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  • 1
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    A diurnal rhythm in pineal protein 1 content mediated by beta-adrenergic neurotransmission (1982)
    American Association for the Advancement of Science (AAAS)
    Details
    Publication Date: 1982-07-23
    Description: 〈br /〉〈span class="detail_caption"〉Notes: 〈/span〉Nestler, E J -- Zata, M -- Greengard, P -- MH-17387/MH/NIMH NIH HHS/ -- NS-08440/NS/NINDS NIH HHS/ -- New York, N.Y. -- Science. 1982 Jul 23;217(4557):357-9.〈br /〉〈span class="detail_caption"〉Record origin:〈/span〉 〈a href="http://www.ncbi.nlm.nih.gov/pubmed/6124039" target="_blank"〉PubMed〈/a〉
    Keywords: 8-Bromo Cyclic Adenosine Monophosphate ; Adrenergic beta-Agonists/*pharmacology ; Animals ; *Circadian Rhythm ; Cyclic AMP/analogs & derivatives/pharmacology ; Cyclic GMP/analogs & derivatives/pharmacology ; Isoproterenol/pharmacology ; Nerve Tissue Proteins/*physiology ; Norepinephrine/pharmacology ; Organ Culture Techniques ; Pineal Gland/drug effects/physiology ; Propranolol/pharmacology ; Rats ; Synapsins
    Print ISSN: 0036-8075
    Electronic ISSN: 1095-9203
    Topics: Biology , Chemistry and Pharmacology , Computer Science , Medicine , Natural Sciences in General , Physics
    Published by American Association for the Advancement of Science (AAAS)
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  • 2
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    Flavor Enhancement of Reduced Fat Cheddar Cheese Using an Integrated Culturing System (2000)
    American Chemical Society
    Details
    Publication Date: 2000-05-01
    Print ISSN: 0021-8561
    Electronic ISSN: 1520-5118
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Published by American Chemical Society
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  • 3
    Electronic Resource
    Electronic Resource
    Pleasantness of Food Sounds (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fifty-two subjects judged the pleasantness of the sounds produced when they ate 16 different food samples or of tape recorded sounds produced by biting and chewing the same food samples. The tape recorded sounds were also scored for nine other acoustical descriptors. Pleasantness scores of the sounds of foods when eaten were closely related to the scores of the recorded sound with the exception of two outliers. The pleasantness of a sound showed the largest positive correlation with the descriptors crisp and crunchy. Pleasantness did not appear to be useful in interpreting either the one- or two-dimensional multidimensional scaling representations of the 16 food sounds.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb14898.x
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  • 4
    Electronic Resource
    Electronic Resource
    Magnitude Estimation vs Category Scaling of the Hedonic Quality of Food Sounds (1983)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 48 (1983), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Sixteen “bite and two chew” sounds were evaluated for hedonic quality by 52 subjects using both a magnitude estimation and a category scaling technique. Each subject then evaluated, by the same two scaling methods, the eight sounds they liked most and the eight sounds they liked least. The amount of shift in the subjects' scores produced by the changed sample set was the same for both scaling techniques. Both scaling techniques were also very similar in their reproducibility and variability. The function relating the magnitude estimation data to the category scaling data was linear as contrasted to curvilinear functions shown in other studies. This linearity may be related to the bipolar nature of the magnitude estimation scale.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1983.tb09187.x
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  • 5
    Electronic Resource
    Electronic Resource
    Relationships of Chewing Sounds to Judgments of Food Crispness (1981)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 46 (1981), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The relationships between biting and chewing sounds and judgments of food crispness were examined in two studies. In the first, subjects used magnitude estimation to separately judge the loudness of chewing sounds and the crispness of a wide range of wet and dry crisp foods. Judgments of perceived crispness and loudness were highly correlated both when food samples were fractured by single bites and when further broken down by chewing. In the second study, biting and chewing sounds were blocked by a loud masking noise. Subjects had no difficulty determining crispness. Correlations between judgments obtained with and without an auditory block were high. It is proposed that vibrations produced by fracturing crisp foods may underlie the perception of crispness.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1981.tb04914.x
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  • 6
    Electronic Resource
    Electronic Resource
    FOOD SOUNDS: HOW MUCH INFORMATION DO THEY CONTAIN? (1980)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 45 (1980), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Subjects listened to tape recorded sounds made by crushing each of 18 different foods. After listening to each sound, they selected from a list of the 18 foods the four foods most likely to have produced that sound. Many of the subjects were able to use the information present in the sound to identify the food; however, their performance was far from perfect. The foods differ in the recognizability of their crushing sounds. The recognizability of a food's sound does not appear to depend on the familiarity or the class (e.g., vegetable, cracker) of food.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1980.tb07547.x
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  • 7
    Electronic Resource
    Electronic Resource
    Cheddar Cheese Aging: Changes in Sensory Attributes and Consumer Acceptance (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 59 (1994), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objectives of this study were to identify and quantify changes in sensory attributes of Cheddar cheese as it ages, determine how such changes relate to liking, and predict liking for aged cheese from sensory attributes at a young age. Sensory attributes of 14 cheeses were measured by descriptive analysis of the products from 2 wk to 9 mo. Consumers rated their liking for the products when the cheeses were 3, 6 and 9 mo old. Strong flavors, off-flavors, and ‘young’ flavors increased in intensity as the cheeses aged. Off-flavors correlated negatively with liking and ‘young’ flavors correlated positively with liking regardless of age of the cheeses.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1994.tb06960.x
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  • 8
    Electronic Resource
    Electronic Resource
    EFFECT OF QUESTIONNAIRE DESIGN AND THE NUMBER OF SAMPLES TASTED ON HEDONIC RATINGS (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 8 (1993), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: A total of 450 consumers participated in a test to determine whether questionnaire length, presence of key diagnostic questions or serving position affected their hedonic discrimination among yellow cakes. Consumers evaluated four yellow cakes representing a 2 × 2 factorial design of texture and flavor flaws. They used one of the following six questionnaires: only a 9-point hedonic scale, a 9-point hedonic scale with open end questions, and four others comprising a 2 × 2 factorial design with two levels of questionnaire length and two levels of questionnaire completeness. Neither the presence of key attribute questions nor the length of the questionnaire affected the value or the sensitivity of the judges’ overall liking scores. Samples tasted first received higher hedonic scores than those same samples tasted second throughfifth. Judges could discriminate among the samples on the basis of overall liking best when samples were tasted fourth or fifth.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1993.tb00213.x
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  • 9
    Electronic Resource
    Electronic Resource
    A COMPARISON OF TRAINED AND UNTRAINED JUDGES’ EVALUATION OF SENSORY ATTRIBUTE INTENSITIES AND LIKING OF CHEDDAR CHEESES (1994)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 9 (1994), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objective of this study was to compare the preferences and performance of three groups of judges, which represented different types and levels of training. Three groups of judges (descriptive analysis judges, ADSA dairy judges and untrained) rated their liking and the sensory attributes of five Cheddar cheeses. The trained panels rated two cheeses relatively lower in liking than did the untrained panel but otherwise generally agreed with the liking ratings of the untrained judges. The trained judges tended to find larger differences in liking among the cheeses than the untrained panel. Training did not improve the agreement among judges on the liking ratings assigned to the cheeses. The trained judges rated the cheeses less intense for most all of the attributes. The three panels disagreed on the relative size and direction of differences in intensity for most all of the attributes. The trained panels did not typically find larger differences among the cheeses in the intensity of the attributes than the untrained panel. Training improved agreement among panel members on the attribute ratings. The attributes of the dairy judges were less intercorrelated.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1994.tb00226.x
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  • 10
    Electronic Resource
    Electronic Resource
    INCORPORATING TASTING INTO A CONJOINT ANALYSIS OF TASTE, HEALTH CLAIM, PRICE AND BRAND FOR PURCHASING STRAWBERRY YOGURT (1993)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 8 (1993), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The objective of this research was to examine some considerations arising from incorporating tasting into a conjoint analysis procedure studying the effects of taste, brand, price and health claim on the buying intent for strawberry yogurt. Specifically, the considerations were: (1) whether people could remember the sensory qualities of the products tasted well enough to re-identify them in a follow-up test, and (2) whether their memory of their liking for the products was stable. Two hundred people who purchased and ate strawberry yogurt participated in a three-part test session. Part 1) They tasted and rated their liking for three yogurt samples and either did or did not take notes on the sensory attributes of the yogurts. Part 2) They rated 27 mock yogurt labels representing 3 brands x 3 taste qualities x 3 prices x 3 health claims on a buying intent scale. Part 3) They rated their liking of the three yogurt samples either from memory or by retasting and they attempted to re-identify the three yogurt samples. Taking notes improved the proportion of completely correct re-identifications (75% vs 50%). Liking reratings from memory were as stable as liking reratings by retasting. Taste and health claim had the largest influence on buying intent; brand had little influence on buying intent.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.1993.tb00224.x
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