Search results for "Sensor"

Essential Oil in Milk: Its Influence on Milk and Cheese Chemical and Sensory Properties.

2007

FLEXIBLE ELECTRODE BASED ON GOLD NANOPARTICLES AND REDUCED GRAPHENE OXIDE FOR URIC ACID DETECTION USING LINEAR SWEEP VOLTAMMETRY

2021

In this work, an electrochemical sensor for uric acid determination is shown with a preliminary study for its validation in real samples (milk and urine). Uric acid can be electrochemically oxidized in aqueous solutions and thus it is possible to obtain electrochemical sensors for this chemical by means of this electrooxidation reaction. Indium tin oxide coated on flexible polyethylene terephthalate substrate, modified with reduced graphene oxide and gold nanoparticles by co-electrodeposition, was used. Electrodeposition was performed at -0.8V vs SCE for 200 s. All samples were characterized by electron scan microscopy and electron diffraction spectroscopy. A careful investigation on the ef…

Altered processing of sensory stimuli in patients with migraine.

2014

Migraine is a cyclic disorder, in which functional and morphological brain changes fluctuate over time, culminating periodically in an attack. In the migrainous brain, temporal processing of external stimuli and sequential recruitment of neuronal networks are often dysfunctional. These changes reflect complex CNS dysfunction patterns. Assessment of multimodal evoked potentials and nociceptive reflex responses can reveal altered patterns of the brain's electrophysiological activity, thereby aiding our understanding of the pathophysiology of migraine. In this Review, we summarize the most important findings on temporal processing of evoked and reflex responses in migraine. Considering these d…

Phenotypic spectrum and incidence of TRPV4 mutations in patients with inherited axonal neuropathy.

2014

Objective: To clarify the phenotypic spectrum and incidence of TRPV4 mutations in patients with inherited axonal neuropathies. Methods: We screened for TRPV4 mutations in 169 French unrelated patients with inherited axonal peripheral neuropathy. Ninety-five patients had dominant Charcot-Marie-Tooth type 2 (CMT2) disease, and 74 patients, including 39 patients with distal hereditary motor neuropathy, 14 with congenital spinal muscular atrophy and arthrogryposis, 13 with CMT2, and 8 with scapuloperoneal spinal muscular atrophy, presented with additional vocal cord paralysis and/or skeletal dysplasia. Results: No deleterious TRPV4 mutation was identified in the 95 patients with “pure” CMT2 (0/…

TSCH protokola plānotājs

2020

Darbā tiek apskatīti TSCH protokols un to plānotāji teorētiski un praktiski. Teorētiskā daļā tiek aprakstīts, kā darbojas protokola laika sloti un kā protokols pārvalda tīklu. Praktiskā daļā tiek apskatīti dažādi tīklu veidi ar vairākiem parametriem, iegūta rezultāta pamatojums un secinājumi. Bakalaura darba tēma “TSCH protokola plānotājs” tiek izvēlēta pēc autora ieinteresētības un studiju datorinženierijas virziena izvēles. Tēmu piedāvāja darba vadītājs.

TUNABLE SENSOR FOR PH WINDOWS IN BIOCAMPITBLE POLYMERIC MICELLES SISTEM

2009

Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sens…

2022

International audience; Addition of oenological tannins claims to have a positive impact on wine stability, protection from oxidation and likely sensory persistence. However, their role on red wine aroma during oxidation is controversial. The present study aims at investigating the effect of addition of oenological tannins on wine flavour (mainly aroma) before and after air exposure. Temporal Dominance of Sensations, a dynamic sensory evaluation, was coupled with a dynamic chemical measurement (nosespace analysis) using a Proton-Transfer-Reaction Mass-Spectrometer connected to the nasal cavity of 17 assessors. Results showed that the oxidation of a non-oaked Pinot Noir red wine decreases th…

Children's acceptance of new foods at weaning. Role of practices of weaning and of food sensory properties

2011

International audience; Weaning (i.e. introduction of complementary foods) is a transitional process between the consumption of a unique food, milk, and family foods. This review of existing literature regarding factors favouring the development of food acceptance at the beginning of weaning underlines in particular the roles of repeated exposure, of introduction of a variety of foods, of timing of introduction of weaning foods, and of food sensory properties (texture, taste and flavours). All factors appear to play a role in the acceptance of weaning foods. The efficiency, most favourable windows and long-term impact of each of these factors is not known accurately.

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

2014

International audience; The purpose of this study was to create a food 'taste' database using an innovative in-home profile method. The five basic tastes and fat sensation were studied. The proposed method consisted in an intensive training in laboratory (55 h, 5 months) immediately followed by an in-home measurements phase (8 months) during which 12 trained panelists had to evaluate the five tastes and fat sensation of the foods they typically consumed. The rating scales were inspired by scales used in the Spectrum (TM) method. During the in-home measurement phase, ratings were reported thanks to a web-based tool and each month the panelists returned to the laboratory for a 2-h retraining …

How trigeminal, taste and aroma perceptions are affected in mint-flavored carbonated beverages

2010

 ; The integration of olfactory, taste and trigeminal perceptions must be taken into account to better understand the perception of beverages. To do this, seven beverages were formulated to investigate the role of ingredients on trigeminal perception. All mutual interactions between olfactory, gustatory and trigeminal perceptions were studied. Instrumental measurements and sensory evaluation were used to elucidate both physicochemical and sensory interactions. Sensory profiling was conducted according to monadic product presentation, and in vivo aroma release was assessed in the nasal cavities of subjects during beverage consumption. This study further revealed the influence of trigeminal p…