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Trained Panel Evaluation of Wine

Creator:: McDaniel, Mina R.
Abstract:: Sensory evaluation is a scientific discipline involved in evoking, measuring, analyzing, and interpreting responses to properties of foods and materials as perceived by sight, smell, taste, touch and hearing. Historically, sensory evaluation test methods have been divided into two basic types, affective and discriminative. Affective tests involve acceptance tests, usually...
Resource Type:: Technical Report
Full Text:: create. REFERENCES McDaniel, M. R., L. A. Henderson, B. T. Watson, D. A. Heatherbell. 1987. Sensory

Evaluating the Sustainability of an Advanced Biofuel Using Attributional and Consequential Life Cycle Assessments

Creator:: McDaniel, Allexander M.
Abstract:: Attributional and consequential life cycle assessments are useful in evaluating the environmental impacts of a process, product, or decision. Both types of life cycle assessments differ however in their scope and their ability to answer specific questions. In order to fully understand and compare the environmental impacts of a sugarcane...
Resource Type:: Masters Thesis
Full Text:: ABSTRACT OF THE THESIS OF Allexander M. McDaniel for the degree of Master of Science in Biological and

Sensory changes in high pressure processed vs. heat processed food systems over time

Creator:: Rodakowski, Andrea M.
Abstract:: This study was undertaken to determine the sensory differences in high pressure vs. heat processed food systems after storage at ambient and refrigerated temperatures as determined by a trained sensory panel. Spanish rice and spaghetti with meat sauce were prepared and treated with heat and with high pressure processing (HHP)....
Resource Type:: Masters Thesis
Full Text:: approved: ,. Mina R. McDaniel This study was undertaken to determine the sensory differences in high

R factor transfer among bacteria isolated from the environment

Creator:: Latimer, Joan Marie
Resource Type:: Masters Thesis
Full Text:: R Factor Transfer Among Bacteria Isolated From the

Chemical analysis for boron in nuclear reactor coolant water

Creator:: McDaniel, Dawn Marie
Resource Type:: Masters Thesis
Full Text:: McDaniel for the degree of Master of Science in Chemistry presented on December 13., 198j_..... Title

A comparative study of two land classification systems for use with remote sensor data

Creator:: McDaniel, Kirk C.
Abstract:: Two standardized land classification systems designed for use with remote sensor data were studied comparatively. One of tile classification systems is proposed for review and testing in U. S. 0.S. Circular 671 (Legend I) (Anderson et al., 1972); the other is a hierarchial legend system in use since 1968 (Legend...
Resource Type:: Masters Thesis
Full Text:: ..) (/) 1---, ,-..-,_ Z w 1_,8 m % p-4 r.., 0 CO C4 r r.: z w w pe- 1--1 n zo- 0 m 10 20 30 40 50 60

The influence of acidity control during the manufacturing process on the market quality of cottage cheese

Creator:: McDaniel, Fred Bruce
Resource Type:: Masters Thesis
Full Text:: MANUFACTURING PROCESS ON 'l'HE MARKET QUALITY OP COTTAGE CHEESE by FRED BRUCE MCDANIEL A THESIS

A comparative study of visually perceived teacher nonverbal behavior and the formation of student affect among members of three different ethnic groups

Creator:: Copeland, Robert McDaniel
Resource Type:: Dissertation
Full Text:: ABSTRACT OF THE THESIS OF Robert McDaniel Copeland for the Doctor of Philosophy (Name) (Degree) in

The physicochemical, microbiological, aroma and flavor profile of selected commercial sweet whey powder

Creator:: Sithole, Rhoda
Abstract:: Sweet whey powder is mainly used as an ingredient in foods and has a potential for increased use with the development of new foods. In view of the many whey powder producers, there is need to establish the quality of the whey powders currently on the market in terms of...
Resource Type:: Dissertation
Full Text:: Powder. Abstract approved: Mina R. McDaniel Sweet whey powder is mainly used as an ingredient in

Sub-threshold effects on the perceived intensity of recognizable odorants : the roles of functional groups and carbon chain lengths

Creator:: Lopetcharat, Kannapon
Abstract:: Sub-threshold effects were studied in binary and tertiary mixtures comprising a panel-recognition-concentration odorant and sub-threshold odorant(s). Sub-threshold condition was maintained by controlling the sub-threshold concentration as percentages of subjects' individual detection threshold. The perceived intensities (overall intensity and several descriptors) of recognizable odorants were rated using magnitude estimation. Sub-threshold suppression...
Resource Type:: Dissertation
Full Text:: Groups and Carbon Chain Lengths. Abstract approy^d: Mina R. McDaniel Sub-threshold effects were

ScholarsArchive@OSU

Trained Panel Evaluation of Wine

Evaluating the Sustainability of an Advanced Biofuel Using Attributional and Consequential Life Cycle Assessments

Sensory changes in high pressure processed vs. heat processed food systems over time

R factor transfer among bacteria isolated from the environment

Chemical analysis for boron in nuclear reactor coolant water

A comparative study of two land classification systems for use with remote sensor data

The influence of acidity control during the manufacturing process on the market quality of cottage cheese

A comparative study of visually perceived teacher nonverbal behavior and the formation of student affect among members of three different ethnic groups

The physicochemical, microbiological, aroma and flavor profile of selected commercial sweet whey powder

Sub-threshold effects on the perceived intensity of recognizable odorants : the roles of functional groups and carbon chain lengths

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