computerised data-collecting system csa, computerized sensory analysis system, compusense 5, version 4.6.702 sp3 (Compusense Inc)
90
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Compusense Inc
computerised data-collecting system csa, computerized sensory analysis system, compusense 5, version 4.6.702 sp3
Computerised Data Collecting System Csa, Computerized Sensory Analysis System, Compusense 5, Version 4.6.702 Sp3, supplied by Compusense Inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/computerised+system+csa/computerised+datacollecting+system+csa+computerized+sensory+analysis+system+compusense+5/pmc02855638-84-9-15
Average 90 stars, based on 1 article reviews
Computerised Data Collecting System Csa, Computerized Sensory Analysis System, Compusense 5, Version 4.6.702 Sp3, supplied by Compusense Inc, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/computerised+system+csa/computerised+datacollecting+system+csa+computerized+sensory+analysis+system+compusense+5/pmc02855638-84-9-15
Average 90 stars, based on 1 article reviews
computerised data-collecting system csa, computerized sensory analysis system, compusense 5, version 4.6.702 sp3 - by Bioz Stars,
2026-09
90/100 stars
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other:Article Title: The effect of fibre amount, energy level and viscosity of beverages containing oat fibre supplement on perceived satiety Article Snippet: The data were collected by using a computerised data-collecting Article Title: Psychobehavioural Factors Are More Strongly Associated with Successful Weight Management Than Predetermined Satiety Effect or Other Characteristics of Diet Article Snippet: The data were collected using a computerized data-collecting Article Title: Enrichment of biscuits and juice with oat β-glucan enhances postprandial satiety. Article Snippet: Effects of fibre and b-glucan on satiety have been reported in many studies, but no consensus has been reached.. The aim of this study was to examine the effects of breakfasts varying in the dose of oat bran (4 g or 8 g b-glucan).. The approach was to study whether the food matrix (solid or liquid) into which the oat bran is incorporated influences postprandial satiety in otherwise similar meal settings. Article Title: Fibre in beverages can enhance perceived satiety. Article Snippet: Background A high intake of dietary fibre has been suggested to support the regulation of energy intake and satiety, which could contribute favourably to the increasing obesity problem.. Aim of the study To investigate the effects of three fibres differing in chemical and physical properties on perceived satiety and hunger-related attributes.. Methods A total of 19 healthy volunteers, age 18–30, mean BMI 23.2 kg/m participated in the study. Article Title: Timing of intensity perception of a polar vs nonpolar aroma compound in the presence of added vegetable fat in milk. Article Snippet: Differences in timing of intensity perception of the retronasal aroma of a nonpolar (linalool) vs polar (diacetyl) compound when the matrix (milk) fat content was varied (0%, 1%, 5%, or 10% rapeseed oil) were studied using a time-intensity method.. Aromas were also evaluated by orthonasal means and with static headspace gas chromatography (GC).. With increasing fat content, linalool was considerably retained in the matrix, while the release of diacetyl was not affected. Article Title: The sensory characteristics and rheological properties of soups containing oat and barley β-glucan before and after freezing Article Snippet: The aim was to study the effect of concentration and molecular weight of two oat and one barley b-glucan preparation on the perceived sensory quality of a ready-to-eat soup prototype before and after freezing.. Oat1 was a bran-type preparation containing high molecular weight b-glucan; Oat2 and Barley were more processed and purified preparations with lower molecular weight.. Nine soups containing 0.25–2.0 g b-glucan/100 g soup and one reference soup thickened with starch were profiled by a sensory panel and their viscosity and molecular weight of b-glucan was analysed. Article Title: Effect of emulsion characteristics on the release of aroma as detected by sensory evaluation, static headspace gas chromatography, and electronic nose. Article Snippet: The effects of emulsion structure and composition of the matrix on the release of linalool (nonpolar) and diacetyl (polar) were studied using sensory evaluation, static headspace gas chromatography, and an electronic nose.. The matrices used were water, rapeseed oil, and eight oil-in-water emulsions differing in oil volume fraction (0.05/0.5), emulsifier type (sucrose stearate/modified potato starch), and homogenization pressure (100/300 bar).. Fat content strongly affected the release of linalool, but it was not as critical a factor in the release of the more polar compound, diacetyl. |