Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Ryuichi Nonaka"'
Autor:
Michael O'Mahony, Ryuichi Nonaka
Publikováno v:
Journal of Sensory Studies. 10:249-259
Sipwise and flowise presentation of taste stimuli were compared and better taste discrimination was noted for flowise presentation. Using a model system, discrimination between NaCl solutions and purified water, analysis with atomic absorption spectr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c860d942a72d6a49f2e8db96374d33c
https://doi.org/10.1111/j.1745-459x.1995.tb00017.x
https://doi.org/10.1111/j.1745-459x.1995.tb00017.x
Publikováno v:
Chemical Senses. 19:279-301
The effect of cognitive search strategies and variations in the oral environment on discrimination test performance were investigated. Subjects were required to discriminate between low concentration NaCl solutions and water using the 3-AFC and trian
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8736cda822f1fa66fd04b95486da0ad
https://doi.org/10.1093/chemse/19.4.279
https://doi.org/10.1093/chemse/19.4.279
Publikováno v:
Journal of Sensory Studies. 8:43-67
Focused difference testing was applied to two orange juices prepared from frozen concentrate. Differences were noted between the juices for darkness of color, visual appearance of pulpiness, resistance to tongue movement, flavor by mouth, odor, overa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc18a3b30253d9bbc18531aff2404fcb
https://doi.org/10.1111/j.1745-459x.1993.tb00201.x
https://doi.org/10.1111/j.1745-459x.1993.tb00201.x
Publikováno v:
Bioelectrochemistry and Bioenergetics. 28:221-233
Theoretical expressions were derived for the relationship between the fluorescence response of the cyanine dye, 3,3′-dipropylthiadicarbocyanine (diS-C3-(5)), added to a cell suspension and the membrane potential of the cell on the basis of the mech
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0885a97939657a937f8a825a42298b10
https://doi.org/10.1016/0302-4598(92)80015-9
https://doi.org/10.1016/0302-4598(92)80015-9
Autor:
Michael O'Mahony, Ryuichi Nonaka
Publikováno v:
Olfaction and Taste XI ISBN: 9784431683575
Flow presentation procedures have been used by several researchers for controlled taste stimulation to stabilize the environment of the taste receptors and to control adaptation effects. O’Mahony [1] has shown flow presentation to elicit remarkable
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5274dcf50bdd61cf74964ac3dab5f902
https://doi.org/10.1007/978-4-431-68355-1_115
https://doi.org/10.1007/978-4-431-68355-1_115
