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Dissertations / Theses on the topic 'Spatialities and sensory analysis'

Author: Grafiati
Published: 7 September 2021
Last updated: 29 July 2025

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1

Pinheiro, Inês Batista. "A visão do arquiteto paisagista face ao estudo da sintaxe espacial." Master's thesis, Universidade de Évora, 2017. http://hdl.handle.net/10174/26086.

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Ao longo do período de estágio participei no estudo Audio-visual “Space Perception”, em desenvolvimento na ISTAR-IUL. Este estudo pretende analisar o comportamento dos indivíduos no espaço público e os fatores que o influenciam, no comportamento do ser humano, no seu quotidiano, como irá ser explicado no presente trabalho. Na perspetiva da Arquitetura Paisagista procurei entender como a Sintaxe Espacial pode ser uma metodologia que permite uma simulação, avaliação do espaço durante o processo de projeto através das espacialidades e respetiva análise sensorial; ABSTRACT OF WORK: THE VIS
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2

Francis, Jesse. "SENSORY ANALYSIS OF EQUINE FEED PRODUCTS." OpenSIUC, 2020. https://opensiuc.lib.siu.edu/dissertations/1787.

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Three experiments were conducted to investigate factors that may influence horse and consumer preference of equine feed products. The first experiment was a two-phase study designed to investigate the impact of oil-based palatants on horse preference when topically applied to a pelleted diet. In Phase One, treatment diets containing six palatants (banana, anise, apple, peppermint, spearmint, and orange) were compared to a control diet (corn oil) in a paired preference test. Phase Two then compared three palatants (anise, apple, and peppermint) to each other. Preference testing was comprised of
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3

Tekiroglu, Serra Sinem. "Computational Sensory Analysis of Creative Language." Doctoral thesis, Università degli studi di Trento, 2018. https://hdl.handle.net/11572/368184.

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Sensory information in language enables us to share perceptual experiences and create a common understanding of the world around us. Especially in the creative language, which reveals itself in many forms, such as figurative language, persuasive or effective language, sensory factors impose a leveraging effect into semantic meaning by its expressive power. Although in the last decade, the studies focusing on the perceptual aspects of language have been thriving, automatic creative language analysis still suffers from the lack of perceptual grounding with its characteristics of vivid, non-liter
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Tekiroglu, Serra Sinem. "Computational Sensory Analysis of Creative Language." Doctoral thesis, University of Trento, 2018. http://eprints-phd.biblio.unitn.it/2950/1/PhD_Thesis_polished.pdf.

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Sensory information in language enables us to share perceptual experiences and create a common understanding of the world around us. Especially in the creative language, which reveals itself in many forms, such as figurative language, persuasive or effective language, sensory factors impose a leveraging effect into semantic meaning by its expressive power. Although in the last decade, the studies focusing on the perceptual aspects of language have been thriving, automatic creative language analysis still suffers from the lack of perceptual grounding with its characteristics of vivid, non-liter
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5

Pairin, Hongsoongnern. "Understanding the sensory characteristics of fresh and processed tomatoes using descriptive sensory analysis." Diss., Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/261.

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6

Jeong, Yonjoo. "Placing renewable energy development : an analysis of the spatialities of renewable energy projects in South Korea and Japan." Thesis, Lancaster University, 2012. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.658049.

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With growing concerns about global climate change there is increasing interest in the development of renewable energy (RE) and in the many different ways in which this can be taken forward. Existing studies of the social relations at work in RE project development have largely focused on patterns of conflict and have tended to consider places as forming a passive and contained background in which RE projects are situated. In so doing they have failed to see the intricate relations between place and people and the various forms of spatiality that are enrolled into the discourses through which p
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7

Deans, Gillian A. "Design and analysis of sensory evaluation experiments." Thesis, University of Newcastle Upon Tyne, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.240734.

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8

Clay, Cris Thomas. "A sensory analysis of self-injurious behavior." Scholarly Commons, 1986. https://scholarlycommons.pacific.edu/uop_etds/2125.

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9

Di, Donfrancesco Brizio. "Sensory analysis and acceptability of pet food." Diss., Kansas State University, 2016. http://hdl.handle.net/2097/34524.

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Doctor of Philosophy<br>Department of Food, Nutrition, Dietetics, and Health<br>Kadri Koppel<br>The pet food industry represents a competitive and growing part of the food industry that is constantly looking for innovation to differentiate products in the market. In recent years, the pet food market has undergone a humanization trend that has transformed pet owners into parents. In the light of this trend, pet owner acceptance has become even more crucial to product developers as the owners are the ones who make purchasing decisions. Performing descriptive sensory analysis on pet foods utilizi
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10

Byrd, Julia Frances. "Applications of Sensory Analysis for Water Quality Assessment." Thesis, Virginia Tech, 2018. http://hdl.handle.net/10919/81969.

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In recent years, communities that source raw water from the Dan River experienced two severe and unprecedented outbreaks of unpleasant tastes and odors in their drinking water. During both TandO events strong 'earthy', 'musty' odors were reported, but the source was not identified. The first TandO event began in early February, 2015 and coincided with an algal bloom in the Dan River. The algal bloom was thought to be the cause, but after the bloom dissipated, odors persisted until May 2015. The second TandO in October, 2015 did not coincide with observed algal blooms. On February 2, 2014 appr
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11

Apelman, Linnea. "Hur beskrivs sensoriska egenskaper inom deskriptiv analys? : En kvantitativ tvärsnittstudie av artiklar publicerade 1974-2019." Thesis, Umeå universitet, Institutionen för kost- och måltidsvetenskap, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-179774.

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Bakgrund Deskriptiv sensorisk analys (DSA) syftar till att beskriva sensoriska egenskaper (attribut) hos livsmedelslprodukter. En bedömarpanel analyserar ett produktprov genom att identifiera, namnge och mäta intensiteten hos ett antal attribut. Syfte Syftet med undersökningen var att studera hur attribut identifieras, beskrivs och presenteras inom vetenskaplig tillämpning av DSA. Metod Sjuttiofyra artiklar, publicerade i vetenskapliga tidskrifter mellan 1974 och 2019, analyserades kvantitativt med hjälp av deskriptiv statistik. Sjutton variabler användes för datainsamling. Samband mellan vari
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12

Dong, Jiyuan. "Charaterization and Sensory Analysis of Lactones in Milk Chocolate." Thesis, University of Leeds, 2008. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.515476.

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13

Dooley, Lauren. "Lexicon development for lip products using descriptive sensory analysis." Thesis, Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/501.

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14

Solé, Carbonell Marta. "Statocyst sensory epithelia ultrastructural analysis of Cephalopods exposed to noise." Doctoral thesis, Universitat Politècnica de Catalunya, 2012. http://hdl.handle.net/10803/84184.

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Controlled Exposure Experiments revealed lesions in the statocysts of four cephalopod species of the Mediterranean Sea (Sepia officinalis, Loligo vulgaris, Illex coindetii and Octopus vulgaris), when exposed to relatively low intensity low frequency sounds. The analysis was performed through: scanning (SEM) and transmission (TEM) electron microscopy techniques of the whole inner structure of the cephalopod statocysts, especially on macula and crista; SEM of the epidermal lines of cephalopod hatchlings; and proteomic studies (2DE/MALDI –MS) of the statocyst’s endolymph. All exposed adult
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15

Sardiwal, Sunita. "Functional analysis and structural investigations of MTB DosS sensory domain." Thesis, University College London (University of London), 2008. http://discovery.ucl.ac.uk/1445043/.

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Mycobacterium tuberculosis (MTB) is a very successful pathogen, causing the deaths of approximately two million people a year world-wide. Survival of the pathogen in vivo is dependant on its ability to respond and adapt to changes within its environment. One method of adaptation is through two-component signal transduction systems, the phosphotransfer pathways that couple stimuli to responses. Generic two-component systems involve two conserved elements, a membrane bound histidine kinase, which is the sensory protein, and a response-regulator protein that controls the response usually by alter
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16

Johnson, Claire. "Sensory and chemical analysis of the bitter-sweet taste interaction." Thesis, University of Reading, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.262530.

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17

Louw, Leanie. "Sensory analysis of brandy: the application of rapid profiling methodologies." Thesis, Stellenbosch : Stellenbosch University, 2014. http://hdl.handle.net/10019.1/86483.

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Thesis (PhD)--Stellenbosch University, 2014.<br>ENGLISH ABSTRACT: Brandy has a high alcohol content of at least 36% alcohol by volume and a complex volatile chemical structure. Due to this, the sensory evaluation of brandy is challenging to execute and must be carefully managed to avoid panellists’ sensory and mental fatigue. Although rapid sensory profiling methods, such as projective mapping (PM), are commonly used for fast moving consumer goods, it was unclear whether these methods could accommodate the difficulties associated with brandy evaluation. The primary objective of this study was
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18

Jaffe, Taylor Rae. "Development of a sensory lexicon for smoky and applications of that lexicon." Thesis, Kansas State University, 2017. http://hdl.handle.net/2097/35451.

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Master of Science<br>Department of Food, Nutrition, Dietetics and Health<br>Edgar Chambers IV<br>Smoking of food is one of the oldest methods of food preservation and still is used widely to help preserve foods such as meats, fish and cheeses. Apart from its conservation function, the smoking process also has a considerable influence on the sensory characteristics of the products. A highly trained, skilled descriptive sensory panel identified, defined and referenced 14 attributes related to the flavor of food products labeled as smoked or smoky. The lexicon included: Smoky (Overall), Ashy, Woo
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19

Chen, Luman. "Sensory and Chemical Characteristics of Eastern Oysters(Crassostrea virginica)." Thesis, Virginia Tech, 2011. http://hdl.handle.net/10919/33860.

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Eastern Oysters, or Crassostrea virginica, are an important dietary component in the Chesapeake region and have supported a major fishery in the Chesapeake for more than 100 years. Virginia oysters do not always receive attention in up-scale markets. It is possible that the lack of information on sensory characteristics of Chesapeake oysters may contribute to this problem. In order to differentiate Chesapeake oysters from other oysters, a descriptive sensory test (n=8) was conducted and chemical composition attributes were measured, including glycogen content, proximate analysis, sodium chlori
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20

Sävenhed, Roger. "Chemical and sensory analysis of off-flavour compounds in drinking water." Linköping : Linköping University, 1986. http://catalog.hathitrust.org/api/volumes/oclc/25607250.html.

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21

Bisschop, Sean M. "Food sounds, sensory, acoustic, and mechanical analysis of two snack foods." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp04/mq24445.pdf.

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22

Michela, Bonato. "Spatialization of Happiness in Chongqing Watershed. A critical analysis of the mechanisms of urban space production in relation to the current local management of the waterscape." Doctoral thesis, Heidelberg University, 2020. http://hdl.handle.net/10278/3758198.

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The research project concerned the process of urban metamorphosis taking place in Southwest China, with particular attention to the spreading of gated communities in Chongqing City as a political strategy of “sustainable development” based on the principles of eco-capitalism. New urban planning agenda is designed to exploit the natural landscape, rewriting the significance of the watershed for the local community and the elite. The overarching argument is that thanks to a detailed knowledge of local geomorphological characteristics and cultural specificities, Chongqing government could turn th
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23

Yang, Mingjing. "Machine learning and statistical approaches to analysis of wearable sensory gait data." Thesis, University of Ulster, 2012. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.550836.

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This thesis alms to investigate how machine learning and statistical approaches can be employed to support the analysis of gait patterns captured by wearable sensors data. The thesis has proposed a machine learning and statistical approaches based framework (MSGAF) for wearable sensory gait data analysis. It has been applied to two clinical applications: discrimination of disturbed gait affected by neurodegenerative diseases and identification of patients with complex region pain syndrome (CRPS). The results demonstrate that: 1) It is feasible to discriminate gait patterns related three neurod
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24

Van, Eeden Petrus Rabe. "Chemical, sensory and consumer analysis of cork taint in South African wines." Thesis, Stellenbosch : University of Stellenbosch, 2009. http://hdl.handle.net/10019.1/2092.

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Thesis (MSc Food Sc (Food Science))--University of Stellenbosch, 2009.<br>This study focused on a serious quality-related problem in the global wine industry, including the South African Wine Industry, namely cork taint in wine. Annually, large financial losses are incurred by cork suppliers and wine producers, as a result of cork-tainted wine. Although contaminated new unused corks are frequently implicated as the origin of this taint, contaminated cellar equipment and water can also be the source of the problem. An explorative investigation into the incidence of cork taint in South Afri
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25

Botha, Janita J. "Sensory, chemical and consumer analysis of Brettanomyces spoilage in South African wines." Thesis, Stellenbosch : University of Stellenbosch, 2010. http://hdl.handle.net/10019.1/4141.

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Thesis (MSc Food Sc (Food Science))--University of Stellenbosch, 2010.<br>ENGLISH ABSTRACT: This study focussed on the sensory effects of the main volatile compounds produced by Brettanomyces yeast causing spoilage in wine. This research firstly aimed to determine the detection thresholds of eight Brett-related spoilage compounds in wine. The second aim was to determine the sensory effect of the four most important Brett-related compounds when present individually in wine. The third aim was to determine the sensory effects of these four compounds when present in wine in a range of combina
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Pasini, Federica <1982&gt. "Bioactive and toxic compounds in different foodstuffs: analytical techniques and sensory analysis." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2011. http://amsdottorato.unibo.it/3554/1/Pasini_Federica_Tesi.pdf.

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Foods that provide medical and health benefits or have a role in disease risk prevention are termed functional foods. The functionality of functional foods is derived from bioactive compounds that are extranutritional constituents present in small quantities in food. Bioactive components include a range of chemical compounds with varying structures such as carotenoids, flavonoids, plant sterols, omega-3 fatty acids (n-3), allyl and diallyl sulfides, indoles (benzopyrroles), and phenolic acids. The increasing consumer interest in natural bioactive compounds has brought about a rise in demand fo
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Pasini, Federica <1982&gt. "Bioactive and toxic compounds in different foodstuffs: analytical techniques and sensory analysis." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2011. http://amsdottorato.unibo.it/3554/.

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Foods that provide medical and health benefits or have a role in disease risk prevention are termed functional foods. The functionality of functional foods is derived from bioactive compounds that are extranutritional constituents present in small quantities in food. Bioactive components include a range of chemical compounds with varying structures such as carotenoids, flavonoids, plant sterols, omega-3 fatty acids (n-3), allyl and diallyl sulfides, indoles (benzopyrroles), and phenolic acids. The increasing consumer interest in natural bioactive compounds has brought about a rise in demand fo
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28

Hankwitz, Molly. "Personal media and wireless cities : towards an urban spatial analysis." Thesis, Queensland University of Technology, 2011. https://eprints.qut.edu.au/71324/1/Molly_Hankwitz_Thesis.pdf.

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For the past decade, at least, varieties of small, hand held networked instruments have appeared on the global scene, selling in record numbers, and being utilized by all manner of persons from the old to the young; children, women, men, the wealthy and the poor and in all countries. Their presences bespeak a radical shift in telecommunications infrastructure and the future of communications. They are particularly visible in urban areas where mobile transmission network infrastructure (3G, 4G, cellular and Wi-Fi) is more established and substantial, options more plentiful, and density of popul
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29

Rosa, Daniela Diogo Zacarias Alves. "Desenvolvimento de um painel de provadores de vinagre. Caraterização sensorial de vinagres de maçã." Master's thesis, ISA/UL, 2015. http://hdl.handle.net/10400.5/11196.

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Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia<br>The aim of this study was to implement a methodology for sensory analysis of apple vinegar in the Company Mendes Gonçalves. This work had as main objective the establishment of a panel of trained assessors, for the characterization of different apple vinegars. This methodology included three phases, namely the recruitment of candidates, the selection and training of panelists. In each phase, specific sensory tests were performed. After some selection tests, 13 panelists were chosen to start the t
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30

Liggett, Rachel Esther. "Multivariate Approaches for Relating Consumer Preference to Sensory Characteristics." The Ohio State University, 2010. http://rave.ohiolink.edu/etdc/view?acc_num=osu1282868174.

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31

Yenket, Renoo. "Understanding methods for internal and external preference mapping and clustering in sensory analysis." Diss., Kansas State University, 2011. http://hdl.handle.net/2097/8770.

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Doctor of Philosophy<br>Department of Human Nutrition<br>Edgar Chambers IV<br>Preference mapping is a method that provides product development directions for developers to see a whole picture of products, liking and relevant descriptors in a target market. Many statistical methods and commercial statistical software programs offering preference mapping analyses are available to researchers. Because of numerous available options, there are two questions addressed in this research that most scientists must answer before choosing a method of analysis: 1) are the different methods providing the
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32

Talavera, Bianchi Martin Jose. "Sensory analysis of pac choi and tomato grown under organic and conventional systems." Diss., Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/1627.

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33

Jirikowic, Tracy L. "Sensory processing and integration and children with alcohol-related diognoses : an exploratory analysis /." Thesis, Connect to this title online; UW restricted, 2003. http://hdl.handle.net/1773/7893.

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34

Gauvrit, Théo. "Computational approaches for the analysis and modeling of atypical sensory experience in autism." Electronic Thesis or Diss., Bordeaux, 2024. http://www.theses.fr/2024BORD0413.

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Comment le cerveau encode-t-il la perception des stimuli sensoriels provenant de notre environnement ? Cette question, toujours en partie non élucidée, devient d’autant plus intrigante dans le contexte de l’autisme, une condition neurodéveloppementale caractérisée par une expérience sensorielle atypique parmi ses principaux symptômes. Ces altérations sensorielles, qui se manifestent souvent par une hyper- ou une hyporéactivité ou par une variabilité des réponses sensorielles, sont présentes chez la grande majorité des personnes autistes, impactent fortement leur vie quotidienne et contribuent
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35

Jokela, Sibinee D. "Gender Differences in Attentional Bias and Sensory-Specific Satiation." Scholarship @ Claremont, 2014. http://scholarship.claremont.edu/cmc_theses/913.

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The current study sought to test the existence of a phenomenon known as sensory-specific satiety, in which attentional bias for food cues is specifically diminished for a consumed food, and the role of gender in such biases. In order to do so, the experiment used a version of the Flanker Task in which participants were shown image groups containing a target image and congruent or incongruent distracting flanker images. Participants (17 males, 22 females) were randomly assigned to consume one of two foods depicted in the flanker task (Ritz Bitz sandwiches or miniature Golden Oreos). Results did
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Brown, Marissa. "Sensory characteristics and classification of commercial and experimental plain yogurts." Thesis, Manhattan, Kan. : Kansas State University, 2010. http://hdl.handle.net/2097/4114.

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Chanadang, Sirichat. "Sensory evaluation and consumer acceptability of novel fortified blended foods." Diss., Kansas State University, 2017. http://hdl.handle.net/2097/35459.

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Doctor of Philosophy<br>Food, Nutrition, Dietetics and Health<br>Edgar Chambers IV<br>Fortified blended foods (FBFs), which are the mixture of cereals and legumes fortified with micronutrients, have been widely used as supplementary foods for vulnerable populations such as infants and young children in developing countries around the world. The evaluation of current FBFs showed limited evidence on their effectiveness in treating childhood malnutrition, resulting the several recommendations on processing and formulation changes to improve their quality and ability to meet nutritional needs. Sen
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38

Guaglianoni, Dalton Geraldo [UNESP]. "Análise sensorial: um estudo sobre procedimentos estatísticos e número mínimo de julgadores." Universidade Estadual Paulista (UNESP), 2009. http://hdl.handle.net/11449/100945.

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Made available in DSpace on 2014-06-11T19:31:04Z (GMT). No. of bitstreams: 0 Previous issue date: 2009-08-28Bitstream added on 2014-06-13T19:01:20Z : No. of bitstreams: 1 guaglianoni_dg_dr_arafcf.pdf: 445249 bytes, checksum: 6b2f7be0315d0559a22a0c696a31b5bc (MD5)<br>Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)<br>Ministério da Ciência, Tecnologia e Inovação (Mcti)<br>A partir do início dos anos 70, ficou estabelecido que a qualidade sensorial é o resultado da interação entre o alimento e o homem, portanto varia de forma subjetiva. Diferentes escalas foram então associadas às
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Cselényi, Zsolt. "Development, validation and application of advanced neuroimaging analysis tools for in vivo neuroreceptor studies /." Stockholm, 2005. http://diss.kib.ki.se/2005/91-7140-261-6/.

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Liu, Yu-Hui. "Multivariate methods for relating different sets of variables with applications in food research." Thesis, University of Bristol, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.303768.

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Koch, Ilona Sabine. "Development of a sensory lexicon and sensory wheel for rooibos (Aspalathus linearis) and the role of its phenolic composition on taste and mouthfeel." Thesis, Stellenbosch : University of Stellenbosch, 2011. http://hdl.handle.net/10019.1/6569.

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Thesis (MSc Food Sc)--University of Stellenbosch, 2011.<br>ENGLISH ABSTRACT: The sensory characteristics and chemical composition of rooibos infusions were analysed to establish the extent of variation in sensory attributes and compositional parameters, and investigate whether correlations exist between the sensory characteristics and the phenolic composition. To capture as much potential variation as possible, 69 rooibos samples were collected throughout the 2009 harvesting season from different production areas. The samples were also representative of the different quality grades (A, B, C or
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42

Cunic, Danny. "Discrimination of motor and sensory processing in human EEG by power and synchronization analysis." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 2000. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape2/PQDD_0024/MQ50458.pdf.

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43

Kuhlman, Nicholas Grant. "Sensory and Instrumental Analysis of Pasteurized Dill Pickles Made from Acidified, Bulk Stored Cucumbers." NCSU, 2009. http://www.lib.ncsu.edu/theses/available/etd-07092009-110919/.

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Storing fresh cucumbers for an 8 to 12 week period in an acidified, non-fermented environment prior to processing would extend the time for processing locally grown cucumbers into pasteurized pickle products. The effect of acidified storage of fresh cucumbers for up to 120 days prior to their conversion to pasteurized dill pickles was evaluated. Cucumbers stored at 18ºC prior to pasteurization maintained a fresh, non-cured appearance as well as a firm texture. Equilibrated acid concentrations of 3.5% acetic acid also helped to reduce the amount of curing and maintained firmness in cucumber ti
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Lee, Ming-Jen. "Genetic analysis of the hereditary sensory, motor and autonomic neuropathies, including a rat model." Thesis, University College London (University of London), 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.401712.

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45

Horváth, Laura. "Closed Loop Combustion Control Demonstrator, Analysis of real-time sensory feedback and state estimation." Thesis, KTH, Maskinkonstruktion (Inst.), 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-236517.

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Idag finns det en ökad efterfrågan på förbättrad motorstyrning inom motorutvecklingen. Återkoppling av relevanta förbränningsparametrar för att optimera förbränningsprocessen har undersökts som en eventuell lösning. Den här typen av kontroll baserar sig på realtidsinformation från motorn som sedan skickas till motorstyrenheten (Engine Control Unit, ECU) för att optimera bränsleinsprutningen. Denna kontroll skapar en övervakad förbränning som kan uppdateras kontinuerligt under drift. Signalbearbetningen består också av uppskattning av parametrar, som är svåra att mäta i motornsmiljö exempelvis
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Iborra, Bernad María del Consuelo. "Comparison of vacuum treatments and traditional cooking in vegetables using instrumental and sensory analysis." Doctoral thesis, Universitat Politècnica de València, 2013. http://hdl.handle.net/10251/32953.

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Los objetivos de la presente tesis fueron comparar el efecto de tres técnicas de cocción en varios vegetales y su selección para cada producto estudiado. Para ello, los trabajos realizados han considerado los cambios en las propiedades físico-químicas, nutricionales, sensoriales y la microestructura. Asimismo, como respuesta al reto de aplicar tratamientos equivalentes en firmeza con diferentes técnicas de cocción se ha propuesto una metodología que combina los diseños experimentales de superficie respuesta (RSM) con análisis instrumentales y sensoriales. Los tratamientos térmico
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47

Castorena, Sohnya Sierra. "REMEMBERING AND PERFORMING HISTORY, TRADITION, AND IDENTITY: A MULTI-SENSORY ANALYSIS OF DANZA AZTECA." Diss., Temple University Libraries, 2012. http://cdm16002.contentdm.oclc.org/cdm/ref/collection/p245801coll10/id/195376.

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Anthropology<br>Ph.D.<br>This dissertation investigates the production and reception of a modern transnational pan-indigenous ideology and multi-plex identity, through the acquisition of Danza Azteca expressive cultural practices. My research is situated within the Quetzalcoatl-Citlalli Danza Azteca group, based in Sacramento, California. I argue that through the embodied act of dancing, danzantes are able to access, reconstruct, and express socio-historical memories, feelings, and their sense of space and place, effectively creating a Mexica identity and way of life based in a pan-indigenous
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48

Padovan, Armando V. "The production of geosmin by Anabaena circinalis (Rabenhorst), and its measurement by sensory analysis /." Title page, contents and abstract only, 1995. http://web4.library.adelaide.edu.au/theses/09MS/09msp124.pdf.

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49

Soulika, Marina. "In vivo analysis of the cellular interactions during taste sensory organ assembly in zebrafish." Thesis, Paris 6, 2014. http://www.theses.fr/2014PA066633/document.

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Les bourgeons gustatifs, les organes sensoriels du goût, sont localisés dans la cavité oropharyngéenne et ils sont conservés chez les vertébrés à mâchoire. Selon leur localisation, ils ont une origine épithéliale différente (rostralement, ectodermique et caudalement endodermique). Ils sont composés de trois types cellulaires distincts qui détectent les différentes qualités gustatives. Bien que l'induction et la différenciation cellulaire de ces organes sont bien étudiées, les mécanismes de la formation des organes intactes et fonctionnelles à partir de ces cellules restent inconnus.L'objectif
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50

Soulika, Marina. "In vivo analysis of the cellular interactions during taste sensory organ assembly in zebrafish." Electronic Thesis or Diss., Paris 6, 2014. http://www.theses.fr/2014PA066633.

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Abstract:
Les bourgeons gustatifs, les organes sensoriels du goût, sont localisés dans la cavité oropharyngéenne et ils sont conservés chez les vertébrés à mâchoire. Selon leur localisation, ils ont une origine épithéliale différente (rostralement, ectodermique et caudalement endodermique). Ils sont composés de trois types cellulaires distincts qui détectent les différentes qualités gustatives. Bien que l'induction et la différenciation cellulaire de ces organes sont bien étudiées, les mécanismes de la formation des organes intactes et fonctionnelles à partir de ces cellules restent inconnus.L'objectif
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