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Study considers sensory impacts of environmental change on ocean species（图）
sensory impacts environmental change ocean species
2019/10/22
Studies of how global environmental change is impacting marine organisms have long focused on physiological effects—for example, an oyster’s decreased ability to build or maintain a strong shell in an...
The 2018 Gordon Research Conference on Sensory Transduction in Microorganisms
2018 Gordon Research Conference Sensory Transduction in Microorganisms
2018/1/12
The 2018 STIM GRC will explore recent advances in understanding fundamental mechanisms, pathways and systems in microbial signal transduction. Focus will be placed on bacterial receptors and cognate i...
Effects of Rice Bran, Flax Seed, and Sunflower Seed on Growth Performance, Carcass Characteristics, Fatty Acid Composition, Free Amino Acid and Peptide Contents, and Sensory Evaluations of Native Korean Cattle (Hanwoo)
Flax Seed Methionine Glutamic Acid α-Aminoadipic Acid Sensory Evaluations Hanwoo
2016/5/19
This study was conducted to evaluate the effect of dietary supplementation with rice bran, flax seed, or sunflower seed to finishing native Korean cattle (Hanwoo) on growth performances, carcass chara...
Comparison of Carcass and Sensory Traits and Free Amino Acid Contents among Quality Grades in Loin and Rump of Korean Cattle Steer
Korean Cattle Steers Carcass Traits Quality Grades Loin Rump
2016/5/19
This study was performed to compare carcass traits, sensory characteristics, physiochemical composition, and contents of nucleotides, collagen, and free amino acids among quality grades (QG) and to un...
Genome-wide Association Study for Warner-Bratzler Shear Force and Sensory Traits in Hanwoo (Korean Cattle)
Genome-wide Association Study Warner-Bratzler Shear Force Sensory Traits Hanwoo Beef
2016/5/17
Significant SNPs associated with Warner-Bratzler (WB) shear force and sensory traits were confirmed for Hanwoo beef (Korean cattle). A Bonferroni-corrected genome-wide significant association (p<1.3×1...
南京农业大学动物医学院动物解剖学课件第十四章 sensory organs。
Effects of Cooking End-point Temperature and Muscle Part on Sensory ‘Hardness’ and ‘Chewiness’ Assessed Using Scales Presented in ISO11036:1994
Beef Texture Sensory Evaluation ISO11036:1994 Cooking End-point Temperature
2016/5/12
Texture and ‘tenderness’ in particular, is an important sensory characteristic for consumers’ satisfaction of beef. Objective and detailed sensory measurements of beef texture have been needed for the...
Optimal Channel Efficiency in a Sensory Network
Optimal Channel Efficiency Sensory Network Biological Physics
2012/5/3
We show that the entropy of the distribution of avalanche lifetimes in the Kinouchi-Copelli model always achieves a maximum jointly with the dynamic range. This is noteworthy and nontrivial because wh...
Optimal Channel Efficiency in a Sensory Network
Optimal Channel Efficiency Sensory Network Biological Physics
2012/4/19
We show that the entropy of the distribution of avalanche lifetimes in the Kinouchi-Copelli model always achieves a maximum jointly with the dynamic range. This is noteworthy and nontrivial because wh...
Sensory Organ like Response of Zigzag Edge Graphene Nanoribbons
Sensory Organ Zigzag Edge Graphene Nanoribbons
2010/11/25
Using a continuum Dirac theory, we study the density and spin response of zigzag edge erminated
graphene ribbons subjected to edge potentials and Zeeman fields. Our analytical calculations of the den...
Effect of Cooking Methods and Fat Levels on the Physico-chemical, Processing, Sensory and Microbial Quality of Buffalo Meat Patties
Microwave Cooking Pressure Cooking Hot Air Oven Cooking Meat Quality Low-fat Patties Buffalo Meat
2016/5/5
Buffalo meat patties with two fat levels, F1 (15% added fat) and F2 (5% added fat and 3% tapioca starch), were cooked in a pre-heated hot air oven (HO) at 175±2°C for 15 min, in a microwave oven (MO) ...
Sensory, Physicochemical and Microbiological Changes in Water-cooked Salted Duck during Storage at 4°C
Sensory pH Total Volatile Basic Nitrogen Spoilage Bacteria
2016/5/5
Water-cooked salted ducks were tray-packaged and stored under refrigeration (41C) in order to evaluate the quality changes during storage. pH, total volatile basic nitrogen (TVB-N), se...
Light effects on alewife–mysid interactions in Lake Ontario: A combined sensory physiology, behavioral, and spatial approach
Light effects on alewife–mysid interactions in Lake Ontario A combined sensory physiology behavioral spatial approach
2014/4/16
An understanding of the effect of light on predator–prey interactions in aquatic systems requires the integration of sensory physiology, behavioral ecology, and spatial distributions of predator and p...
Molecular modeling of the HAMP domain of sensory rhodopsin II transducer from Natronomonas pharaonis
Molecular dynamics simulation Coiled-coil Signal transduction Homology model Af1503
2010/12/2
The halobacterial transducer of sensory rhodopsin II (HtrII) is a photosignal transducer associated with phototaxis in extreme halophiles. The HAMP domain, a linker domain in HtrII, is considered to p...
Effects of Intramuscular Fat on the Sensory Characteristics of M. longissimus dorsi in Japanese Black Steers as Judged by a Trained Analytical Panel
Intramuscular Fat Sensory Evaluation Japanese Black Steers Juiciness
2016/4/25
The effects of intramuscular fat on the sensory characteristics of M. longissimus dorsi in Japanese Black steers were investigated by a trained analytical panel (average 13.4 panelists). Five sets (10...