data collection software compusense® five version 5.2 (Compusense Inc)
90
Structured Review
Compusense Inc
data collection software compusense® five version 5.2
Data Collection Software Compusense® Five Version 5.2, 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/compusense-five+data+collection+software/automated+data+collection+system+compusense+five/pm29291860-56-7-12
Average 90 stars, based on 1 article reviews
Data Collection Software Compusense® Five Version 5.2, 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/compusense-five+data+collection+software/automated+data+collection+system+compusense+five/pm29291860-56-7-12
Average 90 stars, based on 1 article reviews
data collection software compusense® five version 5.2 - by Bioz Stars,
2026-10
90/100 stars
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other:Article Title: Chemical factors contributing to orosensory profiles of bilberry (Vaccinium myrtillus) fractions Article Snippet: The effects of fractionation on the sensory profile of bilberry (Vaccinium myrtillus) were studied.. The berries were fractionated by juice pressing, four ethanol extractions and ethanol evaporation.. High-performance liquid chromatography and gas chromatography were used to analyze phenolic compounds, sugars and organic fruit acids of the fractions, and sensory properties of the fractions were studied using generic descriptive analysis. Article Title: Effect of processing technologies and storage conditions on stability of black currant juices with special focus on phenolic compounds and sensory properties. Article Snippet: Juice was pressed from black currants without enzyme treatment (NEB = Non-Enzymatic Berry) followed by re-pressing of the residue with enzymes (EPR = Enzymatic Press Residue) and the results were compared to the conventional enzyme-aided berry pressing (EB = Enzymatic Berry). Article Title: Exploiting blackcurrant juice press residue in extruded snacks Article Snippet: Extrusion process was developed to exploit blackcurrant juice press residues from industrial side-streams.. Press residues obtained from conventional enzymatic pressing, with high content of fiber and seed oil, and novel non-enzymatic juice processing, with high content of sugars, fruit acids and anthocyanins, were extrudedwith barley flour, oat flour or oat bran.. The recipes consisted of blackcurrant press residues (30%), cereal materials (40%) and potato starch (30%) and small amount of sugar and salt. Article Title: Sensory quality and compositional characteristics of blackcurrant juices produced by different processes. Article Snippet: 0308-8146/$ see front matter 2012 Elsevier Ltd. A http://dx.doi.org/10.1016/j.foodchem.2012.12.035 ⇑ Corresponding author.. Tel.. : +358 2 333 6844; fax E-mail addresses: oskar.laaksonen@utu.fi (O. (L. Mäkilä), risto.tahvonen@mtt.fi (R. Tahvonen), he baoru.yang@utu.fi (B. Yang). Article Title: Orosensory profiles and chemical composition of black currant (Ribes nigrum ) juice and fractions of press residue. Article Snippet: Fractionation of black currant (Ribes nigrum) by juice pressing, four ethanol extractions, ethanol evaporation, and supercritical fluid extraction was studied.. Phenolic compounds, sugars, and acids of the fractions were analyzed by high-performance liquid chromatography and gas chromatography.. Sensory properties of the fractions were studied using generic descriptive analysis. |