bluuebunny/crossref_metadata_2025_split huggingface dataset:
Is the Distinction Between Superficial Pressure Ulcers and Moisture Lesions Justifiable? A Clinical‐Pathologic Study
Authors: Houwing Ronald H. , Arends Jan Willem , Dijk Marijke R. Canninga‐van , Koopman Eddy , Haalboom Jeen R.E. 
Published: May 2007

Objective. Pressure ulcers are classified into 4 distinct stages, which allows comparisons between institutions and even countries. Recently, attempts have been made to single out so‐called moisture lesions from the early stages of pressure ulcer lesions as a distinct entity.
Methods. To investigate the justification for this development, 14 histopathologic samples from patients with both incontinence and pressure ulcer lesions were studied in an attempt to delineate differences in the pathophysiology and histopathology.
Results. Two distinct histopathologic pictures emerged: an ischemic pattern and a pattern of irritation. The latter appeared to be associated with lesions that clinically fit the description of moisture lesions, but this association was not absolute.
Conclusions. There is no justification for singling out moisture lesions from pressure ulcer lesions. The distinction may even be dangerous when proper preventive measures for the development of pressure ulcers are not taken because of the existence of a possible moisture lesion.
Winter Ciliates in a British Columbian Fjord: Six New Species and an Analysis of Ciliate Putative Prey
Authors: MARTIN ALAN J. , MONTAGNES DAVID J. S. 
Published: May 2007

ABSTRACT. This work provides the first study of North Pacific planktonic ciliates by quantitative protargol staining. Triplicate water bottle samples were collected at a depth of 2 m (above the shallow pycnocline) at six stations in Indian Arm, British Columbia, on February 15, 1990, and February 26, 1991. Thirty‐six ciliate species were observed. Six new species are described from protargolstained specimens: Strombidium lynni n. sp., Strombidium taylori n. sp., Strombidium basimorphum n. sp., Slrombidiurn ventropinnum n. sp., Strobilidium undinum n. sp., and Urotricha cyrtonucleata n. sp.Ciliate abundance varied significantly (ANOVA, α= 0.05) between sampling sites, ranging from 550 to 6,800 cells/liter in 1990 and from 1,800 to 7,900 cells/liter in 1991. Biomass also varied significantly (ANOVA, α= 0.05) ranging from 3.7 × 105 to 3.3 × 106 pg carbon/liter in 1990 and 3.04 × 106− 6.97 × 106 pg carbon/liter in 1991. Putative prey were enumerated in three size fractions (1.5–5 μm, 5–10 μm and 10–25 μm). The source of variation in ciliate abundance and biomass was not identified. Parameters of salinity, temperature, putative prey, chlorophyll a and pycnocline depth did not significantly correlate with ciliate biomass or abundance (α= 0.05).
Two New Isoprenylated Stilbenes from Artocarpus chama
Authors: Wang Yong‐Hong , Hou Ai‐Jun , Chen Dao‐Feng 
Published: May 2007

AbstractTwo new stilbenes with two isoprenoid groups, namely artostilbenes A (compound 1) and B (compound 2), were isolated from the stems of Artocarpus chama Buch.‐Ham. by repeated column chromatography. Their structures were elucidated as (E)‐4‐[2‐(7‐methoxy‐2,2‐dimethyl‐6‐(3‐methylbut‐2‐enyl)‐2H‐1‐benzopyran‐5‐yl)vinyl]benzene‐1, 2‐diol (compound 1) and (Z)‐4‐[2‐(7‐methoxy‐2,2‐dimethyl‐6‐(3‐methylbut‐2‐enyl)‐2H‐1‐benzopyran‐5‐yl)vinyl]benzene‐1,2‐diol (compound 2) by spectroscopic methods, mainly by 1D‐, 2D‐NMR and MS spectra. Compounds 1 and 2 are two cis‐ and trans‐isomers and compound 2 is the first cis‐stilbene isolated from Moraceous plants.(Handling editor: Jian‐Min Yue)
Carbon Monoxide: A Novel Antioxidant Against Oxidative Stress in Wheat Seedling Leaves
Authors: Sa Zhi‐Sheng , Huang Li‐Qin , Wu Guo‐Lin , Ding Jin‐Peng , Chen Xiao‐Yue , Yu Tian , Shi Ci , Shen Wen‐Biao 
Published: May 2007

AbstractCarbon monoxide (CO), an endogenous signaling molecule in animals, also provides potent cytoprotective effects including attenuation of lung lipid peroxidation induced by oxidant in the mouse. Our recent work demonstrated that 0.01 μmol/L hematin (a CO donor) treatment of wheat plants alleviated salt‐induced oxidative damage in seedling leaves. In this report, we further discovered that hematin pretreatment (≤0.1 μmol/L) could delay wheat leaf chlorophyll loss mediated by further treatment of H2O2 and paraquat, two reactive oxygen species (ROS) sources, in dose‐ and even time‐dependent manners. Also, compared with the control samples, seedling leaves pretreated with 0.01 or 0.1 μmol/L hematin for 24 h exhibited lower levels of H2O2 and lipid peroxidation, as well as higher contents of chlorophyll and activities of antioxidant enzymes. Such beneficial effects exerted by hematin were mimicked by the pretreatment of antioxidant butylated hydroxytoluene (BHT), and differentially reversed when CO scavenger hemoglobin (Hb), or CO specific synthetic inhibitor ZnPPIX was added, respectively. Taken together, the results presented in this paper directly illustrate for the first time that CO is able to strongly protect plants from oxidative damage caused by the overproduction of ROS, and strengthens the evidence that CO is a potent antioxidant in various abiotic and biotic stresses, as similar results have been shown in animal tissues.(Handling editor: Jianhua Zhang)
Physiological and Growth Responses of Tomato Progenies Harboring the Betaine Alhyde Dehydrogenase Gene to Salt Stress
Authors: Zhou Shu‐Feng , Chen Xian‐Yang , Xue Xing‐Ning , Zhang Xin‐Guo , Li Yin‐Xin 
Published: May 2007

AbstractThe responses of five transgenic tomato (Lycopersicon esculentum Mill) lines containing the betaine aldehyde dehydrogenase (BADH) gene to salt stress were evaluated. Proline, betaine (N, N, N‐trimethylglycine, hereafter betaine), chlorophyll and ion contents, BADH activity, electrolyte leakage (EL), and some growth parameters of the plants under 1.0% and 1.5% NaCl treatments were examined. The transgenic tomatoes had enhanced BADH activity and betaine content, compared to the wild type under stress conditions. Salt stress reduced chlorophyll contents to a higher extent in the wild type than in the transgenic plants. The wild type exhibited significantly higher proline content than the transgenic plants at 0.9% and 1.3% NaCl. Cell membrane of the wild type was seaerely damaged as determined by higher EL under salinity stress. K+and Ca2+ contents of all tested lines decreased under salt stress, but the transgenic plants showed a significantly higher accumulation of K+ and Ca2+ than the wild type. In contrast, the wild type had significantly higher Cl and Na+ contents than the transgenic plants under salt stress. Although yield reduction among various lines varied, the wild type had the highest yield reduction. Fruit quality of the transgenic plants was better in comparison with the wild type as shown by a low ratio of blossom end rot fruits. The results show that the transgenic plants have improved salt tolerance over the wild type.(Handling editor: Jin‐Zhong Cui)
DESCRIPTIVE ANALYSIS OF TOASTED ALMONDS: A COMPARISON BETWEEN EXPERT AND SEMI‐TRAINED ASSESSORS
Authors: GUERRERO LLUIS , GOU PERE , ARNAU JACINT 
Published: May 2007

ABSTRACTClassical techniques of descriptive sensory analysis are useful in food characterization. However, these methods need trained assessors and an agreed vocabulary. Free Choice Profiling may be regarded as a good alternative as it allows descriptive profiles to be carried out with untrained assessors, although certain problems may arise in the generation of descriptors and their interpretation. The descriptive profiles, regarding different lots of toasted almonds, generated by a panel of semi‐trained assessors and by a panel of expert assessors were compared. The resulting descriptors were basically the same for both panels. The semi‐trained assessors generated less specific and, sometimes, ambiguous and redundant descriptors. The expert assessors showed a higher efficiency in the generation of descriptors, especially regarding texture. Both profiles were graphically similar, though a deeper analysis showed that only the expert assessors were able to discriminate very similar products. Using a panel of semi‐trained assessors solves the main problems which arise when consumers are used in free choice profiling. However, both panels are not capable of discriminating very similar products.
HOW TO ESTIMATE AND USE THE VARIANCE OF d’ FROM DIFFERENCE TESTS
Authors: BI JIAN , ENNIS DANIEL M. , O'MAHONY MICHAEL 
Published: May 2007

ABSTRACTd′ is an estimate of δ, a measure of the degree of sensory difference between two products, that can be obtained easily using tables, from the proportion of difference tests performed correctly. Tables of δ are available for the 2‐AFC, 3‐AFC, triangular and duo‐trio tests. Tables for calculating the variance of d′ for these tests are provided in this paper. They can be used for comparison of d's, especially for those obtained from different difference tests. A simple procedure is described here for computing values for the variance of d′. Having obtained the variance, confidence intervals for d′ can be obtained, tests of significance for d′ can be made as well as tests of whether two or more d's are significantly different. The formula and tables for the number of judgments required for the estimation of δ are given also in this paper.
VARIATION IN SENSORY CONCEPTUAL STRUCTURE: AN INVESTIGATION INVOLVING THE SORTING OF ODOR STIMULI
Authors: ISHII R. , KEMP S.E. , GILBERT A.N. , O'MAHONY M. 
Published: May 2007

ABSTRACTJudges sorted forty‐three odor stimuli into groupings of conceptual similarity, repeating the task over several sessions. There was little between‐judges consistency in conceptual structure inferred from the sorting patterns and little within‐judges consistency over sessions. The latter suggests that ‘one time’ sorting experiments would give different results on repetition. In a second experiment, the effect of prior categorization experience on subsequent categorical learning was examined. Naive judges and judges from the first study performed further sortings to see whether they could be induced to sort into a chosen set of perfumery categories. Various cues were given: category names, exemplar stimuli, numbers of stimuli within each category and finally the ‘correct’ answers. Increasing the cues increased the tendency to sort according to the a priori plan but complete success was not achieved. Judges who had previously sorted the stimuli according to their own conceptual structure, found the a priori perfumery structure harder to learn than naive judges.
EFFECT OF QUESTION ORDER ON SENSORY PERCEPTION AND PREFERENCE IN CENTRAL LOCATION TRIALS
Authors: EARTHY PHILIPPA J. , MacFIE HALLIDAY J.H. , HEDDERLEY DUNCAN 
Published: May 2007

ABSTRACTIn the running of consumer studies aimed at obtaining information about products and services, it has become increasingly popular to include some sensory type questions about the characteristics of the test product as well as the standard question about overall preference. The implications of this for the resultant data are complex, and as Sudman and Schwarz (1989) point out question order effects have been implicated as one of the major causes of unreplicated or unexpected findings in survey research. This study aims to establish the effect of question order on overall preference scores and sensory scores in consumer studies. Results indicate that there is a significant effect of asking sensory questions on overall preference ratings and the position of the preference questions (relative to the sensory questions) also has implications for overall ratings of preference.
SENSORY PROFILE DESCRIPTION OF MOZZARELLA CHEESE AND ITS RELATIONSHIP WITH CONSUMER PREFERENCE
Authors: PAGLIARINI ELLA , MONTELEONE ERMINIO , WAKELING IAN 
Published: May 2007

ABSTRACTThe aim of this work was to set up the sensory profile and consumer preference test of three different Mozzarella cheeses (from full‐fat cow milk, from low‐fat cow milk and from full‐fat water buffalo milk). The most remarkable difference in composition was the fat content. Nine commercial Mozzarella cheeses (three for each type) were evaluated in triplicate by a trained panel consisting of 10 assessors. Six Mozzarella cheeses (two for each type) out of the nine samples were selected and used for the preference test by 105 consumers. The three different Mozzarella cheeses were sensorially well differentiated. A good discrimination between the Mozzarella cheeses was obtained using the internal preference map method. The combination of cluster analysis and internal preference mapping has lead to a deeper understanding of consumer liking for Mozzarella cheeses.
EFFECT OF ASSESSORS EXPERTISE LEVEL ON EFFICIENCY OF WARM‐UP FOR TRIANGLE TESTS
Authors: DACREMONT C. , SAUVAGEOT F. , DUYEN T. HA 
Published: May 2007

ABSTRACTThe effect of warm‐up on performance for repeated triangle tests is studied according to assessors’ expertise level for both triangle test strategy and the pair of products to compare. Three experiments performed with orange flavored soft drinks show that the effect of warm‐up depends on the assessors’ expertise: (1) naive assessors do not increase their performance with warm‐up; (2) assessors with a moderate practice of both triangle tests and the pair of products improve their performance with warm‐up; (3) assessors with a moderate practice of triangle tests, but not familiar with the pair of products, improve their performance with warm‐up too; and (4) assessors highly experienced for both triangle tests and products do not improve their performance with warm‐up. These results support the idea that the positive effect of warm‐up is due to an attentional process: Warm‐up seems to help assessors focusing their attention on the dimension on which the two products are actually different and ignoring the other dimensions. Thus, results show that assessors are able to learn the difference between the two products and to learn to focus their attention on this difference at any time. They also suggest that prior knowledge of the triangle test scheme is required to benefit from warm‐up.
SELECTION OF STANDARDS TO REFERENCE TERMS IN A CHEDDAR‐TYPE CHEESE FLAVOR LANGUAGE
Authors: MURRAY JANE M. , DELAHUNTY CONOR M. 
Published: May 2007

ABSTRACTDescriptive languages used for sensory evaluation characterize products in terms of their attributes (qualitative component) and attribute intensities (quantitative component) and are generally developed by a panel of assessors in isolation. Although many of the terms selected by panels are similar, their meaning can be different, thus causing interpretation difficulties. Reference standards which clarify the interpretation of terms can overcome such barriers to communication. In order to better align assessors’ concepts of Cheddar cheese flavor it was decided to establish reference standards which represented flavor terms in a Cheddar cheese language. Twenty‐one sessions were held, 1 for each individual flavor term, during which a variety of potential reference materials were screened for their suitability to represent the concepts. The 4 most suitable materials were selected for further evaluation during 21 subsequent sessions. During these final sessions, assessors first ranked and scaled cheeses for intensity of each flavor concept and then scored the selected materials on unstructured line scales for their suitability as reference standards. Panel mean scores for cheeses indicated which of these demonstrated the flavor concepts, and for reference materials indicated which were most representative of each flavor concept. In conclusion, reference standards which illustrated the meaning of each flavor term and cheeses which represented the extremes for scoring these flavor concepts were selected.
SENSORY CHARACTERISTICS AND CONSUMER LIKING FOR CEREAL BAR SNACK FOODS
Authors: BOWER JOHN A. , WHITTEN ROBERT 
Published: May 2007

ABSTRACTThis study examined sensory aspects of cereal bar snacks for their relative importance to consumer perception and degree of like (DOL). Principal components analysis of conventional profiling data showed a distinct location of each bar type in multivariate space, separation being based on textural aspects for the hard crunchy bar and flavor dimensions (cereal, nutty versus chocolate. sweet, fruit) for others. A consumer panel (n=56) examined a subset of the bars according to a balanced incomplete block design. Analysis of variance showed that the chewy, nutty and chocolate bars were liked most (p<0.01) and this was linked to ideal levels of filling flavor and quantity, chewy and crunchy textures and sweetness. The majority of consumers ranked ‘taste’ as the most important characteristic influencing their purchase intent, followed by textural features, ‘price’ and ‘appearance’ . The ‘healthy image’ aspect was relatively less important. Analysis of the relationship between the sensory measures and DOL, using partial least squares regression, confirmed the above segregation of preference, with sensory aromas and flavors having most influence on consumer liking.
A COMPUTERIZED SYSTEM FOR CONTROLLING AND MEASURING GUSTATORY REACTION TIMES
Authors: GUIRAO MIGUELINA , ZAMORA MARIA CLARA 
Published: May 2007

ABSTRACTReaction Time (RT) procedures are widely used in cognitive and behavioral experiments. In the sensory realm RT has been traditionally applied to measure visual, auditory or motor responses. The application of the RT method to gustatory stimuli has proved to be difficult. Attempts to develop automatic control techniques have been restrained by difficulties related to the control of variables, e.g. physiochemical characteristics of chemical solutions and the procedure for stimulus presentation. In this report we describe a computer based system that was designed to measure the reaction time to taste solutions dropped on the tongue. The equipment consists of a pumping system, an interface between the computer and the pumping system, the software required to control the interface and to measure reaction time, and a push button to detect the subject's response. The system can be used as a tool for both research and evaluation tests.
SELECTION OF ATTRIBUTES FOR THE SENSORY EVALUATION OF ANCHOVIES DURING THE RIPENING PROCESS
Authors: BESTEIRO I. , RODRÍGUEZ C.J. , TILVE‐JAR C. , PASCUAL C. 
Published: May 2007

ABSTRACTAnchovy semipreserves are elaborated in Mediterranean countries with ripened Engraulis encrasicolus obtained by a traditional process. In order to identify those sensory attributes that are most useful as indicators of the ripening stage of Engraulis encrasicolus we performed sensory analyses of anchovy samples obtained at intervals throughout the ripening process. The resulting 90 × 44 sample‐by‐attribute matrix was analyzed by principal components analysis, leading to the selection of 11 attributes that are reliable indicators of ripening stage and spoilage. The attributes chosen were gray color of the external side; red color of the external side, internal side and backbone mark; the odors Iberian ham and fish meal; the flavors anchovy and bitter; and the texture attributes firmness and juiciness.
SIMULATED MICROGRAVITY [BED REST] HAS LITTLE INFLUENCE ON TASTE, ODOR OR TRIGEMINAL SENSITIVITY
Authors: VICKERS ZATA M. , RICE BARBARA L. , ROSE MADELINE S. , LANE HELEN W. 
Published: May 2007

ABSTRACTAnecdotal evidence suggests that astronauts’ perceptions of foods in space flight may differ from their perceptions of the same foods on Earth. Fluid shifts toward the head experienced in space may alter the astronauts’ sensitivity to odors and tastes, producing altered perceptions. Our objective was to determine whether head‐down bed rest, which produces similar fluid shifts, would produce changes in sensitivity to taste, odor or trigeminal sensations. Six subjects were tested three times prior to bed rest, three times during bed rest and two times after bed rest to determine their threshold sensitivity to the odors isoamylbutyrate and menthone, the tastants sucrose, sodium chloride, citric acid, quinine and monosodium glutamate, and to capsaicin. Thresholds were measured using a modified staircase procedure. Self‐reported congestion was also recorded at each test time. Thresholds for monosodium glutamate where slightly higher during bed rest. None of the other thresholds were altered by bed rest.
STATISTICAL MODELS FOR THE A‐NOT A METHOD
Authors: BI JIAN , ENNIS DANIEL M. 
Published: May 2007

ABSTRACTDependence among responses in using the A‐Not A or “ Yes‐No” task are accounted for in new hypothesis testing models. The new models involve adjustments to Pearson's and McNemar's chi‐square statistics and to the variance of d', a measure of signal detectability or sensitivity.
THE β‐STRATEGY: AN ALTERNATIVE AND POWERFUL COGNITIVE STRATEGY WHEN PERFORMING SENSORY DISCRIMINATION TESTS
Authors: ROUSSEAU BENOÎT 
Published: May 2007

ABSTRACTFor discrimination tests not requiring the nature of the difference to be specified in the instructions, such as the triangle, duo‐trio and same‐different protocols, it is usually assumed that the decision rule used by the subject in order to generate an answer involves the comparison of the relative sensory distances between the samples. However, there is evidence that an alternative cognitive strategy, the β‐strategy, involving the absolute categorization of the sensations could be used by the subject when performing these protocols. This paper introduces the characteristics of this alternative strategy by discussing its statistical power (higher than the traditional strategies) and by describing means of investigating which strategy is used by the subject during an experiment as well as illustrating the experimental conditions that might facilitate the use of this particular decision rule.
CHANGES IN CHEMICAL, SENSORY AND RHEOLOGICAL CHARACTERISTICS OF MANCHEGO CHEESES DURING RIPENING
Authors: GONZÁLEZ‐VIÑAS MIGUEL ANGEL , POVEDA JUSTA , RUIZ ANTONIA GARCÍA , CABEZAS LOURDES 
Published: May 2007

ABSTRACTManchego cheese is a high‐fat pressed ewe's‐milk cheese made in Castilla‐La Mancha (Spain) and produced by enzymatic coagulation. The minimum ripening time before marketing required by the Regulatory Board of the Manchego Cheese Appellation of Origin is 60 days.This paper describes the physicochemical, proteolysis, sensory and texture characteristics of Manchego cheese, and the degree of homogeneity of cheeses made under the Manchego Appellation of Origin. The data gathered in this study indicate that sensory and instrumental analysis are useful tools for detecting changes in Manchego cheese during ripening. These changes were first detected by the instrumental analysis (2 months). The panelists detected differences after 4 months’ ripening in all the factories. With physicochemical analysis, on the other hand, longer ripening times (6–8 months) are required before such changes become appreciated.
EFFECTS OF SWEETENER, SWEETENER CONCENTRATION, AND FRUIT FLAVOR ON SENSORY PROPERTIES OF SOY FORTIFIED YOGURT
Authors: DRAKE M.A. , GERARD P.D. , CHEN X.Q. 
Published: May 2007

ABSTRACTThe effects of sweetener type, sweetener concentration, and fruit flavor on the sensory attributes of soy fortified yogurt were determined. Soy fortified dairy yogurts were made by the addition of soy protein concentrate (0, 2.5, 5%) to standard yogurt mixes prior to fermentation. Sweetener type (sucrose, fructose, sucrose/fructose) and sweetener concentration (6, 8, 10%) were incorporated into yogurts in a split plot experiment with soy concentration as a subplot factor. Flavor effects (plain, lemon, strawberry) were studied in a 3 × 3 factorial experiment (soy concentration × flavor). A trained descriptive panel (n=13) evaluated yogurts for seven flavor and aroma terms. Sweetener type had no effect on sensory properties with the exception of perceived sweetness. Soy flavors and astringency decreased with increasing sweetener concentration. Fruit flavors decreased soy aromas, soy flavors, and astringency in yogurts containing soy protein. These results indicate that sweetener concentration and fruit flavors play a crucial role in formulating yogurts fortified with soy protein.