Zobrazeno 1 - 10
of 19
pro vyhledávání: '"R. L. McBride"'
Autor:
P. Sivalingam, R. L. McBride, D. L. Vardesh, James J. Morong, H. Lin, Ian A Scott, M. J. Nelson, Ruth E. Hubbard, Nancye M. Peel
Publikováno v:
Anaesthesia and intensive care. 45(6)
This study aimed to examine the feasibility of using a frailty index (FI) based on comprehensive geriatric assessment (CGA), to assess the level of frailty in older surgical patients preoperatively and to evaluate the association of FI-CGA with poore
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df8e344e148629237b9c0ceafdaa9698
https://pubmed.ncbi.nlm.nih.gov/29716500
https://pubmed.ncbi.nlm.nih.gov/29716500
Autor:
R. L. McBRIDE, R. L. Johnson
Publikováno v:
International Journal of Food Science & Technology. 22:399-408
Summary Acid was removed from lemon juice by selective adsorption on to a weak-base resin. Four levels each of sucrose and citric acid were combined factorially and dissolved in the low-acid juice, providing sixteen stimulus combinations. Using graph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2cc3a810fa8284d983339b2de6bff64f
https://doi.org/10.1111/j.1365-2621.1987.tb00503.x
https://doi.org/10.1111/j.1365-2621.1987.tb00503.x
Autor:
K. C. Richardson, R. L. McBRIDE
Publikováno v:
International Journal of Food Science & Technology. 18:227-232
Summary Six commercial soft drinks, in glass bottles and aluminium cans, were stored at 0.6°C and ambient temperature and assessed by a consumer-type sensory panel every 3 months for 2 years. While there was evidence of deterioration with storage, m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::545af23e57a7efcfe1431feab4c75554
https://doi.org/10.1111/j.1365-2621.1983.tb00263.x
https://doi.org/10.1111/j.1365-2621.1983.tb00263.x
Autor:
R. L. McBRIDE
Publikováno v:
International Journal of Food Science & Technology. 17:405-410
Summary Using a panel of twenty-four tasters, the optimum sweetener concentration for a flavoured milk beverage was determined using two different approaches, single (sequential monadic) presentation and simultaneous multiple presentation. The estima
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e636fb59708105d60a0ba69239f79450
https://doi.org/10.1111/j.1365-2621.1982.tb00195.x
https://doi.org/10.1111/j.1365-2621.1982.tb00195.x
Autor:
R. L. McBRIDE
Publikováno v:
International Journal of Food Science & Technology. 21:355-363
Taste panels made hedonic ratings of the sensory properties of four grades of sultanas, evaluated as two pairs (Experiment 1), three chicken casserole products (Experiment 2), and two cola drinks (Experiment 3). In each experiment, two modes of sampl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::055992a4452a86660cb58510875e17ed
https://doi.org/10.1111/j.1365-2621.1986.tb00414.x
https://doi.org/10.1111/j.1365-2621.1986.tb00414.x
Autor:
K. C. Richardson, R. L. McBRIDE
Publikováno v:
International Journal of Food Science & Technology. 14:57-67
Summary Five commercial frozen foods (fish fingers, beefburgers, green peas, green beans and potato chips) were stored for periods ranging from 4–90 days at temperatures of −8°C and −12°C. Sensory quality was assessed by both an experienced a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a337947f8a771b1af661859d7d99dddf
https://doi.org/10.1111/j.1365-2621.1979.tb00847.x
https://doi.org/10.1111/j.1365-2621.1979.tb00847.x
Autor:
R L, McBride
Publikováno v:
Canadian family physician Medecin de famille canadien. 15(5)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::4983e1a2f83afd81f4bd95e0c54b3676
https://pubmed.ncbi.nlm.nih.gov/20468385
https://pubmed.ncbi.nlm.nih.gov/20468385
Autor:
R L, McBride
Publikováno v:
Canadian family physician Medecin de famille canadien. 15(5)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::3f965fcbffd84e4fec9de976c72c549e
https://pubmed.ncbi.nlm.nih.gov/20468382
https://pubmed.ncbi.nlm.nih.gov/20468382
Publikováno v:
Indoor Air Quality ISBN: 9783540515807
Surveys were conducted in several major cities in order to estimate the exposures of occupants in offices and restaurants to environmental tobacco smoke (ETS). Concentrations of ETS were estimated by measuring vapor phase nicotine and ultraviolet par
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::31c27a25a020243ea693e563d6873b4c
https://doi.org/10.1007/978-3-642-83904-7_11
https://doi.org/10.1007/978-3-642-83904-7_11
Publikováno v:
Journal of Food Science. 40:236-239
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be65ed7b2f031efca1fcb78aa41fd650
https://doi.org/10.1111/j.1365-2621.1975.tb02170.x
https://doi.org/10.1111/j.1365-2621.1975.tb02170.x