sensory analysis software compusense five (Compusense Inc)
90
Structured Review
Compusense Inc
sensory analysis software compusense five
Sensory Analysis Software Compusense Five, 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/sensory+analysis+software+compusense+five/sensory+software+compusense+five/10__1111_slash_ijfs__13807-64-7-10
Average 90 stars, based on 1 article reviews
Sensory Analysis Software Compusense Five, 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/sensory+analysis+software+compusense+five/sensory+software+compusense+five/10__1111_slash_ijfs__13807-64-7-10
Average 90 stars, based on 1 article reviews
sensory analysis software compusense five - by Bioz Stars,
2026-09
90/100 stars
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other:Article Title: Quantitative Descriptive Analysis of Common Bean (Phaseolus vulgaris L.) under Gamma Radiation Article Snippet: The objective of the project was the evaluation of gamma radiation effect at 1, 2, 6, and 10 kGy doses from Co60 and control (nonirradiated) at sensory attributes of common bean (Phaseolus vulgaris L.) variety Carioca Tybatã, which was evaluated by Descriptive Quantitative Analysis (DQAmethod®).. Panelists were selected and trained to evaluated 5 attributes of appearance (Color, Brightness, Uniformity, Broken, and Broth Viscosity), 6 attributes of aroma (Characteristic aroma, New, Sweetness, Burned, Metallic, and Warmed up), 7 attributes of flavor (Characteristic flavor, Burned, Bitter, Sweetish, Fresh, Metallic, and Warmed up), and 3 attributes of texture (Hardness, Sandy, and Juiciness) after beans were cooked.. The results were statistically analyzed by analysis of variance (ANOVA) (Tukey 5%). Article Title: The influence of beverages on residual spiciness elicited by eating spicy chicken meat: time-intensity analysis Article Snippet: This study aimed to determine whether five types of beverage, milk (3.3% fat), oolong tea, tomato juice, sparkling water and spring water, reduce the residual spiciness elicited by eating spicy chicken over time.. After tasting a piece of spicy popcorn chicken, participants were asked to drink one of five beverages one after another and rate the spiciness intensity using the time-intensity (TI) analysis.. Based on the TI parameters, milk was found to be the best beverage to reduce residual spiciness of spicy chicken over time. Software:Article Title: Avaliação sensorial de feijão preto submetido à radiação de Cobalto-60 Article Snippet: .. The results were analyzed by test F, ANOVA and the Article Title: Crispness level of potato chips affects temporal dynamics of flavor perception and mastication patterns in adults of different age groups Article Snippet: Little attention has been paid to the texture–flavor association in solid foods, especially crisp foods.. This study aimed to determine whether crispness level affects temporal dynamics of perceived intensity of three types, i.e., plain, cheese, and spicy, of flavored potato chips with respect to three age groups: younger (20–25 years), middle-aged (40–45 years), and older (65+ years) adults.. While eating potato chips, participants’ mastication pattern was also assessed by electromyography (EMG). Article Title: Cross-cultural comparisons between Korean and U.S. adults with respect to texture perception and acceptance of cooked milled rice Article Snippet: This study aimed to determine whether texture perception and acceptance of cooked rice could differ with cultural background, especially between Korean and American participants.. Participants evaluated eight cooked rice samples with respect to intensities of textural attributes such as visual stickiness, hardness, stickiness and chewiness.. Participants also rated the acceptability of and familiarity with those samples. |