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You searched for subject:(Sensory profile). Showing records 1 – 30 of 43 total matches.

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University of Melbourne

1. Eeles, Abbey Louise. Sensory profiles of infants born <30 weeks' gestation.

Degree: 2011, University of Melbourne

 Background: Very preterm infants (<30 weeks’ gestation) are unable to fully modulate extrauterine stressors because of their anatomic, chemical and physiologic immaturity and instability.1, 2… (more)

Subjects/Keywords: sensory processing; sensory integration; sensory profile; preterm infant

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APA (6th Edition):

Eeles, A. L. (2011). Sensory profiles of infants born <30 weeks' gestation. (Doctoral Dissertation). University of Melbourne. Retrieved from http://hdl.handle.net/11343/37138

Chicago Manual of Style (16th Edition):

Eeles, Abbey Louise. “Sensory profiles of infants born <30 weeks' gestation.” 2011. Doctoral Dissertation, University of Melbourne. Accessed December 05, 2020. http://hdl.handle.net/11343/37138.

MLA Handbook (7th Edition):

Eeles, Abbey Louise. “Sensory profiles of infants born <30 weeks' gestation.” 2011. Web. 05 Dec 2020.

Vancouver:

Eeles AL. Sensory profiles of infants born <30 weeks' gestation. [Internet] [Doctoral dissertation]. University of Melbourne; 2011. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/11343/37138.

Council of Science Editors:

Eeles AL. Sensory profiles of infants born <30 weeks' gestation. [Doctoral Dissertation]. University of Melbourne; 2011. Available from: http://hdl.handle.net/11343/37138


University of Pretoria

2. [No author]. The relationship between Developmental Dyspraxia and Sensory Responsivity in children aged four years through eight years .

Degree: 2010, University of Pretoria

 Developmental Dyspraxia and Sensory Modulation Dysfunction are Sensory Integration Disorders that are widely known to occupational therapists practicing in the paediatric occupational therapy field. These… (more)

Subjects/Keywords: Sensory modulation dysfunction; Sensory integration; Sensory responsivity; Sensory profile school companion; Sensory profile; Sensory under- or over-responsivity; Sensory integration and praxis tests; Developmental dyspraxia; UCTD

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APA (6th Edition):

author], [. (2010). The relationship between Developmental Dyspraxia and Sensory Responsivity in children aged four years through eight years . (Masters Thesis). University of Pretoria. Retrieved from http://upetd.up.ac.za/thesis/available/etd-07212010-180744/

Chicago Manual of Style (16th Edition):

author], [No. “The relationship between Developmental Dyspraxia and Sensory Responsivity in children aged four years through eight years .” 2010. Masters Thesis, University of Pretoria. Accessed December 05, 2020. http://upetd.up.ac.za/thesis/available/etd-07212010-180744/.

MLA Handbook (7th Edition):

author], [No. “The relationship between Developmental Dyspraxia and Sensory Responsivity in children aged four years through eight years .” 2010. Web. 05 Dec 2020.

Vancouver:

author] [. The relationship between Developmental Dyspraxia and Sensory Responsivity in children aged four years through eight years . [Internet] [Masters thesis]. University of Pretoria; 2010. [cited 2020 Dec 05]. Available from: http://upetd.up.ac.za/thesis/available/etd-07212010-180744/.

Council of Science Editors:

author] [. The relationship between Developmental Dyspraxia and Sensory Responsivity in children aged four years through eight years . [Masters Thesis]. University of Pretoria; 2010. Available from: http://upetd.up.ac.za/thesis/available/etd-07212010-180744/


University of Pretoria

3. Buitendag, Karin. The relationship between Developmental Dyspraxia and Sensory Responsivity in children aged four years through eight years.

Degree: Occupational Therapy, 2010, University of Pretoria

 Developmental Dyspraxia and Sensory Modulation Dysfunction are Sensory Integration Disorders that are widely known to occupational therapists practicing in the paediatric occupational therapy field. These… (more)

Subjects/Keywords: Sensory modulation dysfunction; Sensory integration; Sensory responsivity; Sensory profile school companion; Sensory profile; Sensory under- or over-responsivity; Sensory integration and praxis tests; Developmental dyspraxia; UCTD

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APA (6th Edition):

Buitendag, K. (2010). The relationship between Developmental Dyspraxia and Sensory Responsivity in children aged four years through eight years. (Masters Thesis). University of Pretoria. Retrieved from http://hdl.handle.net/2263/26499

Chicago Manual of Style (16th Edition):

Buitendag, Karin. “The relationship between Developmental Dyspraxia and Sensory Responsivity in children aged four years through eight years.” 2010. Masters Thesis, University of Pretoria. Accessed December 05, 2020. http://hdl.handle.net/2263/26499.

MLA Handbook (7th Edition):

Buitendag, Karin. “The relationship between Developmental Dyspraxia and Sensory Responsivity in children aged four years through eight years.” 2010. Web. 05 Dec 2020.

Vancouver:

Buitendag K. The relationship between Developmental Dyspraxia and Sensory Responsivity in children aged four years through eight years. [Internet] [Masters thesis]. University of Pretoria; 2010. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/2263/26499.

Council of Science Editors:

Buitendag K. The relationship between Developmental Dyspraxia and Sensory Responsivity in children aged four years through eight years. [Masters Thesis]. University of Pretoria; 2010. Available from: http://hdl.handle.net/2263/26499


Dalhousie University

4. Bojkovsky, Cynthia. WHAT ARE THE IMPRESSIONS OF OCCUPATIONAL THERAPISTS WHO USE THE SHORT SENSORY PROFILE IN ASSESSMENTS FOR DIAGNOSIS OF FETAL ALCOHOL SPECTRUM DISORDERS?.

Degree: MS, School of Occupational Therapy, 2010, Dalhousie University

 Introduction: The Canadian Medical Association (CMA) released guidelines for Fetal Alcohol Spectrum Diagnosis (FASD) in 2005 that attempted to equalize diagnostic practices across Canada. A… (more)

Subjects/Keywords: FASD; SENSORY PROCESSING; SHORT SENSORY PROFILE; OCCUPATIONAL THERAPY

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APA (6th Edition):

Bojkovsky, C. (2010). WHAT ARE THE IMPRESSIONS OF OCCUPATIONAL THERAPISTS WHO USE THE SHORT SENSORY PROFILE IN ASSESSMENTS FOR DIAGNOSIS OF FETAL ALCOHOL SPECTRUM DISORDERS?. (Masters Thesis). Dalhousie University. Retrieved from http://hdl.handle.net/10222/13161

Chicago Manual of Style (16th Edition):

Bojkovsky, Cynthia. “WHAT ARE THE IMPRESSIONS OF OCCUPATIONAL THERAPISTS WHO USE THE SHORT SENSORY PROFILE IN ASSESSMENTS FOR DIAGNOSIS OF FETAL ALCOHOL SPECTRUM DISORDERS?.” 2010. Masters Thesis, Dalhousie University. Accessed December 05, 2020. http://hdl.handle.net/10222/13161.

MLA Handbook (7th Edition):

Bojkovsky, Cynthia. “WHAT ARE THE IMPRESSIONS OF OCCUPATIONAL THERAPISTS WHO USE THE SHORT SENSORY PROFILE IN ASSESSMENTS FOR DIAGNOSIS OF FETAL ALCOHOL SPECTRUM DISORDERS?.” 2010. Web. 05 Dec 2020.

Vancouver:

Bojkovsky C. WHAT ARE THE IMPRESSIONS OF OCCUPATIONAL THERAPISTS WHO USE THE SHORT SENSORY PROFILE IN ASSESSMENTS FOR DIAGNOSIS OF FETAL ALCOHOL SPECTRUM DISORDERS?. [Internet] [Masters thesis]. Dalhousie University; 2010. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/10222/13161.

Council of Science Editors:

Bojkovsky C. WHAT ARE THE IMPRESSIONS OF OCCUPATIONAL THERAPISTS WHO USE THE SHORT SENSORY PROFILE IN ASSESSMENTS FOR DIAGNOSIS OF FETAL ALCOHOL SPECTRUM DISORDERS?. [Masters Thesis]. Dalhousie University; 2010. Available from: http://hdl.handle.net/10222/13161

5. Silva, Tatiane Ferreira da [UNESP]. Cookies de chocolate isentos de glúten adicionados de inulina enriquecida com oligofrutose: características químicas, físicas e sensoriais.

Degree: 2016, Universidade Estadual Paulista

A doença celíaca não tem cura e apresenta, como único tratamento, a dieta isenta de glúten. Em celíacos, observa-se a má absorção de cálcio devido… (more)

Subjects/Keywords: Frutanos; Cálcio; Textura; Aceitação sensorial; Perfil sensorial; Fructans; Calcium; Texture; Sensory acceptability; Sensory profile

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APA (6th Edition):

Silva, T. F. d. [. (2016). Cookies de chocolate isentos de glúten adicionados de inulina enriquecida com oligofrutose: características químicas, físicas e sensoriais. (Thesis). Universidade Estadual Paulista. Retrieved from http://hdl.handle.net/11449/143833

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Silva, Tatiane Ferreira da [UNESP]. “Cookies de chocolate isentos de glúten adicionados de inulina enriquecida com oligofrutose: características químicas, físicas e sensoriais.” 2016. Thesis, Universidade Estadual Paulista. Accessed December 05, 2020. http://hdl.handle.net/11449/143833.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Silva, Tatiane Ferreira da [UNESP]. “Cookies de chocolate isentos de glúten adicionados de inulina enriquecida com oligofrutose: características químicas, físicas e sensoriais.” 2016. Web. 05 Dec 2020.

Vancouver:

Silva TFd[. Cookies de chocolate isentos de glúten adicionados de inulina enriquecida com oligofrutose: características químicas, físicas e sensoriais. [Internet] [Thesis]. Universidade Estadual Paulista; 2016. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/11449/143833.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Silva TFd[. Cookies de chocolate isentos de glúten adicionados de inulina enriquecida com oligofrutose: características químicas, físicas e sensoriais. [Thesis]. Universidade Estadual Paulista; 2016. Available from: http://hdl.handle.net/11449/143833

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Universidade Estadual de Campinas

6. Cadena, Rafael Silva, 1983. Néctar de manga (Mangífera indica L.) adoçado com diferentes edulcorantes : perfil sensorial descritivo, tempo-intensidade e estudos de consumidor: Mango nectar sweetened with high intensity sweeteners : descriptive sensory profile, time-intensity analysis and consumer research.

Degree: 2012, Universidade Estadual de Campinas

 Abstract: The consumption of fruits and vegetable has been associated with low incidence of degenerative diseases, because protective effects has been linked with antioxidant compounds… (more)

Subjects/Keywords: Manga; Perfil sensorial; Neotame; Taumatina; Mango; Profile sensory; Neotame; Thaumatin; Stevia

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APA (6th Edition):

Cadena, Rafael Silva, 1. (2012). Néctar de manga (Mangífera indica L.) adoçado com diferentes edulcorantes : perfil sensorial descritivo, tempo-intensidade e estudos de consumidor: Mango nectar sweetened with high intensity sweeteners : descriptive sensory profile, time-intensity analysis and consumer research. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/254263

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Cadena, Rafael Silva, 1983. “Néctar de manga (Mangífera indica L.) adoçado com diferentes edulcorantes : perfil sensorial descritivo, tempo-intensidade e estudos de consumidor: Mango nectar sweetened with high intensity sweeteners : descriptive sensory profile, time-intensity analysis and consumer research.” 2012. Thesis, Universidade Estadual de Campinas. Accessed December 05, 2020. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254263.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Cadena, Rafael Silva, 1983. “Néctar de manga (Mangífera indica L.) adoçado com diferentes edulcorantes : perfil sensorial descritivo, tempo-intensidade e estudos de consumidor: Mango nectar sweetened with high intensity sweeteners : descriptive sensory profile, time-intensity analysis and consumer research.” 2012. Web. 05 Dec 2020.

Vancouver:

Cadena, Rafael Silva 1. Néctar de manga (Mangífera indica L.) adoçado com diferentes edulcorantes : perfil sensorial descritivo, tempo-intensidade e estudos de consumidor: Mango nectar sweetened with high intensity sweeteners : descriptive sensory profile, time-intensity analysis and consumer research. [Internet] [Thesis]. Universidade Estadual de Campinas; 2012. [cited 2020 Dec 05]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254263.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Cadena, Rafael Silva 1. Néctar de manga (Mangífera indica L.) adoçado com diferentes edulcorantes : perfil sensorial descritivo, tempo-intensidade e estudos de consumidor: Mango nectar sweetened with high intensity sweeteners : descriptive sensory profile, time-intensity analysis and consumer research. [Thesis]. Universidade Estadual de Campinas; 2012. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254263

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Brno University of Technology

7. Přerovská, Mariya. Aplikace profilového testu na různé typy potravin: Application of profile test on several types of foods.

Degree: 2019, Brno University of Technology

 This diploma thesis was focused on the use of profile tests for sensory analysis of foods. The development of profile methods, advantages and disadvantages of… (more)

Subjects/Keywords: senzorická analýza; profilový test; sensory analysis; profile test

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APA (6th Edition):

Přerovská, M. (2019). Aplikace profilového testu na různé typy potravin: Application of profile test on several types of foods. (Thesis). Brno University of Technology. Retrieved from http://hdl.handle.net/11012/14685

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Přerovská, Mariya. “Aplikace profilového testu na různé typy potravin: Application of profile test on several types of foods.” 2019. Thesis, Brno University of Technology. Accessed December 05, 2020. http://hdl.handle.net/11012/14685.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Přerovská, Mariya. “Aplikace profilového testu na různé typy potravin: Application of profile test on several types of foods.” 2019. Web. 05 Dec 2020.

Vancouver:

Přerovská M. Aplikace profilového testu na různé typy potravin: Application of profile test on several types of foods. [Internet] [Thesis]. Brno University of Technology; 2019. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/11012/14685.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Přerovská M. Aplikace profilového testu na různé typy potravin: Application of profile test on several types of foods. [Thesis]. Brno University of Technology; 2019. Available from: http://hdl.handle.net/11012/14685

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Universidade Estadual de Campinas

8. Rocha, Izabela Furtado de Oliveira, 1983-. Suco de maracujá = perfil sensorial, estudo do consumidor e avaliação da função gustativa em indivíduos com Diabetes Mellitus tipo 1 e tipo 2 = Passion fruit juice: sensory profile, acceptance of consumers and evaluation of gustatory function in individuals with Diabetes Mellitus type 1 and 2: Passion fruit juice : sensory profile, acceptance of consumers and evaluation of gustatory function in individuals with Diabetes Mellitus type 1 and 2.

Degree: 2016, Universidade Estadual de Campinas

 Abstract: The objective of this study was to determine the ideal equivalence of sucrose in passion fruit juice, equi-sweetness, sensory profile and acceptance by consumers… (more)

Subjects/Keywords: Suco de maracuja; Perfil sensorial; Limiar gustativo; Avaliação sensorial; Passion fruit juice; Sensory profile; Taste threshold; Sensory evaluation

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APA (6th Edition):

Rocha, Izabela Furtado de Oliveira, 1. (2016). Suco de maracujá = perfil sensorial, estudo do consumidor e avaliação da função gustativa em indivíduos com Diabetes Mellitus tipo 1 e tipo 2 = Passion fruit juice: sensory profile, acceptance of consumers and evaluation of gustatory function in individuals with Diabetes Mellitus type 1 and 2: Passion fruit juice : sensory profile, acceptance of consumers and evaluation of gustatory function in individuals with Diabetes Mellitus type 1 and 2. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/304906

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Rocha, Izabela Furtado de Oliveira, 1983-. “Suco de maracujá = perfil sensorial, estudo do consumidor e avaliação da função gustativa em indivíduos com Diabetes Mellitus tipo 1 e tipo 2 = Passion fruit juice: sensory profile, acceptance of consumers and evaluation of gustatory function in individuals with Diabetes Mellitus type 1 and 2: Passion fruit juice : sensory profile, acceptance of consumers and evaluation of gustatory function in individuals with Diabetes Mellitus type 1 and 2.” 2016. Thesis, Universidade Estadual de Campinas. Accessed December 05, 2020. http://repositorio.unicamp.br/jspui/handle/REPOSIP/304906.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Rocha, Izabela Furtado de Oliveira, 1983-. “Suco de maracujá = perfil sensorial, estudo do consumidor e avaliação da função gustativa em indivíduos com Diabetes Mellitus tipo 1 e tipo 2 = Passion fruit juice: sensory profile, acceptance of consumers and evaluation of gustatory function in individuals with Diabetes Mellitus type 1 and 2: Passion fruit juice : sensory profile, acceptance of consumers and evaluation of gustatory function in individuals with Diabetes Mellitus type 1 and 2.” 2016. Web. 05 Dec 2020.

Vancouver:

Rocha, Izabela Furtado de Oliveira 1. Suco de maracujá = perfil sensorial, estudo do consumidor e avaliação da função gustativa em indivíduos com Diabetes Mellitus tipo 1 e tipo 2 = Passion fruit juice: sensory profile, acceptance of consumers and evaluation of gustatory function in individuals with Diabetes Mellitus type 1 and 2: Passion fruit juice : sensory profile, acceptance of consumers and evaluation of gustatory function in individuals with Diabetes Mellitus type 1 and 2. [Internet] [Thesis]. Universidade Estadual de Campinas; 2016. [cited 2020 Dec 05]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/304906.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Rocha, Izabela Furtado de Oliveira 1. Suco de maracujá = perfil sensorial, estudo do consumidor e avaliação da função gustativa em indivíduos com Diabetes Mellitus tipo 1 e tipo 2 = Passion fruit juice: sensory profile, acceptance of consumers and evaluation of gustatory function in individuals with Diabetes Mellitus type 1 and 2: Passion fruit juice : sensory profile, acceptance of consumers and evaluation of gustatory function in individuals with Diabetes Mellitus type 1 and 2. [Thesis]. Universidade Estadual de Campinas; 2016. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/304906

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

9. Vitória Tiemi Shimizu. Perfil das habilidades do processamento sensorial em crianças com Transtorno de Déficit de Atenção/Hiperatividade (TDAH).

Degree: 2011, Universidade Federal de São Paulo

ADHD is a developmental disorder characterized by a very heterogeneous framework that is associated with motor, perceptual, cognitive and behavioral disturbances representing a high risk… (more)

Subjects/Keywords: TDAH; Processamento sensorial; Perfil sensorial; Aprendizagem; Comportamento; CIENCIAS DA SAUDE; ADHD; Sensory processing; Sensory profile; Learning; Behavior

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APA (6th Edition):

Shimizu, V. T. (2011). Perfil das habilidades do processamento sensorial em crianças com Transtorno de Déficit de Atenção/Hiperatividade (TDAH). (Thesis). Universidade Federal de São Paulo. Retrieved from http://www.bdtd.unifesp.br/tede//tde_busca/arquivo.php?codArquivo=2706 ; http://www.bdtd.unifesp.br/tede//tde_busca/arquivo.php?codArquivo=2707

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Shimizu, Vitória Tiemi. “Perfil das habilidades do processamento sensorial em crianças com Transtorno de Déficit de Atenção/Hiperatividade (TDAH).” 2011. Thesis, Universidade Federal de São Paulo. Accessed December 05, 2020. http://www.bdtd.unifesp.br/tede//tde_busca/arquivo.php?codArquivo=2706 ; http://www.bdtd.unifesp.br/tede//tde_busca/arquivo.php?codArquivo=2707.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Shimizu, Vitória Tiemi. “Perfil das habilidades do processamento sensorial em crianças com Transtorno de Déficit de Atenção/Hiperatividade (TDAH).” 2011. Web. 05 Dec 2020.

Vancouver:

Shimizu VT. Perfil das habilidades do processamento sensorial em crianças com Transtorno de Déficit de Atenção/Hiperatividade (TDAH). [Internet] [Thesis]. Universidade Federal de São Paulo; 2011. [cited 2020 Dec 05]. Available from: http://www.bdtd.unifesp.br/tede//tde_busca/arquivo.php?codArquivo=2706 ; http://www.bdtd.unifesp.br/tede//tde_busca/arquivo.php?codArquivo=2707.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Shimizu VT. Perfil das habilidades do processamento sensorial em crianças com Transtorno de Déficit de Atenção/Hiperatividade (TDAH). [Thesis]. Universidade Federal de São Paulo; 2011. Available from: http://www.bdtd.unifesp.br/tede//tde_busca/arquivo.php?codArquivo=2706 ; http://www.bdtd.unifesp.br/tede//tde_busca/arquivo.php?codArquivo=2707

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


North Carolina State University

10. Pollen, Noel Robert. Instrumental and sensory characterization for a texture profile analysis of fluid foods.

Degree: MS, Food Science, 2002, North Carolina State University

 Texture is a criterion by which quality is judged and an important factor when selecting or rejecting products. Therefore, an understanding of food texture is… (more)

Subjects/Keywords: texture profile analysis; texture; sensory; rheology

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APA (6th Edition):

Pollen, N. R. (2002). Instrumental and sensory characterization for a texture profile analysis of fluid foods. (Thesis). North Carolina State University. Retrieved from http://www.lib.ncsu.edu/resolver/1840.16/2152

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Pollen, Noel Robert. “Instrumental and sensory characterization for a texture profile analysis of fluid foods.” 2002. Thesis, North Carolina State University. Accessed December 05, 2020. http://www.lib.ncsu.edu/resolver/1840.16/2152.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Pollen, Noel Robert. “Instrumental and sensory characterization for a texture profile analysis of fluid foods.” 2002. Web. 05 Dec 2020.

Vancouver:

Pollen NR. Instrumental and sensory characterization for a texture profile analysis of fluid foods. [Internet] [Thesis]. North Carolina State University; 2002. [cited 2020 Dec 05]. Available from: http://www.lib.ncsu.edu/resolver/1840.16/2152.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Pollen NR. Instrumental and sensory characterization for a texture profile analysis of fluid foods. [Thesis]. North Carolina State University; 2002. Available from: http://www.lib.ncsu.edu/resolver/1840.16/2152

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Minnesota

11. Wang, Wang. Quality Improvement of Whole Wheat Precooked Alkaline Noodles.

Degree: MS, Food science, 2014, University of Minnesota

 Asian noodles are popular foods commonly consumed in Asia and rapidly expanding into new markets throughout the world. The purpose of this study was to… (more)

Subjects/Keywords: Alkaline Noodle; Quality Improvement; Rapid Visco Analysis; Sensory Test; Texture Profile Analysis; Whole Wheat Noodle

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APA (6th Edition):

Wang, W. (2014). Quality Improvement of Whole Wheat Precooked Alkaline Noodles. (Masters Thesis). University of Minnesota. Retrieved from http://hdl.handle.net/11299/165645

Chicago Manual of Style (16th Edition):

Wang, Wang. “Quality Improvement of Whole Wheat Precooked Alkaline Noodles.” 2014. Masters Thesis, University of Minnesota. Accessed December 05, 2020. http://hdl.handle.net/11299/165645.

MLA Handbook (7th Edition):

Wang, Wang. “Quality Improvement of Whole Wheat Precooked Alkaline Noodles.” 2014. Web. 05 Dec 2020.

Vancouver:

Wang W. Quality Improvement of Whole Wheat Precooked Alkaline Noodles. [Internet] [Masters thesis]. University of Minnesota; 2014. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/11299/165645.

Council of Science Editors:

Wang W. Quality Improvement of Whole Wheat Precooked Alkaline Noodles. [Masters Thesis]. University of Minnesota; 2014. Available from: http://hdl.handle.net/11299/165645

12. Yosouf, Khaldon. Contribution à la caractérisation du bruit de frottement des étoffes : application au prêt-à-porter (cas du vêtement furtif) : Contribution to the characterization the frictional noise of fabrics : application to ready-to-wear (case of furtive clothe).

Degree: Docteur es, Mécanique, 2016, Mulhouse

Ce travail a pour objectif de caractériser et analyser le bruit de frottement des étoffes textiles généré lors de l’activité d’un individu (marche et course).… (more)

Subjects/Keywords: Textile; Bruit de frottement; Tissu; Stockwell-Transform; Analyse sensorielle; Profil sensoriel; Confection; Textile; Friction noise; Fabric; Sensory analysis; Sensory analysis; Sensory profile; Confection; 677

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Yosouf, K. (2016). Contribution à la caractérisation du bruit de frottement des étoffes : application au prêt-à-porter (cas du vêtement furtif) : Contribution to the characterization the frictional noise of fabrics : application to ready-to-wear (case of furtive clothe). (Doctoral Dissertation). Mulhouse. Retrieved from http://www.theses.fr/2016MULH8214

Chicago Manual of Style (16th Edition):

Yosouf, Khaldon. “Contribution à la caractérisation du bruit de frottement des étoffes : application au prêt-à-porter (cas du vêtement furtif) : Contribution to the characterization the frictional noise of fabrics : application to ready-to-wear (case of furtive clothe).” 2016. Doctoral Dissertation, Mulhouse. Accessed December 05, 2020. http://www.theses.fr/2016MULH8214.

MLA Handbook (7th Edition):

Yosouf, Khaldon. “Contribution à la caractérisation du bruit de frottement des étoffes : application au prêt-à-porter (cas du vêtement furtif) : Contribution to the characterization the frictional noise of fabrics : application to ready-to-wear (case of furtive clothe).” 2016. Web. 05 Dec 2020.

Vancouver:

Yosouf K. Contribution à la caractérisation du bruit de frottement des étoffes : application au prêt-à-porter (cas du vêtement furtif) : Contribution to the characterization the frictional noise of fabrics : application to ready-to-wear (case of furtive clothe). [Internet] [Doctoral dissertation]. Mulhouse; 2016. [cited 2020 Dec 05]. Available from: http://www.theses.fr/2016MULH8214.

Council of Science Editors:

Yosouf K. Contribution à la caractérisation du bruit de frottement des étoffes : application au prêt-à-porter (cas du vêtement furtif) : Contribution to the characterization the frictional noise of fabrics : application to ready-to-wear (case of furtive clothe). [Doctoral Dissertation]. Mulhouse; 2016. Available from: http://www.theses.fr/2016MULH8214


University of the Western Cape

13. Pillay, Sarosha. Exploring the sensory compatibility of ten children with autism and their mothers .

Degree: 2008, University of the Western Cape

 Children with autism typically present with sensory processing difficulties that affect their ability to relate to people. This qualitative study focused on exploring the sensory(more)

Subjects/Keywords: Autism; Sensory integration theory; Sensory integration dysfunction; Sensory profile; Adolescent/adult sensory profile; Sensory modulation; Occupational therapy; Mother-child relationship; Neurobehaviour; Qualitative methods

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Pillay, S. (2008). Exploring the sensory compatibility of ten children with autism and their mothers . (Thesis). University of the Western Cape. Retrieved from http://hdl.handle.net/11394/2774

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Pillay, Sarosha. “Exploring the sensory compatibility of ten children with autism and their mothers .” 2008. Thesis, University of the Western Cape. Accessed December 05, 2020. http://hdl.handle.net/11394/2774.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Pillay, Sarosha. “Exploring the sensory compatibility of ten children with autism and their mothers .” 2008. Web. 05 Dec 2020.

Vancouver:

Pillay S. Exploring the sensory compatibility of ten children with autism and their mothers . [Internet] [Thesis]. University of the Western Cape; 2008. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/11394/2774.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Pillay S. Exploring the sensory compatibility of ten children with autism and their mothers . [Thesis]. University of the Western Cape; 2008. Available from: http://hdl.handle.net/11394/2774

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Seton Hall University

14. Smith, Laura Leigh Pizzano. An Investigation of the Cliinical Utility of the Sensory Profile.

Degree: PhD, Professional Psychology and Family Therapy, 2007, Seton Hall University

. Advisors/Committee Members: Cheryl Thompson-Sard, Jennis Hanna, Olivia Lewis-Chang.

Subjects/Keywords: Psychology; Sensory profile; Sensory integration; Ego functions; Clinical utility; Cognitive Psychology

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Smith, L. L. P. (2007). An Investigation of the Cliinical Utility of the Sensory Profile. (Doctoral Dissertation). Seton Hall University. Retrieved from https://scholarship.shu.edu/dissertations/223

Chicago Manual of Style (16th Edition):

Smith, Laura Leigh Pizzano. “An Investigation of the Cliinical Utility of the Sensory Profile.” 2007. Doctoral Dissertation, Seton Hall University. Accessed December 05, 2020. https://scholarship.shu.edu/dissertations/223.

MLA Handbook (7th Edition):

Smith, Laura Leigh Pizzano. “An Investigation of the Cliinical Utility of the Sensory Profile.” 2007. Web. 05 Dec 2020.

Vancouver:

Smith LLP. An Investigation of the Cliinical Utility of the Sensory Profile. [Internet] [Doctoral dissertation]. Seton Hall University; 2007. [cited 2020 Dec 05]. Available from: https://scholarship.shu.edu/dissertations/223.

Council of Science Editors:

Smith LLP. An Investigation of the Cliinical Utility of the Sensory Profile. [Doctoral Dissertation]. Seton Hall University; 2007. Available from: https://scholarship.shu.edu/dissertations/223


University of Pretoria

15. [No author]. Implementing learning style flexibility for change of facilitation strategies in higher education .

Degree: 2010, University of Pretoria

 This dissertation discusses a study that I carried out using action research methodology to answer to the research question; to what extent can the Mind… (more)

Subjects/Keywords: Learning flexibility; Adapt; Sensory; Mind dynamix profile®; Higher education; Facilitating learning; Output; Lectures; Processing; Input; Motor dominance; Dominance; Reflection; UCTD

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APA (6th Edition):

author], [. (2010). Implementing learning style flexibility for change of facilitation strategies in higher education . (Masters Thesis). University of Pretoria. Retrieved from http://upetd.up.ac.za/thesis/available/etd-05102010-174338/

Chicago Manual of Style (16th Edition):

author], [No. “Implementing learning style flexibility for change of facilitation strategies in higher education .” 2010. Masters Thesis, University of Pretoria. Accessed December 05, 2020. http://upetd.up.ac.za/thesis/available/etd-05102010-174338/.

MLA Handbook (7th Edition):

author], [No. “Implementing learning style flexibility for change of facilitation strategies in higher education .” 2010. Web. 05 Dec 2020.

Vancouver:

author] [. Implementing learning style flexibility for change of facilitation strategies in higher education . [Internet] [Masters thesis]. University of Pretoria; 2010. [cited 2020 Dec 05]. Available from: http://upetd.up.ac.za/thesis/available/etd-05102010-174338/.

Council of Science Editors:

author] [. Implementing learning style flexibility for change of facilitation strategies in higher education . [Masters Thesis]. University of Pretoria; 2010. Available from: http://upetd.up.ac.za/thesis/available/etd-05102010-174338/


Universidade Estadual de Campinas

16. Brito, Carlos Alexandre Koguishi de. Perfil sensorial de bebida "light" de polpa de goiaba adoçada com diferentes edulcorantes: Sensory profile of a light beverage of guava pulp sweetened with different sweeteners.

Degree: 2009, Universidade Estadual de Campinas

 Abstract: Industries are investing even more in the development of low-calorie foods because of the changing of consumer market that are looking for foods that… (more)

Subjects/Keywords: Goiaba; Edulcorantes; Perfil sensorial; Guava; Sweetener; Sensory profile

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Brito, C. A. K. d. (2009). Perfil sensorial de bebida "light" de polpa de goiaba adoçada com diferentes edulcorantes: Sensory profile of a light beverage of guava pulp sweetened with different sweeteners. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/254227

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Brito, Carlos Alexandre Koguishi de. “Perfil sensorial de bebida "light" de polpa de goiaba adoçada com diferentes edulcorantes: Sensory profile of a light beverage of guava pulp sweetened with different sweeteners.” 2009. Thesis, Universidade Estadual de Campinas. Accessed December 05, 2020. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254227.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Brito, Carlos Alexandre Koguishi de. “Perfil sensorial de bebida "light" de polpa de goiaba adoçada com diferentes edulcorantes: Sensory profile of a light beverage of guava pulp sweetened with different sweeteners.” 2009. Web. 05 Dec 2020.

Vancouver:

Brito CAKd. Perfil sensorial de bebida "light" de polpa de goiaba adoçada com diferentes edulcorantes: Sensory profile of a light beverage of guava pulp sweetened with different sweeteners. [Internet] [Thesis]. Universidade Estadual de Campinas; 2009. [cited 2020 Dec 05]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254227.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Brito CAKd. Perfil sensorial de bebida "light" de polpa de goiaba adoçada com diferentes edulcorantes: Sensory profile of a light beverage of guava pulp sweetened with different sweeteners. [Thesis]. Universidade Estadual de Campinas; 2009. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254227

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University of Pretoria

17. Von Maltitz, Helen Mariska. Implementing learning style flexibility for change of facilitation strategies in higher education.

Degree: Curriculum Studies, 2010, University of Pretoria

 This dissertation discusses a study that I carried out using action research methodology to answer to the research question; to what extent can the Mind… (more)

Subjects/Keywords: Learning flexibility; Adapt; Sensory; Mind dynamix profile®; Higher education; Facilitating learning; Output; Lectures; Processing; Input; Motor dominance; Dominance; Reflection; UCTD

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Von Maltitz, H. (2010). Implementing learning style flexibility for change of facilitation strategies in higher education. (Masters Thesis). University of Pretoria. Retrieved from http://hdl.handle.net/2263/24523

Chicago Manual of Style (16th Edition):

Von Maltitz, Helen. “Implementing learning style flexibility for change of facilitation strategies in higher education.” 2010. Masters Thesis, University of Pretoria. Accessed December 05, 2020. http://hdl.handle.net/2263/24523.

MLA Handbook (7th Edition):

Von Maltitz, Helen. “Implementing learning style flexibility for change of facilitation strategies in higher education.” 2010. Web. 05 Dec 2020.

Vancouver:

Von Maltitz H. Implementing learning style flexibility for change of facilitation strategies in higher education. [Internet] [Masters thesis]. University of Pretoria; 2010. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/2263/24523.

Council of Science Editors:

Von Maltitz H. Implementing learning style flexibility for change of facilitation strategies in higher education. [Masters Thesis]. University of Pretoria; 2010. Available from: http://hdl.handle.net/2263/24523


University of Guelph

18. Wood, John. Reduction of Saturated Fat in Finely Comminuted and Ground Meat Products by use of Canola Oil Organogels and the effect on Organoleptic Qualities, Texture and Microstructure.

Degree: MS, Department of Food Science, 2013, University of Guelph

 The main goal of this research was to determine the effectiveness of saturated fat replacement by means of a canola oil oleogel, termed an “organogel”,… (more)

Subjects/Keywords: fat; replacement; canola; oleogel; organogel; meat; emulsion; frankfurter; ethylcellulose; texture; profile; analysis; sensory; breakfast; sausage; sorbitan; monostearate; shear

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Wood, J. (2013). Reduction of Saturated Fat in Finely Comminuted and Ground Meat Products by use of Canola Oil Organogels and the effect on Organoleptic Qualities, Texture and Microstructure. (Masters Thesis). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/6677

Chicago Manual of Style (16th Edition):

Wood, John. “Reduction of Saturated Fat in Finely Comminuted and Ground Meat Products by use of Canola Oil Organogels and the effect on Organoleptic Qualities, Texture and Microstructure.” 2013. Masters Thesis, University of Guelph. Accessed December 05, 2020. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/6677.

MLA Handbook (7th Edition):

Wood, John. “Reduction of Saturated Fat in Finely Comminuted and Ground Meat Products by use of Canola Oil Organogels and the effect on Organoleptic Qualities, Texture and Microstructure.” 2013. Web. 05 Dec 2020.

Vancouver:

Wood J. Reduction of Saturated Fat in Finely Comminuted and Ground Meat Products by use of Canola Oil Organogels and the effect on Organoleptic Qualities, Texture and Microstructure. [Internet] [Masters thesis]. University of Guelph; 2013. [cited 2020 Dec 05]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/6677.

Council of Science Editors:

Wood J. Reduction of Saturated Fat in Finely Comminuted and Ground Meat Products by use of Canola Oil Organogels and the effect on Organoleptic Qualities, Texture and Microstructure. [Masters Thesis]. University of Guelph; 2013. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/6677

19. Sharma, Madhu. Effect of hydrocolloid type on rheological and sensory properties of pureed carrots.

Degree: MS, Department of Food Science, 2015, University of Guelph

 Hydrocolloids are added to pureed foods to give desired consistency based on visual judgement, due to the existing qualitative guidelines. The current study was undertaken… (more)

Subjects/Keywords: Hydrocolloid; Rheology; Sensory; Dysphagia; Napping; Pureed Foods; TPA; Texture Profile Analysis; Correlation; Small Deformation; Large Deformation; Appearance; Flavour; Texture; Viscosity

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Sharma, M. (2015). Effect of hydrocolloid type on rheological and sensory properties of pureed carrots. (Masters Thesis). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/8758

Chicago Manual of Style (16th Edition):

Sharma, Madhu. “Effect of hydrocolloid type on rheological and sensory properties of pureed carrots.” 2015. Masters Thesis, University of Guelph. Accessed December 05, 2020. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/8758.

MLA Handbook (7th Edition):

Sharma, Madhu. “Effect of hydrocolloid type on rheological and sensory properties of pureed carrots.” 2015. Web. 05 Dec 2020.

Vancouver:

Sharma M. Effect of hydrocolloid type on rheological and sensory properties of pureed carrots. [Internet] [Masters thesis]. University of Guelph; 2015. [cited 2020 Dec 05]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/8758.

Council of Science Editors:

Sharma M. Effect of hydrocolloid type on rheological and sensory properties of pureed carrots. [Masters Thesis]. University of Guelph; 2015. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/8758


Univerzitet u Beogradu

20. Stajić, Slaviša B., 1978-. Физичка, хемијска, сензорна и функционална својства ферментисаних кобасица са додатком биљних уља.

Degree: Poljoprivredni fakultet, 2016, Univerzitet u Beogradu

Биотехничке наукe - Наука о месу / Biotechnical Sciencе - Meat Science

Функционална храна настала је и развила се осамдесетих година прошлог века као потреба… (more)

Subjects/Keywords: fermented sausages; grapeseed oil; flaxseed oil; CIE L*a*b*; texture profile analysis; α-linolenic acid; n-3 PUFA; sensory quality

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Stajić, Slaviša B., 1. (2016). Физичка, хемијска, сензорна и функционална својства ферментисаних кобасица са додатком биљних уља. (Thesis). Univerzitet u Beogradu. Retrieved from https://fedorabg.bg.ac.rs/fedora/get/o:10637/bdef:Content/get

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Stajić, Slaviša B., 1978-. “Физичка, хемијска, сензорна и функционална својства ферментисаних кобасица са додатком биљних уља.” 2016. Thesis, Univerzitet u Beogradu. Accessed December 05, 2020. https://fedorabg.bg.ac.rs/fedora/get/o:10637/bdef:Content/get.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Stajić, Slaviša B., 1978-. “Физичка, хемијска, сензорна и функционална својства ферментисаних кобасица са додатком биљних уља.” 2016. Web. 05 Dec 2020.

Vancouver:

Stajić, Slaviša B. 1. Физичка, хемијска, сензорна и функционална својства ферментисаних кобасица са додатком биљних уља. [Internet] [Thesis]. Univerzitet u Beogradu; 2016. [cited 2020 Dec 05]. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:10637/bdef:Content/get.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Stajić, Slaviša B. 1. Физичка, хемијска, сензорна и функционална својства ферментисаних кобасица са додатком биљних уља. [Thesis]. Univerzitet u Beogradu; 2016. Available from: https://fedorabg.bg.ac.rs/fedora/get/o:10637/bdef:Content/get

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


University College Cork

21. Schnitzenbaumer, Birgit. Fundamental studies on the application of enzymes when brewing with unmalted oats and sorghum.

Degree: 2013, University College Cork

 The use of unmalted oats or sorghum in brewing has great potential for creating new beer types/flavors and saving costs. However, the substitution of barley… (more)

Subjects/Keywords: Mashing; Oat adjunct; Sorghum adjunct; Rheological mash profile; Wort processability; Beer quality; Sensory analysis; Gluten content; Enzyme optimization; Oats; Brewing; Sorghum

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Schnitzenbaumer, B. (2013). Fundamental studies on the application of enzymes when brewing with unmalted oats and sorghum. (Thesis). University College Cork. Retrieved from http://hdl.handle.net/10468/1499

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Schnitzenbaumer, Birgit. “Fundamental studies on the application of enzymes when brewing with unmalted oats and sorghum.” 2013. Thesis, University College Cork. Accessed December 05, 2020. http://hdl.handle.net/10468/1499.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Schnitzenbaumer, Birgit. “Fundamental studies on the application of enzymes when brewing with unmalted oats and sorghum.” 2013. Web. 05 Dec 2020.

Vancouver:

Schnitzenbaumer B. Fundamental studies on the application of enzymes when brewing with unmalted oats and sorghum. [Internet] [Thesis]. University College Cork; 2013. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/10468/1499.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Schnitzenbaumer B. Fundamental studies on the application of enzymes when brewing with unmalted oats and sorghum. [Thesis]. University College Cork; 2013. Available from: http://hdl.handle.net/10468/1499

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Louisiana State University

22. Maza Gomez, Sabina. Rum aroma descriptive analysis.

Degree: MS, Life Sciences, 2001, Louisiana State University

 Rum contains a large number of compounds that contribute to the complex aroma, some of which present in a very small amount. This fact represents… (more)

Subjects/Keywords: flavor; sensory; descriptive analysis; aroma profile; rum

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Maza Gomez, S. (2001). Rum aroma descriptive analysis. (Masters Thesis). Louisiana State University. Retrieved from etd-1114102-110301 ; https://digitalcommons.lsu.edu/gradschool_theses/2770

Chicago Manual of Style (16th Edition):

Maza Gomez, Sabina. “Rum aroma descriptive analysis.” 2001. Masters Thesis, Louisiana State University. Accessed December 05, 2020. etd-1114102-110301 ; https://digitalcommons.lsu.edu/gradschool_theses/2770.

MLA Handbook (7th Edition):

Maza Gomez, Sabina. “Rum aroma descriptive analysis.” 2001. Web. 05 Dec 2020.

Vancouver:

Maza Gomez S. Rum aroma descriptive analysis. [Internet] [Masters thesis]. Louisiana State University; 2001. [cited 2020 Dec 05]. Available from: etd-1114102-110301 ; https://digitalcommons.lsu.edu/gradschool_theses/2770.

Council of Science Editors:

Maza Gomez S. Rum aroma descriptive analysis. [Masters Thesis]. Louisiana State University; 2001. Available from: etd-1114102-110301 ; https://digitalcommons.lsu.edu/gradschool_theses/2770


University of Georgia

23. Abegaz, Eyassu Getachew. The role of moisture and common ingredients in quality changes in stored model peanut confections.

Degree: 2014, University of Georgia

 Model roasted peanut confections were formulated with addition of 3 levels (0, 2, and 5%) water, two levels (0 and 4%) sucrose and two levels… (more)

Subjects/Keywords: Roasted Peanut paste; Sensory evaluation; Headspace solid-phase microextraction; pyrazines; Color evaluation; Texture profile analysis; Microstructure

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APA (6th Edition):

Abegaz, E. G. (2014). The role of moisture and common ingredients in quality changes in stored model peanut confections. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/20971

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Abegaz, Eyassu Getachew. “The role of moisture and common ingredients in quality changes in stored model peanut confections.” 2014. Thesis, University of Georgia. Accessed December 05, 2020. http://hdl.handle.net/10724/20971.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Abegaz, Eyassu Getachew. “The role of moisture and common ingredients in quality changes in stored model peanut confections.” 2014. Web. 05 Dec 2020.

Vancouver:

Abegaz EG. The role of moisture and common ingredients in quality changes in stored model peanut confections. [Internet] [Thesis]. University of Georgia; 2014. [cited 2020 Dec 05]. Available from: http://hdl.handle.net/10724/20971.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Abegaz EG. The role of moisture and common ingredients in quality changes in stored model peanut confections. [Thesis]. University of Georgia; 2014. Available from: http://hdl.handle.net/10724/20971

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

24. Cvetković Biljana. Primena tehnoloških postupaka spontane fermentacije i osmotske dehidratacije za unapređenje nutritivnog profila, senzornih svojstava i održivosti kupusa.

Degree: 2014, University of Novi Sad

U ovom radu je obrađen postupak spontane fermentacije tradicionalnog proizvoda, fermentisanog kupusa u glavicama. U prvom delu urađena je karakterizacija domaće tradicionalne populacije Futoški… (more)

Subjects/Keywords: Kupus, fermentacija, osmotska dehidratacija, senzorski kvalitet, nutritivni profil, održivost; Cabbage, Fermentation, Osmotic dehydration, Sensory quality, Nutritive profile, Viability

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Biljana, C. (2014). Primena tehnoloških postupaka spontane fermentacije i osmotske dehidratacije za unapređenje nutritivnog profila, senzornih svojstava i održivosti kupusa. (Thesis). University of Novi Sad. Retrieved from https://www.cris.uns.ac.rs/DownloadFileServlet/Disertacija142141369128613.pdf?controlNumber=(BISIS)90494&fileName=142141369128613.pdf&id=3220&source=OATD&language=en ; https://www.cris.uns.ac.rs/record.jsf?recordId=90494&source=OATD&language=en

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Biljana, Cvetković. “Primena tehnoloških postupaka spontane fermentacije i osmotske dehidratacije za unapređenje nutritivnog profila, senzornih svojstava i održivosti kupusa.” 2014. Thesis, University of Novi Sad. Accessed December 05, 2020. https://www.cris.uns.ac.rs/DownloadFileServlet/Disertacija142141369128613.pdf?controlNumber=(BISIS)90494&fileName=142141369128613.pdf&id=3220&source=OATD&language=en ; https://www.cris.uns.ac.rs/record.jsf?recordId=90494&source=OATD&language=en.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Biljana, Cvetković. “Primena tehnoloških postupaka spontane fermentacije i osmotske dehidratacije za unapređenje nutritivnog profila, senzornih svojstava i održivosti kupusa.” 2014. Web. 05 Dec 2020.

Vancouver:

Biljana C. Primena tehnoloških postupaka spontane fermentacije i osmotske dehidratacije za unapređenje nutritivnog profila, senzornih svojstava i održivosti kupusa. [Internet] [Thesis]. University of Novi Sad; 2014. [cited 2020 Dec 05]. Available from: https://www.cris.uns.ac.rs/DownloadFileServlet/Disertacija142141369128613.pdf?controlNumber=(BISIS)90494&fileName=142141369128613.pdf&id=3220&source=OATD&language=en ; https://www.cris.uns.ac.rs/record.jsf?recordId=90494&source=OATD&language=en.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Biljana C. Primena tehnoloških postupaka spontane fermentacije i osmotske dehidratacije za unapređenje nutritivnog profila, senzornih svojstava i održivosti kupusa. [Thesis]. University of Novi Sad; 2014. Available from: https://www.cris.uns.ac.rs/DownloadFileServlet/Disertacija142141369128613.pdf?controlNumber=(BISIS)90494&fileName=142141369128613.pdf&id=3220&source=OATD&language=en ; https://www.cris.uns.ac.rs/record.jsf?recordId=90494&source=OATD&language=en

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Universidade Estadual de Campinas

25. Lins da Silva, Alessandra Cazelatto de Medeiros, 1988-. Perfil sensorial clássico, dinâmico e direcionadores de preferência de gelados comestíveis sabor de chocolate de baixa caloria nas versões tradicional, lactose-free e vegana : Classical and dynamic sensory profile and preference drivers of low calorie tradicional, lactose-free and vegan frozen desserts chocolate flavor: Classical and dynamic sensory profile and preference drivers of low calorie tradicional, lactose-free and vegan frozen desserts chocolate flavor.

Degree: 2019, Universidade Estadual de Campinas

 Abstract: Faced with the growing demand for specific diets and functional products, the study aimed to develop traditional and light chocolate flavor frozen desert formulations,… (more)

Subjects/Keywords: Perfil sensorial; Gelados comestíveis; Edulcorantes; Alimentos sem lactose; Sensory profile; Frozen desserts; Sweeteners; Lactose free foods

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Lins da Silva, Alessandra Cazelatto de Medeiros, 1. (2019). Perfil sensorial clássico, dinâmico e direcionadores de preferência de gelados comestíveis sabor de chocolate de baixa caloria nas versões tradicional, lactose-free e vegana : Classical and dynamic sensory profile and preference drivers of low calorie tradicional, lactose-free and vegan frozen desserts chocolate flavor: Classical and dynamic sensory profile and preference drivers of low calorie tradicional, lactose-free and vegan frozen desserts chocolate flavor. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/352097

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Lins da Silva, Alessandra Cazelatto de Medeiros, 1988-. “Perfil sensorial clássico, dinâmico e direcionadores de preferência de gelados comestíveis sabor de chocolate de baixa caloria nas versões tradicional, lactose-free e vegana : Classical and dynamic sensory profile and preference drivers of low calorie tradicional, lactose-free and vegan frozen desserts chocolate flavor: Classical and dynamic sensory profile and preference drivers of low calorie tradicional, lactose-free and vegan frozen desserts chocolate flavor.” 2019. Thesis, Universidade Estadual de Campinas. Accessed December 05, 2020. http://repositorio.unicamp.br/jspui/handle/REPOSIP/352097.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Lins da Silva, Alessandra Cazelatto de Medeiros, 1988-. “Perfil sensorial clássico, dinâmico e direcionadores de preferência de gelados comestíveis sabor de chocolate de baixa caloria nas versões tradicional, lactose-free e vegana : Classical and dynamic sensory profile and preference drivers of low calorie tradicional, lactose-free and vegan frozen desserts chocolate flavor: Classical and dynamic sensory profile and preference drivers of low calorie tradicional, lactose-free and vegan frozen desserts chocolate flavor.” 2019. Web. 05 Dec 2020.

Vancouver:

Lins da Silva, Alessandra Cazelatto de Medeiros 1. Perfil sensorial clássico, dinâmico e direcionadores de preferência de gelados comestíveis sabor de chocolate de baixa caloria nas versões tradicional, lactose-free e vegana : Classical and dynamic sensory profile and preference drivers of low calorie tradicional, lactose-free and vegan frozen desserts chocolate flavor: Classical and dynamic sensory profile and preference drivers of low calorie tradicional, lactose-free and vegan frozen desserts chocolate flavor. [Internet] [Thesis]. Universidade Estadual de Campinas; 2019. [cited 2020 Dec 05]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/352097.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Lins da Silva, Alessandra Cazelatto de Medeiros 1. Perfil sensorial clássico, dinâmico e direcionadores de preferência de gelados comestíveis sabor de chocolate de baixa caloria nas versões tradicional, lactose-free e vegana : Classical and dynamic sensory profile and preference drivers of low calorie tradicional, lactose-free and vegan frozen desserts chocolate flavor: Classical and dynamic sensory profile and preference drivers of low calorie tradicional, lactose-free and vegan frozen desserts chocolate flavor. [Thesis]. Universidade Estadual de Campinas; 2019. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/352097

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Duquesne University

26. Yeckel, Nikki. Sensory-Based Programming in Mental Health: Sense of Self.

Degree: OTD, Occupational Therapy, 2018, Duquesne University

  The doctoral experiential component (DEC) for this Capstone was completed at the Veterans Affairs Healthcare System (VA) in Pittsburgh, Pennsylvania. The program, called Sense… (more)

Subjects/Keywords: sensory; Veteran; sensory-based; occupational therapy; self-regulation; modulation; Recovery Model; Adolescent and Adult Sensory Profile; Cognistat; inpatient pyschiatric unit; Alternative and Complementary Medicine; Other Mental and Social Health; Psychiatric and Mental Health; Substance Abuse and Addiction

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Yeckel, N. (2018). Sensory-Based Programming in Mental Health: Sense of Self. (Thesis). Duquesne University. Retrieved from https://dsc.duq.edu/etd/1743

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Yeckel, Nikki. “Sensory-Based Programming in Mental Health: Sense of Self.” 2018. Thesis, Duquesne University. Accessed December 05, 2020. https://dsc.duq.edu/etd/1743.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Yeckel, Nikki. “Sensory-Based Programming in Mental Health: Sense of Self.” 2018. Web. 05 Dec 2020.

Vancouver:

Yeckel N. Sensory-Based Programming in Mental Health: Sense of Self. [Internet] [Thesis]. Duquesne University; 2018. [cited 2020 Dec 05]. Available from: https://dsc.duq.edu/etd/1743.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Yeckel N. Sensory-Based Programming in Mental Health: Sense of Self. [Thesis]. Duquesne University; 2018. Available from: https://dsc.duq.edu/etd/1743

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Universidade Estadual de Campinas

27. De Marchi, Renata. Bebida de maracuja natural "light" pronta para beber : formulação, produção e estudo de vida-de-prateleira: Passion fruit juice beverage with different sweetener systems : formaulation, production and shelf life study.

Degree: 2006, Universidade Estadual de Campinas

 Abstract: The volume of fruit based beverages is growing daily. Consumers want to enjoy the use of beverages that not only quench thirst, but also… (more)

Subjects/Keywords: Bebidas; Maracuja; Adoçantes; Formulação; Perfil sensorial; Beverages; Passion fruit; Sweeteners; Formulation; Sensory profile

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

De Marchi, R. (2006). Bebida de maracuja natural "light" pronta para beber : formulação, produção e estudo de vida-de-prateleira: Passion fruit juice beverage with different sweetener systems : formaulation, production and shelf life study. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/254236

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

De Marchi, Renata. “Bebida de maracuja natural "light" pronta para beber : formulação, produção e estudo de vida-de-prateleira: Passion fruit juice beverage with different sweetener systems : formaulation, production and shelf life study.” 2006. Thesis, Universidade Estadual de Campinas. Accessed December 05, 2020. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254236.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

De Marchi, Renata. “Bebida de maracuja natural "light" pronta para beber : formulação, produção e estudo de vida-de-prateleira: Passion fruit juice beverage with different sweetener systems : formaulation, production and shelf life study.” 2006. Web. 05 Dec 2020.

Vancouver:

De Marchi R. Bebida de maracuja natural "light" pronta para beber : formulação, produção e estudo de vida-de-prateleira: Passion fruit juice beverage with different sweetener systems : formaulation, production and shelf life study. [Internet] [Thesis]. Universidade Estadual de Campinas; 2006. [cited 2020 Dec 05]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254236.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

De Marchi R. Bebida de maracuja natural "light" pronta para beber : formulação, produção e estudo de vida-de-prateleira: Passion fruit juice beverage with different sweetener systems : formaulation, production and shelf life study. [Thesis]. Universidade Estadual de Campinas; 2006. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254236

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Penn State University

28. Dicolla, Carolina Bottignon. CHARACTERIZATION OF HEAT RESISTANT MILK CHOCOLATES .

Degree: 2009, Penn State University

 Conventionally heat resistance has been inferred as the fat phase melting point of the chocolate sample. The multitude of patents and literature proposing heat resistant… (more)

Subjects/Keywords: confectionery; sensory analysis; textural analysis; heat resistant; chocolate; texture profile analysis

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Dicolla, C. B. (2009). CHARACTERIZATION OF HEAT RESISTANT MILK CHOCOLATES . (Thesis). Penn State University. Retrieved from https://submit-etda.libraries.psu.edu/catalog/8981

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Dicolla, Carolina Bottignon. “CHARACTERIZATION OF HEAT RESISTANT MILK CHOCOLATES .” 2009. Thesis, Penn State University. Accessed December 05, 2020. https://submit-etda.libraries.psu.edu/catalog/8981.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Dicolla, Carolina Bottignon. “CHARACTERIZATION OF HEAT RESISTANT MILK CHOCOLATES .” 2009. Web. 05 Dec 2020.

Vancouver:

Dicolla CB. CHARACTERIZATION OF HEAT RESISTANT MILK CHOCOLATES . [Internet] [Thesis]. Penn State University; 2009. [cited 2020 Dec 05]. Available from: https://submit-etda.libraries.psu.edu/catalog/8981.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Dicolla CB. CHARACTERIZATION OF HEAT RESISTANT MILK CHOCOLATES . [Thesis]. Penn State University; 2009. Available from: https://submit-etda.libraries.psu.edu/catalog/8981

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation


Central Queensland University

29. Richard-Herbert, Peter. Psychological analysis: Identification and analysis of Ego States that form a Hospitality Oriented Personality Profile (HOPP) for the Australian hospitality industry.

Degree: 2018, Central Queensland University

 The purpose of this study is to address the hypothesis that service-oriented ego states exist and inhabit the subjective attitudinal elements of personality. The rationale… (more)

Subjects/Keywords: Psychology; Ego; Service-oriented ego; Hospitality industry; Australia; Hospitality-Oriented Personality Profile (HOPP); 170109 Personality, Abilities and Assessment; 170110 Psychological Methodology, Design and Analysis; 170112 Sensory Processes, Perception and Performance

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Richard-Herbert, P. (2018). Psychological analysis: Identification and analysis of Ego States that form a Hospitality Oriented Personality Profile (HOPP) for the Australian hospitality industry. (Thesis). Central Queensland University. Retrieved from http://hdl.cqu.edu.au/10018/1333025 ; http://dx.doi.org/10.25946/5f10cc5879c1f

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16th Edition):

Richard-Herbert, Peter. “Psychological analysis: Identification and analysis of Ego States that form a Hospitality Oriented Personality Profile (HOPP) for the Australian hospitality industry.” 2018. Thesis, Central Queensland University. Accessed December 05, 2020. http://hdl.cqu.edu.au/10018/1333025 ; http://dx.doi.org/10.25946/5f10cc5879c1f.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7th Edition):

Richard-Herbert, Peter. “Psychological analysis: Identification and analysis of Ego States that form a Hospitality Oriented Personality Profile (HOPP) for the Australian hospitality industry.” 2018. Web. 05 Dec 2020.

Vancouver:

Richard-Herbert P. Psychological analysis: Identification and analysis of Ego States that form a Hospitality Oriented Personality Profile (HOPP) for the Australian hospitality industry. [Internet] [Thesis]. Central Queensland University; 2018. [cited 2020 Dec 05]. Available from: http://hdl.cqu.edu.au/10018/1333025 ; http://dx.doi.org/10.25946/5f10cc5879c1f.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Richard-Herbert P. Psychological analysis: Identification and analysis of Ego States that form a Hospitality Oriented Personality Profile (HOPP) for the Australian hospitality industry. [Thesis]. Central Queensland University; 2018. Available from: http://hdl.cqu.edu.au/10018/1333025 ; http://dx.doi.org/10.25946/5f10cc5879c1f

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

30. Blanchard, Coralie. Etude des facteurs influençant la structure et la texture de produits céréaliers alvéolés de cuisson semi-humide : une approche instrumentale et sensorielle de caractérisation de la texture : On the study of the different factors influencing the structure and the texture of semi-humid baked aerated cereal products : sensory and instrumental dimensions of texture.

Degree: Docteur es, Sciences de l'alimentation, 2014, Université de Bourgogne

La texture, manifestation sensorielle des propriétés structurales, mécaniques et de surface d’un matériau constitue un paramètre clé dans l’évaluation des produits alimentaires. Elle reflète leur… (more)

Subjects/Keywords: Moelleux; Cake; Rhéologie; Aération; Analyse sensorielle du profil descriptif de texture; Profil flash; Farine de blé; Softness; Cake; Rheology; Crumb aeration; Sensory descriptive texture profile; Flash profile; Wheat flour; 531; 543; 664.07; 664.7

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6th Edition):

Blanchard, C. (2014). Etude des facteurs influençant la structure et la texture de produits céréaliers alvéolés de cuisson semi-humide : une approche instrumentale et sensorielle de caractérisation de la texture : On the study of the different factors influencing the structure and the texture of semi-humid baked aerated cereal products : sensory and instrumental dimensions of texture. (Doctoral Dissertation). Université de Bourgogne. Retrieved from http://www.theses.fr/2014DIJOS001

Chicago Manual of Style (16th Edition):

Blanchard, Coralie. “Etude des facteurs influençant la structure et la texture de produits céréaliers alvéolés de cuisson semi-humide : une approche instrumentale et sensorielle de caractérisation de la texture : On the study of the different factors influencing the structure and the texture of semi-humid baked aerated cereal products : sensory and instrumental dimensions of texture.” 2014. Doctoral Dissertation, Université de Bourgogne. Accessed December 05, 2020. http://www.theses.fr/2014DIJOS001.

MLA Handbook (7th Edition):

Blanchard, Coralie. “Etude des facteurs influençant la structure et la texture de produits céréaliers alvéolés de cuisson semi-humide : une approche instrumentale et sensorielle de caractérisation de la texture : On the study of the different factors influencing the structure and the texture of semi-humid baked aerated cereal products : sensory and instrumental dimensions of texture.” 2014. Web. 05 Dec 2020.

Vancouver:

Blanchard C. Etude des facteurs influençant la structure et la texture de produits céréaliers alvéolés de cuisson semi-humide : une approche instrumentale et sensorielle de caractérisation de la texture : On the study of the different factors influencing the structure and the texture of semi-humid baked aerated cereal products : sensory and instrumental dimensions of texture. [Internet] [Doctoral dissertation]. Université de Bourgogne; 2014. [cited 2020 Dec 05]. Available from: http://www.theses.fr/2014DIJOS001.

Council of Science Editors:

Blanchard C. Etude des facteurs influençant la structure et la texture de produits céréaliers alvéolés de cuisson semi-humide : une approche instrumentale et sensorielle de caractérisation de la texture : On the study of the different factors influencing the structure and the texture of semi-humid baked aerated cereal products : sensory and instrumental dimensions of texture. [Doctoral Dissertation]. Université de Bourgogne; 2014. Available from: http://www.theses.fr/2014DIJOS001

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