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There are 19472 results for: content related to: Students' predictions about the sensory properties of chemical compounds: Additive versus emergent frameworks

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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

    Version of Record online : 14 APR 2010, DOI: 10.1002/sce.20397

  2. 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

    Version of Record online : 6 AUG 2007, DOI: 10.1002/tea.20221

  3. 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

    Version of Record 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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    Low-P–high-T metamorphism and the role of heat transport by melt migration in the Higo Metamorphic Complex, Kyushu, Japan

    Journal of Metamorphic Geology

    Volume 22, Issue 9, December 2004, Pages: 793–809, K. MIYAZAKI

    Version of Record online : 7 JAN 2005, DOI: 10.1111/j.1525-1314.2004.00550.x

  5. 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

    Version of Record online : 29 OCT 2002, DOI: 10.1046/j.1432-0436.1996.6050309.x

  6. 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

    Version of Record online : 3 JUL 2013, DOI: 10.1002/tea.21093

  7. The Effectiveness of Process-Oriented Guided Inquiry Learning to Reduce Alternative Conceptions in Secondary Chemistry

    School Science and Mathematics

    Volume 114, Issue 5, May 2014, Pages: 246–255, Michelle J. Barthlow and Scott B. Watson

    Version of Record online : 11 MAY 2014, DOI: 10.1111/ssm.12076

  8. Making predictions about chemical reactivity: Assumptions and heuristics

    Journal of Research in Science Teaching

    Volume 50, Issue 6, August 2013, Pages: 748–767, Jenine Maeyer and Vicente Talanquer

    Version of Record online : 3 JUL 2013, DOI: 10.1002/tea.21092

  9. 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

    Version of Record online : 5 AUG 2008, DOI: 10.1002/jsfa.3325

  10. 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

    Version of Record online : 16 JAN 2014, DOI: 10.1111/asj.12170

  11. Attitudes of high school chemistry students toward biology

    Journal of Research in Science Teaching

    Volume 7, Issue 2, June 1970, Pages: 103–105, Henry R. Weinstock and Michael W. Waiters

    Version of Record online : 18 AUG 2006, DOI: 10.1002/tea.3660070205

  12. 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

    Version of Record online : 25 APR 2012, DOI: 10.1111/j.1745-4549.2012.00705.x

  13. 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

    Version of Record 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

    Version of Record online : 30 JAN 2007, DOI: 10.1002/sce.20201

  15. Development of chemistry attitudes and experiences questionnaire (CAEQ)

    Journal of Research in Science Teaching

    Volume 40, Issue 7, September 2003, Pages: 649–668, Jacinta Dalgety, Richard K. Coll and Alister Jones

    Version of Record online : 25 AUG 2003, DOI: 10.1002/tea.10103

  16. Besprechungen

    Zeitschrift für Tierpsychologie

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

    Version of Record online : 26 APR 2010, DOI: 10.1111/j.1439-0310.1955.tb01540.x

  17. 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

    Version of Record online : 3 JAN 2006, DOI: 10.1002/tea.20098

  18. 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

    Version of Record online : 17 FEB 2014, DOI: 10.1002/jsfa.6531

  19. 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

    Version of Record online : 24 JUL 2011, DOI: 10.1111/j.1757-837X.2011.00100.x

  20. 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

    Version of Record online : 27 APR 2009, DOI: 10.1111/j.1745-459X.2009.00219.x