Comparative study of soft neurological signs in patients of schizophrenia and bipolar disorder at a tertiary care center by Ravi Kishore Sadula, Aparna Meda, Sudharani Kesavareddy, Umashankar Molanguri

Subjects: Get full text

Seeing Sacred for Centuries: Digitally Modeling Greek Worshipers’ Visualscapes at the Argive Heraion Sanctuary by Susmann Natalie M.

Subjects: Get full text

From pain to meningitis: bacteria hijack nociceptors to promote meningitis by Huazhen Liu, Xingxing Kong, Yuqin Zeng, Jinyun Chen, Zhanpeng Chen, Lanlan Liu, Quan Ma, Xuhui Liu, Xuhui Liu, Shuihua Lu

Subjects: Get full text

Modification of the terms of authorisation of the feed additive consisting of canthaxanthin for chickens for fattening, minor poultry species for fattening, laying poultry and poul... by EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP Panel), Roberto Edoardo Villa, Giovanna Azimonti, Eleftherios Bonos, Henrik Christensen, Mojca Durjava, Birgit Dusemund, Ronette Gehring, Boet Glandorf, Maryline Kouba, Marta López‐Alonso, Francesca Marcon, Carlo Nebbia, Alena Pechová, Miguel Prieto‐Maradona, Ilen Röhe, Katerina Theodoridou, Maria Bastos, Georges Bories, Pier Sandro Cocconcelli, Noel Dierik, Jürgen Gropp, Fernando Ramos, Jaume Galobart, Orsolya Holczknecht, Paola Manini, Jordi Ortuño, Alberto Navarro Villa, Fabiola Pizzo, Anna Dioni, Maria Vittoria Vettori

Subjects: Get full text

Characterization of Cantal and Salers Protected Designation of Origin Cheeses Based on Sensory Analysis, Physicochemical Characteristics and Volatile Compounds by Cécile Bord, Louis Lenoir, Julie Benoit, Delphine Guérinon, Gilles Dechambre, Christophe Chassard, Christian Coelho

Subjects: Get full text

Comparative evaluation of commercial Douchi by different molds: Biogenic amines, non-volatile and volatile compounds by Aijun Li, Gang Yang, Zhirong Wang, Shenglan Liao, Muying Du, Jun Song, Jianquan Kan

Subjects: Get full text

The role of microorganisms and microbial enzymes in commercial fermented mushroom production: a comprehensive review of their action mechanisms, quality attributes and health benef... by Mohamed A. Farag, Nurkhalida Kamal, Hamizah Shahirah Hamezah, Merna Saleh, Jiachao Zhang, Ahmed Mediani, Mostafa H. Baky

Subjects: Get full text

ANTIOXIDANT ACTIVITY AND PHYSICOCHEMICAL PARAMETERS OF YOGURT ENRICHED WITH EXTRACTS OF RED HAWTHORN (CRATAEGUS MONOGYNA JACQ.) AND BLACK HAWTHORN (CRATAEGUS NIGRA WALDST & KIT.) by IRA TANEVA, ZLATIN ZLATEV

Subjects: Get full text

Harnessing the Potential of Local Snacks Produced from African Yam Beans and Local Rice for Improved and Sustainable Livelihoods in Nigeria by Chidiebere I. Nwakanma, Ezinne P. Obinwa, Salomi O. Onoriode, Clara N. Okoroafor, Chima, Ejeabukwa

Subjects: Get full text

Effects of adding silver carp Hypophthalmichthys molitrix protein concentrate on sensory, texture and cooking properties of pasta and its shelf life by Mahsasadat Mousavi Sane, Seyedeh Zahra Mirhosseini Roudbaraki, Mohammad Ali Nematollahi, Seyed Vali Hosseini

Subjects: Get full text

Physicochemical Analysis, Antioxidant Activity, and Sensory of Sungkai (Peronema canescens Jack.) Leaf Extract by Devi Silsia, Syafnil, Laili Susanti, Marniza, Tomi Tri Rachmadi

Subjects: Get full text

An Evaluation of the Impact of Curdlan and Buttermilk Addition on the Functional Properties and Sensory Quality of Processed Cheese Analogs by Marika Magdalena Bielecka, Aleksandra Florczuk, Marek Aljewicz

Subjects: Get full text

Design and sensory quality. Materials and performance for communication in museum spaces by Teresa Villani

Subjects: Get full text

Cross-Brand Machine Learning of Coffee’s Temporal Liking from Temporal Dominance of Sensations Curves by Hiroharu Natsume, Shogo Okamoto

Subjects: “…sensory evaluation…”
Get full text

Railway overhead contact wire monitoring system by means of FBG sensors by Carla Lupi, Ferdinando Felli, Erwin Ciro, Claudio Paris, Cristian Vendittozzi

Subjects: Get full text

Chimen an nou, une carte contributive pour se rapprocher du territoire by Bertilla Baudinière, Jeanne Lacour

Subjects: Get full text

Developing haptic attribute models as creative instruments for a hybrid food design community by Annika Göran Rodell

Subjects: “…multi-sensory…”
Get full text

Effect of Different Primary Processing Methods on Flavor Compounds and Sensory Characteristics of Coffee Beans by Ke XIAO, Huinan ZHAI, Rongsuo HU, Xinxin YU, Wenjiang DONG

Subjects: Get full text

Influence of Pretreatments on Microwave Vacuum Drying Kinetics, Physicochemical Properties and Sensory Quality of Apple Slices by Yingqiang Wang, Hongxiao Zhao, Huiwen Deng, Xi Song, Wenjie Zhang, Sirui Wu, Jing Wang

Subjects: Get full text

Qualitative Performance and Consumer Acceptability of Starch Films for the Blueberry Modified Atmosphere Packaging Storage by Giuggioli Nicole R., Girgenti Vincenzo, Peano Cristiana

Subjects: Get full text