نمایش نتایج جستجو برای
کلمات کلیدی: Sensory
موارد یافت شده: 78
1 - A Proposal of a Design for the Bionic Hand: Describing the Integration, Motor Controlling System, Stereognosis, and Proprioception Sensory Feedback Components (چکیده)2 - Reduced fat and sugar cakes developed by protein/polysaccharide/licorice extract ternary gel-like foams (چکیده)
3 - Auditors#039; sensory processing capability and objectivity: are auditors really objective? (چکیده)
4 - Introducing the Judgmental Hypothesis of Sensory Relativism: ERP and GSR Investigations of Sentence Processing (چکیده)
5 - Effect of taste and aroma on texture perception in model gels: instrumental and sensory combined approaches (چکیده)
6 - Changes in fat uptake, color, texture, and sensory properties of Aloe vera gel‐coated eggplant rings during deep‐fat frying process (چکیده)
7 - Sodium alginate edible coating containing Ferulago angulata (Schlecht.) Boiss essential oil, nisin, and NaCl: Its impact on microbial, chemical, and sensorial properties of refrigerated chicken breast (چکیده)
8 - Developing New Software to Analyze the EmoSensory Load of Language (چکیده)
9 - Characterization of cinnamon essential oil and its application in Malva sylvestris seed mucilage edible coating to the enhancement of the microbiological, physicochemical and sensory properties of lamb meat during storage (چکیده)
10 - Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties (چکیده)
11 - Investigating the Effect of Psyllium Husk Gum on the Stability and Sensory Properties of Doogh (چکیده)
12 - Investigating the effect of sensory properties of black plum peel marmalade on consumers acceptance by Discriminant Analysis (چکیده)
13 - Effect of packaging material and oxygen concentration on quality of Ghavoot during the storage (چکیده)
14 - Relationship between sensory processing styles and deficit in executive functions: The moderating role of personality traits (چکیده)
15 - Development, Validation and Application of an Inventory on Emo-Sensory Intelligence (چکیده)
16 - Economic, Social, Cultural, Emotional, and Sensory Capitals in Academic Achievement (چکیده)
17 - Production and evaluation of enzyme modified lighvan cheese using different levels of commercial enzymes (چکیده)
18 - Effectiveness of cathodal tDCS of the primary motor or sensory cortex in migraine: A randomized controlled trial (چکیده)
19 - FN400 and LPC Responses to Different Degrees of Sensory Involvement: A Study of Sentence Comprehension (چکیده)
20 - Optimization of direct production method of Concentrated Yoghurt (چکیده)
21 - Effect of physical and mental and combined exercises with the different sensory inputs on the dynamic balance of stroke patients (چکیده)
22 - Sensory Capital in Education: the Missing Piece? (چکیده)
23 - Replacement of Egg in Cake: Effect of Soy Milk on Quality and Sensory Characteristics (چکیده)
24 - Unveiling the Passive Aspect of Motivation: Insights from English Language Teachers’ Habitus (چکیده)
25 - Probing the interactions between hardness and sensory of pistachio nuts during storage using principal component analysis (چکیده)
26 - Study the Physicochemical and Sensory Attributes of Seedless Barberries Treated by Edible Coating and Packaging of During Storage (چکیده)
27 - Investigating the Effect of Sensation on Second Language Learners' Emotions (چکیده)
28 - Physicochemical and sensory properties of extruded sorghum–wheat composite bread (چکیده)
29 - Sensory Analysis of Fish Burgers Containing Ziziphora clinopodioides Essential Oil and Nisin: The Effect of Natural Preservatives and Microencapsulation (چکیده)
30 - Sensory evaluation of the color of mutton by computer vision system (چکیده)
31 - Depicting ELT in Light of Emo-sensory Education (چکیده)
32 - Effect of Modified Atmosphere Packaging (MAP) on the Moisture and Sensory Property of Saffron (چکیده)
33 - Investigating the relationship between the perceived thickness of the chocolate pudding in sensory and instrumental analysis (چکیده)
34 - Adaptive neuro-fuzzy inference system (ANFIS) simulation for predicting overall acceptability of ice cream (چکیده)
35 - Rheological and sensory properties of fat reduced vanilla ice creams containing milk protein concentrate (MPC) (چکیده)
36 - Spatially Precise Visual Gain Control Mediated by a Cholinergic Circuit in the Midbrain Attention Network (چکیده)
37 - The effect of different emulsifiers on the eggless cake properties containing WPC (چکیده)
38 - Emotioncy, Extraversion, and Anxiety in Willingness to Communicate in English (چکیده)
39 - Conceptualizing Sensory Relativism in Light of Emotioncy: A Movement beyond Linguistic Relativism (چکیده)
40 - Effect of coating concentration and combined osmotic and hot-air dehydration on some physico-chemical, textural and sensory properties of apple slabs (چکیده)
41 - Sensory and instrumental texture assessment of roasted pistachio nut/kernel by partial least square (PLS) regression analysis: effect of roasting conditionses (چکیده)
42 - The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream (چکیده)
43 - Development of sourdough system for improving the quality and shelf life of flat bread: Study with Univariate and Multivariate Analyses (چکیده)
44 - Effect of deep-fat frying on sensory and textural attributes of pellet snacks (چکیده)
45 - Influence of different emulsifiers on characteristics of eggless cake containing soy milk: Modeling of physical and sensoryproperties by mixture experimental design (چکیده)
46 - Modification in the Functional Properties of Sodium Caseinate-based Imitation Cheese through Use of Whey Protein and Stabilizer (چکیده)
47 - Predicting Total Acceptance of Ice Cream Using Artificial Neural Network (چکیده)
48 - Effect of Rhythmic Play on Social Skills and Sensory-Motor Skills of Preschoolers Children (چکیده)
49 - Bread-Making Process Optimization: Staling Kinetics, Relationship of Batter Rheology, Shelf Life, Quality and Sensory Characteristics of Barbari Bread (چکیده)
50 - Effects of a novel stabilizer blend and presence of k-carrageenan on some properties of vanilla ice cream during storage (چکیده)
51 - A Revival of Traditional BEH-ROB Marmalade and Inspecting Its Sensory and Physiochemical Characteristics (چکیده)
52 - Development of Spreadable Halva Fortified with Soy Flour and Optimization of Formulation Using Mixture Design (چکیده)
53 - The effects of adding water and PolyglycerolPolyricinoleate on the texture, appearance and sensory qualities of compound milk chocolate (چکیده)
54 - Beneficial Effects of Polyethylene Packages Containing Micrometer‐Sized Silver Particles on the Quality and Shelf Life of Dried Barberry (Berberis vulgaris) (چکیده)
55 - EFFECT OF POLYOLS ON SHELF‐LIFE AND QUALITY OF FLAT BREAD FORTIFIED WITH SOY FLOUR (چکیده)
56 - Effects of Storage Time on Quality Characteristics of Frozen Turkey Meat (چکیده)
57 - Sensory Acceptability Modeling of Pistachio Green Hull’s Marmalade using Fuzzy Approach (چکیده)
58 - Optimization of Fat Replacers and Sweetener Levels to Formulate Reduced- Calorie Pistachio Butter: A Response Surface Methodology (چکیده)
59 - Quality of meat from two 1970s and Ross 308 broiler strains fed drug-free low- and recommended-protein diets (چکیده)
60 - Application and Functions of Stabilizers in Ice Cream (چکیده)
61 - Evaluation of Sourdough Effect on Microbiological Shelf life and Sensory Properties of Iranian Barbari Bread (چکیده)
62 - Studying the Effects of Total Solid Concentration of Milk on Microbial Physiochemical and Sensory Properties of Probiotc Yoghourt (چکیده)
63 - Osmotic treatments in melon (Cantaloupe and Muskmelon) processing: Physicochemical and organoleptical effects (چکیده)
64 - Pistachio Nuts Shelf Life Based on Sensory Evaluation (چکیده)
65 - Influence of Processing on the Allergenic Properties of Pistachio Nut Assessed in Vitro (چکیده)
66 - Rheological Characterization and Sensory Evaluation of a Typical Soft Ice Cream Made with Selected Food Hydrocolloids (چکیده)
67 - Physicochemical and Sensory Properties of Peanut Spreads Fortified with Soyflour (چکیده)
68 - Rheological and Sensory Properties of a Typical Soft Ice cream as Influenced by Selected Food Hydrocolloids (چکیده)
69 - Effect of variety and harvest time on tomato paste qualitative characteristics (چکیده)
70 - Physical and sensory changes in pistachio nuts as affected by roasting temperature and storage (چکیده)
71 - Optimization of direct production method of Concentrated Yoghurt (چکیده)
72 - Prediction shelf life of pistachio nuts based on sensory evaluation (چکیده)
73 - Determination shelf life of raw dried pistachio nuts (چکیده)
74 - Optimizing of Fruit Yoghurt Formulation and Evaluating Its Quality During Storage (چکیده)
75 - orange-cantaloupe seed beverage :nutritive value, effect of storage time and condition on chemical ,sensory and microbial properties (چکیده)
76 - Effect of Lallemantia royleana (Balangu) seed, salep and carboxymethylcellulose gums on the characteristics of ice cream (چکیده)
77 - Studying microbial, physiochemical and sensory properties of directly concentrated probiotic yoghurt (چکیده)
78 - Rheological Properties of Date Syrup/Sesame Paste Blend (چکیده)
