Zobrazeno 1 - 10
of 191
pro vyhledávání: '"Magni Martens"'
Autor:
Bayne, Charles K.
Publikováno v:
Technometrics, 2002 May 01. 44(2), 186-187.
Externí odkaz:
https://www.jstor.org/stable/1271263
Publikováno v:
Journal of Chemometrics; December 2002, Vol. 16 Issue: 12 p633-634, 2p
Publikováno v:
Journal of Chemometrics; December 2002, Vol. 16 Issue: 12 p633-634, 2p
Publikováno v:
Physica D: Nonlinear Phenomena. 241:877-889
A generic mathematical phenomenon (line curvature) is described quantitatively and linguistically: a range of very different in form and representation models z = F m ( x ) , m = 1 , 2 , … , 38 , each yielding smooth, but curved relationships z = f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e772daf0c39f115d0c5505eb59fc9f7c
https://doi.org/10.1016/j.physd.2012.02.002
https://doi.org/10.1016/j.physd.2012.02.002
Autor:
Magni Martens, Finn Tschudi
Publikováno v:
Biological Theory. 5:337-343
We reflect upon quantification in biology in two ways. First, from a sensory scientific perspective, we address theories and methods for studying sensation, perception, and cognition. Sensory science concerns action of the human senses, which are not
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7dbe9b704b3632bbb478a0b3e562a667
https://doi.org/10.1162/biot_a_00069
https://doi.org/10.1162/biot_a_00069
Publikováno v:
Journal of Sensory Studies. 24:25-40
The objective of this study was to investigate whether the sensory performance of assessors in a sensory panel maybe explained by complexity of evaluated product. We aimed to investigate whether we could observe a decline in sensory performance when
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a6dbd87df4ea920331c861f2c481f43
https://doi.org/10.1111/j.1745-459x.2008.00193.x
https://doi.org/10.1111/j.1745-459x.2008.00193.x
Publikováno v:
Journal of Sensory Studies. 23:852-870
The objective of this study was to investigate whether the sensory performance of assessors in a sensory panel may be retained after years of retirement from sensory work. The approach was to register previous performance in basic tastes identificati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad8479c6bf28d6bc0273243016fcbb7c
https://doi.org/10.1111/j.1745-459x.2008.00191.x
https://doi.org/10.1111/j.1745-459x.2008.00191.x
Publikováno v:
Journal of Sensory Studies. 22:623-638
Consumer authenticity tests were used to elicit consumer response to the influence of fodder and storage time on the flavor of cow milk. A panel of professional tasters was used to provide a descriptive profile of the sensory characteristics of the m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b557c06714074b22891fd3babb303f13
https://doi.org/10.1111/j.1745-459x.2007.00114.x
https://doi.org/10.1111/j.1745-459x.2007.00114.x
Publikováno v:
LWT - Food Science and Technology. 40:1083-1094
The objective of this study was to determine whether an electronic nose could be used for measuring and modelling sensory quality changes in a pizza topping product during storage. A method involving a minimum of sample preparation in combination wit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e17ce6d6379d9bfc3abdc330c17214c0
https://doi.org/10.1016/j.lwt.2006.06.009
https://doi.org/10.1016/j.lwt.2006.06.009
Publikováno v:
LWT - Food Science and Technology. 40:1095-1101
The aim of the present study was to investigate the predictability of an electronic nose system based on ion mobility regarding storage time as well as sensory quality changes during storage of a pork meat pizza topping product. The study included tw
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eb7066d659aec958592b7692a203c544
https://doi.org/10.1016/j.lwt.2006.06.008
https://doi.org/10.1016/j.lwt.2006.06.008