computerised data acquisition software compusense cloud (Compusense Inc)
90
Structured Review
Compusense Inc
computerised data acquisition software compusense cloud
Computerised Data Acquisition Software Compusense Cloud, supplied by Compusense Inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/computerised+software/computerised+data+acquisition+software+compusense+cloud/pm38225123-57-6-9
Average 90 stars, based on 1 article reviews
Computerised Data Acquisition Software Compusense Cloud, supplied by Compusense Inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/computerised+software/computerised+data+acquisition+software+compusense+cloud/pm38225123-57-6-9
Average 90 stars, based on 1 article reviews
computerised data acquisition software compusense cloud - by Bioz Stars,
2026-11
90/100 stars
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other:Article Title: Sweetness Enhancement by Aromas: Measured by Descriptive Sensory Analysis and Relative to Reference Scaling. Article Snippet: Sweetness enhancement by aromas has been suggested as a strategy to mitigate sugar reduction in food products, but enhancement is dependent on type of aroma and sugar level.. A careful screening of aromas across sugar levels is thus required.. Screening results might, however, depend on the method employed. Article Title: Sensory characterisation of meatless and nitrite-free cooked ham alternatives in comparison to conventional counterparts: Temporal dominance of sensations and partial napping with ultra-flash profiling. Article Snippet: The cooked ham market is expanding with nitrite-free and meatless alternatives gaining traction as leading trends.. An understanding of the attributes that influence the sensory quality of cooked ham is crucial for developing healthier and environmentally sustainable products.. The primary aim of this study was to investigate how the removal of nitrites and the use of meatless ingredients affect the sensory characteristics of cooked ham currently available in the Irish market. Article Title: Quality characteristics and sensory evaluation of protein-rich baked snacks for adults with chronic kidney disease: a proof of concept study. Article Snippet: Background Adults with chronic kidney disease (CKD) have different protein requirements than the general population.. Limited protein-rich baked snack options are available for CKD adults.. The purpose of this proof of concept study was to develop two protein-rich baked snacks made with whey protein isolate and soy protein isolate and to evaluate their quality characteristics and sensory perceptions for adults with CKD. Analysis:Article Title: Identification of Chili Pepper Compounds That Suppress Pungency Perception. Article Snippet: Chili peppers (Capsicum spp.) are valued for their pungency, which is attributed to the compound class known as capsaicinoids.. However, the influence of other endogenous compounds on pungency perception is inadequately defined.. Nontargeted liquid chromatography/mass spectrometry flavoromics combined with time-intensity analysis (max intensity) of 10 chili pepper samples was effectively modeled by orthogonal partial least squares, demonstrating good fit and predictivity. Software:Article Title: Identification of Chili Pepper Compounds That Suppress Pungency Perception. Article Snippet: Chili peppers (Capsicum spp.) are valued for their pungency, which is attributed to the compound class known as capsaicinoids.. However, the influence of other endogenous compounds on pungency perception is inadequately defined.. Nontargeted liquid chromatography/mass spectrometry flavoromics combined with time-intensity analysis (max intensity) of 10 chili pepper samples was effectively modeled by orthogonal partial least squares, demonstrating good fit and predictivity. Article Title: Microfiltration of milk fat globules for particle size affects key sensory parameters of Cheddar cheese Article Snippet: .. Data was collected using automated Article Title: Independent and combined impact of texture manipulation on oral processing behaviours among faster and slower eaters. Article Snippet: .. All sensory measures were collected using computerised Article Title: Thermally inhibited waxy cassava starch Article Snippet: .. Ratings were collected through Article Title: Comparison of differences in sensory, volatile odour-activity and volatile profile of commercial plant-based meats. Article Snippet: Descriptive sensory analysis was paired with temporal check-all-that-apply gas-chromatography olfactometry (TCATA GC-O) to compare differences in perceived flavour and volatile odour activity across a series of commercial plant-based meat analogues (PBMAs) versus conventional beef products.. Multiple factor analysis separated PBMAs in two clusters along the first principal axis.. The first cluster, rated higher in meaty flavour and odour, also showed higher citation proportions of sulfurous odourants. |