Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Lemon flavor"'
Akademický článek
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Autor:
Tiago Ferreira, Maria João Pires, Tania Martins, Eduardo Rosa, Joana Soares, Ruben Leite, Ana F Matos, Luís Antunes, Beatriz Medeiros-Fonseca, Paula A. Oliveira
Publikováno v:
J Am Assoc Lab Anim Sci
Precise oral dosing in rodents is usually achieved by intragastric gavage. If performed incorrectly due to technical difficulties, inexperience, or animal resistance, oral gavage may have animal welfare implications such as esophageal and gastric rup
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54c9e8acbad25949d70c72264921f0ab
https://doi.org/10.30802/aalas-jaalas-21-000045
https://doi.org/10.30802/aalas-jaalas-21-000045
Publikováno v:
JURNAL AGROINDUSTRI HALAL. 5:132-140
The purpose of this study was to determine the optimal ratio of carbonated aloe vera drink and lemon juice. This research used completely randomized design with four treatments and four replications. The treatments performed were L1 (90% carbonated a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f756dca8ff77c78e4ee39637e77ed589
https://doi.org/10.30997/jah.v5i2.1816
https://doi.org/10.30997/jah.v5i2.1816
Publikováno v:
Chemical Senses. 43:17-26
Flavorants such as lemon extract that activate olfactory receptors may also evoke or enhance flavor qualities such as sour and sweet that are typically considered gustatory. Similarly, flavorants such as sucrose and citric acid that activate gustator
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::40778fc10b36a031e4d362c21aa01e9d
https://doi.org/10.1093/chemse/bjx063
https://doi.org/10.1093/chemse/bjx063
Autor:
Juliana Jendiroba Faraoni, Lívia Semedo Schiavuzzo, Regina Guenka Palma-Dibb, Isabela Barbosa Quero
Publikováno v:
Brazilian Journal of Oral Sciences, Vol 18 (2019)
Aim: The objective of this study was to evaluate the effects of solutions on the color stability of nanohybrid composite resins. Methods: The experimental sample consisted of 90 composite specimens (Beautifil II; Z350XT; Premisa), divided into three
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::def354a530cb259673b632f18faca0bb
https://periodicos.sbu.unicamp.br/ojs/index.php/bjos/article/view/8657327
https://periodicos.sbu.unicamp.br/ojs/index.php/bjos/article/view/8657327
Publikováno v:
Journal of nutritional science and vitaminology. 64(3)
In the present study, we examined the cognitive function during mastication of lemon-flavored gum, which is said to enhance cerebral blood flow. Nine healthy subjects (8 female and 1 male) participated in this study. Subjects chewed the gum for 3 min
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::094275b3617796efe8d7922cdeeef7f7
https://pubmed.ncbi.nlm.nih.gov/29962437
https://pubmed.ncbi.nlm.nih.gov/29962437
Autor:
Khaled M. El-Khawas, Essam M. Elbauomy
Publikováno v:
Assiut Veterinary Medical Journal. 61:73-79
Kariesh cheese is a highly nutritive soft acid cheese made from naturally fermented skimmed milk, mainly manufactured at home by small holders and sold at local markets. Due to unhygienic condition during manufacturing and low quality raw milk, many
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::98146625a93aa811b2d838e47188864d
https://doi.org/10.21608/avmj.2015.170238
https://doi.org/10.21608/avmj.2015.170238
Autor:
Imran Khatri, Imtiaz Ahmed Nizamani, Jamal U Ddin Hajano, Lachhman, Anser Ali, Abdul Mubeen Lodhi, Arfan Ahmed Gilal, Taimur ur Rehman, Munir Ahmad, Agha Mushtaque Ahmed, Fahad Nazir Khoso
Publikováno v:
Journal of the Kansas Entomological Society. 91:229
This study was designed to use different food additives to improve the efficacy of the Male Annihilation Technique (MAT) against fruit flies. The experiment was carried out at the Jujube Section, Agriculture Research Institute, Tandojam, Pakistan, du
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ae074a6eed229ef6e80a0aac1411868
https://doi.org/10.2317/0022-8567-91.3.229
https://doi.org/10.2317/0022-8567-91.3.229
Publikováno v:
Journal of Food Science and Technology. 51:691-699
Whey obtained during the manufacture of Cheddar cheese and paneer was lactose hydrolyzed to develop lemon based whey beverage. The lactose present in whey was hydrolyzed by Maxilact L-2000 lactase enzyme. Maximum (85-90%) hydrolysis in cheese and pan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8457b02c381d9e6e8d2e541eb636e95a
https://doi.org/10.1007/s13197-011-0563-1
https://doi.org/10.1007/s13197-011-0563-1
Autor:
César Rogério Pucci, Maria Amélia Máximo de Araújo, Marcia Carneiro Valera, Caio Gorgulho Zanet, Rodrigo Máximo de Araújo
Publikováno v:
Odonto. 18:14-23
Introduction: erosion is the superficial loss of enamel caused by chemical process do not involve bacterias but extrinsic factors as the high consumption of low pH drinks. Aim: evaluate the enamel superficial roughness of the bovine teeth after the c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b505f0d8c4dab25038c43555422993f
https://doi.org/10.15603/2176-1000/odonto.v18n35p14-23
https://doi.org/10.15603/2176-1000/odonto.v18n35p14-23