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You searched for subject:(Sensory test). Showing records 1 – 30 of 39 total matches.

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University of Georgia

1. Mason, Robert Christopher. Reliability of the Sensory Organization Test in healthy college students.

Degree: 2014, University of Georgia

 The purpose of this study was to determine the reliability of the Sensory Organization Test in healthy college students. Reliability of the SOT is imperative… (more)

Subjects/Keywords: reliability; postural control; balance; Sensory Organization Test

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APA (6th Edition):

Mason, R. C. (2014). Reliability of the Sensory Organization Test in healthy college students. (Thesis). University of Georgia. Retrieved from http://hdl.handle.net/10724/23457

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):

Mason, Robert Christopher. “Reliability of the Sensory Organization Test in healthy college students.” 2014. Thesis, University of Georgia. Accessed October 24, 2020. http://hdl.handle.net/10724/23457.

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

MLA Handbook (7th Edition):

Mason, Robert Christopher. “Reliability of the Sensory Organization Test in healthy college students.” 2014. Web. 24 Oct 2020.

Vancouver:

Mason RC. Reliability of the Sensory Organization Test in healthy college students. [Internet] [Thesis]. University of Georgia; 2014. [cited 2020 Oct 24]. Available from: http://hdl.handle.net/10724/23457.

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

Council of Science Editors:

Mason RC. Reliability of the Sensory Organization Test in healthy college students. [Thesis]. University of Georgia; 2014. Available from: http://hdl.handle.net/10724/23457

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


Brno University of Technology

2. 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 October 24, 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. 24 Oct 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 Oct 24]. 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


University of Minnesota

3. Barney, Chantel C. Comparing cutaneous sensory reactivity between children with and without global developmental delay.

Degree: PhD, Educational Psychology, 2014, University of Minnesota

 Our scientific understanding of pain among individuals with developmental delays and disabilities with associated intellectual, motor, and/or communicative impairments is limited because of the difficulty… (more)

Subjects/Keywords: Child; Global developmental delay; Intellectual disability; Pain; Pediatric; Sensory test

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APA (6th Edition):

Barney, C. C. (2014). Comparing cutaneous sensory reactivity between children with and without global developmental delay. (Doctoral Dissertation). University of Minnesota. Retrieved from http://hdl.handle.net/11299/163592

Chicago Manual of Style (16th Edition):

Barney, Chantel C. “Comparing cutaneous sensory reactivity between children with and without global developmental delay.” 2014. Doctoral Dissertation, University of Minnesota. Accessed October 24, 2020. http://hdl.handle.net/11299/163592.

MLA Handbook (7th Edition):

Barney, Chantel C. “Comparing cutaneous sensory reactivity between children with and without global developmental delay.” 2014. Web. 24 Oct 2020.

Vancouver:

Barney CC. Comparing cutaneous sensory reactivity between children with and without global developmental delay. [Internet] [Doctoral dissertation]. University of Minnesota; 2014. [cited 2020 Oct 24]. Available from: http://hdl.handle.net/11299/163592.

Council of Science Editors:

Barney CC. Comparing cutaneous sensory reactivity between children with and without global developmental delay. [Doctoral Dissertation]. University of Minnesota; 2014. Available from: http://hdl.handle.net/11299/163592

4. Chanadang, Sirichat. Sensory evaluation and consumer acceptability of novel fortified blended foods.

Degree: PhD, Food, Nutrition, Dietetics and Health, 2017, Kansas State University

 Fortified blended foods (FBFs), which are the mixture of cereals and legumes fortified with micronutrients, have been widely used as supplementary foods for vulnerable populations… (more)

Subjects/Keywords: Sensory Analysis; Consumer test; Acceptability; Field trial; Fortified Blended Foods (FBFs)

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APA (6th Edition):

Chanadang, S. (2017). Sensory evaluation and consumer acceptability of novel fortified blended foods. (Doctoral Dissertation). Kansas State University. Retrieved from http://hdl.handle.net/2097/35459

Chicago Manual of Style (16th Edition):

Chanadang, Sirichat. “Sensory evaluation and consumer acceptability of novel fortified blended foods.” 2017. Doctoral Dissertation, Kansas State University. Accessed October 24, 2020. http://hdl.handle.net/2097/35459.

MLA Handbook (7th Edition):

Chanadang, Sirichat. “Sensory evaluation and consumer acceptability of novel fortified blended foods.” 2017. Web. 24 Oct 2020.

Vancouver:

Chanadang S. Sensory evaluation and consumer acceptability of novel fortified blended foods. [Internet] [Doctoral dissertation]. Kansas State University; 2017. [cited 2020 Oct 24]. Available from: http://hdl.handle.net/2097/35459.

Council of Science Editors:

Chanadang S. Sensory evaluation and consumer acceptability of novel fortified blended foods. [Doctoral Dissertation]. Kansas State University; 2017. Available from: http://hdl.handle.net/2097/35459


Kristianstad University

5. Björkman, Andreas. Surdegsbröd och jästbröd : skillnad i smak och GI-värde.

Degree: Education and Environment, 2015, Kristianstad University

Inledning: Surdeg är idag en trend som fångats av många och de flesta bagerier ochdagligvarubutiker säljer bröd som kallas för surdegsbröd. Ett traditionellt surdegsbröd… (more)

Subjects/Keywords: Sourdough bread; yeast bread; glycemic index value; sensory test; consumer test; Surdegsbröd; jästbröd; GI; sensoriskt test; konsumenttest

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APA (6th Edition):

Björkman, A. (2015). Surdegsbröd och jästbröd : skillnad i smak och GI-värde. (Thesis). Kristianstad University. Retrieved from http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-13992

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):

Björkman, Andreas. “Surdegsbröd och jästbröd : skillnad i smak och GI-värde.” 2015. Thesis, Kristianstad University. Accessed October 24, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-13992.

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

MLA Handbook (7th Edition):

Björkman, Andreas. “Surdegsbröd och jästbröd : skillnad i smak och GI-värde.” 2015. Web. 24 Oct 2020.

Vancouver:

Björkman A. Surdegsbröd och jästbröd : skillnad i smak och GI-värde. [Internet] [Thesis]. Kristianstad University; 2015. [cited 2020 Oct 24]. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-13992.

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

Council of Science Editors:

Björkman A. Surdegsbröd och jästbröd : skillnad i smak och GI-värde. [Thesis]. Kristianstad University; 2015. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-13992

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


University of Kentucky

6. Galaniha, Lakmani Tharaka. TOWARDS A HEALTHIER CHOCOLATE FORMULA WHICH IS RICH IN POLYPHENOLS AND LOW IN FAT.

Degree: 2018, University of Kentucky

 Chocolate is a food that is craved by many in the world and healthy chocolates have become a current topic in the healthy eating trend.… (more)

Subjects/Keywords: Cocoa-polyphenols; Healthy Chocolates; Sensory Evaluation; Chocolate processing; Paired Preference Test; Attribute Diagnostic Test; Food Processing; Food Science; Nutrition

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APA (6th Edition):

Galaniha, L. T. (2018). TOWARDS A HEALTHIER CHOCOLATE FORMULA WHICH IS RICH IN POLYPHENOLS AND LOW IN FAT. (Masters Thesis). University of Kentucky. Retrieved from https://uknowledge.uky.edu/foodsci_etds/62

Chicago Manual of Style (16th Edition):

Galaniha, Lakmani Tharaka. “TOWARDS A HEALTHIER CHOCOLATE FORMULA WHICH IS RICH IN POLYPHENOLS AND LOW IN FAT.” 2018. Masters Thesis, University of Kentucky. Accessed October 24, 2020. https://uknowledge.uky.edu/foodsci_etds/62.

MLA Handbook (7th Edition):

Galaniha, Lakmani Tharaka. “TOWARDS A HEALTHIER CHOCOLATE FORMULA WHICH IS RICH IN POLYPHENOLS AND LOW IN FAT.” 2018. Web. 24 Oct 2020.

Vancouver:

Galaniha LT. TOWARDS A HEALTHIER CHOCOLATE FORMULA WHICH IS RICH IN POLYPHENOLS AND LOW IN FAT. [Internet] [Masters thesis]. University of Kentucky; 2018. [cited 2020 Oct 24]. Available from: https://uknowledge.uky.edu/foodsci_etds/62.

Council of Science Editors:

Galaniha LT. TOWARDS A HEALTHIER CHOCOLATE FORMULA WHICH IS RICH IN POLYPHENOLS AND LOW IN FAT. [Masters Thesis]. University of Kentucky; 2018. Available from: https://uknowledge.uky.edu/foodsci_etds/62


University of Illinois – Urbana-Champaign

7. Cox, Ginnefer Olisa. Compensation effect between sodium and fat in reduced and lower fat processed food systems.

Degree: PhD, Food Science & Human Nutrition, 2016, University of Illinois – Urbana-Champaign

 Dietary sodium reduction is of concern to the scientific community due to it being a contributing factor in hypertension in adults in the United State… (more)

Subjects/Keywords: sodium; fat; hypertension; sensory; nutrition; consumer test; descriptive analysis; soup; threshold; emulsion

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APA (6th Edition):

Cox, G. O. (2016). Compensation effect between sodium and fat in reduced and lower fat processed food systems. (Doctoral Dissertation). University of Illinois – Urbana-Champaign. Retrieved from http://hdl.handle.net/2142/90766

Chicago Manual of Style (16th Edition):

Cox, Ginnefer Olisa. “Compensation effect between sodium and fat in reduced and lower fat processed food systems.” 2016. Doctoral Dissertation, University of Illinois – Urbana-Champaign. Accessed October 24, 2020. http://hdl.handle.net/2142/90766.

MLA Handbook (7th Edition):

Cox, Ginnefer Olisa. “Compensation effect between sodium and fat in reduced and lower fat processed food systems.” 2016. Web. 24 Oct 2020.

Vancouver:

Cox GO. Compensation effect between sodium and fat in reduced and lower fat processed food systems. [Internet] [Doctoral dissertation]. University of Illinois – Urbana-Champaign; 2016. [cited 2020 Oct 24]. Available from: http://hdl.handle.net/2142/90766.

Council of Science Editors:

Cox GO. Compensation effect between sodium and fat in reduced and lower fat processed food systems. [Doctoral Dissertation]. University of Illinois – Urbana-Champaign; 2016. Available from: http://hdl.handle.net/2142/90766


University of Minnesota

8. 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 October 24, 2020. http://hdl.handle.net/11299/165645.

MLA Handbook (7th Edition):

Wang, Wang. “Quality Improvement of Whole Wheat Precooked Alkaline Noodles.” 2014. Web. 24 Oct 2020.

Vancouver:

Wang W. Quality Improvement of Whole Wheat Precooked Alkaline Noodles. [Internet] [Masters thesis]. University of Minnesota; 2014. [cited 2020 Oct 24]. 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


Universidade do Minho

9. Silva, Jessica Costa da. Development of a novel food application using mixtures of commercial prebiotics .

Degree: 2019, Universidade do Minho

 The increased consumer awareness of the importance of a healthy lifestyle to prevent diseases and maintain the well-being led to the advance of the functional… (more)

Subjects/Keywords: FOS; Functional food; GOS; Prebiotics; Sensory test; Alimentos funcionais; Prebióticos; Testes sensoriais

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APA (6th Edition):

Silva, J. C. d. (2019). Development of a novel food application using mixtures of commercial prebiotics . (Masters Thesis). Universidade do Minho. Retrieved from http://hdl.handle.net/1822/64720

Chicago Manual of Style (16th Edition):

Silva, Jessica Costa da. “Development of a novel food application using mixtures of commercial prebiotics .” 2019. Masters Thesis, Universidade do Minho. Accessed October 24, 2020. http://hdl.handle.net/1822/64720.

MLA Handbook (7th Edition):

Silva, Jessica Costa da. “Development of a novel food application using mixtures of commercial prebiotics .” 2019. Web. 24 Oct 2020.

Vancouver:

Silva JCd. Development of a novel food application using mixtures of commercial prebiotics . [Internet] [Masters thesis]. Universidade do Minho; 2019. [cited 2020 Oct 24]. Available from: http://hdl.handle.net/1822/64720.

Council of Science Editors:

Silva JCd. Development of a novel food application using mixtures of commercial prebiotics . [Masters Thesis]. Universidade do Minho; 2019. Available from: http://hdl.handle.net/1822/64720


Universidade de Brasília

10. Angela Cristina de Lima. Avaliação funcional do membro superior homolateral em indivíduos com acidente vascular encefálico.

Degree: 2007, Universidade de Brasília

Previous studies have identified deficits in the performance of tasks that need complex sensory-motor interaction in the ipsilateral upper limb (IUL) in hemiparetic stroke subjects.… (more)

Subjects/Keywords: CIENCIAS DA SAUDE; ipsilateral; sensibilidade; hemiparesia; força de preensão; destreza manual; hemiparesis; ipsilateral; grip strength; manual dexterity; sensory test

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APA (6th Edition):

Lima, A. C. d. (2007). Avaliação funcional do membro superior homolateral em indivíduos com acidente vascular encefálico. (Thesis). Universidade de Brasília. Retrieved from http://bdtd.bce.unb.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=1930

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):

Lima, Angela Cristina de. “Avaliação funcional do membro superior homolateral em indivíduos com acidente vascular encefálico.” 2007. Thesis, Universidade de Brasília. Accessed October 24, 2020. http://bdtd.bce.unb.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=1930.

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

MLA Handbook (7th Edition):

Lima, Angela Cristina de. “Avaliação funcional do membro superior homolateral em indivíduos com acidente vascular encefálico.” 2007. Web. 24 Oct 2020.

Vancouver:

Lima ACd. Avaliação funcional do membro superior homolateral em indivíduos com acidente vascular encefálico. [Internet] [Thesis]. Universidade de Brasília; 2007. [cited 2020 Oct 24]. Available from: http://bdtd.bce.unb.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=1930.

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

Council of Science Editors:

Lima ACd. Avaliação funcional do membro superior homolateral em indivíduos com acidente vascular encefálico. [Thesis]. Universidade de Brasília; 2007. Available from: http://bdtd.bce.unb.br/tedesimplificado/tde_busca/arquivo.php?codArquivo=1930

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


Penn State University

11. Shehan, Catherine Victoria. Moderators of Children's Food Liking and Intake.

Degree: 2014, Penn State University

 Children’s food choices have long been assumed to be almost entirely driven by hedonics. Children are biologically driven to like tastes associated with high-energy foods… (more)

Subjects/Keywords: food science; sensory; consumer science; children; ingestive behavior; food liking; food intake; hedonics; test meal; moderation

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APA (6th Edition):

Shehan, C. V. (2014). Moderators of Children's Food Liking and Intake. (Thesis). Penn State University. Retrieved from https://submit-etda.libraries.psu.edu/catalog/23648

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):

Shehan, Catherine Victoria. “Moderators of Children's Food Liking and Intake.” 2014. Thesis, Penn State University. Accessed October 24, 2020. https://submit-etda.libraries.psu.edu/catalog/23648.

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

MLA Handbook (7th Edition):

Shehan, Catherine Victoria. “Moderators of Children's Food Liking and Intake.” 2014. Web. 24 Oct 2020.

Vancouver:

Shehan CV. Moderators of Children's Food Liking and Intake. [Internet] [Thesis]. Penn State University; 2014. [cited 2020 Oct 24]. Available from: https://submit-etda.libraries.psu.edu/catalog/23648.

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

Council of Science Editors:

Shehan CV. Moderators of Children's Food Liking and Intake. [Thesis]. Penn State University; 2014. Available from: https://submit-etda.libraries.psu.edu/catalog/23648

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


Brigham Young University

12. Crossen, Edward Wayne. Textural, Color and Sensory Attributes of Fruits and Vegetables Dried Using Electric Forced-Air and Solar Dehydrators.

Degree: MS, 2017, Brigham Young University

 Direct sun drying is one of the oldest methods of food preservation. A drying method that utilizes solar energy while minimizing negative aspects of sun… (more)

Subjects/Keywords: solar dryer; forced-air dryer; dried fruits; dried vegetables; sensory; affective test; colorimeter; texture; apple; grape; tomato; carrot; pea; Nutrition

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APA (6th Edition):

Crossen, E. W. (2017). Textural, Color and Sensory Attributes of Fruits and Vegetables Dried Using Electric Forced-Air and Solar Dehydrators. (Masters Thesis). Brigham Young University. Retrieved from https://scholarsarchive.byu.edu/cgi/viewcontent.cgi?article=7675&context=etd

Chicago Manual of Style (16th Edition):

Crossen, Edward Wayne. “Textural, Color and Sensory Attributes of Fruits and Vegetables Dried Using Electric Forced-Air and Solar Dehydrators.” 2017. Masters Thesis, Brigham Young University. Accessed October 24, 2020. https://scholarsarchive.byu.edu/cgi/viewcontent.cgi?article=7675&context=etd.

MLA Handbook (7th Edition):

Crossen, Edward Wayne. “Textural, Color and Sensory Attributes of Fruits and Vegetables Dried Using Electric Forced-Air and Solar Dehydrators.” 2017. Web. 24 Oct 2020.

Vancouver:

Crossen EW. Textural, Color and Sensory Attributes of Fruits and Vegetables Dried Using Electric Forced-Air and Solar Dehydrators. [Internet] [Masters thesis]. Brigham Young University; 2017. [cited 2020 Oct 24]. Available from: https://scholarsarchive.byu.edu/cgi/viewcontent.cgi?article=7675&context=etd.

Council of Science Editors:

Crossen EW. Textural, Color and Sensory Attributes of Fruits and Vegetables Dried Using Electric Forced-Air and Solar Dehydrators. [Masters Thesis]. Brigham Young University; 2017. Available from: https://scholarsarchive.byu.edu/cgi/viewcontent.cgi?article=7675&context=etd


Brno University of Technology

13. Kozielová, Magda. Statistické metody pro vyhodnocování senzorických dat: Statistical methods for evaluation of sensorial data.

Degree: 2019, Brno University of Technology

 \par The thesis deals with the statistical evaluation of data gained by the sensory analysis of the foodstuff. It brings a selection of the suitable… (more)

Subjects/Keywords: statistické metody; senzorická analýza; silofunkce; síla testu; statistical methods; sensory analysis; power function; power of test

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APA (6th Edition):

Kozielová, M. (2019). Statistické metody pro vyhodnocování senzorických dat: Statistical methods for evaluation of sensorial data. (Thesis). Brno University of Technology. Retrieved from http://hdl.handle.net/11012/11765

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):

Kozielová, Magda. “Statistické metody pro vyhodnocování senzorických dat: Statistical methods for evaluation of sensorial data.” 2019. Thesis, Brno University of Technology. Accessed October 24, 2020. http://hdl.handle.net/11012/11765.

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

MLA Handbook (7th Edition):

Kozielová, Magda. “Statistické metody pro vyhodnocování senzorických dat: Statistical methods for evaluation of sensorial data.” 2019. Web. 24 Oct 2020.

Vancouver:

Kozielová M. Statistické metody pro vyhodnocování senzorických dat: Statistical methods for evaluation of sensorial data. [Internet] [Thesis]. Brno University of Technology; 2019. [cited 2020 Oct 24]. Available from: http://hdl.handle.net/11012/11765.

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

Council of Science Editors:

Kozielová M. Statistické metody pro vyhodnocování senzorických dat: Statistical methods for evaluation of sensorial data. [Thesis]. Brno University of Technology; 2019. Available from: http://hdl.handle.net/11012/11765

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


Louisiana State University

14. Pavon, Noemi Raquel. Sensory characteristics of flavored milk candies.

Degree: MS, Life Sciences, 2003, Louisiana State University

 A natural milk candy, composed mainly of milk powder, has not been commercially sold in the U. S. market. The milk candy we developed contains… (more)

Subjects/Keywords: sensory descriptive analysis; consumer affective test; milk candies

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APA (6th Edition):

Pavon, N. R. (2003). Sensory characteristics of flavored milk candies. (Masters Thesis). Louisiana State University. Retrieved from etd-0703103-120331 ; https://digitalcommons.lsu.edu/gradschool_theses/1985

Chicago Manual of Style (16th Edition):

Pavon, Noemi Raquel. “Sensory characteristics of flavored milk candies.” 2003. Masters Thesis, Louisiana State University. Accessed October 24, 2020. etd-0703103-120331 ; https://digitalcommons.lsu.edu/gradschool_theses/1985.

MLA Handbook (7th Edition):

Pavon, Noemi Raquel. “Sensory characteristics of flavored milk candies.” 2003. Web. 24 Oct 2020.

Vancouver:

Pavon NR. Sensory characteristics of flavored milk candies. [Internet] [Masters thesis]. Louisiana State University; 2003. [cited 2020 Oct 24]. Available from: etd-0703103-120331 ; https://digitalcommons.lsu.edu/gradschool_theses/1985.

Council of Science Editors:

Pavon NR. Sensory characteristics of flavored milk candies. [Masters Thesis]. Louisiana State University; 2003. Available from: etd-0703103-120331 ; https://digitalcommons.lsu.edu/gradschool_theses/1985


Brno University of Technology

15. Lanžhotská, Aneta. Senzorické hodnocení různých typů masných výrobků: Sensory evaluation of different types of meat products.

Degree: 2020, Brno University of Technology

 The diploma thesis deals with sensory evaluation of selected types of meat products, specifically sausages. Different types of sausages, which contained added chemicals and spices,… (more)

Subjects/Keywords: Maso; masné výrobky; senzorická analýza; Kruskall-Wallisův test; Analýza hlavních komponent; Meat; meat products; sensory analysis; Kruskall-Wallis test; Principal component analysis

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

APA (6th Edition):

Lanžhotská, A. (2020). Senzorické hodnocení různých typů masných výrobků: Sensory evaluation of different types of meat products. (Thesis). Brno University of Technology. Retrieved from http://hdl.handle.net/11012/195050

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):

Lanžhotská, Aneta. “Senzorické hodnocení různých typů masných výrobků: Sensory evaluation of different types of meat products.” 2020. Thesis, Brno University of Technology. Accessed October 24, 2020. http://hdl.handle.net/11012/195050.

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

MLA Handbook (7th Edition):

Lanžhotská, Aneta. “Senzorické hodnocení různých typů masných výrobků: Sensory evaluation of different types of meat products.” 2020. Web. 24 Oct 2020.

Vancouver:

Lanžhotská A. Senzorické hodnocení různých typů masných výrobků: Sensory evaluation of different types of meat products. [Internet] [Thesis]. Brno University of Technology; 2020. [cited 2020 Oct 24]. Available from: http://hdl.handle.net/11012/195050.

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

Council of Science Editors:

Lanžhotská A. Senzorické hodnocení různých typů masných výrobků: Sensory evaluation of different types of meat products. [Thesis]. Brno University of Technology; 2020. Available from: http://hdl.handle.net/11012/195050

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


University of Tasmania

16. Flynn, SF. Behavioural and neural correlates of orienting and executive control in high and low spider fear groups.

Degree: 2015, University of Tasmania

 Research suggests that attentional bias to threat in specific fear can be demonstrated as facilitated orienting effects such as the rapid automatic detection and processing… (more)

Subjects/Keywords: 380000 Behavioural and Cognitive Sciences; 380101 Sensory Processes, Perception and Performance; 380303 Computer Perception, Memory and Attention; Attention Network Test; attentional networks; emotion regulation; P1; N1

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APA (6th Edition):

Flynn, S. (2015). Behavioural and neural correlates of orienting and executive control in high and low spider fear groups. (Thesis). University of Tasmania. Retrieved from https://eprints.utas.edu.au/22616/1/Shelley%20Flynn%20Thesis.pdf

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):

Flynn, SF. “Behavioural and neural correlates of orienting and executive control in high and low spider fear groups.” 2015. Thesis, University of Tasmania. Accessed October 24, 2020. https://eprints.utas.edu.au/22616/1/Shelley%20Flynn%20Thesis.pdf.

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

MLA Handbook (7th Edition):

Flynn, SF. “Behavioural and neural correlates of orienting and executive control in high and low spider fear groups.” 2015. Web. 24 Oct 2020.

Vancouver:

Flynn S. Behavioural and neural correlates of orienting and executive control in high and low spider fear groups. [Internet] [Thesis]. University of Tasmania; 2015. [cited 2020 Oct 24]. Available from: https://eprints.utas.edu.au/22616/1/Shelley%20Flynn%20Thesis.pdf.

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

Council of Science Editors:

Flynn S. Behavioural and neural correlates of orienting and executive control in high and low spider fear groups. [Thesis]. University of Tasmania; 2015. Available from: https://eprints.utas.edu.au/22616/1/Shelley%20Flynn%20Thesis.pdf

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


Universidade do Estado do Rio de Janeiro

17. Paula Saraiva Manhães. O comportamento clínico e neurofisiológico da neuropatia durante os episódios reacionais da hanseníase.

Degree: Master, 2011, Universidade do Estado do Rio de Janeiro

A hanseníase, uma doença conhecida por suas lesões de pele anestésicas, é a principal causa de neuropatia periférica nos países endêmicos. Os episódios reacionais são… (more)

Subjects/Keywords: Hanseníase; Episódios reacionais; Eletroneuromiografia; Laser Doppler; Ultrassonografia; Teste quantitativo de sensibilidade; Leprosy; Nerve conduction study; Ultrasound; Laser Doppler fluxometry; Quantitative sensory test; NEUROLOGIA

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

APA (6th Edition):

Manhães, P. S. (2011). O comportamento clínico e neurofisiológico da neuropatia durante os episódios reacionais da hanseníase. (Masters Thesis). Universidade do Estado do Rio de Janeiro. Retrieved from http://www.bdtd.uerj.br/tde_busca/arquivo.php?codArquivo=4507 ;

Chicago Manual of Style (16th Edition):

Manhães, Paula Saraiva. “O comportamento clínico e neurofisiológico da neuropatia durante os episódios reacionais da hanseníase.” 2011. Masters Thesis, Universidade do Estado do Rio de Janeiro. Accessed October 24, 2020. http://www.bdtd.uerj.br/tde_busca/arquivo.php?codArquivo=4507 ;.

MLA Handbook (7th Edition):

Manhães, Paula Saraiva. “O comportamento clínico e neurofisiológico da neuropatia durante os episódios reacionais da hanseníase.” 2011. Web. 24 Oct 2020.

Vancouver:

Manhães PS. O comportamento clínico e neurofisiológico da neuropatia durante os episódios reacionais da hanseníase. [Internet] [Masters thesis]. Universidade do Estado do Rio de Janeiro; 2011. [cited 2020 Oct 24]. Available from: http://www.bdtd.uerj.br/tde_busca/arquivo.php?codArquivo=4507 ;.

Council of Science Editors:

Manhães PS. O comportamento clínico e neurofisiológico da neuropatia durante os episódios reacionais da hanseníase. [Masters Thesis]. Universidade do Estado do Rio de Janeiro; 2011. Available from: http://www.bdtd.uerj.br/tde_busca/arquivo.php?codArquivo=4507 ;


University of Guelph

18. Ilhamto, Nila. Producing in-house pureed food in long-term care.

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

 There is limited knowledge on provisions used to ensure swallowing safety, nutritional adequacy and sensory acceptability of pureed foods in long-term care homes (LTCHs). The… (more)

Subjects/Keywords: dysphagia; pureed food; older adults; long-term care; sensory; descriptive analysis; consumer liking; nutrition; semi-solid; instrumental texture; prediction equations; line spread test; viscosity; back extrusion

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

APA (6th Edition):

Ilhamto, N. (2013). Producing in-house pureed food in long-term care. (Masters Thesis). University of Guelph. Retrieved from https://atrium.lib.uoguelph.ca/xmlui/handle/10214/5284

Chicago Manual of Style (16th Edition):

Ilhamto, Nila. “Producing in-house pureed food in long-term care.” 2013. Masters Thesis, University of Guelph. Accessed October 24, 2020. https://atrium.lib.uoguelph.ca/xmlui/handle/10214/5284.

MLA Handbook (7th Edition):

Ilhamto, Nila. “Producing in-house pureed food in long-term care.” 2013. Web. 24 Oct 2020.

Vancouver:

Ilhamto N. Producing in-house pureed food in long-term care. [Internet] [Masters thesis]. University of Guelph; 2013. [cited 2020 Oct 24]. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/5284.

Council of Science Editors:

Ilhamto N. Producing in-house pureed food in long-term care. [Masters Thesis]. University of Guelph; 2013. Available from: https://atrium.lib.uoguelph.ca/xmlui/handle/10214/5284


University of Pretoria

19. Venter, Marike. Computerized dynamic posturography in ballet dancers.

Degree: MCommunication Pathology, Speech-Language Pathology and Audiology, 2016, University of Pretoria

 Balance is the ability to maintain an individual’s centre of mass over his or her base of support while standing. Ballet dancers have better balance… (more)

Subjects/Keywords: Sensory Organization Test; Ballet dancers; Limits of stability; somatosensory; Maximum excursion; UCTD

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APA (6th Edition):

Venter, M. (2016). Computerized dynamic posturography in ballet dancers. (Masters Thesis). University of Pretoria. Retrieved from http://hdl.handle.net/2263/59162

Chicago Manual of Style (16th Edition):

Venter, Marike. “Computerized dynamic posturography in ballet dancers.” 2016. Masters Thesis, University of Pretoria. Accessed October 24, 2020. http://hdl.handle.net/2263/59162.

MLA Handbook (7th Edition):

Venter, Marike. “Computerized dynamic posturography in ballet dancers.” 2016. Web. 24 Oct 2020.

Vancouver:

Venter M. Computerized dynamic posturography in ballet dancers. [Internet] [Masters thesis]. University of Pretoria; 2016. [cited 2020 Oct 24]. Available from: http://hdl.handle.net/2263/59162.

Council of Science Editors:

Venter M. Computerized dynamic posturography in ballet dancers. [Masters Thesis]. University of Pretoria; 2016. Available from: http://hdl.handle.net/2263/59162

20. Arding, Fredrik. Sensory evaluation and quality assessment of an alternative inner coating film in yogurt cartons.

Degree: Faculty of Science & Engineering, 2015, Linköping UniversityLinköping University

  The dairy food industry is continuously striving towards products with higher quality and longer shelf-life available to the customer at low prices. Arla Foods in… (more)

Subjects/Keywords: Arla Foods; Dairy; Yogurt; Packaging material; Carton; Inner coating; LDPE; EVOH; Sensory evaluation; Triangel test; Off-flavour; Viscosity; Syneresis; GC-MS; FID; DHS; Purge and trap; Plain; Strawberry; Vanilla

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APA (6th Edition):

Arding, F. (2015). Sensory evaluation and quality assessment of an alternative inner coating film in yogurt cartons. (Thesis). Linköping UniversityLinköping University. Retrieved from http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-119767

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):

Arding, Fredrik. “Sensory evaluation and quality assessment of an alternative inner coating film in yogurt cartons.” 2015. Thesis, Linköping UniversityLinköping University. Accessed October 24, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-119767.

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

MLA Handbook (7th Edition):

Arding, Fredrik. “Sensory evaluation and quality assessment of an alternative inner coating film in yogurt cartons.” 2015. Web. 24 Oct 2020.

Vancouver:

Arding F. Sensory evaluation and quality assessment of an alternative inner coating film in yogurt cartons. [Internet] [Thesis]. Linköping UniversityLinköping University; 2015. [cited 2020 Oct 24]. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-119767.

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

Council of Science Editors:

Arding F. Sensory evaluation and quality assessment of an alternative inner coating film in yogurt cartons. [Thesis]. Linköping UniversityLinköping University; 2015. Available from: http://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-119767

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


Brno University of Technology

21. Usnul, Jan. Univerzální platforma pro měření inerciálních a tlakových senzorů: Universal platform for measurement of inertial and pressure sensors.

Degree: 2019, Brno University of Technology

 Author describes the creation of software for the initial sensor test platform and controll computer. The platform can measure inertial and pressure sensors regardless their… (more)

Subjects/Keywords: embedded C; C#; csharp; univerzální měřicí jednotka; testovací platforma pro inerciální sensory; ISTP; embedded C; C#; csharp; inertial sensor test platform; ISTP

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APA (6th Edition):

Usnul, J. (2019). Univerzální platforma pro měření inerciálních a tlakových senzorů: Universal platform for measurement of inertial and pressure sensors. (Thesis). Brno University of Technology. Retrieved from http://hdl.handle.net/11012/65239

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):

Usnul, Jan. “Univerzální platforma pro měření inerciálních a tlakových senzorů: Universal platform for measurement of inertial and pressure sensors.” 2019. Thesis, Brno University of Technology. Accessed October 24, 2020. http://hdl.handle.net/11012/65239.

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

MLA Handbook (7th Edition):

Usnul, Jan. “Univerzální platforma pro měření inerciálních a tlakových senzorů: Universal platform for measurement of inertial and pressure sensors.” 2019. Web. 24 Oct 2020.

Vancouver:

Usnul J. Univerzální platforma pro měření inerciálních a tlakových senzorů: Universal platform for measurement of inertial and pressure sensors. [Internet] [Thesis]. Brno University of Technology; 2019. [cited 2020 Oct 24]. Available from: http://hdl.handle.net/11012/65239.

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

Council of Science Editors:

Usnul J. Univerzální platforma pro měření inerciálních a tlakových senzorů: Universal platform for measurement of inertial and pressure sensors. [Thesis]. Brno University of Technology; 2019. Available from: http://hdl.handle.net/11012/65239

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


Louisiana State University

22. Khachatryan, Armen. Sensory Characteristics and Optimization of a Low-Sodium Salt Formulation and its Food Application.

Degree: PhD, Life Sciences, 2007, Louisiana State University

 Excessive consumption of sodium is associated with high blood pressure in people. Reduction of sodium intake and replacement of salt with salt substitutes are an… (more)

Subjects/Keywords: Low sodium formulation; L-Arginine; salt; Sensory optimization; KCl; R-Index; Triangle test

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

APA (6th Edition):

Khachatryan, A. (2007). Sensory Characteristics and Optimization of a Low-Sodium Salt Formulation and its Food Application. (Doctoral Dissertation). Louisiana State University. Retrieved from etd-11142007-164339 ; https://digitalcommons.lsu.edu/gradschool_dissertations/1406

Chicago Manual of Style (16th Edition):

Khachatryan, Armen. “Sensory Characteristics and Optimization of a Low-Sodium Salt Formulation and its Food Application.” 2007. Doctoral Dissertation, Louisiana State University. Accessed October 24, 2020. etd-11142007-164339 ; https://digitalcommons.lsu.edu/gradschool_dissertations/1406.

MLA Handbook (7th Edition):

Khachatryan, Armen. “Sensory Characteristics and Optimization of a Low-Sodium Salt Formulation and its Food Application.” 2007. Web. 24 Oct 2020.

Vancouver:

Khachatryan A. Sensory Characteristics and Optimization of a Low-Sodium Salt Formulation and its Food Application. [Internet] [Doctoral dissertation]. Louisiana State University; 2007. [cited 2020 Oct 24]. Available from: etd-11142007-164339 ; https://digitalcommons.lsu.edu/gradschool_dissertations/1406.

Council of Science Editors:

Khachatryan A. Sensory Characteristics and Optimization of a Low-Sodium Salt Formulation and its Food Application. [Doctoral Dissertation]. Louisiana State University; 2007. Available from: etd-11142007-164339 ; https://digitalcommons.lsu.edu/gradschool_dissertations/1406


Virginia Tech

23. Hickey, Cain Charles. Vines of different capacity and water status alter the sensory perception of Cabernet Sauvignon wines.

Degree: MS, Horticulture, 2012, Virginia Tech

 Reducing disease and increasing fruit quality in vigorous vineyards with dense canopies is demanding of time and resources; unfortunately, vineyards of this nature are common… (more)

Subjects/Keywords: cluster exposure; vegetative growth; grape; grapevine; wine; fruit composition; stem water potential; photosynthesis; phenols; anthocyanins; sensory analysis; water use efficiency; crop load; vine capacity; triangle difference test; berry size

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APA (6th Edition):

Hickey, C. C. (2012). Vines of different capacity and water status alter the sensory perception of Cabernet Sauvignon wines. (Masters Thesis). Virginia Tech. Retrieved from http://hdl.handle.net/10919/42667

Chicago Manual of Style (16th Edition):

Hickey, Cain Charles. “Vines of different capacity and water status alter the sensory perception of Cabernet Sauvignon wines.” 2012. Masters Thesis, Virginia Tech. Accessed October 24, 2020. http://hdl.handle.net/10919/42667.

MLA Handbook (7th Edition):

Hickey, Cain Charles. “Vines of different capacity and water status alter the sensory perception of Cabernet Sauvignon wines.” 2012. Web. 24 Oct 2020.

Vancouver:

Hickey CC. Vines of different capacity and water status alter the sensory perception of Cabernet Sauvignon wines. [Internet] [Masters thesis]. Virginia Tech; 2012. [cited 2020 Oct 24]. Available from: http://hdl.handle.net/10919/42667.

Council of Science Editors:

Hickey CC. Vines of different capacity and water status alter the sensory perception of Cabernet Sauvignon wines. [Masters Thesis]. Virginia Tech; 2012. Available from: http://hdl.handle.net/10919/42667


Universitat Politècnica de València

24. Iborra Bernad, María del Consuelo. Comparison of vacuum treatments and traditional cooking in vegetables using instrumental and sensory analysis .

Degree: 2013, Universitat Politècnica de València

 Los objetivos de la presente tesis fueron comparar el efecto de tres técnicas de cocción en varios vegetales y su selección para cada producto estudiado.… (more)

Subjects/Keywords: Instrumental texture; Puncture test; Kramer cell test; Texture Profile Analysis; Color; Antioxidants; Anthocyanins; Carotenes; Ascorbic acid; Microstructure; Cooking treatment; Response Surface Methodology; Optimization; Sensory Analysis; Ranking test; Paired test; Just About Right; Flash Profile; Vacuum cooking; Sous-vide; Cook-vide; Vegetables; Purple-flesh potatoes; Carrots; Green beans; Red cabbage.

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APA (6th Edition):

Iborra Bernad, M. d. C. (2013). Comparison of vacuum treatments and traditional cooking in vegetables using instrumental and sensory analysis . (Doctoral Dissertation). Universitat Politècnica de València. Retrieved from http://hdl.handle.net/10251/32953

Chicago Manual of Style (16th Edition):

Iborra Bernad, María del Consuelo. “Comparison of vacuum treatments and traditional cooking in vegetables using instrumental and sensory analysis .” 2013. Doctoral Dissertation, Universitat Politècnica de València. Accessed October 24, 2020. http://hdl.handle.net/10251/32953.

MLA Handbook (7th Edition):

Iborra Bernad, María del Consuelo. “Comparison of vacuum treatments and traditional cooking in vegetables using instrumental and sensory analysis .” 2013. Web. 24 Oct 2020.

Vancouver:

Iborra Bernad MdC. Comparison of vacuum treatments and traditional cooking in vegetables using instrumental and sensory analysis . [Internet] [Doctoral dissertation]. Universitat Politècnica de València; 2013. [cited 2020 Oct 24]. Available from: http://hdl.handle.net/10251/32953.

Council of Science Editors:

Iborra Bernad MdC. Comparison of vacuum treatments and traditional cooking in vegetables using instrumental and sensory analysis . [Doctoral Dissertation]. Universitat Politècnica de València; 2013. Available from: http://hdl.handle.net/10251/32953

25. Chiarovano, Elodie. Instabilité posturale chez les séniors : dysfonction vestibulaire périphérique ou centrale ? : Postural instability in seniors : peripheral or central vestibular dysfunction?.

Degree: Docteur es, Neurosciences, 2016, Sorbonne Paris Cité

 L’instabilité posturale est fréquente chez les séniors et peut entrainer la chute. La chute chez les séniors est un problème majeur de santé publique. Les… (more)

Subjects/Keywords: Age; Canal semi-circulaire horizontal; Chute Cortex vestibulaire pariéto-insulaire (PIVC); Distracteur visuel; Equitest; Instabilité posturale; Otolithes; Perception de rotation; Posture; Potentiels évoqués myogéniques; Réalité virtuelle; Réflexe vestibulo-oculaire horizontal; Saccule; Séniors; Tapis mousse; Test calorique; Test d’organisation sensorielle; Trouble de l’équilibre; Utricule; Vestibular evoked myogenic potentials; Vestibulaire; Vidéo-head impulse test; Wii balance board; Age; Caloric test; Foam rubber; Equilibrium problem; Equitest; Fall; Horizontal semi-circular canal; Horizontal vestibulo-ocular reflex; Otoliths; Parieto-insular vestibular cortex (PIVC); Perception of rotation; Postural instability; Posture; Saccule; Seniors; Sensory organization test; Utricle; Vestibular evoked myogenic potentials; Vestibular; Video-head impulse test; Virtual reality; Visual perturbation; Visual distractor; Wii balance board; 612.8

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APA (6th Edition):

Chiarovano, E. (2016). Instabilité posturale chez les séniors : dysfonction vestibulaire périphérique ou centrale ? : Postural instability in seniors : peripheral or central vestibular dysfunction?. (Doctoral Dissertation). Sorbonne Paris Cité. Retrieved from http://www.theses.fr/2016USPCB006

Chicago Manual of Style (16th Edition):

Chiarovano, Elodie. “Instabilité posturale chez les séniors : dysfonction vestibulaire périphérique ou centrale ? : Postural instability in seniors : peripheral or central vestibular dysfunction?.” 2016. Doctoral Dissertation, Sorbonne Paris Cité. Accessed October 24, 2020. http://www.theses.fr/2016USPCB006.

MLA Handbook (7th Edition):

Chiarovano, Elodie. “Instabilité posturale chez les séniors : dysfonction vestibulaire périphérique ou centrale ? : Postural instability in seniors : peripheral or central vestibular dysfunction?.” 2016. Web. 24 Oct 2020.

Vancouver:

Chiarovano E. Instabilité posturale chez les séniors : dysfonction vestibulaire périphérique ou centrale ? : Postural instability in seniors : peripheral or central vestibular dysfunction?. [Internet] [Doctoral dissertation]. Sorbonne Paris Cité; 2016. [cited 2020 Oct 24]. Available from: http://www.theses.fr/2016USPCB006.

Council of Science Editors:

Chiarovano E. Instabilité posturale chez les séniors : dysfonction vestibulaire périphérique ou centrale ? : Postural instability in seniors : peripheral or central vestibular dysfunction?. [Doctoral Dissertation]. Sorbonne Paris Cité; 2016. Available from: http://www.theses.fr/2016USPCB006

26. Jordão, Fabiana Galvani. Perfil sensorial e aceitabilidade de suco de laranja integral pasteurizado e suco de laranja reconstituido.

Degree: Mestrado, Ciência e Tecnologia de Alimentos, 2006, University of São Paulo

As indústrias têm deixado de produzir o suco de laranja integral pasteurizado em substituição ao suco de laranja reconstituído devido, principalmente, à dificuldade em se… (more)

Subjects/Keywords: consumo – teste; consumption - test; fruit juice - sensory analysis; laranja; orange; pasteurização; pasteurization; suco de fruta – análise sensorial

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APA (6th Edition):

Jordão, F. G. (2006). Perfil sensorial e aceitabilidade de suco de laranja integral pasteurizado e suco de laranja reconstituido. (Masters Thesis). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/11/11141/tde-17042006-155848/ ;

Chicago Manual of Style (16th Edition):

Jordão, Fabiana Galvani. “Perfil sensorial e aceitabilidade de suco de laranja integral pasteurizado e suco de laranja reconstituido.” 2006. Masters Thesis, University of São Paulo. Accessed October 24, 2020. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-17042006-155848/ ;.

MLA Handbook (7th Edition):

Jordão, Fabiana Galvani. “Perfil sensorial e aceitabilidade de suco de laranja integral pasteurizado e suco de laranja reconstituido.” 2006. Web. 24 Oct 2020.

Vancouver:

Jordão FG. Perfil sensorial e aceitabilidade de suco de laranja integral pasteurizado e suco de laranja reconstituido. [Internet] [Masters thesis]. University of São Paulo; 2006. [cited 2020 Oct 24]. Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-17042006-155848/ ;.

Council of Science Editors:

Jordão FG. Perfil sensorial e aceitabilidade de suco de laranja integral pasteurizado e suco de laranja reconstituido. [Masters Thesis]. University of São Paulo; 2006. Available from: http://www.teses.usp.br/teses/disponiveis/11/11141/tde-17042006-155848/ ;


Lincoln University

27. Falconer, Joseph. Human visual perception of haze in white wine and model solutions and relationships with instrumental turbidity and imaging models.

Degree: 2014, Lincoln University

 White wines are liable to develop haze during storage and transport due to residual protein in the finished wine. Since haze in white wines is… (more)

Subjects/Keywords: protein stabilisation; heat test; nephelometer; haze perception; haze thresholds; turbidimeter; brightness model; lightness model; simultaneous lightness contrast; digital imaging; 070399 Crop and Pasture Production not elsewhere classified; 090806 Wine Chemistry and Wine Sensory Science

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

APA (6th Edition):

Falconer, J. (2014). Human visual perception of haze in white wine and model solutions and relationships with instrumental turbidity and imaging models. (Thesis). Lincoln University. Retrieved from http://hdl.handle.net/10182/6422

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):

Falconer, Joseph. “Human visual perception of haze in white wine and model solutions and relationships with instrumental turbidity and imaging models.” 2014. Thesis, Lincoln University. Accessed October 24, 2020. http://hdl.handle.net/10182/6422.

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

MLA Handbook (7th Edition):

Falconer, Joseph. “Human visual perception of haze in white wine and model solutions and relationships with instrumental turbidity and imaging models.” 2014. Web. 24 Oct 2020.

Vancouver:

Falconer J. Human visual perception of haze in white wine and model solutions and relationships with instrumental turbidity and imaging models. [Internet] [Thesis]. Lincoln University; 2014. [cited 2020 Oct 24]. Available from: http://hdl.handle.net/10182/6422.

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

Council of Science Editors:

Falconer J. Human visual perception of haze in white wine and model solutions and relationships with instrumental turbidity and imaging models. [Thesis]. Lincoln University; 2014. Available from: http://hdl.handle.net/10182/6422

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

28. 濵坂, 弘毅. 金属色を遮蔽するクラスプコーティングレジンに関する研究-二酸化チタンの配合量が金属色遮蔽効果に及ぼす影響- : A Study on the Clasp Coating Resin for Masking Metal Color -Effect of addition of titanium dioxide on masking metal color-.

Degree: 博士(歯学), 2014, Meikai University / 明海大学

2013

Subjects/Keywords: クラスプコーティングレジン; 二酸化チタン; TP 値; 官能試験; clasp coating resin; titanium dioxide; TP; sensory test

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

APA (6th Edition):

濵坂, . (2014). 金属色を遮蔽するクラスプコーティングレジンに関する研究-二酸化チタンの配合量が金属色遮蔽効果に及ぼす影響- : A Study on the Clasp Coating Resin for Masking Metal Color -Effect of addition of titanium dioxide on masking metal color-. (Thesis). Meikai University / 明海大学. Retrieved from http://id.nii.ac.jp/1216/00000027/

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):

濵坂, 弘毅. “金属色を遮蔽するクラスプコーティングレジンに関する研究-二酸化チタンの配合量が金属色遮蔽効果に及ぼす影響- : A Study on the Clasp Coating Resin for Masking Metal Color -Effect of addition of titanium dioxide on masking metal color-.” 2014. Thesis, Meikai University / 明海大学. Accessed October 24, 2020. http://id.nii.ac.jp/1216/00000027/.

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

MLA Handbook (7th Edition):

濵坂, 弘毅. “金属色を遮蔽するクラスプコーティングレジンに関する研究-二酸化チタンの配合量が金属色遮蔽効果に及ぼす影響- : A Study on the Clasp Coating Resin for Masking Metal Color -Effect of addition of titanium dioxide on masking metal color-.” 2014. Web. 24 Oct 2020.

Vancouver:

濵坂 . 金属色を遮蔽するクラスプコーティングレジンに関する研究-二酸化チタンの配合量が金属色遮蔽効果に及ぼす影響- : A Study on the Clasp Coating Resin for Masking Metal Color -Effect of addition of titanium dioxide on masking metal color-. [Internet] [Thesis]. Meikai University / 明海大学; 2014. [cited 2020 Oct 24]. Available from: http://id.nii.ac.jp/1216/00000027/.

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

Council of Science Editors:

濵坂 . 金属色を遮蔽するクラスプコーティングレジンに関する研究-二酸化チタンの配合量が金属色遮蔽効果に及ぼす影響- : A Study on the Clasp Coating Resin for Masking Metal Color -Effect of addition of titanium dioxide on masking metal color-. [Thesis]. Meikai University / 明海大学; 2014. Available from: http://id.nii.ac.jp/1216/00000027/

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

29. He, Chenyi. Three Essays on the Impact of Variety, Fruit Attributes and Labels on Consumer Purchase Results from Sensory Tests, Experimental Auctions, and Choice Experiment.

Degree: PhD, Food and Resource Economics, 2017, University of Florida

 Marketing scientists usually refer three general type attributes of products. For food products, search attributes usually refer to color, uniformity or freshness that consumer could… (more)

Subjects/Keywords: agribusiness  – behavior-economics  – consumer-insight  – food-label  – fresh-produce  – marketing  – sensory-test  – wtp

…95 A-1 Procedure of sensory taste test and the experiment… …dissertation employ three different approaches: sensory test, experimental auction, and choice… …One hundred panelists participated in the sensory test that was conducted in the sensory lab… …located. These strawberries were used as samples in the sensory test; however, the variety and… …the same. Figure 2-2 presents the basic procedure of the sensory test. In the sensory test… 

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

APA (6th Edition):

He, C. (2017). Three Essays on the Impact of Variety, Fruit Attributes and Labels on Consumer Purchase Results from Sensory Tests, Experimental Auctions, and Choice Experiment. (Doctoral Dissertation). University of Florida. Retrieved from https://ufdc.ufl.edu/UFE0050391

Chicago Manual of Style (16th Edition):

He, Chenyi. “Three Essays on the Impact of Variety, Fruit Attributes and Labels on Consumer Purchase Results from Sensory Tests, Experimental Auctions, and Choice Experiment.” 2017. Doctoral Dissertation, University of Florida. Accessed October 24, 2020. https://ufdc.ufl.edu/UFE0050391.

MLA Handbook (7th Edition):

He, Chenyi. “Three Essays on the Impact of Variety, Fruit Attributes and Labels on Consumer Purchase Results from Sensory Tests, Experimental Auctions, and Choice Experiment.” 2017. Web. 24 Oct 2020.

Vancouver:

He C. Three Essays on the Impact of Variety, Fruit Attributes and Labels on Consumer Purchase Results from Sensory Tests, Experimental Auctions, and Choice Experiment. [Internet] [Doctoral dissertation]. University of Florida; 2017. [cited 2020 Oct 24]. Available from: https://ufdc.ufl.edu/UFE0050391.

Council of Science Editors:

He C. Three Essays on the Impact of Variety, Fruit Attributes and Labels on Consumer Purchase Results from Sensory Tests, Experimental Auctions, and Choice Experiment. [Doctoral Dissertation]. University of Florida; 2017. Available from: https://ufdc.ufl.edu/UFE0050391


Virginia Tech

30. Hong, Jae Hee. Formation of Copper-Salivary Component Complexes and Its Effect on Sensory Perception.

Degree: PhD, Food Science and Technology, 2006, Virginia Tech

 Copper in drinking water elicits a persisting bitter, metallic, or astringent taste. Characteristics and perception mechanisms of copper sensation have not been fully understood. Saliva… (more)

Subjects/Keywords: sensory perception; proteins; HPLC; time-intensity test; saliva; SDS-PAGE; copper; SPME; ultrafiltration; metallic taste

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

APA (6th Edition):

Hong, J. H. (2006). Formation of Copper-Salivary Component Complexes and Its Effect on Sensory Perception. (Doctoral Dissertation). Virginia Tech. Retrieved from http://hdl.handle.net/10919/29371

Chicago Manual of Style (16th Edition):

Hong, Jae Hee. “Formation of Copper-Salivary Component Complexes and Its Effect on Sensory Perception.” 2006. Doctoral Dissertation, Virginia Tech. Accessed October 24, 2020. http://hdl.handle.net/10919/29371.

MLA Handbook (7th Edition):

Hong, Jae Hee. “Formation of Copper-Salivary Component Complexes and Its Effect on Sensory Perception.” 2006. Web. 24 Oct 2020.

Vancouver:

Hong JH. Formation of Copper-Salivary Component Complexes and Its Effect on Sensory Perception. [Internet] [Doctoral dissertation]. Virginia Tech; 2006. [cited 2020 Oct 24]. Available from: http://hdl.handle.net/10919/29371.

Council of Science Editors:

Hong JH. Formation of Copper-Salivary Component Complexes and Its Effect on Sensory Perception. [Doctoral Dissertation]. Virginia Tech; 2006. Available from: http://hdl.handle.net/10919/29371

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