Search results for " Sensory"

Correlates and importance of neglect-like symptoms in complex regional pain syndrome

2018

Neglect-like symptoms (NLS) are frequently observed in complex regional pain syndrome (CRPS). The clinical meaning of NLS, however, is largely unknown. Therefore, this study sets out to assess the importance of NLS for patient outcome and to explore their clinical correlates. We assessed NLS in a group of 53 patients with CRPS and compared the results to 28 healthy volunteers. To define the origin of the NLS reports, we tested the subjective visual midline, performed a limb-laterality recognition test, and quantitative sensory testing. In addition, psychological and pain assessment scales were completed. Tests were analyzed with univariate and multivariate approaches. After 6 months, patien…

Sensory evaluation with consumers revisited thanks to Free-Comment

2021

International audience

Use of a natural low Na+ salt in durum wheat bread

2016

Effect of production systems on a sensory characteristics of PDO Cantal cheese

2005

Pilotażowe badania sensoryczne autorskich receptur preparatów kosmetycznych z zawartością śluzu ślimaka

2017

Od wielu lat ślimaki lądowe rodzaju Helicidae pełnią rolę luksusowego surowca spożywczego. Ich spożycie oscylujące wokół 40 tysięcy ton rocznie co dało początek idei hodowli fermowych ślimaków lądowych. Pojawił się również pomysł wykorzystania ich wydzieliny w produktach kosmetycznych o działaniu leczniczo-upiększającym. Śluz ze ślimaka wykazuje, m.in. właściwości: regenerujące, ochronne, przeciwzapalne, nawilżające, zwiększające elastyczność skóry. Celem pracy była analiza jakości sensorycznej autorskich receptur preparatów kosmetycznych zawierających śluz ze ślimaka. Badania sensoryczne odgrywają ważną rolę przy opracowywaniu nowopowstałych receptur preparatów kosmetycznych oraz w potwier…

Creation of a food taste database using an in-home profile method

2013

Poster (1 page) ; http://www.pangborn2013.com/; International audience; The purpose of this study was to create a food taste database using an innovative in-home profile method and to have an overview on the sensory sapid world we face in our diet. The intensity of salty, sweet, acid and bitter tastes were scored using universal scales proposed within the Spectrum™ method (Muñoz and Civille, 1992) and newly developed scales for umami taste and fattiness. The in-home taste profile method was composed of two phases. The first phase consisted in an intensive training in laboratory (55 h). The second one was the in-home measurements phase (8 months) during which 12 panellists had to rate the ta…

Vinificazione in bianco in presenza di chips di quercia di origine e livello di tostatura diversi

2011

Some musts from Grillo grapes, a cultivar autochthonous of western Sicily, fermented with medium toasted American oak chips or with non toasted French oak chips (Classic Line – HTS enology) have been vinified. the wines were significantly different as regards the contents in volatile and non volatile compounds extracted from American and French oak chips. a slight increase in alcoholic fermentation rate and in some cases a higher content of ethyl esters and medium chain fatty acids, were observed in musts charged with chips, independently of their origin. In wines obtained from musts charged with french medium toasted oak chips, the content in furans was higher (5-methylfurfural, trans-meth…