Search results for "Sensory test"

Fruit quality evaluation of affirmed and local loquat (Eriobotrya japonicaLindl) cultivars using instrumental and sensory analyses

2016

Introduction. Fruit quality can be evaluated by combining instrumental and sensory analyses. These methodologies have been affirmed and tested on different fruit tree species, but loquat is still little known from this point of view. Materials and methods. In this trial, conducted in Palermo and Catania (Sicily, Italy), both instrumental and sensory analyses were carried out on fruit of 8 loquat affirmed cultivars (‘Golden Nugget’, ‘Peluche’) and local cultivars (‘Marceno’, ‘Sanfilippara’, ‘Nespolone di Trabia’, ‘Virticchiara’, ‘Bianco Dolce’ and ‘BRT20’) with the aim of assessing their quality traits. Results and discussion. The sensory results agreed quite well with the physicochemical da…

Expanded Distribution of Pain as a Sign of Central Sensitization in Individuals With Symptomatic Knee Osteoarthritis.

2016

AbstractBackgroundExpanded distribution of pain is considered a sign of central sensitization (CS). The relationship between recording of symptoms and CS in people with knee osteoarthritis (OA) has been poorly investigated.ObjectiveThe aim of this study was to examine whether the area of pain assessed using pain drawings relates to CS and clinical symptoms in people with knee OA.DesignThis was a cross-sectional study.MethodsFifty-three people with knee OA scheduled to undergo primary total knee arthroplasty were studied. All participants completed pain drawings using a novel digital device, completed self-administration questionnaires, and were assessed by quantitative sensory testing. Pain…

Corrigendum to “Quantitative sensory testing in the German Research Network on Neuropathic Pain (DFNS): Standardized protocol and reference values” […

2006

a Institute of Physiology and Pathophysiology, Johannes Gutenberg-University, Mainz, Germany b Department of Neurology, Johannes Gutenberg-University, Mainz, Germany c Division of Neurological Pain Research and Therapy, Department of Neurology, University of Kiel, Germany d Department of Pain Management, BG Kliniken Bergmannsheil, Ruhr University Bochum, Germany e Department of Neurology, Technische Universitat Munchen, Germany f Department of Anaesthesiology, Ludwig-Maximilians-Universitat Munchen, Germany g Institute of Medical Psychology and Behavioural Neurobiology, University of Tubingen, Germany h Department of Neurology, University of Freiburg, Germany i Department of Clinical and Co…

Quantitative sensory testing in the German Research Network on Neuropathic Pain (DFNS): reference data for the trunk and application in patients with…

2013

Age- and gender-matched reference values are essential for the clinical use of quantitative sensory testing (QST). To extend the standard test sites for QST-according to the German Research Network on Neuropathic Pain-to the trunk, we collected QST profiles on the back in 162 healthy subjects. Sensory profiles for standard test sites were within normal interlaboratory differences. QST revealed lower sensitivity on the upper back than the hand, and higher sensitivity on the lower back than the foot, but no systematic differences between these trunk sites. Age effects were significant for most parameters. Females exhibited lower pressure pain thresholds (PPT) than males, which was the only si…

Pain elicited by blunt pressure: neurobiological basis and clinical relevance.

2002

255 QUANTITATIVE SENSORY TESTING: ASSESSMENT OF THE NEUROPATHIC COMPONENT IN CANCER PAIN

2007

Effects of adding solid and molten chocolate on the physicochemical, antioxidant, microbiological, and sensory properties of ewe's milk cheese.

2020

Abstract: A novel dairy product, namely “chocolate cheese”, was produced with two typical Sicilian food products: Pecorino cheese, processed from ewe's milk, and Modica chocolate. The cheese, manufactured with 0%, 5%, 10%, and 15% (w/w) solid or molten chocolate, was evaluated after 0, 2, 4, and 6 weeks of vacuum storage for its nutritional and health properties. The addition of chocolate reduced the pH, protein, fat, and ash; the addition of 5% or 10% molten chocolate reduced hardness (N/mm2). The addition of either solid or molten chocolate resulted in a slight increase (P < 0.1038) in the total polyphenol content, a higher oleic acid content, and less oxidative stability. The microbio…

Evaluation of the representativeness of the odor of beer extracts prior to analysis by GC eluate sniffing

1993

The importance of obtaining and proving that the odor of an extract is representative of the odor of the original product from which it was obtained, before analysis by GC-FID, GC-MS, or GC sniff, is discussed. The sensory methods, such as triangle tests, matching tests, and quantitative analysis, used to determine the representativeness of the odor of an extract are described. Beer extracts obtained by three methods were used to illustrate the interest of the sensory tests. A method using a mixture of XAD resins was proved by sensory analysis to give some extracts with sensory characteristics representative of the particular beers from which they were obtained

Quantitative sensory testing compared to conventional neurological diagnostics in patients with vibration induced vasospastic syndrome

2007

Effect of 1-methylcyclopropene on cactus pear fruit at different maturity stages during storage

2019

1-Methylcyclopropene (1‑MCP) is an ethylene antagonist widely used to retain quality and prolong the postharvest storage period of various climacteric fruits. To date, there is little information about the effects of 1‑MCP on postharvest storage performance of cactus pear fruits. Recently, data revealed that exposure of 1‑MCP at 1000 ppb had several beneficial effects in preserving postharvest quality of cactus pear fruits, as indicated by inhibition of peel color change. In this paper, we investigated the effect of 1‑MCP on quality of cactus pear fruit harvested from the scozzolatura crop at early and late ripeness stages. Fruit was tested at two different ripening stages: “commercial ripe…