RIQUIM - Repositorio Institucional de la Facultad de Química - UdelaR

Comparison of two methodologies for estimating equivalent sweet concentration of high-intensity sweeteners with untrained assessors : case study with orange/pomegranate juice

Tags: Edulcorantes, Zumo de granada, Zumo de naranja

Comparison of three anti-hapten VHH selection strategies for the development of highly sensitive immunoassays for microcystins

Tags: Cianobacterias, Inmunoensayo, Microcistinas

Comparison of the Glycolytic and Alcoholic Fermentation Pathways of Hanseniaspora vineae with Saccharomyces cerevisiae Wine Yeasts

Tags: Fermentación, Glucolisis, Levaduras, Piruvato Quinasa

Comparison of TCATA and TDS for dynamic sensory characterization of food products

Tags: CATA, Comportamiento de los consumidores, Evaluación sensorial

Comparison of static and dynamic sensory product characterizations based on check-all-that-apply questions with consumers

Tags: CATA, Comportamiento de los consumidores, Evaluación sensorial

Comparison of standard DFT and Hubbard-DFT methods in structural and electronic properties of TiO 2 polymorphs and H-titanate ultrathin sheets for DSSC application

Comparison of sensory product profiles generated by trained assessors and consumers using CATA questions : Four case studies with complex and/or similar samples

Tags: Alimentos, Evaluación sensorial, Investigación del consumidor

Comparison of semiempirical and BSSE corrected moller-plesset Ab initio calculations on the direct addition of water to formaldehyde

Tags: Estructura Molecular, Formaldehído

Comparison of rate-all-that-apply (RATA) and check-all-that-apply (CATA) questions across seven consumer studies

Tags: Comportamiento del consumidor, Evaluación sensorial, Metodologia de la informacion

Comparison of rapid sensory characterization methodologies for the development of functional yogurts

Tags: Evaluación sensorial, Probioticos, Yogurt

Comparison of rancimat evaluation modes to assess oxidative stability of fish oi.

Tags: Aceite de Pescado, Estabilidad

Comparison of partial and global projective mapping with consumers : A case study with satiating cheese pies

Tags: Alimentos, Pasteles de queso, Queso

Comparison of motives underlying food choice and barriers to healthy eating among low medium income consumers in Uruguay

Tags: Alimentación saludable, Alimentos, Evaluación sensorial

Comparison of methods for generating sensory vocabulary with consumers : A case study with two types of satiating foods

Tags: Alimentos, Alimentos saciantes, Evaluación sensorial

Comparison of large basis set DFT and MP2 calculations in the study of the barrier for internal rotation of 2,3,5,6 tetrafluoroanisole

Tags: Estructura Molecular, Física, Química cuántica

Comparison of Interfacial and Foaming Properties of Soy and Whey Protein Isolates

Tags: Proteínas de soja, Soja

Comparison of intensity scales and CATA questions in new product development : Sensory characterisation and directions for product reformulation of milk desserts

Tags: Alimentos, Evaluación sensorial, Postres de leche

Comparison of in vitro and in vivo properties of (99mTc) v RGD peptides labeled using different novel Tc-cores

Tags: Radioquímica, Tecnecio

Comparison of HgI2 nanostructures obtained in suspension in ODE and ODE/ODA

Tags: Semiconductores, Yoduro de mercurio

Comparison of front-of-package nutrition labelling schemes in Costa Rica : a multi-arm parallel-group randomised controlled trial assessing objective understanding and purchase intention

Tags: Dietética, Eleccion de alimentos, Etiquetado de Alimentos, Etiquetado frontal del envase, Etiquetado nutricional, Nutrición, Política sanitaria, Salud Pública, Toma de decisiones

Comparison of Fermentation and wines produced by inoculation of Hanseniaspora vineae and Saccharomyces Cerevisiae

Comparison of extraction solvents and conditions for herbicide residues in milled rice with liquid chromatography-diode array detection analysis (LC-DAD).

Tags: Cromatografía líquida de alta presión, Herbicidas, Oryza Sativa

Browse Items (6756 total)

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Anti-T cruzi agents : our experience in the evaluation of more than five hundred compounds

Comparison of two TCATA variants for dynamic sensory characterization of food products

Comparison of two sugar reduction strategies with children : Case study with grape nectars

Comparison of two sensory profiling techniques based on consumer perception.

Comparison of two methodologies for estimating equivalent sweet concentration of high-intensity sweeteners with untrained assessors : case study with orange/pomegranate juice

Comparison of three anti-hapten VHH selection strategies for the development of highly sensitive immunoassays for microcystins

Comparison of the Glycolytic and Alcoholic Fermentation Pathways of Hanseniaspora vineae with Saccharomyces cerevisiae Wine Yeasts

Comparison of TCATA and TDS for dynamic sensory characterization of food products

Comparison of static and dynamic sensory product characterizations based on check-all-that-apply questions with consumers

Comparison of standard DFT and Hubbard-DFT methods in structural and electronic properties of TiO 2 polymorphs and H-titanate ultrathin sheets for DSSC application

Comparison of sensory product profiles generated by trained assessors and consumers using CATA questions : Four case studies with complex and/or similar samples

Comparison of semiempirical and BSSE corrected moller-plesset Ab initio calculations on the direct addition of water to formaldehyde

Comparison of rate-all-that-apply (RATA) and check-all-that-apply (CATA) questions across seven consumer studies

Comparison of rapid sensory characterization methodologies for the development of functional yogurts

Comparison of rancimat evaluation modes to assess oxidative stability of fish oi.

Comparison of partial and global projective mapping with consumers : A case study with satiating cheese pies

Comparison of motives underlying food choice and barriers to healthy eating among low medium income consumers in Uruguay

Comparison of methods for generating sensory vocabulary with consumers : A case study with two types of satiating foods

Comparison of large basis set DFT and MP2 calculations in the study of the barrier for internal rotation of 2,3,5,6 tetrafluoroanisole

Comparison of Interfacial and Foaming Properties of Soy and Whey Protein Isolates

Comparison of intensity scales and CATA questions in new product development : Sensory characterisation and directions for product reformulation of milk desserts

Comparison of in vitro and in vivo properties of (99mTc) v RGD peptides labeled using different novel Tc-cores

Comparison of HgI2 nanostructures obtained in suspension in ODE and ODE/ODA

Comparison of front-of-package nutrition labelling schemes in Costa Rica : a multi-arm parallel-group randomised controlled trial assessing objective understanding and purchase intention

Comparison of Fermentation and wines produced by inoculation of Hanseniaspora vineae and Saccharomyces Cerevisiae

Comparison of extraction solvents and conditions for herbicide residues in milled rice with liquid chromatography-diode array detection analysis (LC-DAD).