المؤلفون: Orubu, Samuel, Kendall, Richard A, Sheng, Yucheng, Tuleu, Catherine

المصدر: Pharmaceutics , 14 (2) , Article 420. (2022)

مصطلحات موضوعية: taste, aversion, palatability, grittiness, neonates, milk, rapidly-disintegrating formulation

وصف الملف: application/pdf

Relation: https://discovery.ucl.ac.uk/id/eprint/10144472/1/Tuleu_pharmaceutics-14-00420.pdf; https://discovery.ucl.ac.uk/id/eprint/10144472/

الاتاحة: https://discovery.ucl.ac.uk/id/eprint/10144472/1/Tuleu_pharmaceutics-14-00420.pdf
https://discovery.ucl.ac.uk/id/eprint/10144472/

المؤلفون: Samuel Orubu, Richard A. Kendall, Yucheng Sheng, Catherine Tuleu

المصدر: Pharmaceutics; Volume 14; Issue 2; Pages: 420

مصطلحات موضوعية: taste, aversion, palatability, grittiness, neonates, milk, rapidly-disintegrating formulation

وصف الملف: application/pdf

Relation: Physical Pharmacy and Formulation; https://dx.doi.org/10.3390/pharmaceutics14020420

الاتاحة: https://doi.org/10.3390/pharmaceutics14020420

المؤلفون: Lopez, FL, Bowles, A, Gul, MO, Clapham, D, Ernest, TB, Tuleu, C

المصدر: European Journal of Pharmaceutical Sciences , 92 pp. 156-162. (2016)

مصطلحات موضوعية: Grittiness, Rough mouth feel, Acceptability, Visual analogue scale, Sensory evaluation, Multiparticulate formulations

وصف الملف: text

Relation: https://discovery.ucl.ac.uk/id/eprint/1503757/7/Lopez_1-s2.0-S0928098716302603-main.pdf; https://discovery.ucl.ac.uk/id/eprint/1503757/

الاتاحة: https://discovery.ucl.ac.uk/id/eprint/1503757/7/Lopez_1-s2.0-S0928098716302603-main.pdf
https://discovery.ucl.ac.uk/id/eprint/1503757/

المؤلفون: Santagiuliana, Marco, Broers, Layla, Marigómez, Inés Sampedro, Stieger, Markus, Piqueras-Fiszman, Betina, Scholten, Elke

المصدر: Food Quality and Preference 81 (2020) ; ISSN: 0950-3293

مصطلحات موضوعية: Composite foods, Grittiness, Microparticles, Multiparticulate, TDS, Texture perception

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/511127

الاتاحة: https://research.wur.nl/en/publications/strategies-to-compensate-for-undesired-gritty-sensations-in-foods
https://doi.org/10.1016/j.foodqual.2019.103842

المؤلفون: Shewan, Heather M., Stokes, Jason R., Smyth, Heather E.

مصطلحات موضوعية: Descriptive analysis, Grittiness, Modulus, Mouthfeel, Particles, Sensory evaluation, Texture, 1500 Chemical Engineering, 1600 Chemistry, 1106 Food Science

Relation: orcid:0000-0002-4405-679X; orcid:0000-0001-7784-9297; orcid:0000-0002-9639-482X; Not set; LP160100239

الاتاحة: https://espace.library.uq.edu.au/view/UQ:210e211

المؤلفون: Marco Santagiuliana, Layla Broers, Betina Piqueras-Fiszman, Elke Scholten, Inés Sampedro Marigómez, Markus Stieger

المصدر: Food Quality and Preference, 81
Food Quality and Preference 81 (2020)

مصطلحات موضوعية: Marketing and Consumer Behaviour, Physics and Physical Chemistry of Foods, 030309 nutrition & dietetics, Fat content, Texture perception, WASS, Microparticles, 03 medical and health sciences, Multiparticulate, 0404 agricultural biotechnology, Average size, Food science, TDS, VLAG, Human Nutrition & Health, 0303 health sciences, Nutrition and Dietetics, Chemistry, High protein, Grittiness, Humane Voeding & Gezondheid, 04 agricultural and veterinary sciences, Sweetness, 040401 food science, Food Quality and Design, Marktkunde en Consumentengedrag, Food Science, Composite foods

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e3ff79305968d3df27389475155a65f
https://research.wur.nl/en/publications/strategies-to-compensate-for-undesired-gritty-sensations-in-foods

المؤلفون: Burlakov, V. I.

المصدر: Вісник Приазовського Державного Технічного Університету. Серія: Технічні науки; № 38 (2019): Вісник ПДТУ. Серія: Технічні науки; 111-116
Вестник Приазовского государственного технического университета. Серия: Технические науки; № 38 (2019): Вестник ПГТУ. Серия: Технические науки; 111-116
Reporter of the Priazovskyi State Technical University. Section: Technical sciences; № 38 (2019): Reporter of the PSTU. Section: Technical sciences; 111-116

مصطلحات موضوعية: надтверда кераміка, вібромагнітна обробка, робоче середовище, феромагнітний абразивний матеріал, магнітна сила, електромагніт, зернистість порошку, штучні алмази, магнітна індукція, сверхтвердая керамика, вибромагнитная обработка, рабочая среда, ферромагнитный абразивный материал, магнитная сила, электромагнит, зернистость порошка, искусственные алмазы, магнитная индукция, overhard ceramics, vibro magnetic treatment, working environment, ferromagnetic abrasive material, magnetic force, electromagnet, grittiness of powder, artificial diamonds, magnetic induction

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=scientific_p::abfcf72fb03da441620460f3adf485f4
http://journals.uran.ua/vestnikpgtu_tech/article/view/181403

المصدر: Naked City : The Death and Life of Authentic Urban Places, 2010.

الاتاحة: https://doi.org/10.1093/oso/9780195382853.003.0014

المؤلفون: Terry B. Ernest, Alexandra Bowles, Mine Orlu Gul, David E. Clapham, Catherine Tuleu, Felipe L. Lopez

المصدر: European Journal of Pharmaceutical Sciences. 92:156-162

مصطلحات موضوعية: Adult, Male, Visual Analog Scale, Drug Compounding, Sensation, Administration, Oral, Pharmaceutical Science, 02 engineering and technology, 030226 pharmacology & pharmacy, Young Adult, 03 medical and health sciences, Mouthfeel, Hypromellose Derivatives, Acceptability, 0302 clinical medicine, Visual analogue scale, Humans, Single-Blind Method, Food science, Particle Size, Patient group, Cellulose, Mathematics, Dosage Forms, Sensory evaluation, Viscosity, Grittiness, Hydrogels, Limiting, 021001 nanoscience & nanotechnology, Healthy Volunteers, Rough mouth feel, Female, Multiparticulate formulations, Particle size, 0210 nano-technology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::09c2e6be8276989c68200576521fce16

المؤلفون: Atsuko SHIMADA, Etsuko IMAI, Keiko HATAE

المصدر: Journal of Home Economics of Japan. 1995, 46(12):1151

المؤلفون: Polowsky, Patrick

المصدر: Graduate College Dissertations and Theses

مصطلحات موضوعية: cheese, crystals, grittiness, sensory, washed-rind, Food Science

وصف الملف: application/pdf

Relation: https://scholarworks.uvm.edu/graddis/864; https://scholarworks.uvm.edu/context/graddis/article/1863/viewcontent/Polowsky_uvm_0243N_10679.pdf

الاتاحة: https://scholarworks.uvm.edu/graddis/864
https://scholarworks.uvm.edu/context/graddis/article/1863/viewcontent/Polowsky_uvm_0243N_10679.pdf

المؤلفون: Van de Walle, Davy, Heymans, Robbe, Dewettinck, Koen

المصدر: JOURNAL OF FOOD ENGINEERING ; ISSN: 0260-8774 ; ISSN: 1873-5770

مصطلحات موضوعية: Agriculture and Food Sciences, Chemistry, Bulking agents, Sugar replacement, Fat-based suspensions, Mouthfeel, Adherence, Grittiness, PARTICLE-SIZE DISTRIBUTION, MILK CHOCOLATE, RHEOLOGICAL PROPERTIES, ENTHALPY RELAXATION, GLASS-TRANSITION, SUGAR-FREE, FOOD, SUCROSE, STARCH, SWEETENERS

وصف الملف: application/pdf

Relation: https://biblio.ugent.be/publication/8660422; http://hdl.handle.net/1854/LU-8660422; http://dx.doi.org/10.1016/j.jfoodeng.2018.04.006; https://biblio.ugent.be/publication/8660422/file/8660423

الاتاحة: https://biblio.ugent.be/publication/8660422
http://hdl.handle.net/1854/LU-8660422
https://doi.org/10.1016/j.jfoodeng.2018.04.006
https://biblio.ugent.be/publication/8660422/file/8660423

المؤلفون: Petersson, Karin, Eliasson, Ann-Charlotte, Tornberg, Eva, Bergenståhl, Björn

المصدر: Journal of Texture Studies. 44(6):459-467

مصطلحات موضوعية: Grittiness, particle size, rye bran, sensory perception, Teknik, Annan teknik, Livsmedelsteknik, Engineering and Technology, Other Engineering and Technologies, Food Engineering

URL الوصول: https://lup.lub.lu.se/record/4273370
http://dx.doi.org/10.1111/jtxs.12034

المؤلفون: Takashi Mawatari, Kiyoshi Kawai, Yoshio Hagura, Shiho Oikawa, Hiroaki Takahashi

المصدر: Procedia Food Science. 1:594-600

مصطلحات موضوعية: Sensory evaluation, Scale (ratio), Logarithm, Concentration of particles, General Medicine, Quantification of grittiness, Yogurt, Flow characteristics evaluation, Flow velocity, Flow (mathematics), Statistics, Average particle size, Minimum flow, Mathematics

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2091631b5fdf92ecb722f986fa3f890
https://doi.org/10.1016/j.profoo.2011.09.090

المؤلفون: Engelen, L., de Wijk, R.A., van der Bilt, A., Prinz, J.F., Janssen, A.M., Bosman, F.

المصدر: Physiology and Behavior 86 (2005) 1-2 ; ISSN: 0031-9384

مصطلحات موضوعية: custard desserts, grittiness, oral perception, sensitivity, size

وصف الملف: application/pdf

Relation: https://edepot.wur.nl/40674

الاتاحة: https://research.wur.nl/en/publications/relating-particles-and-texture-perception
https://doi.org/10.1016/j.physbeh.2005.06.022

المؤلفون: Straßburg, Julia Annette

المساهمون: Delgado, Antonio (Univ.-Prof. Dr.-Ing. habil.), Geiger, Eberhard (Univ.-Prof. Dr.-Ing.), Knorr, Dietrich (Univ.-Prof. Dr. rer. nat. techn.)

مصطلحات موضوعية: Technische Chemie, ddc:660, texture, perception, grittiness, mechanoreceptor, tongue, palate, squeeze flow, resolution limits, Textur, Empfindung, Mechanorezeptor, Zunge, Gaumen, Griessigkeit, Sandigkeit, Quetschströmung, Auflösungsvermögen

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od_______518::959c16faafef8cdc725508859503b94c
https://mediatum.ub.tum.de/603769

المؤلفون: Frits Bosman, René A. de Wijk, Lina Engelen, Jon F. Prinz, Andries van der Bilt, A.M. Janssen

المصدر: Physiology and Behavior 86 (2005) 1-2
Physiology and Behavior, 86(1-2), 111-117

مصطلحات موضوعية: Polystyrene spheres, Adult, Male, Flavour, Statistics as Topic, Sensation, Experimental and Cognitive Psychology, Texture perception, Texture (geology), size, Behavioral Neuroscience, Feeding behavior, Humans, Food science, Particle Size, Size Perception, Pain Measurement, oral perception, Communication, AFSG Food Quality, Chemistry, business.industry, sensitivity, Silicon Dioxide, custard desserts, Taste, grittiness, Odorants, Polystyrenes, Female, Stereognosis, Particle size, business

وصف الملف: application/pdf; application/octet-stream

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eefe1af8f13fb405871001592f8eefde
https://pubmed.ncbi.nlm.nih.gov/16112152

المؤلفون: Straßburg, Julia Annette

المساهمون: Delgado, Antonio (Univ.-Prof. Dr.-Ing. habil.), Geiger, Eberhard (Univ.-Prof. Dr.-Ing.), Knorr, Dietrich (Univ.-Prof. Dr. rer. nat. techn.)

مصطلحات موضوعية: info:eu-repo/classification/ddc/660, Technische Chemie, texture, perception, grittiness, mechanoreceptor, tongue, palate, squeeze flow, resolution limits, Textur, Empfindung, Mechanorezeptor, Zunge, Gaumen, Griessigkeit, Sandigkeit, Quetschströmung, Auflösungsvermögen

وصف الملف: application/pdf

Relation: https://mediatum.ub.tum.de/603769; https://mediatum.ub.tum.de/doc/603769/document.pdf

الاتاحة: https://mediatum.ub.tum.de/603769
https://mediatum.ub.tum.de/doc/603769/document.pdf
http://nbn-resolving.de/urn:nbn:de:bvb:91-diss20061204-1044578221

المؤلفون: Modler, H. W., Yiu, S. H., Bollinger, U. K., Kalab, M.

المصدر: Food Structure

مصطلحات موضوعية: Cheese spread, Curd, Electron microscopy, Fluorescence microscopy, Grittiness, Heating of milk, Milk coagulation, Food Science

وصف الملف: application/pdf

Relation: https://digitalcommons.usu.edu/foodmicrostructure/vol8/iss2/5; https://digitalcommons.usu.edu/context/foodmicrostructure/article/1203/viewcontent/Grittiness_in_a_Pasteurized_Cheese_Spread___A_Microscopic_Study.pdf

الاتاحة: https://digitalcommons.usu.edu/foodmicrostructure/vol8/iss2/5
https://digitalcommons.usu.edu/context/foodmicrostructure/article/1203/viewcontent/Grittiness_in_a_Pasteurized_Cheese_Spread___A_Microscopic_Study.pdf

المؤلفون: Santagiuliana, M., Sampedro Marigómez, Inez, Broers, Layla, Hayes III, John, Piqueras Fiszman, Phd, Betina, Scholten, E., Stieger, M.A.

مصطلحات موضوعية: Consumer familiarity, Fungiform papillae density, Grittiness, PROP status, Saliva, Texture sensitivity

Relation: https://research.wur.nl/en/activities/a-gritty-story-explaining-variability-in-detection-thresholds-of-

الاتاحة: https://research.wur.nl/en/activities/a-gritty-story-explaining-variability-in-detection-thresholds-of-