Zobrazeno 1 - 10
of 299
pro vyhledávání: '"Jianshe Chen"'
Publikováno v:
Journal of Future Foods, Vol 4, Iss 4, Pp 376-382 (2024)
ABSTRACT: Taste interaction is a well-known phenomenon in sensory studies, but how to quantify the magnitude of the effect of one tastant on other taste attribute(s) is still largely unsolved, let alone further explorations from a salivary biochemist
Externí odkaz:
https://doaj.org/article/ee144e4a057249b2b274b1d5029f4c98
Autor:
Chunming Li, Jianshe Chen, Xiaolin Liao, Aaron P. Ramus, Christine Angelini, Lingli Liu, Brian R. Silliman, Mark D. Bertness, Qiang He
Publikováno v:
Nature Communications, Vol 14, Iss 1, Pp 1-14 (2023)
Abstract Ecosystem restoration has traditionally focused on re-establishing vegetation and other foundation species at basal trophic levels, with mixed outcomes. Here, we show that threatened shorebirds could be important to restoring coastal wetland
Externí odkaz:
https://doaj.org/article/cde40a92295943c482be76dd13b1dcfc
Autor:
Mahdiyar Shahbazi, Henry Jäger, Rammile Ettelaie, Jianshe Chen, Adeleh Mohammadi, Peyman Asghartabar Kashi, Marco Ulbrich
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100686- (2024)
Hierarchically porous structures combine microporosity, mesoporosity, and microporosity to enhance pore accessibility and transport, which are crucial to develop high performance materials for biofabrication, food, and pharmaceutical applications. Th
Externí odkaz:
https://doaj.org/article/960c83975b924872859839fd406a79db
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 5, Pp 1-12 (2022)
Masticatory simulator refers to a mechanical device that mimics the physiological structure of human oral cavity, chewing control and functions. A masticatory simulation device has advantages of not being affected by ethics, time, or environment, and
Externí odkaz:
https://doaj.org/article/86cb3ebe31734c6da549e5868e8e7ee4
Publikováno v:
npj Science of Food, Vol 6, Iss 1, Pp 1-8 (2022)
Abstract Huigan is an important sensory attribute which is commonly used as a quality indicator evaluation of tea products. Previous studies showed a strong correlation between the lubrication behavior of saliva-tea compound mixture and the sensory p
Externí odkaz:
https://doaj.org/article/5bcfd0a593e3492ea919caca0cc5245a
Publikováno v:
Current Research in Food Science, Vol 7, Iss , Pp 100597- (2023)
Food texture properties and consumer characteristics influence oral processing behaviors. Little is known about oral processing behavior of pungent spicy foods. In two experiments, we investigated how adding ground dried chilies to tomato soup or bee
Externí odkaz:
https://doaj.org/article/79e7d32407d44878b97768ee807e3e3e
Publikováno v:
Journal of Future Foods, Vol 1, Iss 1, Pp 82-87 (2021)
The Stevens law, S = kIn, is commonly accepted as a landmark achievement in the field of sensory psychophysics and has been widely applied in food sensory research. The theory effectively links the two parameters of very different nature, the intensi
Externí odkaz:
https://doaj.org/article/140dc66117664e5dbaf3e577af6f4a65
Publikováno v:
American Journal of Men's Health, Vol 16 (2022)
Due to the problematic degradation properties of plastics, the decomposition of plastic results in the formation of numerous microplastics (MPs), less than 5 mm in diameter. These MPs enter the soil and the ocean, eventually passing through the air,
Externí odkaz:
https://doaj.org/article/b3d30ce2766f4a1089d206634a0a0766
Autor:
Serafim Bakalis, Vasilis P. Valdramidis, Dimitrios Argyropoulos, Lilia Ahrne, Jianshe Chen, P.J. Cullen, Enda Cummins, Ashim K. Datta, Christos Emmanouilidis, Tim Foster, Peter J. Fryer, Ourania Gouseti, Almudena Hospido, Kai Knoerzer, Alain LeBail, Alejandro G. Marangoni, Pingfan Rao, Oliver K. Schlüter, Petros Taoukis, Epameinondas Xanthakis, Jan F.M. Van Impe
Publikováno v:
Current Research in Food Science, Vol 3, Iss , Pp 166-172 (2020)
Externí odkaz:
https://doaj.org/article/9e6371f86ef54b63be49fdeadd776422
Publikováno v:
Archives of Endocrinology and Metabolism, Vol 64, Iss 4, Pp 349-355 (2020)
ABSTRACT Objective The purpose of the study is to quantitatively assess shear-wave elastography (SWE) value in American College of Radiology Thyroid Imaging Reporting and Data Systems (ACR TI-RADS) 4. Materials and methods One hundred and fifty-two A
Externí odkaz:
https://doaj.org/article/16e81350a45840d191a6ee23a2901ede