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73 results for “sensory”
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Research ArticleOpen accessIn the abstractEffect of Ultra-High-Pressure Treatment on the Chemical Composition and Aroma of Flue-Cured Tobacco Leaves for Heated Tobacco ProductsXinbo Lu, Jie Yin, Ying Yuan et al.The influences of different Ultra-High-Pressure (UHP) treatments on the chemical composition and the low-temperature pyrolysis products of Flue Cured Tobacco Leaves (FCTL) that applied in heated tobacco products were investigated in this study. Results indicated that UHP treatment reduced total alkaloids content significantly (p<0.05), especially 500-600 MPa treatment group (2.34±0.00%, 2.34±0.01%). Increase in sugars and potassium content were observed after … …American Journal of Biochemistry and Biotechnology, Vol. 21, Issue 2 · 19 Oct 2025 · 2,150 accessesView PDFCite
Research ArticleOpen accessIn the abstractLeveraging Computational Models to Analyze the Impact of Co-Branding on Brand Equity and Consumer Loyalty Across GenerationsYana Erlyana, Lim Jing YiThis study examines the effect of co-branding on brand equity and consumer loyalty in the Indonesian cosmetics sector, specifically analyzing the partnership between Mizzu, a cosmetics brand, and Khong Guan, a food brand, on the dimensions of brand experience sensory, emotional, behavioral, and intellectual and its subsequent implications for brand equity components, such as brand awareness, perceived quality, and brand … …Journal of Computer Science, Vol. 21, Issue 7 · 11 Jul 2025 · 3,999 accessesView PDFCite
Research ArticleOpen accessIn the abstractPreparation of D-Phenyllactic Acid-Chitosan Biodegradable Composite Coating and Its Preservation Effect on Shine-Muscat GrapeDongxing Zhu, Guanglun Xiong, Wenli Tang et al.Considering the pollution of plastic packaging and the harm of traditional food containing sulphur to the environment and human health, the development of green and edible coating materials with biodegradable power has become the focus of attention in recent years. In this study, based on a single factor test, D-Phenyl Lactic Acid-Chitosan Biodegradable Composite Coating (PACBC) was prepared by optimizing … …American Journal of Biochemistry and Biotechnology, Vol. 21, Issue 1 · 23 Mar 2025 · 5,057 accessesView PDFCite
Case ReportOpen accessIn the abstractBrief Report: 20-Year Follow-Up of an Infant with Neurological Impairment Born to a Mother with Variant Creutzfeldt-Jakob DiseaseJustin Penner, Anjali Rampersad, James E. Burns et al.A term infant born via uncomplicated caesarian section was noted to be jittery, hypotonic, and have pooling of secretions at birth. Over the first four weeks of life, the infant developed four limb hypertonia, hyperreflexia, and clonus. MRI at 3.5 weeks old showed brain immaturity, poor myelination, and increased signal in the dorsal thalami. At six months, dystonic features with … …American Journal of Infectious Diseases, Vol. 21, Issue 1 · 7 Mar 2025 · 7,660 accessesView PDFCite
Research ArticleOpen accessIn the abstractComparison of Fumigation and Immersion of Essential Oils on Quality and Physiology of Fresh Shiitake Mushrooms (Lentinus edodes)Yanjie Li, Yanxin Wang, Shudong Ding et al.The effects of different essential oils with fumigation or immersion on sensory and physiological quality of fresh shiitake mushrooms were evaluated during the storage. Shiitake mushrooms were treated with essential oils (grapefruit essential oil, rosemary essential oil, cinnamon essential oil) by fumigation and immersion respectively. The surface color, browning degree, sensory evaluation, hardness, soluble protein content, total phenolic content and … …American Journal of Biochemistry and Biotechnology, Vol. 18, Issue 1 · 10 Feb 2022 · 6,055 accessesView PDFCite
Research ArticleOpen accessIn the abstractEffect of three Cutting Ways on the Quality of Fresh-Cut Green Pepper During Room Temperature StorageYue Yang, Shuai Han, Huitao Gao, Hongfang CaiFresh-cut (FC) pepper is favored by consumers all over the world for its convenience, freshness and nutritional value. Previous studies have mostly focused on the influence of preservation approaches on microorganism and quality control of fresh-cut green peppers. Yet, there have been few studies on how the cutting ways affect the quality and antioxidant ability of FC green peppers during … …American Journal of Biochemistry and Biotechnology, Vol. 20, Issue 3 · 22 Aug 2024 · 4,787 accessesView PDFCite
Research ArticleOpen accessIn the abstractEco-Friendly Eggshell Meal on Milk Yield and Quality of Holstein Friesian CowsAmbo Ako, Renny Fatmyah Utamy, Hasbi Hasbi et al.Aditya, S., Stephen, J., & Radhakrishnan, M. (2021). Utilization of Eggshell Waste in Calcium-Fortified Foods and other Industrial Applications: A Review. Trends in Food Science & Technology, 115, 422–432. https://doi.org/10.1016/j.tifs.2021.06.047 Ahmed, T. A. E., Wu, L., Younes, M., & Hincke, M. (2021). Biotechnological Applications of Eggshell: Recent Advances. Frontiers in Bioengineering and Biotechnology, 9, 675364. https://doi.org/10.3389/fbioe.2021.675364 Aminah, S., & Meikawati, … …American Journal of Animal and Veterinary Sciences, Vol. 19, Issue 2 · 26 May 2024 · 7,730 accessesView PDFCite
Research ArticleOpen accessIn the abstractProfiling the Volatile Compound of Indonesian Rendang Using GC-MS/MS AnalysisDaimon Syukri, Abdi, Tuty Anggraini et al.Rendang is an indigenous food from west Sumatra with a distinct flavor and aroma. Different rendang production methods have an impact on its sensory qualities, including flavor and aroma. Finding the volatile substances that distinguish the aroma of each rendang was the aim of this investigation. In this experiment, five distinct Indonesian rendangs were used. Using the Head Space-Solid Phase … …OnLine Journal of Biological Sciences, Vol. 24, Issue 1 · 13 Nov 2023 · 6,353 accessesView PDFCite
Research ArticleOpen accessIn the abstractBlack Tea Extract on the Preservation of Cantonese SausageHuan Cheng, Ying Liu, Dan Wu et al.Black Tea Extract (BTE) is a natural pigment with strong antioxidant activity. Its effect on the preservation of Cantonese sausage was investigated based on polyphenol components analysis in this study. The content of tea polyphenols in BTE was 26.61% by using spectrophotometry, the tea catechin in BTE was analyzed by HPLC, which included gallic acid (0.27%), caffeine (5.75%) and 8 … …American Journal of Biochemistry and Biotechnology, Vol. 16, Issue 3 · 3 Sep 2020 · 6,728 accessesView PDFCite
Research ArticleOpen accessIn the abstractShelf-Life Prediction of Specialty Coffees using the Arrhenius ModelFrank Fernández Rosillo, María Alina Cueva Ríos, Lenin Quiñones Huatangari, Carla Guianella Samaniego LalanguiThe study estimated the shelf life of roasted and ground specialty coffees in bi-laminated and tri-laminated packaging concerning cup score, using the Acceleration Test at temperatures of 40, 50, and 60°C. The sensory evaluation was carried out by Q Grader tasters. Based on the higher value of the coefficient of determination of the regressions resulting from the cup and temperature … …OnLine Journal of Biological Sciences, Vol. 23, Issue 1 · 23 Dec 2022 · 6,881 accessesView PDFCite