To facilitate communication among members of the wine industry, the Sensory Evaluation
Sub-committee of the American Society for Enology and Viticulture has proposed a list of …

Sizteen trained tasters provided sweetness and bitterness intensity ratings for 19 compounds
including: acesulfame-K, alitame, aspartame, fructose, glucose, glycine, lactitol, maltitol, …

Normotensive young adults, categorized as having high, medium, or low dietary intakes of
salt based on a food habits questionnaire, participated in a series of discrimination, perceived …

Sweetness intensity ratings were made by a trained panel for a range of concentrations of
nineteen sweeteners. Panelists were trained to make sweetness ratings relative to six sucrose …

Repeated exposure to a tastant often leads to a decrease in magnitude of the perceived
intensity; this phenomenon is termed adaptation. The purpose of this study was to determine the …

Philosophical and technical backgrounds for the application of remote sensing by earth
scientists are presented. Interests and activities of participating agencies of the United States …

… axis was 7.5 of varum (sd ± 1.17), the average postoperative axis was 1.2 of valgus (sd ±
1.04) (p < 0.01), and the average correction of the mechanical axis was 8.7 (sd ± 0.76). The site …

… enamel and expose the most superficial dentin (SD) (approximately 1 mm beyond the …
obtain DD (1 mm below SD). In this way, the same sample provided SD and DD. A dermographic …