A comparative study of the nutritional values, volatiles compounds, and sensory qualities of pea pastes cooked in iron pot and clay pot

2017 ◽  
Vol 42 (1) ◽  
pp. e13328 ◽  
Author(s):  
Qinhui Xing ◽  
Xiaohui Xing ◽  
Zhengmao Zhang ◽  
Xinjuan Hu ◽  
Fangliang Liu
Keyword(s):  
Comparative Study ◽  
Nutritional Values ◽  
Sensory Qualities ◽  
Volatiles Compounds

Enhancement of Compost Rate by Adding Microbes: A Comparative Study on Nutritional Values

2020 ◽  
pp. 213-222
Author(s):  
J. Vimal Amaladoss ◽  
M. K. Sutharsan ◽  
S. Sunil Gowthamraj ◽  
S. Gowri Sankar ◽  
Nyanthung Y. Humtsoe ◽  
...  
Keyword(s):  
Comparative Study ◽  
Nutritional Values

Comparative Study on the Agronomic, Nutritional Values and Consumer Acceptability of FHIA-21 (Tetraploid Hybrid) and Apem (Triploid French Plantain) in Ghana

2008 ◽  
Vol 3 (3) ◽  
pp. 200-206 ◽  
Author(s):  
B.M Dzomeku ◽  
R.K Bam ◽  
E. Adu-Kwarte ◽  
A. A. Ankomah ◽  
S. K. Darkey
Keyword(s):  
Comparative Study ◽  
Consumer Acceptability ◽  
Nutritional Values ◽  
Tetraploid Hybrid

Comparative Study on the Nutritional Values of FHIA-21 (Tetraploid Hybrid) and Apem (Triploid French Plantain) in Ghana

2006 ◽  
Vol 1 (3) ◽  
pp. 187-191 ◽  
Author(s):  
B.M. Dzomeku ◽  
R.K. Bam . ◽  
E. Abu-Kwarteng . ◽  
A.A. Ankomah .
Keyword(s):  
Comparative Study ◽  
Nutritional Values ◽  
Tetraploid Hybrid

scholarly journals Influence of the variety on the quality of organic black currant juices

2021 ◽  
Vol 34 ◽  
pp. 06001
Author(s):  
Elena Salina ◽  
Nadezhda Levgerova ◽  
Sergey Knyasev
Keyword(s):  
Comparative Study ◽  
Sensory Analysis ◽  
Analysis Data ◽  
Black Currant ◽  
Commercial Use ◽  
Point Analysis ◽  
Red Color ◽  
Sensory Qualities ◽  
Sensory Profiles

The results of a comparative study of the quality of blackcurrant juices of five varieties of ARSRIFCB breeding suitable for industrial commercial use are presented: Azhurnaya, Orlovskaya Serenada, Orlovsky Vals, Ocharovanye, Chudnoye Mgnovenye. The sensory profiles of juices and their relation to scoring and varietal characteristics were studied. An analysis of the sensory qualities of mono-varietal blackcurrant juices showed that they largely depend on varietal characteristics, such as transparency and thickness, the sensation of acidity and sweetness, and the softness of the taste (absence of harsh acid in the taste). The indicators of the point analysis confirm the results of the descriptor. Sensory analysis data (point and descriptor) showed that preference is given to products with a ruby-red color, typical for blackcurrant juices, bright, not cloudy. Among the studied varieties, of great interest for juice production are the varieties Ocharovanye and Azhurnaya.

Author response for "Laminar distribution of cortical projection neurons to the pulvinar: A comparative study in cats and mice"

2020 ◽  
Author(s):  
Bruno Oliveira Ferreira de Souza ◽  
Éve‐Marie Frigon ◽  
Robert Tremblay‐Laliberté ◽  
Christian Casanova ◽  
Denis Boire
Keyword(s):  
Comparative Study ◽  
Author Response ◽  
Projection Neurons ◽  
Cortical Projection ◽  
Laminar Distribution
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