Zobrazeno 1 - 10
of 225
pro vyhledávání: '"Sensory Features"'
Publikováno v:
Emirates Journal of Food and Agriculture, Vol 36, Iss , Pp 1-11 (2024)
Consumers are increasingly seeking bakery products with better nutritional value and health benefits. The aim of the research was to assess the quality of bread made from ancient wheat flours (spelt, einkorn, emmer) with the addition of amaranth (Ama
Externí odkaz:
https://doaj.org/article/302a3aac3eff4fe38664f1db76ac2633
Publikováno v:
Foods, Vol 13, Iss 19, p 3191 (2024)
In contemporary markets, fish are frequently wrapped in cling film, necessitating consumers’ reliance on visual cues to assess freshness. This study explores whether common Japanese consumers can accurately discern fish freshness based solely on vi
Externí odkaz:
https://doaj.org/article/26f62bdb49e9492a999e4c9ce9da20ff
Autor:
Zachary J. Williams, Roseann Schaaf, Karla K. Ausderau, Grace T. Baranek, D. Jonah Barrett, Carissa J. Cascio, Rachel L. Dumont, Ekomobong E. Eyoh, Michelle D. Failla, Jacob I. Feldman, Jennifer H. Foss-Feig, Heather L. Green, Shulamite A. Green, Jason L. He, Elizabeth A. Kaplan-Kahn, Bahar Keçeli-Kaysılı, Keren MacLennan, Zoe Mailloux, Elysa J. Marco, Lisa E. Mash, Elizabeth P. McKernan, Sophie Molholm, Stewart H. Mostofsky, Nicolaas A. J. Puts, Caroline E. Robertson, Natalie Russo, Nicole Shea, John Sideris, James S. Sutcliffe, Teresa Tavassoli, Mark T. Wallace, Ericka L. Wodka, Tiffany G. Woynaroski
Publikováno v:
Molecular Autism, Vol 14, Iss 1, Pp 1-28 (2023)
Abstract Background Differences in responding to sensory stimuli, including sensory hyperreactivity (HYPER), hyporeactivity (HYPO), and sensory seeking (SEEK) have been observed in autistic individuals across sensory modalities, but few studies have
Externí odkaz:
https://doaj.org/article/dea0fb5adbdd44caa46eddfb2fb73bfc
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101194- (2024)
This study investigated the impact of 60 kV Cold Atmospheric Plasma (CAP) pretreatment for varying durations (5, 10, and 15 min) on potato strip characteristics before and after frying, emphasizing oil uptake, acrylamide formation. Potato samples tre
Externí odkaz:
https://doaj.org/article/e5af6a3b162f41d7971a5345f49c0c2f
Autor:
Olivia Surgent, Ali Riaz, Karla K. Ausderau, Nagesh Adluru, Gregory R. Kirk, Jose Guerrero-Gonzalez, Emily C. Skaletski, Steven R. Kecskemeti, Douglas C Dean III, Susan Ellis Weismer, Andrew L. Alexander, Brittany G. Travers
Publikováno v:
Molecular Autism, Vol 13, Iss 1, Pp 1-18 (2022)
Abstract Background Elevated or reduced responses to sensory stimuli, known as sensory features, are common in autistic individuals and often impact quality of life. Little is known about the neurobiological basis of sensory features in autistic chil
Externí odkaz:
https://doaj.org/article/c4564512413a4303a879350ab4747499
Akademický článek
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Akademický článek
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Autor:
Daniela Oliveira, Małgorzata Starowicz, Anita Ostaszyk, Łukasz Łopusiewicz, Isabel M. P. L. V. O. Ferreira, Edgar Pinto, Urszula Krupa-Kozak
Publikováno v:
Foods, Vol 12, Iss 23, p 4320 (2023)
The development of gluten-free bakery products, the quality of which is comparable to the quality of regular wheat-based products, remains a technological challenge. In this study, flaxseed oil cake (FOC), a by-product of flaxseed oil extraction and
Externí odkaz:
https://doaj.org/article/8aa07e0731454593a21f2dd0460df1e1
Autor:
Christoph Klein, Teresa Miczuga, Marie Sophie Kost, Hannah Röring, Tomasz A. Jarczok, Nico Bast, Ulf Thiemann, Christian Fleischhaker, Ludger Tebartz Van Elst, Andreas Riedel, Monica Biscaldi
Publikováno v:
Frontiers in Psychiatry, Vol 13 (2022)
Sensory features in autism spectrum disorder (ASD) have received increasing interest in clinical work and research during the recent years. With the Sensory Perception Quotient (SPQ), Tavasolli and colleagues have produced a self-rating scale for adu
Externí odkaz:
https://doaj.org/article/0867e0c4201642f1affffb43e1207740
Autor:
J. Tillmann, M. Uljarevic, D. Crawley, G. Dumas, E. Loth, D. Murphy, J. Buitelaar, T. Charman, the AIMS-2-TRIALS LEAP group
Publikováno v:
Molecular Autism, Vol 11, Iss 1, Pp 1-15 (2020)
Abstract Background Heterogeneity in the phenotypic presentation of autism spectrum disorder (ASD) is apparent in the profile and the severity of sensory features. Here, we applied factor mixture modelling (FMM) to test a multidimensional factor mode
Externí odkaz:
https://doaj.org/article/1f1293065dd744699b4c4d7a1add2cd1