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Toplam kayıt 6, listelenen: 1-6
TACTILE SENSITIVITY and CAPABILITY OF SOFT-SOLID TEXTURE DISCRIMINATION
(WILEY, 2015)
The sensation and perception of food texture is regulated by tactile-dominated
mechanisms and therefore, it is believed that one’s capability in discriminating
food textural properties could be related to one’s tactile ...
RAFT-mediated synthesis of poly(N-(2-hydroxypropyl)methacrylamide-b-4-vinylpyridine) by conventional and microwave heating
(SPRINGERONE NEW YORK PLAZA, SUITE 4600 , NEW YORK, NY 10004, UNITED STATES, 2013)
We report the synthesis of N-(2-hydroxypropyl)methacrylamide
(HPMA) macroCTA and HPMA-b-4-Vinylpyridine block copolymers via reversible
addition-fragmentation chain transfer (RAFT) reaction. Polymerization was carried
out ...
Polyethylenimine Modified and Non-Modified Polymeric Micelles Used for Nasal Administration of Carvedilol
(AMER SCIENTIFIC PUBLISHERS, 2015)
This study evaluates the ability of polyethylenimine-modified and non-modified polymeric micelles to enhance permeation through the nasal mucosa for a highly hydrophobic model drug. Carvedilol was loaded into polyethylen ...
Liver fibrosis staging using CT image texture analysis and soft computing
(ELSEVIER, 2014)
Liver biopsy is considered to be the gold standard for analyzing chronic hepatitis and fibrosis; however, it is an invasive and expensive approach, which is also difficult to standardize. Medical imaging
techniques such ...
Combination of the Simple Additive (SAW) Approach and Mixture Design to Determine Optimum Cocoa Combination of the Hot Chocolate Beverage
(TAYLOR & FRANCIS INC, 2015)
Physicochemical (pH, brix, and color), sensory (color, taste, odor, mouthfeeling, consistency, bitter flavor, and general acceptability), and rheological properties of the hot chocolate beverages including
different cocoa ...
EVALUATION OF THE SENSORY CORRELATION BETWEEN TOUCH SENSITIVITY AND THE CAPACITY TO DISCRIMINATE VISCOSITY
(WILEY, 2015)
The capacity to discriminate the viscous nature of food materials is critically important in the sensory evaluation and subsequent perception of food texture and acceptability. It is generally assumed that this capability ...