computerized data collection software compusense five (Compusense Inc)
90
Structured Review
Compusense Inc
computerized data collection software compusense five
Computerized Data Collection Software Compusense Five, 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/computerized+data+collection+software+compusense+five/compusense+software/pm25640034-57-4-8
Average 90 stars, based on 1 article reviews
Computerized Data Collection Software Compusense Five, 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/computerized+data+collection+software+compusense+five/compusense+software/pm25640034-57-4-8
Average 90 stars, based on 1 article reviews
computerized data collection software compusense five - by Bioz Stars,
2026-10
90/100 stars
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Software:Article Title: Sensory characteristics and consumer acceptance of bread and cracker products made from red or white wheat. Article Snippet: Whole grain consumption is being promoted due to a number of associated health benefits.. However, whole grain consumption is below recommendations possibly due to the presence of characteristic flavors that consumers find unacceptable.. The objective of this study was to investigate the sensory characteristics and consumer acceptance of products made from commercial whole grain flours produced from red or white wheats, and with fine or coarse bran particle sizes. Article Title: Comparison of bipolar and bivariate measurements of liking and disliking percepts in novel products Article Snippet: 0950-3293/$ see front matter 2013 Elsevier Ltd. All rights reserved. http://dx.doi.org/10.1016/j.foodqual.2013.07.002 ⇑ Corresponding author.. Tel.. : +1 217 244 9435; fax: +1 217 265 0295. Article Title: Sensory characterization during repeated ingestion of small-molecular-weight phenolic acids. Article Snippet: BACKGROUND: Characterization of the sensory properties of small-molecular-weight phenolic acids such as ferulic and vanillic acids has been limited.. The objectives of this study were to characterize the sensory perceptions of these acids and the effects of their repeated consumption on sourness, bitterness and astringency.. This knowledge will further the understanding of the impact of these acids on the sensory characteristics of foods in which they are typically consumed. |