Now showing items 1-10 of 37
Colour Naming considering the Colour Variability Problem
(Computación y Sistemas, 2009)
Silver nanoparticles added to a commercial adhesive primer: Colour change and resin colour stability with ageing
This study evaluated the influence of silver nanoparticles (NAg) incorporated into the primer of a three-step adhesive system (Scotch-Bond Multi-purpose) over the composite-resin colour (CIELab and CIEDE 2000) as a function ...
Analysis of graphic codes for colour representation: ColorADD and Feelipa Color Code in Portuguese companies
This article is the result of initial tests and studies about two systems for chromatic representation. It introduces and discusses the use and importance of two graphic codes created in Portugal as well as their graphic ...
Evaluation of yeast derivative products developed as an alternative to lees: The effect on the polysaccharide, phenolic and volatile content, and colour and astringency of red wines
(MDPI AG, 2019)
Due to the increase of the use of yeast derivatives (YDs) in winemaking to improve the technological and sensory properties in wines, in this work we evaluated the effect of the post-fermentation application of different ...
Microbiological, Colour and Sensory Properties of Fresh Beef Steaks in Low Carbon Monoxide Concentration
Perception of quality and complexity in wine and their links to varietal typicality: An investigation involving Pinot noir wine and professional tasters
Quality and complexity are abstract terms employed frequently to describe a wine’s overall attributes. In the present study, we investigated: (i) attributes driving wine professionals’ judgments of quality and complexity ...
Aesthetic perception in children with molar incisor hypomineralization
Purpose: To investigate the relationship between aesthetic perception and molar incisor hypomineralization (MIH) in schoolchildren aged 8–12 years. Methods: The study included 467 pupils enrolled in elementary schools. ...
Correlations of sensory parameters with physicochemical characteristics of Argentinean honeys by multivariate statistical techniques
(Wiley Blackwell Publishing, Inc, 2017-12)
Honey acceptability is mainly determined by its colour, crystallisation degree and aroma. In the presentwork, the sensory characteristics and physicochemical parameters of Argentinean honeys from differentecoregions were ...