin A
Sensory quality of selected sweeteners: aqueous and lipid model systems
Sensory quality of selected sweeteners: unbaked and baked flour doughs
Sensory quality tests of yogurt products from the viewpoint of trade. I
Sensory quality traits of the runner-type peanut cultivar Georgia Green and its value as a parent compared with Florunner
Sensory quality, textural characteristics and hydroxyproline content of irradiated beef steaks
Sensory quality, textural characteristics and hydroxyproline content of irradiated beefsteaks
Sensory quantification of bitterness and flavour of beer during storage
Sensory ration scales relating hardness and crunchiness to mechanical properties of space cubes
Sensory reception of olfactory cues
Sensory receptor differentiation and axonal pathfinding in the cercus of the grasshopper embryo Schistocerca americana, Schistocerca nitens
Sensory receptors and signal transduction
Sensory receptors and their afferents in the caudal synpathetic nerve of the domestic duck
Sensory receptors in stored product insects in the U.S.: an overview
Sensory receptors in the scolex-neck region of Caryophyllaeus laticeps (Caryophyllidea: Cestoda) Fishes, parasitism, helminths
Sensory receptors in ticks and mites
Sensory receptors on the mandibles and labrum of Grylloblatta campodeiformis Walker
Sensory receptors on the mouthparts of the rice brown planthopper, Nilaparva lugens (Stal)
Sensory receptors on the ovipositor of the carrot fly, Psila rosae (F.) (Diptera: Psilidae) and the cabbage root fly, Delia brassicae (Wiedemann) (Diptera: Anthomyiidae)
Sensory reinforcement in the pig
Sensory relationships of moths and bats sampled from two Nearctic sites Canada
Sensory research and consumer-led food product development
Sensory research and taste sensitivity
Sensory research in food development and marketing
Sensory research supporting Australian pork exports to Singapore
Sensory response of the compound eye of adult Heliothis zea and Heliothis virescens to ultraviolet stimuli
Sensory response to food
Sensory response to food, a sensory workshop
Sensory responses from groups of judges of varying sensory training under two testing conditions
Sensory responses of Phycomyces
Sensory responses of phytophagous Lepidoptera to chemical and tactile stimuli
Sensory responses to oral chemical heat
Sensory responses to the triterpenoid antifeedant toosendanin
Sensory science in flavour research: achievements, needs and perspectives
Sensory science theory and applications in foods
Sensory screening of synthetic sweeteners using time-intensity evaluations
Sensory stimuli directly acting at the central nervous system regulate gastric ghrelin secretion. An ex Vivo organ culture study
Sensory stimuli directly acting at the central nervous system regulate gastric ghrelin secretion. an ex vivo organ culture study
Sensory structures at the surface of fish skin. I. Putative chemoreceptors Fishes, sense organs
Sensory structures at the surface of fish skin. II. Lateralis system Teleost
Sensory study of soybean milk flavor
Sensory system
Sensory systems and the brain of birds
Sensory techniques to develop fresh juices based on squeezed fruits
Sensory technology for flavor analysis
Sensory technology--its strategic application to brand management
Sensory test of tea. 1. applica
Sensory testing in new product development. i-II
Sensory testing of dairy products in the dairy laboratory
Sensory testing of foods use and abuse
Sensory testing of pen-reared salmon and trout
Sensory testing of raw sausages produced with or without starter cultures
Sensory testing--the new kid on the block is getting respect
Sensory tests for taste and flavor of chicken meat, egg and pork ham produced by feeding single cell protein grown on methanol
Sensory tests used in food product development
Sensory texture
Sensory texture evaluation methodology
Sensory texture of commercial biscuits as a function of water activity
Sensory texture profile, grain physico-chemical characteristics and instrumental measurements of cooked rice
Sensory texture profiling--historical and scientific perspective
Sensory thesholds of consistency of semiliquid foods: evaluation by squeezing flow viscometry
Sensory transduction
Sensory transduction in Euglena
Sensory transduction in olfactory cells of insects
Sensory transduction in phototropism: genetic and physiological analysis in Phycomyces
Sensory transduction in plants
Sensory transmission through the lemniscal pathway during movements and arousal in the cat
Sensory variations of cereals used in mixed feed. 1. Experiments with fattening pigs and piglets
Sensory, analytical evaluation of cake doughnuts fortified with protein from oilseed flours
Sensory, chemica, and nutritional evaluation on the effect of ionizing radiation on mangoes (Mangifera indica, Linn) Carabao variety
Sensory, chemical and microbiological quality parameters in sea bream (Sparus aurata) stored in ice or wrapped in cling film or in aluminium foil at 2 +/- 1 degrees C
Sensory, chemical and nutritional evaluation on the effect of ionizing radiation on mango (Mangifera indica, Linn) carabao variety
Sensory, chemical and nutritional quality of pasteurized milk, homogenized milk and sterilized milk in different packings
Sensory, chemical and nutritional quality of pasteurized, homogenized and sterilized milk in different packages
Sensory, instrumental and acoustic characteristics of extruded snack food products
Sensory, physical and chemical properties of canned peaches
Sensory, physical, and cooking characteristics of bacon processed with varying levels of sodium nitrite and potassium sorbate
Sensory, physical, and microbiological comparison of brine chilled, water chilled, and hot packaged (no chill) broilers
Sensory, shear and cooking properties of patties formed from commercially processed, low-fat ground beef
Sensory, shear force and cooking properties of commercially processed ground beef patties
Sensory-cue enhancement of the bird repellency of methiocarb
Sensory-directed analytical concentration techniques for aroma-flavor characterization and quantitation
Sensory-directed flavor analysis
Sensory-instrumental correlations by combining data analysis and neural network techniques
Sensory-instrumental relationships--the marriage of human perception and analytical techniques
Sensory-instrumental research
Sensory-nerves and airway inflammation: interaction with beta(2)-adrenoceptor agonists
Sensory-processing sensitivity in social anxiety disorder: Relationship to harm avoidance and diagnostic subtypes
Sensory-specific satiety in anorexia and bulimia nervosa
Senstivity of seeds of certain wood species to ionizing radiation
Sensual drugs
Sensuous seas
Sensus pertanian 1973
Sentanski rudnik zivega srebra
Senteiiabr* section *skiaei Plenum eTiSentral* section *nogo Komiteta KPSS 1953 goda
Sentence passed by State to pay compensation for damage caused by overflying airplanes
Sentenced for life
Sentenced to debt
Sentenced to success
Sentential, lexical, and acoustic effects on the perception of word boundaries
Senthesis of 2,3-dioxy-4-phenyl chinoline by Penicillium cyclopium
Sentient behaviour
Sentieri bonsai
Sentiment by flower
Sentiment of trade is opposed to organized millfeed option market
Sentinel animals provide early warning system Animal Quarantine Service, Australia
Sentinel herd study of bluetongue virus in Puerto Rico: preliminary results, January 1991
Sentinel herds to monitor udder health and milk quality in the province of Ontario
Sentinel lymph node biopsy and non-sentinel node involvement in special type breast carcinomas with a good prognosis
Sentinel lymph node biopsy in breast cancer - a modified audit for surgeons in private practice
Sentinel lymph node biopsy in melanoma: a micromorphometric study relating to prognosis and completion lymph node dissection
Sentinel lymph node detection in early stage uterine cervix carcinoma: A systematic review
Sentinel lymph node detection using methylene blue in patients with early stage cervical cancer
Sentinel lymph node identification for early-stage cervical cancer
Sentinel lymph node in vulvar cancer
Sentinel lymph node mapping of breast cancer via intradermal administration of Lymphoseek
Sentinel lymph nodes in cancer of the oral cavity: is central step-sectioning enough?
Sentinel lymph nodes in melanoma patients: Evaluating the evidence
Sentinel lymph nodes of colorectal carcinoma: reappraisal of 123 cases
Sentinel surveillance of sexually transmitted infections/HIV and risk behaviors in vulnerable populations in 5 Central American countries
Sentinel veterinary practice based research: meaningful disease surveillance?
Sentinel-node biopsy or nodal observation in melanoma (vol 355, pg 1307, 2006)
Sentinels of the prairie speak (by Populus species)
Sentistrobus goodii n. gen. and sp., a permineralized sphenophyllalean cone from the upper Pennsylvanian of the Appalachian basin
Sentrale problemer i norsk skogbruk belyst ved regnskapstall og taksasjonresultater fra en stsuperscript 2rre skogeiendom
Senwot, a new genus of Alysini (Hymenoptera: Braconidae) from Africa
Senzenki Nihon chagyoshi kenkyu
Senzoricne, mehanske in fizikalno-kemicne lastnosti v vodi kuhanih govejih jezikov
Seodiagnosis of legume bacterio
Seoeotade tootmise ratsionaalne seusteem
Seoker mine tsemaohim nedirim u-tsemaohim be-sakanat hakhohadah be-E.Y
Seombadi (Dystaenia takesimana (Nakai) Kitagawa), a new forage plant: its germination and early growth characteristics Apiaceae, Korean peninsula
Seombadi a new fodder crop from Korea
Seoul National University faculty papers: Biology and agriculture series E
Sepal and nut size ratio of fruits of Asian Dipterocarpaceae and its implications for dispersal
Separability of cherry, sourcherry and plum fruits after ethrel treatment
Separability, functional structure and aggregation for a class of models in environmental economics
Separable lean meat prediction
Separase, securin and rad21 in neural cell growth
Separate person determinations for spouses under the 1990 Farm Bill
Separate DNA sequences are required for normal female and ecdysone-induced male expression of Drosophila melanogaster yolk protein 1
Separate analysis of asialoglycoprotein receptors in the right and left hepatic lobes using Tc-99m-GSA SPECT in patients with acute hepatic damage
Separate and combined effect of water deficits and higher temperatures on the physiologic characteristics of spring wheat varieties
Separate and combined effects of Paratylenchus neoamblycephalus and Criconemoides xenoplax on Myrobalan plum
Separate and combined effects of airflow and rehydration during exercise in the heat
Separate and combined rearing of male and female broilers
Separate and cumulated effects of the number of meals and of the milk temperature on the meat production performances of kids
Separate and cumulative effects of the number of meals and the temperatures of milk on the meat production performances of kids
Separate and joint action of growth regulators on manifestation of sex in hemp
Separate and joint application of erosion-preventive measures on sloping lands in Rostov Region
Separate and joint rearing of broilers of different sexes
Separate auxin- and cation-dependent mechanisms for glutamate utilization by normal and crown-gall teratoma cells of tobacco in culture
Separate binding sites on acetylcholinesterase for indophenyl and other esters
Separate breeding of swine in industrial swine raising
Separate but not equal: Differential mechanical roles for myosin isoforms
Separate chemical inhibitors of long term and short term memory: contrasting effects of cycloheximide, ouabain and ethacrynic acid on various learning tasks in chickens
Separate collection of compostables
Separate detection of pesticides by the method of thin layer chromatography on silufol plates
Separate determination of dimethylamine and three-methylamine in fish
Separate determination of ethylenediaminetetraacetic acid and its calcium chelate in foods by colorimetry
Separate determination of optimal total level and ratio of nitrogen, phosphorus and potassium in fertilizers for the yield of winter wheat grain in the Apsheron Peninsula
Separate determination of optimal total levels of nitrogen, phosphorus and potassium and their ratios in the fertilizer. 2. Preliminary analysis Pot experiments.1
Separate determination of optimum total dose of nitrogen + phophorus + potassium and nitrogen: phosphorus: potassium ratio. Winter wheat productivity
Separate determination of optimum total doses of nitrogen + phosphorus + potassium and ratios nitrogen phosphorus : potassium in fertilizers. 8. Effect and aftereffect of fertilizers on the quality of sugarbeet and spring wheat yields
Separate determination of optimums of the summary levels of nitrogen, phosphorus and potassium and their ratios in fertilizers. 1. Formulation of the problem
Separate determination of optimums of total nitrogen, phosphorus and potassium doses and ratios in a fertilizer. 9. Productivity of maize
Separate determination of the hexachlorocyclohexane and phenothiazine isomers with their joint content in animal products
Separate determination of the optimums of total dose of nitrogen + phosphorus + potassium and of the ratio of nitrogen:phosphorus:potassium in the fertilizer. 7. Yields of sugarbeet
Separate eating places
Separate effects of exogenous hyaluronic acid on proteoglycan synthesis and deposition in pericellular matrix by cultured chick embryo limb chondrocytes
Separate ensilaging Maize cobs and stalks + leaves, machinery, technology.1
Separate fattening of young barrows and gilts
Separate forest plant divisions of the nonchernozem center
Separate functions for nuclear and cytoplasmic cryptochrome 1 during photomorphogenesis of Arabidopsis seedlings
Separate gender fattening of sows and barrows
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