Journal of the science of food and agriculture
Oct 2, 2020
BACKGROUND: The San Francisco Valley region from Brazil is known worldwide for its fruit production and exportation, especially grapes and wines. The grapes have high quality not only due to the excellent morphological characteristics, but also to th...
The acceptance of a food product by the consumer depends, as the most important factor, on its sensory properties. Therefore, it is clear that the food industry needs to know the perceptions of sensory attributes to know the acceptability of a produc...
Sugar replacement is still an active issue in the food industry. The use of structure-taste relationships remains one of the most rational strategy to expand the chemical space associated to sweet taste. A new machine learning model has been setup ba...
Food research international (Ottawa, Ont.)
Nov 21, 2019
Aldehydes are important in the aroma of Huangjiu and contribute the almond and sweet aromas to Huangjiu. The perceptual interactions of 3 important aldehyde compounds were investigated using S-curves. Three volatiles, benzaldehyde, furfural, and vani...
Food research international (Ottawa, Ont.)
Mar 22, 2019
There are currently no standardized objective measures to evaluate beef flavor attributes, especially the comparison between raw beef and cooked beef. Beef flavor attribute is one of the most significant parameters for consumers. This study described...
An electronic nose was used to evaluate the bitterness and astringency of green tea, and the possible application of the sensor was assessed for the evaluation of different tasting green tea samples. Three different grades of green tea were measured ...
Recent studies on machine learning technology have reported successful performances in some visual and auditory recognition tasks, while little has been reported in the field of olfaction. In this paper we report computational methods to predict the ...
UNLABELLED: Sensory attributes of beer are directly linked to perceived foam-related parameters and beer color. The aim of this study was to develop an objective predictive model using machine learning modeling to assess the intensity levels of senso...
Pediatric rheumatology online journal
Dec 28, 2017
BACKGROUND: Juvenile idiopathic arthritis (JIA) is the most common pediatric rheumatic disease and a leading cause of childhood disability. The objective of this study was to characterize the PK, safety, and taste acceptability of tofacitinib in pati...
The glycoside hydrolase, α-l-rhamnosidase, could remove the bitter taste of naringin from citrus juices. However, most α-l-rhamnosidases are easily deactivated at high temperatures, limiting the practice in debittering citrus juices. The V529A mutant...
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