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There are 36579 results for: content related to: Students' predictions about the sensory properties of chemical compounds: Additive versus emergent frameworks

  1. Classification of chemical reactions: Stages of expertise

    Journal of Research in Science Teaching

    Volume 45, Issue 7, September 2008, Pages: 771–793, Marilyne Stains and Vicente Talanquer

    Article first published online : 6 AUG 2007, DOI: 10.1002/tea.20221

  2. UKCCSG's germ cell tumour (GCT) studies: improving outcome for children with malignant extracranial non-gonadal tumours—carboplatin, etoposide, and bleomycin are effective and less toxic than previous regimens

    Medical and Pediatric Oncology

    Volume 30, Issue 4, April 1998, Pages: 217–227, J. R. Mann, F. Raafat, K. Robinson, J. Imeson, P. Gornall, M. Phillips, M. Sokal, E. Gray, P. McKeever and A. Oakhill

    Article first published online : 7 DEC 1998, DOI: 10.1002/(SICI)1096-911X(199804)30:4<217::AID-MPO3>3.0.CO;2-J

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    The role of intuitive heuristics in students' thinking: Ranking chemical substances

    Science Education

    Volume 94, Issue 6, November 2010, Pages: 963–984, Jenine Maeyer and Vicente Talanquer

    Article first published online : 14 APR 2010, DOI: 10.1002/sce.20397

  4. Human insulin gene expression in transgenic mice: mutational analysis of the regulatory region

    Differentiation

    Volume 60, Issue 5, September 1996, Pages: 309–316, Jean-Michel Itier, Philippe Douhet, Pierrette Desbois, Rajiv L. Joshi, Françoise Dandoy-Dron, J. Jami and Danielle Bucchini

    Article first published online : 29 OCT 2002, DOI: 10.1046/j.1432-0436.1996.6050309.x

  5. Effect of fermentation metabolites on rheological and sensory properties of fermented rice noodles

    Journal of the Science of Food and Agriculture

    Volume 88, Issue 12, September 2008, Pages: 2134–2141, Zhan-Hui Lu, Wei Cao, He-Hua Peng, Feng Wang, Eizo Tatsumi, Kaoru Kohyama and Li-Te Li

    Article first published online : 5 AUG 2008, DOI: 10.1002/jsfa.3325

  6. IMP improves water-holding capacity, physical and sensory properties of heat-induced gels from porcine meat

    Animal Science Journal

    Volume 85, Issue 5, May 2014, Pages: 595–601, Yukinobu Nakamura, Koshiro Migita, Akihiro Okitani and Masanori Matsuishi

    Article first published online : 16 JAN 2014, DOI: 10.1111/asj.12170

  7. COMPARISON OF TP CAN AND FLEXIBLE POUCH ON PHYSICOCHEMICAL, MICROBIAL AND SENSORY PROPERTIES OF MASHHAD BLACKCHERRY PRESERVES AT DIFFERENT STORAGE CONDITIONS

    Journal of Food Processing and Preservation

    Volume 37, Issue 5, October 2013, Pages: 727–733, FERESHTE HOSSEINI, MOHAMMAD B. HABIBI NAJAFI, NASER SEDAGHAT and NAFISE VAHEDI

    Article first published online : 25 APR 2012, DOI: 10.1111/j.1745-4549.2012.00705.x

  8. Sensory Properties of Meal Replacement Bars and Beverages Made from Whey and Soy Proteins

    Journal of Food Science

    Volume 72, Issue 6, August 2007, Pages: S425–S434, J.L. Childs, M.D. Yates and M.A. Drake

    Article first published online : 10 JUL 2007, DOI: 10.1111/j.1750-3841.2007.00429.x

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    Developing a new teaching approach for the chemical bonding concept aligned with current scientific and pedagogical knowledge

    Science Education

    Volume 91, Issue 4, July 2007, Pages: 579–603, Tami Levy Nahum, Rachel Mamlok-Naaman, Avi Hofstein and Joseph Krajcik

    Article first published online : 30 JAN 2007, DOI: 10.1002/sce.20201

  10. Besprechungen

    Zeitschrift für Tierpsychologie

    Volume 12, Issue 3, January-December 1955, Pages: 490–504,

    Article first published online : 26 APR 2010, DOI: 10.1111/j.1439-0310.1955.tb01540.x

  11. An investigation of college chemistry students' understanding of structure–property relationships

    Journal of Research in Science Teaching

    Volume 50, Issue 6, August 2013, Pages: 699–721, Melanie M. Cooper, Leah M. Corley and Sonia M. Underwood

    Article first published online : 3 JUL 2013, DOI: 10.1002/tea.21093

  12. An investigation of Zimbabwe high school chemistry students' laboratory work–based images of the nature of science

    Journal of Research in Science Teaching

    Volume 43, Issue 2, February 2006, Pages: 127–149, Elaosi Vhurumuku, Lorna Holtman, Oyvind Mikalsen and Stein D. Kolsto

    Article first published online : 3 JAN 2006, DOI: 10.1002/tea.20098

  13. Quality characterization of wheat, maize and sorghum steamed breads from Lesotho

    Journal of the Science of Food and Agriculture

    Volume 94, Issue 10, August 2014, Pages: 2104–2117, Pulane Nkhabutlane, Gerrie E du Rand and Henriëtte L de Kock

    Article first published online : 17 FEB 2014, DOI: 10.1002/jsfa.6531

  14. Effect of lupin flour incorporation on the physical characteristics of dough and biscuits

    Quality Assurance and Safety of Crops & Foods

    Volume 3, Issue 3, September 2011, Pages: 140–147, V. Jayasena and S.M. Nasar-Abbas

    Article first published online : 24 JUL 2011, DOI: 10.1111/j.1757-837X.2011.00100.x

  15. COMPARISON OF THE SENSORY PROPERTIES OF ULTRA-HIGH-TEMPERATURE (UHT) MILK FROM DIFFERENT COUNTRIES

    Journal of Sensory Studies

    Volume 24, Issue 3, June 2009, Pages: 427–440, GAEWALIN OUPADISSAKOON, DELORES H. CHAMBERS and EDGAR CHAMBERS IV

    Article first published online : 27 APR 2009, DOI: 10.1111/j.1745-459X.2009.00219.x

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    Effect of lupin flour incorporation on the physical and sensory properties of muffins

    Quality Assurance and Safety of Crops & Foods

    Volume 4, Issue 1, March 2012, Pages: 41–49, Syed M. Nasar-Abbas and Vijay Jayasena

    Article first published online : 28 DEC 2011, DOI: 10.1111/j.1757-837X.2011.00122.x

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    From marginality to legitimate peripherality: Understanding the essential functions of a women's program

    Science Education

    Volume 92, Issue 1, January 2008, Pages: 33–64, Ajda Kahveci, Sherry A. Southerland and Penny J. Gilmer

    Article first published online : 11 SEP 2007, DOI: 10.1002/sce.20234

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    Flavor Lexicons

    Comprehensive Reviews in Food Science and Food Safety

    Volume 2, Issue 1, January 2003, Pages: 33–40, M.A. Drake and G.V. Civille

    Article first published online : 20 NOV 2006, DOI: 10.1111/j.1541-4337.2003.tb00013.x

  19. Sensory Attribute Preservation in Extra Virgin Olive Oil with Addition of Oregano Essential Oil as Natural Antioxidant

    Journal of Food Science

    Volume 77, Issue 9, September 2012, Pages: S294–S301, Claudia M. Asensio, Valeria Nepote and Nelson R. Grosso

    Article first published online : 16 AUG 2012, DOI: 10.1111/j.1750-3841.2012.02841.x

  20. Sensory properties of soy yoghurts prepared from yellow and black soymilk using Streptococcus infantarius 12 and Weisellia sp. 4

    Journal of the Science of Food and Agriculture

    Volume 88, Issue 10, 15 August 2008, Pages: 1845–1849, Jiyeon Chun, Dae-Young Kwon, Jong Sang Kim and Jeong-Hwan Kim

    Article first published online : 2 JUN 2008, DOI: 10.1002/jsfa.3277