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Haptic sensing by sliding fingers over a fabric is a common behavior in consumers when wearing garments. Prior studies have found important characteristics that shape the evaluation criteria and influence the preference of consumers regarding fabrics. This study analyzed the tactile perception of selected woven fabrics, with an emphasis on the participants’ individual differences. Individual differences generally are discarded in sensory experiments by averaging them. Small differences among consumers can be important for understanding the factors driving consumer preferences. For this study, 28 participants assessed fabrics with very distinct surface, compression, and heat transferring properties by sliding their index fingers along the surface of the fabric. The participants also engaged in a descriptive sensory analysis. The physical properties of the fabric were measured using the Kawabata Evaluation System for Fabrics (KES-F) system. Moreover, parameters at the finger–fabric interface, such as the contact force, finger speed, and skin vibration, were measured during the assessment. This study used analysis of variance to eliminate nonsignificant attributes. Consonance analysis was performed using principal component analysis (PCA) on the unfolded sensory and interface data matrices. Finally, the physical and interface data were regressed onto sensory data. The results showed that the contact force and finger speed were nonsignificant, while skin vibration was a possible replacement for surface physical properties measured by the Kawabata Evaluation System for Fabrics (KES-F) system with an equal or slightly improved explainability.

The cider industry has experienced recent growth within the USA and Virginia in particular. However, the sensory characteristics and drivers of consumer acceptance of ciders are largely uncharacterized. Therefore, this work describes the sensory profiles of commercial Virginia ciders and links these to consumer acceptance. In study 1, a descriptive analysis (DA) of 24 representative ciders from 16 producers in Virginia was conducted: 6 panelists defined 48 descriptive terms for ciders. In study 2, a consumer acceptance study was conducted on 8 ciders from the DA with 67 subjects. For the DA study, 22 descriptors were found to be significant, and multivariate analyses identified 6 groups. In the consumer study, external preference mapping was conducted to identify 3 clusters of consumers with distinctive patterns of sensor preference. The largest cluster favored sweet ciders without off-flavors; a second, smaller cluster favored sweetness even in the presence of off-flavors; and the smallest cluster disliked sweetness in ciders and was intolerant of off-flavors. We describe these groups’ demographic and consumption profiles. All ciders’ basic chemistry was within previously reported ranges, and expected relationships between flavor and chemistry were observed. We were able to establish sensory profiles for Virginia ciders, and tentatively link sensory profiles and consumer acceptance. Overall, this work adds to a small-but-growing body of knowledge about ciders’ sensory properties. Producers can use the sensory profiles in comparison to other regions’ ciders to establish regional sensory profiles, and the consumer preference map to understand how to capitalize on their ciders’ distinct profiles. Accepted version

Kombucha is a fermented and often sweetened tea beverage that has become increasingly popular in the U.S. in the last decade. While it is often infused with fruits and vegetables to enhance aroma and flavor, unflavored kombucha itself has distinctive sensory attributes influenced by multiple factors, including initial tea type, initial sugar concentration, and fermentation temperature. How these different factors affect the final aroma and flavor of kombucha has been underexplored in the scientific literature. In this study, processing treatments, including tea type (black and green), sugar concentration (63 g/L and 94 g/L), and fermentation temperature (21 °C and 25.5 °C) were combined in a factorial design to produce experimental kombucha (K = 8). Panelists (N = 7) completed a full sensory Descriptive Analysis (DA) evaluation of the experimental kombucha, in which they defined 63 sensory attributes. MANOVA identified 43 sensory attributes that differed among the samples due to tea type, initial sugar concentration, and fermentation temperature, although surprisingly tea, sugar, and temperature did not interact significantly. Overall, teas fermented at a lower temperature or with higher sugar were sweeter, thicker, and associated with fruit-related aromatics; teas fermented at a higher temperature and with less sugar were associated with fermented, vegetal, and yeasty aromas, fizzy mouthfeels, and sour and bitter tastes. Surprisingly, tea type played only a weak role in final kombucha flavor. Accepted version

This is a Jupyter Notebook demonstrating how descriptive statistics can be used for the purpose of characterizing labor demand and the different types of employers at a city, county or state level. This notebook was developed for the Summer 2022 Applied Data Analytics training facilitated by the TANF Data Collaborative and Coleridge Initiative in conjunction with Indiana’s Department of Workforce Development and Indiana’s Family and Social Services Administration. &nbsp

To explore the flavor characteristics of human milk, we constructed a three-tiered human milk flavor wheel based on 53 sensory descriptors belonging to different sensory categories. Fifteen sensory descriptors were selected using M-value and multivariate statistical methods, and the corresponding references were set up to realize qualitative and quantitative sensory evaluation of the human milk samples. To ensure the accuracy and reliability of the sensory evaluation, the performance of the sensory panelists was also tested. The sensory profile analysis indicated that the established sensory descriptors could properly reflect the general sensory properties of the human milk and could also be used to distinguish different samples. Further investigation exposed that the fat content might be an important factor that influence the sensory properties of human milk. To the best of our knowledge, this is the first report on the flavor wheel of human milk.

Hayatımızın her alanında var olmaya başlayan akıllı telefonlar günlük hayatı kolaylaştırmanın yanında bağımlılık konusuyla da gündeme gelmektedir. Her geçen gün kontrolsüz kullanımla etkisi artan bu durum mobil çağın yeni fobisi olarak kabul edilen, mobil telefondan mahrum kalma ya da cep telefonu üzerinden iletişimden kopma korkusu olarak ifade edilen Nomofobi kavramını ortaya çıkarmıştır. Bu çalışmada, Türkiye’de Nomofobi konulu tezlerin analiz edilmesi amaçlanmıştır. Türkiye Ulusal Tez Merkezinde Nomofobi anahtar kelimesi kullanılarak arama yapılmış ve 57 adet lisansüstü tez çalışması tespit edilmiştir. Araştırmada nitel araştırma desenlerinden biri olarak betimsel içerik analizi kullanılmıştır. Yapılan incelemeye göre; en çok çalışma Sosyal Bilimler Enstitüsünde, Eğitim ve Öğretim Anabilim Dalında, 2020-2021 yılları arasında yapılmıştır. Ayrıca çalışmada incelenen tezlerin hepsinin nicel desen kullanılarak örneklemlerin en çok üniversite öğrencilerinden seçildiği de gözlemlenmiştir., Smart phones, which have started to exist in all areas of our lives, come to the fore with the issue of addiction as well as making daily life easier. This situation, the effect of which is increasing day by day with uncontrolled use, has revealed the concept of Nomophobia, which is accepted as the new phobia of the mobile age, expressed as the fear of being deprived of a mobile phone or being disconnected from communication over a mobile phone. In this study, it is aimed to analyze the theses on Nomophobia in Turkey. A search was made using the keyword Nomophobia in the Turkish National Thesis Center and 57 postgraduate thesis studies were identified. Descriptive content analysis was used as one of the qualitative research designs in the research. According to the review; The most studies were carried out in the Institute of Social Sciences, Department of Education and Training, between 2020-2021. In addition, it was observed that the samples were mostly selected from university students by using the quantitative design of all the theses examined in the study.Keywords; Nomophobia, Cell Phone, Descriptive Analysis

Successful sugar reduction in food products mimics the sensory and functional properties of the full sugar counterpart. The initial step of sugar reduction is to determine how the absence of sugar affects these properties. Descriptive analysis was conducted on four gel types (gelatin, ι-carrageenan, κ-carrageenan, and konjac glucomannan) and a range of sugar concentrations from 0–20% w/v to create a sensory profile of model confectionary gels for comparison to instrumental texture profile analysis data. The sensory descriptive data were analyzed using analysis of variance and principal component analysis. Correlation analysis, cluster analysis, and partial least squares regression (PLS-R) were used to compare and correlate sensory and instrumental data. Regardless of sugar concentration, sensory analysis primarily clustered samples by gelling agent type, such as in the case of konjac glucomannan consistently being characterized as chewy. Cohesion and gumminess were correlated highly with melt-in-mouth and a jiggly texture, while adhesion and fracturability were negatively correlated. In the PLS-R samples biplot, gelatin and iota carrageenan samples were located near these attributes indicating their aptness as descriptors. In conclusion, descriptive analysis provided a more discriminating method for characterizing model confectionary gels.

Kurumsal kimlik; işletmelerin faaliyet konusu, amaçları, hedef kitlesi, neyi temsil ettiği gibi sorular üzerinde şekillenen bir kavramdır. Kurumları diğerlerinden ayıran kimlik konusu paydaşlarla iletişim kurma bağlamında da önemlidir. İletişim için önemli bu kavramı, yine iletişim sektöründe yer alan radyo işletmeleri için ele aldığımızda, Türkiye’deki radyolarda sloganların, kurumsal kimliği yansıtma biçimini analiz etmek bu çalışmanın temel amacını oluşturmaktadır. Ülkemizdeki radyoların tercih ettiği sloganlar, sloganların temsil gücü, sektörün eğilimleri araştırma kapsamında yanıt aranan sorular arasındadır. Nitel araştırma metodunun tercih edildiği makale kapsamında ülkemizde en çok dinlenen ulusal kategorideki 25 radyo tespit edilmiştir. Bunlar arasında örnekleme dâhil olanlarla yapılan görüşmelerden gelen yanıtlar, belirlenen tema ve kodlarla betimsel olarak analiz edilmiştir. Sonuç olarak; müzik türüne, yayın formatına, dinleyici profiline göre farklılaşan sloganların radyo işletmelerini temsil gücüne yapılan vurgu dikkati çekerken, program içerikleri, logo, jingle ve görseller üzerindeki etkileşim güçlü görülmektedir. Makalede radyo yayıncılığı alanındaki sloganların birbirine benzeme eğilimi göstermesi de önemli bir diğer sonuçtur. Corporate identity; it is a concept that is shaped on questions such as the field of activity of the enterprises, its aims, target audience, what it represents. The issue of identity, which distinguishes institutions from others, is also important in the context of communicating with stakeholders. When we consider this important concept for communication for radio companies in the communication sector, the main purpose of this study is to analyze the way slogans reflect corporate identity in radios in Turkey. The slogans preferred by the radios in our country, the power of representation of the slogans, and the trends of the industry are among the questions sought to be answered within the scope of the research. Within the scope of the article in which the qualitative research method was preferred, 25 radios in the most listened national category in our country were identified. Among these, the answers from the interviews with the sample were analyzed descriptively with the determined themes and codes. As a result; While the emphasis on the representation power of the slogans, which differ according to the music genre, broadcast format, and audience profile, draws attention, the interaction on the program contents, logo, jingle and visuals is seen to be strong. Another important result is that the slogans in the field of radio broadcasting tend to resemble each other in the article.

This article aims to quantify and qualify the information circulating in social media groups about COVID-19, the subjects covered in posts, as well as the possible relations with other subjects, events or social events, in order to generate a representative panorama of perception and social reaction to the coronavirus pandemic. For this, statistical techniques, data mining and machine learning are used to the characterization, pattern detection, and grouping of textual data. The experiments are carried out on a dataset of textual data extracted from a Brazilian public group about COVID-19 (SARS-cov-2) of the social network Facebook. Statistical analyzes are crossed with data on the advance of the number of infected, and with specific political-social events, revealing variations and influences in terms of participation and engagement in the analyzed group. In addition, through the results obtained by the clustering method used, two main groups of posts are detected, the first presenting a content pattern geared to governmental issues, and the second to personal issues. The results achieved still allow a reflection on the possible social impacts of the creation or absence of public policies to deal with the COVID-19 pandemic.

The phenomenon of the increasing number of online motorcycle-based ride-hailing (MBRH) users from year to year raises the hypothesis that this paratransit transportation service is the most common use by the Indonesian people in general. A few studies revealed that the characteristics of the ride-hailing user are younger, highly educated, and relatively higher income. Yogyakarta City Area (YCA) is a city of education that has a similar citizen characteristic, as mentioned before. This study aims to investigate the relation between socio-demography factors with the frequency of using motorcycle-based ride-hailing in YCA as alternative transportation modes used by the local citizen. This study uses a descriptive analysis method to explore the characteristic of ride-hailing user, trip destination and latent variable that affected of using motorcycle based ride-hailing. The result of this study showed that trip to airport/station is the most potential destination to use MBRH. In the other side, driver-friendly behavior is the most preferred factor for MBRH users in Yogyakarta Keywords: Motorcycle-Based Ride-Hailing, Socio Demography, Descriptive analysis

Introduction. Coconut water is rich in nutrients and biologically-active compounds. However, it has a short shelf life that can be prolonged by freeze drying. The purpose of this study was to analyze the physicochemical and sensory characteristics of fresh and powdered coconut drinks. Study objects and methods. The experiments included eight samples, namely fresh and powdered coconut drinks obtained from coconuts of different varieties (tall and hybrid) and maturity stages (4 and 6 m.o.). The samples were analyzed for nutrient content (ash, protein, fat, total carbohydrate, and fibre), physicochemical properties (titratable acidity, pH, viscosity, total soluble solids, turbidity, water activity, and browning index), and sensory characteristics (color, aroma, taste, texture, and overall acceptance). Results and discussion. The results obtained showed that there were significant differences among the coconut drinks of different varieties and maturity stages. They differed in nutrient content, pH value, titratable acidity, viscosity, and water activity. Meanwhile, the aroma, taste, and overall acceptance scores of all the samples were not significantly different. The powdered drink from 6 m.o. hybrid coconut was selected as the optimal sample due to its good sensory and physicochemical attributes. These attributes were similar to those of the fresh coconut drink. Conclusion. The powdered drink from 6 m.o. hybrid coconut obtained by freeze drying could be considered as an alternative healthy drink with good quality characteristics.

An “omics”-style approach was used to evaluate the complex relationship between whisky aroma and dilution with water, typically suggested as a way to better appreciate whisky. A set of 25 samples, including Bourbons, ryes, single-malt and blended Scotches, and Irish whiskies were chemically profiled at six dilution levels (100, 90, 80, 70, 60, and 50% whisky/water), while a subset of six whiskies (three Bourbons, three Scotches) at four dilution levels (100, 80, 60, and 40% whisky/water) were chemically profiled and subjected to sensory analysis by a trained panel (n = 20). Untargeted volatile analysis was performed using headspace solid-phase microextraction gas chromatography coupled with mass spectrometry (HS-SPME-GC-MS) and sensory analysis was performed using descriptive analysis (DA). Results were evaluated using multivariate statistical techniques, including multifactor analysis (MFA) and partial least squares discriminant analysis (PLS-DA). Dilution decreased headspace concentration of hydrophilic aroma compounds and increased concentration of more hydrophobic compounds, which agreed with DA results. Dilution above 80% whisky/20% water reduced differences within whisky styles, though differences between American (Bourbon, rye) and Scotch styles (single malt, blended) continued to increase with further dilution. This provides important insight into how dilution of whisky during consumption changes consumer perception, as well as the usefulness of HS-SPME-GC-MS as a proxy for human olfaction.

Although train–pedestrian collisions are the primary source of railway casualties, the characteristics of this phenomenon have not been fully investigated in China. This study examined such collisions in the Greater Sichuan-Chongqing area of China by conducting a thorough descriptive analysis of 2090 incident records from 2011 to 2020. The results showed that such collisions have declined gradually over the past decade, but the fatality rate remains high. We found that such collisions were more likely to happen to men, senior citizens and people crossing the tracks and that they occurred more frequently in the morning. While collision rates dropped in February, collisions were more likely to occur in December. In contrast to the situation in Western countries, weekends were not related to increased occurrence. The absence of a protective fence led to a higher collision rate, but level crossings are no longer a concern since most such structures in China have been rebuilt as overpasses. Mild slopes and extreme curvatures were also found to increase the occurrence of such collisions. Freight trains were most likely to be involved in train–pedestrian collisions, and collisions caused by high-speed trains were rare both absolutely and relatively. However, when collisions did occur, higher train speeds were linked with higher fatality rates. The findings suggest that patterns of train–pedestrian collisions in China differ from those in the Western world. This difference might be caused by differences in culture, geography, weather and railway development policies. Future research directions and possible preventive measures are also discussed.

Objectives: This study aimed to systematically evaluate the effects of constraint-induced aphasia therapy (CIAT) for aphasic patients reported by randomized controlled trials. Methods: Relevant randomized controlled trials were retrieved from 11 electronic databases. A methodological quality assessment was conducted in accordance with the Cochrane Handbook, and meta-analyses were performed by using RevMan 5.2. A descriptive analysis was conducted when the included trials were not suitable for a meta-analysis. Results: A total of 12 trials were included. A statistically significant group difference was shown from the meta-analysis in the results measured by the Western Aphasia Battery (random-effects model, MD = 1.23, 95% CI = 0.31 to 2.14, P 0.05) and Aachen Aphasia Test (fixed-effects model, MD = −1.11, 95% CI = −4.49 to 2.27, P > 0.05). The descriptive analysis showed positive results in language performances of naming, repetition, and comprehension. Conclusion: This systematic review indicated that CIAT was efficient for improving language performance with regard to naming, comprehension, repetition, written language, and oral language based on the current evidence. And this review provides some meaningful guides for clinical practice: expand the therapy duration to 2 or 3 h per day, focus on naming, and choose the best assessment tool. It also indicates a need for more rigorous, large-scale, and high-quality trials in the future.

The highest prevalence of breast cancer in Indonesia is in the Province of Yogyakarta. dr. Sardjito General Hospital has quite complete clinical data on breast cancer patients. Characteristics of the population in various regions in Indonesia are different from one another. This problem is the basis for doing this research. Statistical data analysis needs to be done in each area for better diagnosis and treatment of cancer. Data recording is carried out continuously during outpatient treatment at dr. Sardjito General Hospital. Data for breast cancer patients was taken from July 2018 to June 2020. The data obtained were grouped into four categories: laboratory investigation, socio-demographic, clinical examination, and pathology. Descriptive and correlation analysis aims to determine the characteristics of breast cancer patients seeking treatment at dr. Sardjito General Hospital and anticipate their possibility of developing neutropenia after chemotherapy. The results of the descriptive analysis are significant to determine patient characteristics and treatment steps that can be taken. Correlation analysis variables closely related to neutrophils included leucocyte count, lymphocyte, monocyte, albumin, age at first diagnosis, and height. These variables can be a severe concern of medical personnel before undergoing chemotherapy, especially lymphocytes, which have the largest (negative) correlation and can be an early sign of neutropenia., Highlights • Characteristics of the population in various regions in Indonesia are different from one another. • Statistical data analysis needs to be done in each area for better diagnosis and treatment of cancer. • The results of the descriptive analysis are essential to determine patient statistics and the treatment steps taken. • The strong correlation with neutrophils are leukocytes, lymphocytes, monocytes, albumin, age, and height.

The main objective of this study is to examine the effect of ownership structure on financial performance of Ethiopian commercial banks. Hence, the financial performance of state owned commercial bank was compared with privately owned commercial banks in Ethiopia based on key financial performance measures. In order to achieve the stated objective, the study adopts a quantitative research approach by using financial ratio analysis and test for means equality analysis techniques. Samples of fifteen commercial banks were selected based on the year of establishment. Audited financial statement data covering from 2011 to 2017 analyzed. The result reveal that ROEs of public sector bank was higher than those of private banks but the overall performance of state owned bank was not observed sound because other financial ratios including ROA, LDR, CDR, CAR and NIM, of most of the private banks were found superior. Other findings of the study show that there is a significance difference between the financial performance measures like ROE, CDR, LDR, CAR, EIR and NIM between states owned CBE and the privately owned banks in Ethiopia. In terms of ROA, not statically significant difference between state owned and private commercial banks in Ethiopia over the studied period.

Objective: Provide a reference point for the division of labor during the collaboration of multiple departments and the planning for the prevention and control of the Covid-19 epidemic of departments of the Beijing Municipal Government, from the perspective of policy documents.Methods: Policy documents and daily updates on COVID-19 cases published in 2020 are taken from the official website of Beijing Municipal Government and Beijing Municipal Health Commission. The characteristics of the pandemic situation and the content of relevant documents issued by different departments are described in five stages.Results: There were 988 confirmed cases of COVID-19 in Beijing in 2020, and policy analysis covered 444 documents (257 policy documents and 187 explanations of policy). A total of 153 policy documents were directly issued by the Beijing Municipal Government and its 45 subordinate commissions and bureaus, while others were policy forwarding from the central government and its relevant departments, county-level governments of Beijing and other organizations. Most cases and documents emerged during the initial stage of the pandemic (Level-I of the Emergency Response, which is the most serious). It was found that as many as 109 documents published by Beijing Municipal Government during the Level I emergency response period were relevant to economic and social development, 83 documents were related to disease control and medical services, and the rest were in close relation to the production and daily life of the people. Overall, major policy measures taken were relevant to 7 fields: finance, transportation, economic activities, employment people's lives, epidemic prevention and control and medical insurance. Policy implementation objectives were centered on promoting epidemic prevention and control and maintaining the stability of social production and residents' life. However, there are different emphases in different stages of the epidemic.Conclusion: Beijing municipality realized an effective mode of collaboration among multiple departments and organizations in the prevention and control of the COVID-19 epidemic, which was an example of the practice of “Health in All Policies.”

Sustainable development throughout the world depends on several factors such as the economy, quality education, agriculture, industry, among others, but the environment is one of the most important. Industrialization and new land use plans have caused the proliferation of pollutants in water resources, which poses a serious public challenge. As outlined in the sustainable development goals (SDGs), innovative water quality monitoring methods are needed to ensure access to water, sustainable management and sanitation. In this sense, technologies are sought that contribute to the development and implementation of groundwater and surface water quality monitoring systems in real time, so that their parameters can be evaluated through descriptive analysis, in rural populations and areas of difficult access. Nowadays, the internet of things (IoT) and the development of modern sensors are more used, so this research reviews the latest technologies to monitor and evaluate water quality using the potential and possibilities of the IoT. The main contribution of this article is to present an overview of the state of the art of IoT applications and instrumentation for water quality monitoring, focusing on the latest innovations, in order to identify interesting and challenging areas that can be explored in future research.

During the last year students have been exposed to a continuous evolution of the learning processes (fully online, blended, parallel blended, rotation of the face-to-face activities, etc.) and, often, to a lot of different technologies, with only one common denominator: the carrying out of the educational activities. Despite the peculiarity of the pandemic situation, one year is a time long enough to analyze the evolution of the students’ perceptions and understand if could be put in relation with a possible start-up of processes of technology innovation and/or acceptance. In this article, we present the outcomes of an investigation conducted by means of an online survey at almost one year distance from the first one that involved, like this time, the students of the bachelor course in Educational Science of the University of Tor Vergata: this year 159 students (98% women). We have been able to explore the relevance of many categories of factors: intrinsic to the characteristics of the learning ecosystems, personal, contextual, related to the educational activities, perceived values of the technology-based processes. It appears that the main causal chain moves from the characteristics of the learning ecosystem, toward the impressions about the learning activities and their effectiveness to, finally, the future intentions and expectations. Not very relevant appear to be individual and contextual factors. The overall impressions of the students about the online activities seem to be positive but personal setting (equipment and connectivity) appear to be more effective than that provided by the university, possibly to underline criticalities met with the delivering of parallel blended activities. In addition, students deem very importantly the collaboration/interaction among peers and with the teachers and, as well, collaborative and design activities, while, on the contrary, most of the implemented learning activities seem to have a transmissive nature.

The US cider market has expanded in recent years, but limited research-based information is available on fermentation management. This study investigates how apple cultivar and yeast inoculation affect the chemical and sensory properties of cider. Four ciders were produced in triplicate using combinations of two different apple cultivars - Harrison, a cider cultivar and GoldRush, a dessert cultivar - and two fermentation strategies - inoculated with dry active yeast EC1118 or Pied de Cuvé ambient fermentation. Ciders were analyzed for alcohol content, free/total SO2, titratable acidity, volatile acidity, malic acid, pH, and residual sugar. Sensory evaluation was conducted using Descriptive Analysis with trained panelists. Results were analyzed via ANOVA and Principal Component Analysis. Apple cultivar and fermentation method resulted in significant differences for chemistry and sensory parameters. Malic acid concentration was greater in the control ciders while concentrations of both residual sugar and volatile acidity were higher in the PDC ciders. The interactions effect of cultivar*fermentation method influenced both malic acid and residual sugar concentrations, where concentration differences between control and ambient ciders is smaller for GoldRush than for Harrison, showing that fermentation style produces different results across cultivars. Volatile acidity produced opposite interaction effects as differences between fermentation styles was larger for GoldRush. For sensory attributes, Harrison ciders produced high intensities for multiple attributes, but also higher variability. Multiple sensory descriptors displayed interaction effects as the fermentation method produced different results in different cultivars. This study demonstrates that increasingly popular practices in the industry can produce significantly different ciders. Master of Science in Life Sciences The US cider market has grown rapidly in recent years, with many new products entering the market. However, there is limited research-based information available on cider fermentation management. This study investigates how production variables, namely apple cultivar and yeast inoculation, affect the chemical and sensory properties of the cider created. The overall goal of this project is to assess the chemical and sensory characteristics that come from cider production treatments. In this study, four experimental ciders were produced using combinations of two different apple cultivars – Harrison, a cider cultivar and GoldRush, a dessert/fresh market cultivar – and two fermentation management strategies – inoculated with dry active yeast strain EC1118 or indirect inoculation through a natural fermentation method. Ciders were analyzed for alcohol content, free and total SO2, titratable acidity, volatile acidity, malic acid, pH and residual sugar. Sensory evaluation was conducted by a trained panel providing descriptive terms and intensities for each sample. Both chemical and sensory results were analyzed to reveal significant differences in samples based on not only apple type and inoculation method, but also the interactions between those two variables. This study demonstrates that increasingly popular practices in the cider industry – like natural fermentation or the use of cider-apple varieties – can produce significantly different ciders. This highlights the idea that producers need to treat each apple cultivar differently, as they behave differently throughout production.

The recent explosion of data size in number of records and attributes has triggered the development of a number of Big Data analytics as well as parallel data processing methods and algorithms. At the same time though, it has pushed for usage of data Dimensionality Reduction (DR) procedures. Indeed, more is not always better. Large amounts of data might sometimes produce worse performance in data analytics applications, and this may be caused by the presence of missing data. These latter are a common occurrence and can have a significant effect on the conclusions that can be drawn from the data. In this work, we propose a new distributed statistical approach for high-dimensionality reduction of heterogeneous data that is based on the MapReduce paradigm, limits the curse of dimensionality and deals with missing values. To handle these latter, we propose to use the Random Forest imputation's method. The main purpose here is to extract useful information and reduce the search space to facilitate the data exploration process. Several illustrative numeric examples using data coming from publicly available machine learning repositories are also included. The experimental component of the study shows the efficiency of the proposed analytical approach.

Cold brew coffee is often described as sweeter or less acidic than hot brew coffee. Such comparisons, however, are potentially confounded by two key effects: different brew temperatures necessarily change the extraction dynamics and potentially alter the resulting brew strength, and different consumption temperatures are well known to affect perceived flavor and taste. Here, we performed a systematic study of how extraction temperature affects the sensory qualities of full immersion coffee. The investigation used a 3 × 3 × 3 factorial design, with coffee from three different origins representing different post-harvest methods (washed, honey-processed, and wet-hulled), each roasted to three different levels (light, medium, and dark), and each brewed at three different temperatures (4 °C, 22 °C, and 92 °C). All coffees were brewed to equilibrium, then diluted to precisely 2% total dissolved solids (TDS) and served at the same cold temperature (4 °C). We find that four attributes exhibited statistically significant variations with brew temperature for all origins and roast levels tested, with bitter taste, sour taste, and rubber flavor all higher in hot brewed coffees, and floral flavor higher in cold brewed coffee. However, there were strong interactions with origin and roast, with several additional attributes significantly impacted by temperature for specific origins and roast levels. These results provide insight on how brew temperature can be used to modulate the flavor profile of full immersion coffee.

Despite the fact that the concept of forecasting has emerged in the realm of tourism, studies delving into this sector have yet to provide a comprehensive overview of the evolution of tourism forecasting visualization. This research presents an analysis of the current state-of-the-art tourism demand forecasting (TDF) and combined tourism demand forecasting (CTDF) systems. Based on the Web of Science Core Collection database, this study built a framework for bibliometric analysis from these fields in three distinct phases (1980–2021). Furthermore, the VOSviewer analysis software was employed to yield a clearer picture of the current status and developments in tourism forecasting research. Descriptive analysis and comprehensive knowledge network mappings using approaches such as co-citation analysis and cooperation networking were employed to identify trending research topics, the most important countries/regions, institutions, publications, and articles, and the most influential researchers. The results yielded demonstrate that scientific output pertaining to TDF exceeds the output pertaining to CTDF. However, there has been a substantial and exponential increase in both situations over recent years. In addition, the results indicated that tourism forecasting research has become increasingly diversified, with numerous combined methods presented. Furthermore, the most influential papers and writers were evaluated based on their citations, publications, network position, and relevance. The contemporary themes were also analyzed, and obstacles to the expansion of the literature were identified. This is the first study on two topics to demonstrate the ways in which bibliometric visualization can assist researchers in gaining perspectives in the tourism forecasting field by effectively communicating key findings, facilitating data exploration, and providing valuable data for future research.

A lexicon provides standardized vocabulary that facilitates communication among various objects. We developed a lexicon to describe the sensory flavor and aroma characteristics of fermented tea and blended tea. The 37 sensory attributes of blended tea were identified, defined, and referenced by six highly trained panelists. The lexicon included 24 flavor attributes and 13 aroma attributes. Ingredients in the blended tea included fermented tea, rose petal, lavender, hibiscus, chamomile, peppermint, lemongrass, rosemary, pandanus, and osmanthus. Most of the lexicon attributes were derived from the constituents found in the tea: brown, spicy, cooling, earthy, nutty, sweet, and bitter. Also, attributes derived from the characteristics of the ingredients were included. The lexicon developed in this study can help more accurately describe the flavors and aromas of tea containing fermented tea and herbs.

The research was conducted to determine general trends in the master’s and doctoral thesespublished in the field of psychology of religion between the years of 2012-2018. In theframework of the study, the database of the HEC (Higher Education Council) National ThesesCenter and ISAM Theology Faculty of Theses Catalogue database were scanned and a total of169 theses were analyzed, 133 of which were master theses and 36 were doctoral theses.Descriptive statistics were used when analyzing the data in the study. Within the scope of thefield of psychology of religion between 2012 and 2018, theses at most have been published bySüleyman Demirel University. It has been determined that after literaturereview/documentation, the most preferred study groups in the theses are the local people,adults and elderly individuals; the survey technique is the most preferred one in terms of datacollection technique and also positive psychology subjects, positive emotions-values are the most preferred research subjects. In the thesis catalogue, 169 theses subject to research arepresented in the list with reference to the author's name. In the final part of the study, theresults obtained are evaluated, less studied topics are stated, and suggestions for those who willbe working within the scope of the psychology of religion are presented., Araştırma 2012-2018 arasındaki yıllarda dinpsikolojisi alanı ile ilgili yayımlanmış olan yüksek lisans ve doktoratezlerindeki genel yönelimleri belirlemek amacıyla yapılmıştır. Çalışmaçerçevesinde, YÖK Ulusal Tez Merkezi veri tabanı ve İSAM İlahiyat FakülteleriTezler Kataloğu veri tabanı taranmış ve 133 yüksek lisans ve 36 doktora teziolmak üzere toplamda 169 tez incelenmiştir. Çalışmadaki veriler analizedilirken betimsel istatistik kullanılmıştır. 2012-2018 yılları arasında dinpsikolojisi alanı kapsamında en fazla tezin Süleyman Demirel Üniversitesi’ndenyayımlandığı görülmüştür. Belge/doküman incelemeden sonra tezlerde en fazlatercih edilen çalışma grubunun yerel halk ve yetişkin ve yaşlı bireyler olduğu;veri toplama tekniği açısından en fazla anket tekniğinin, araştırma konusuolarak da pozitif psikoloji konularının, olumlu duygular-değerlerin tercihedildiği belirlenmiştir. Tez kataloğunda ise incelemeye konu olan 169 tez yazarismi referans alınarak liste halinde sunulmuştur. Araştırmanın son kısmında eldeedilen sonuçlar değerlendirilmiş, az çalışılan konular belirtilmiş ve dinpsikolojisi bilim dalı kapsamında çalışacak olanlara yönelik önerilersunulmuştur.

Rakı is a traditional and Protected Designation of Origin (PDO) alcoholic beverage that is distilled from grape distillate with Pimpinella anisum L. in copper pot stills in Turkey. This study focused on the development of a sensory lexicon, a sensory wheel, using a consensus approach and the determination of major volatiles by GC-FID/MS for Rakı. A total of 37 Rakı samples representing all producers were used for volatile and sensory evaluation. The experts identified 78 attributes and references for the lexicon. The main attributes were spicy, anise, sweet, resinous, fruity, dry fruit, floral, head&amp, tail aroma and white colour. The Rakı sensory wheel was created to provide a graphical display of its sensory attributes. For validation of the lexicon, 18 samples were evaluated using descriptive analysis. The results were subjected to PCA to examine the relationship of the samples with the defined sensory attributes. The PCA results show that there is a significant relationship between the Rakı categories and sensory terms and flavour intensities. The GC-MS analyses depicted the following major volatile compounds n-propanol, 2-methyl-1-propanol, 2 and 3-methyl-1-butanol, ethyl-acetate, acetal, acetaldehyde, trans-anethol and estragole. The characterization of the product using its most distinctive sensory descriptors are important tool and can be used for the industry, marketing, consumer education and scientists.

Volatile compounds are responsible for driving the aroma of wine. Because of their low perception thresholds, norisoprenoids may play an important role in wine aroma. Studies have shown that β-damascenone may act as an aroma enhancing compound. However, the direct impact on wine aroma is unclear. Our study examined the direct impact of β-ionone and β-damascenone on the aroma sensory perception of Pinot noir wines. Triangle tests were used to determine if assessors could distinguish between wines with varying concentrations of β-ionone and β-damascenone in three different Pinot noir wine matrixes. Descriptive analysis was performed on these treatments, perceived as different in triangle tests. Results show that β-ionone acts as a significant contributor to aromas in Pinot noir wine, as individuals could differentiate both the low and high concentration wines from the control. How β-ionone impacted wine aroma depends on the wine matrix, as different aroma descriptors were affected based on the model wine used, resulting in floral, red berry or dark berry aromas. The effect of β-damascenone on Pinot noir aroma was less clear, as perception seems to be heavily influenced by wine matrix composition. This study contributes to our understanding of the complex chemical causation of fruity aromas in Pinot noir wine.

This study investigated consumer preferences for different styles of sparkling wine and the influence of wine style and occasion on sparkling wine purchasing and consumption behavior. Australian consumers (n = 203) completed an online survey and blind tasting of representative styles of commercial sparkling wines, including Champagne. Wine sensory profiles were determined by descriptive analysis using a trained panel (n = 12) and consumers were segmented into ‘No Frills’, ‘Aspirant’ and ‘Enthusiast’ clusters using the Fine Wine Instrument. Consumer perceptions, preferences and liking were measured using 9-point hedonic scales and compared via statistical analysis. Consumers anticipated liking Champagne and sparkling white wine the most, and Moscato and Prosecco the least, but on tasting, could only readily identify the Moscato and sparkling red wines, as the most contrasting wine styles. As such, liking scores for the Champagne and sparkling white wine were significantly lower based on tasting (median scores were 6.0, compared with 9.0 and 8.0 for survey responses, respectively). Consumers’ preconceived expectations of different sparkling wine styles clearly influenced purchasing and consumption behavior. Aspirants and Enthusiasts were more likely to spend more per bottle for Champagne and sparkling white wine, and consumption of these sparkling wines was most frequently associated with celebratory occasions, such as anniversaries, birthdays, Christmas, New Year and weddings. Refereed/Peer-reviewed

In this publication, we begin by reflecting on the concept of scientific language in literature, which also have their own specialized lexicon and a discursive code. Thus, we ask ourselves how our university students have developed their competences in this sense, when reading and writing spaces have evolved according to ICT and the digital world. Learners move between the language of the networks and an academic context that requires a change of register to which they are rarely accustomed. Thus, we carried out an empirical research based on a case study: a group of 126 students from the Primary Education Degree of the University of Almería, by proposing an open questionnaire around the “definition” of a lexicon corpus specific related to the area of Didactics of Language and Literature. This way, we highlight the lexical competence of the group in question and we are able to describe the most characteristic features when using the “definition” as a communicative situation of the academic-scientific field. En la actual publicación comenzamos reflexionando sobre el concepto de lenguaje científico en aquellos ámbitos comúnmente denominados de letras, que también cuentan con un léxico especializado y un código discursivo propio. Así, nos planteamos en qué medida nuestros estudiantes universitarios tienen desarrolladas sus competencias en este sentido, cuando los espacios de lectura y escritura han evolucionado en función de las TIC y el mundo digital. Los aprendices se mueven entre el lenguaje de las redes y un contexto académico que les exige un cambio de registro al que pocas veces están acostumbrados. Así, realizamos una investigación empírica basada en un estudio de caso: un grupo de 126 estudiantes del Grado de Educación Primaria de la Universidad de Almería, mediante la aplicación de un formulario de respuesta abierta en torno a la “definición” de un corpus de léxico específico relacionado con el área de Didáctica de la Lengua y la Literatura. De esta forma, por un lado, ponemos de manifiesto la competencia léxica del grupo en cuestión y, por otro, se nos permite describir los rasgos más característicos a la hora de usar la “definición” como situación comunicativa propia del ámbito académico-científico.

Background Dengue is one of the most rapidly spreading vector-borne diseases, which is considered to be a major health concern in tropical and sub-tropical countries. It is strongly believed that the spread and abundance of vectors are related to climate. Construction of climate-based mathematical model that integrates meteorological factors into disease infection model becomes compelling challenge since the climate is positively associated with both incidence and vector existence. Methods A host-vector model is constructed to simulate the dynamic of transmission. The infection rate parameter is replaced with the time-dependent coefficient obtained by optimization to approximate the daily dengue data. Further, the optimized infection rate is denoted as a function of climate variables using the Autoregressive Distributed Lag (ARDL) model. Results The infection parameter can be extended when updated daily climates are known, and it can be useful to forecast dengue incidence. This approach provides proper prediction, even when tested in increasing or decreasing prediction windows. In addition, associations between climate and dengue are presented as a reversed slide-shaped curve for dengue-humidity and a reversed U-shaped curves for dengue-temperature and dengue-precipitation. The range of optimal temperature for infection is 24.3–30.5 °C. Humidity and precipitation are positively associated with dengue upper the threshold 70% at lag 38 days and below 50 mm at lag 50 days, respectively. Conclusion Identification of association between climate and dengue is potentially useful to counter the high risk of dengue and strengthen the public health system and reduce the increase of the dengue burden.

Descriptive analysis via trained sensory panels has great power to facilitate flavor improvement in fresh fruits and vegetables. When paired with an understanding of fruit volatile organic compounds, descriptive analysis can help uncover the chemical drivers of sensory attributes. In the present study, 213 strawberry samples representing 56 cultivars and advanced selections were sampled over seven seasons and subjected to both sensory descriptive and chemical analyses. Principal component analysis and K-cluster analyses of sensory data highlighted three groups of strawberry samples, with one classified as superior with high sweetness and strawberry flavor and low sourness and green flavor. Partial least square models revealed 20 sweetness-enhancing volatile organic compounds and two sweetness-reducing volatiles, many of which overlap with previous consumer sensory studies. Volatiles modulating green, sour, astringent, overripe, woody, and strawberry flavors were also identified. The relationship between soluble solids content (SSC) and sweetness was modeled with Bayesian regression, generating probabilities for sweetness levels from varying levels of soluble solids. A hierarchical Bayesian model with month effects indicated that SSC is most correlated to sweetness toward the end of the fruiting season, making this the best period to make phenotypic selections for soluble solids. Comparing effects from genotypes, harvest months, and their interactions on sensory attributes revealed that sweetness, sourness, and firmness were largely controlled by genetics. These findings help formulate a paradigm for improvement of eating quality in which sensory analyses drive the targeting of chemicals important to consumer-desired attributes, which further drive the development of genetic tools for improvement of flavor.

The main objective of the university sport in Spain is the comprehensive training of the students. It sets out in the various state regulations in this respect. There is training in values within the comprehensive training that sporting activity should provide through Fair Play. This article aims to describe and evaluate an experience of training in values for the university students carried out by the Sports Department of the University of Cadiz, located in Cádiz, Andalusia, Spain. The methodology consisted of making selected changes to the game rules in football competitions. The experience has lasted ten years. The result of the experience has been very positive, obtaining, among other substantial achievements, a reduction of more than 75% in the percentage of cards (yellow and red) shown during matches and a reduction in referee cautions, a decrease in violent behavior, self-exclusion of players with violent behavior by the teams themselves, and an increase in fair play sporting behavior. Due to this experience, the Sports Department of the University of Cadiz has received numerous national and international awards. However, the leading award has been to take part positively, through sport, in the education and happiness of its students.

The volatile compounds and sensory profiles of 18 different types of distilled soju, chosen with regard to various raw materials and distillation methods (atmospheric vs. vacuum), were explored using headspace solid-phase microextraction (HS-SPME) with gas chromatography-mass spectrometry (GC-MS) and descriptive analysis. General chemical properties such as pH, total acidity (TA), total soluble solids (°Brix), and lactic acid concentration were also determined. A total of 56 volatile compounds, comprising 31 esters, 11 alcohols, 1 acid, 4 aldehydes, 3 ketones, and 6 miscellaneous compounds, were identified. From the principal component analysis (PCA) of the volatile data, samples made using atmospheric distillation such as MSO and PJU showed a clear difference from decompressed distillation samples. Based on the PCA of the sensory data, there was also a clear distinction between samples by their distillation method. To explore relationships among chemical, volatile, and sensory data sets, multiple factor analysis (MFA) was applied. Yeasty and earthy flavors showed a close relationship with 1-nonanol, octatonic acid, and longer-chain esters such as ethyl phenylacetate and ethyl tetradecanoate, and with chemical parameters such as TA, °Brix, and lactic acid.

This study investigated restaurant customers&rsquo, perceived importance of key factors in accordance with dining occasions and restaurant segments. Our investigation into restaurant selection and situational factors present two types of empirical evidence regarding customers&rsquo, choice of restaurant. First, menu price was customers&rsquo, top priority in restaurant selections for full-service, quick-casual, and quick-service restaurants. Second, restaurant customers rated the importance level of restaurant selection criteria differently according to eating-out occasions. The importance of menu price was greatest for both quick meal/convenience and social occasion, brand reputation was the most important factor for business necessity, and word-of-mouth recommendation was greatest for celebration.

Natural flavorings could potentially be used to enhance the intensity of wine aroma and flavor, albeit since flavor additives are not legally permitted winemaking aids, flavored wines would need to be labeled as wine products. In this study, changes in the composition and sensory profiles of flavored Chardonnay (n = 2) and Shiraz (n = 2) wines were compared at bottling, and then again after 12 months of bottle aging. Flavorings and flavored wines were also analyzed by gas chromatography-mass spectrometry (GC-MS) to determine the key constituents responsible for changes to aroma and flavor profiles. However, many of the volatile compounds identified in flavor additives were not detected at appreciably higher concentrations in flavored wines, which was attributed to the very small quantities of flavorings that were added to base wines. The sensory profiles of control and flavored wines were determined by descriptive analysis, and the addition of flavorings to base wines significantly influenced the perception of some sensory attributes. Flavored Chardonnay wines exhibited enhanced fruit aromas and flavors, while fruit and developed attributes were enhanced in flavored Shiraz wines. Differences in sensory profiles were less apparent in Chardonnay wines following bottle aging, but depending on the flavorings added, flavored Shiraz wines could still be discriminated from their corresponding control wines after bottle aging. Results from this study demonstrate the potential for flavor additives to be used to enhance desirable attributes and/or mitigate wine sensory deficiencies.

Student clickstream data—time-stamped records of click events in online courses—can provide fine-grained information about student learning. Such data enable researchers and instructors to collect information at scale about how each student navigates through and interacts with online education resources, potentially enabling objective and rich insight into the learning experience beyond self-reports and intermittent assessments. Yet, analyses of these data often require advanced analytic techniques, as they only provide a partial and noisy record of students’ actions. Consequently, these data are not always accessible or useful for course instructors and administrators. In this paper, we provide an overview of the use of clickstream data to define and identify behavioral patterns that are related to student learning outcomes. Through discussions of four studies, we provide examples of the complexities and particular considerations of using these data to examine student self-regulated learning.

Changes to regulations by Food Standards Australia New Zealand have permitted the adjustment of must sugar levels with the addition of water in order to ensure a sound fermentation progress as well as mitigating excessive wine&ndash, alcohol levels. This study assessed the implications for Shiraz wine quality following a pre-fermentative must dilution (changing liquid-to-solid ratios), in comparison to juice substitution with water (constant liquid-to-solid ratios) that has previously been deemed a promising way to adjust wine&ndash, alcohol levels. While working within the legal limit of water addition to grape must, the effects of both approaches on wine quality parameters and sensory characteristics were rather similar, and of negligible nature. However, different implications between substitution and dilution appeared to be driven by grape maturity, and dilution was found to have a greater impact than substitution on some parameters at higher water implementation rates. In line with previous observations, longer hang-time followed by alcohol adjustments via pre-fermentation water addition were of limited merit compared to simply picking grapes earlier. This work provided further knowledge that supports informed decision making regarding the recently permitted approach of using water during winemaking.

RESUMEN : Los accidentes laborales son lesiones sufridas por un trabajador con ocasión o por consecuencia del trabajo que ejecuta, y constituyen uno de los principales motivos de incapacidad laboral. En el presente trabajo se ha realizado un análisis descriptivo de los accidentes laborales acontecidos en la Comunidad de Madrid entre el 1 de enero de 2005 y el 31 de diciembre de 2013 a partir de la información recogida en el Sistema “Delt@” de declaración de trabajadores accidentados. Asimismo, se ha evaluado el comportamiento temporal de dichos accidentes, la tendencia anual de las tasas, el patrón mensual y semanal, así como la hora del día y momento de la jornada laboral con mayor riesgo. Los resultados indican que la tasa de accidentes laborales sigue una tendencia descendente y estadísticamente significativa en los 9 años de estudio, siendo mayor en los trabajadores más jóvenes (p

The link between coffee aroma/flavor and elicited emotions remains underexplored. This research identified key sensory characteristics of brewed black coffee that affected acceptance, purchase intent and emotions for Thai consumers. Eight Arabica coffee samples were evaluated by eight trained descriptive panelists for intensities of 26 sensory attributes and by 100 brewed black coffee users for acceptance, purchase intent and emotions. Results showed that the samples exhibited a wide range of sensory characteristics, and large differences were mainly described by the attributes coffee identity (coffee ID), roasted, bitter taste, balance/blended and fullness. Differences also existed among the samples for overall liking, purchase intent and most emotion terms. Partial least square regression analysis revealed that liking, purchase intent and positive emotions, such as active, alert, awake, energetic, enthusiastic, feel good, happy, jump start, impressed, pleased, refreshed and vigorous were driven by coffee ID, roasted, ashy, pipe tobacco, bitter taste, rubber, overall sweet, balanced/blended, fullness and longevity. Contrarily, sour aromatic, sour taste, fruity, woody, musty/earthy, musty/dusty and molasses decreased liking, purchase intent and positive emotions, and stimulated negative emotions, such as disappointed, grouchy and unfulfilled. This information could be useful for creating or modifying the sensory profile of brewed black coffee to increase consumer acceptance.

Lipids have important impacts on wine sensory. By targeting the lipid sources in wine, mainly from grape tissues and yeast cell walls, it was possible to alter the wine lipid profile thus potentially changing the final product quality. This research examined the changes of wine total lipids, lipid composition and sensory characteristics of Pinot noir wines in response to the winemaking factors, fermentation temperature and yeast product addition. Pinot noir grapes were fermented at 16 °C and 27 °C. After fermentation, Oenolees® yeast product was added to the wines at three levels (0 g/L, 0.5 g/L and 1.0 g/L). The six wine treatments were subjected to chemical analyses measuring total lipids and an untargeted lipidomic approach analyzing lipid composition. High temperature fermentation wines had significantly higher total lipid content. Random forest analysis distinguished the wine groups based on the 25 main lipids, including free fatty acids, acylcarnitines, diglycerides, triglycerides and phospholipids. Taste and mouthfeel characteristics of each treatment were assessed using descriptive analysis and check-all-that-apply (CATA) techniques. Multivariate analyses showed that changing fermentation temperature significantly impacted sweetness and drying perception in Pinot noir wines. Yeast product addition had nuanced effects on wine lipid profiles and sensory perception.

L’évaluation fonctionnelle du comportement et la sélection d’une intervention fonctionnelle font partie des meilleures pratiques pour réduire les comportements problématiques. Toutefois, peu d’études ont examiné les habiletés des psychoéducateurs en évaluation fonctionnelle du comportement. Dans cette étude, 54 psychoéducateurs ont analysé des transcriptions de la grille antécédent-comportement-conséquence (ACC) narrative et de l’Open-Ended Functional Assessment Interview (OEFAI) pour déterminer la fonction de comportements problématiques de quatre enfants ayant un trouble du spectre de l’autisme. Les psychoéducateurs étaient plus exacts pour identifier la fonction en utilisant l’OEFAI pour les comportements de trois des enfants et en utilisant la grille ACC pour le comportement d’un enfant. Lorsque nous avons comparé les conclusions des psychoéducateurs avec celles produites par des analystes du comportement, quatre des sept comparaisons indiquaient que les analystes du comportement étaient plus exacts tandis que les trois autres étaient non différenciées. Les résultats soulignent l’importance de bonifier l’enseignement de l’évaluation fonctionnelle du comportement chez les psychoéducateurs., Functional behavior assessment and the selection of function-based interventions are best practices in the treatment of challenging behavior. However, few studies have examined the skills of psychoeducators in functional behavior assessment. In this study, 54 psychoeducators analyzed ABC narrative recording and Open-Ended Functional Assessment Interview (OEFAI) transcripts to identify the function of challenging behavior in four children with autism spectrum disorders. Psychoeducators produced more accurate functions when using the OEFAI for the behavior of three children and when using the ABC recording for the behavior of one child. When we compared the conclusions of the psychoeducators with those produced by behavior analysts, four of seven comparisons indicated that behavior analysts were more accurate whereas the other three were non differentiated. Altogether, the results underline the importance of refining training in functional behavior assessment for psychoeducators.

Integrated Project Delivery (IPD) is introduced as a vibrant approach to enhance project implementation, having particular position in recent studies among construction researchers. This study analyzes the research trends on the field of IPD to provide an appropriate vision for future researchers in this specialized field. While so far no comprehensive research has been done in this field, this study provides a comprehensive review of existing studies through in-depth literature review method. This research evaluates studies conducted in the field of IPD, which is a basis for future researchers to improve conditions of IPD implementation in different countries. For that this study Using library studies, the trend of researches conducted on various concepts and domains during various years, has been investigated. Future studies can simply use the outputs of this research to shape their research flow on establishing continuing progress of IPD. The data obtained from descriptive analyses are illustrated quantitatively, followed by comprehensive analyses and discussion of the results. Moreover, this study concluded that during recent years, the trend of studies conducted about IPD has increased, particularly articles examined challenges. In the next step, more studies have been performed in the field of construction. Those articles are preferred that have evaluated principles, challenges, and solutions for resolving barriers. Proper IPD implementation facilitates enhanced share of information and early identification of stakeholders through a proper timing as vital keys to realize objectives of the construction projects, reduce risks, and increase the chance of project success.

This study investigated the effect of level of sensory experience and type of product knowledge on panel performance during a descriptive analysis. Additionally, the applicability of the feedback calibration method (FCM) was investigated for use with different types of panels. A well‐established expert panel (professional product specific knowledge) was compared to (a) a newly trained product‐specific panel (interest based product specific knowledge) and (b) a well‐established general panel (general product knowledge). Results showed that the overall product sensory profiles generated by the three panels were similar. However, analysis of the panels' repeatability, discriminability, attribute understanding, and use of scale displayed that the product‐specific panel performed more similar to the professional beer panel and was therefore superior compared to the general panel. The applicability of FCM was most effective for the newly trained panel, compared to the more extensively trained panel.

Education is a product of experience - Technological tool enhances better teaching - learning process. It changes classroom dynamics also - An important outcome of e-learning is E content - The quality of education depends to great extent on the quality of teachers - The scores of the post test of experimental group (e-content in history) in PT design and the post test of experimental group (e-content in history) in PPT design are high. This may be due to the effect of e-content based teaching in history subject.

Abstract This study aimed to evaluate the potential use of Agaricus bisporus mushroom as a natural antioxidant, fat/salt substitute and flavor enhancer in beef burger. Ten treatments were considered using a fractional factorial design (salt [0.5, 1.25 and 2.0%], fat [10, 15 and 20%] and mushroom content [0, 15 and 30%]). Treatments were characterized by instrumental and sensory measurements. The statistical design indicated that fat content had little influence on the results. The principal component analysis showed that the incorporation of mushrooms and salt modified the texture, moisture and water activity. Oxidative stability decreased as the salt content increased, at a low-fat content. Finally, the sensory profile was affected by the mushroom and salt contents, with the fat content exerting the least influence. Therefore, mushroom incorporation in beef burger may be a feasible strategy to reduce the fat content of beef burgers. Graphical abstract

Background Understanding how biological communities change over time is of increasing importance as Earth moves into the Anthropocene. A wide variety of methods are used for multivariate community analysis and are variously applied to research that aims to characterise temporal dynamics in community composition. Understanding these methods and how they are applied is useful for determining best practice in community ecology. Methodology We reviewed the ecological literature from 1990 to 2018 that used multivariate methods to address questions of temporal community dynamics. For each paper that fulfilled our search criteria, we recorded the types of multivariate analysis used to characterise temporal community dynamics in addition to the research aim, habitat type, location, taxon and the experimental design. Results Most studies had relatively few temporal replicates; the median number was seven time points. Nearly 70% of studies applied more than one analysis method; descriptive methods such as bar graphs and ordination were the most commonly applied methods. Surprisingly, the types of analyses used were only related to the number of temporal replicates, but not to research aim or any other aspects of experimental design such as taxon, or habitat or year of study. Conclusions This review reveals that most studies interested in understanding community dynamics use relatively short time series meaning that several, more sophisticated, temporal analyses are not widely applicable. However, newer methods using multivariate dissimilarities are growing in popularity and many can be applied to time series of any length.

The potential of green banana biomass (GBB) as a natural ingredient and its impact as a fat replacer in chicken mortadella on sensory perception were investigated. The GBB was assessed for physicochemical characterization, antioxidant capacity and antimicrobial activity. Five chicken mortadella formulations were developed with fat replacement of 25, 50, 75 and 100% by GBB. Microbiological stability of the formulations was assessed, and the sensory profiling was evaluated by Preferred Attribute Elicitation (PAE). The dietary fiber, resistant starch, total phenolic compounds and antioxidant capacity in GBB were 3.99%, 4.16%, 518.39 mg GAE/100 g (GAE: Gallic acid equivalent) of dry sample, 5307.62 ?mol of trolox equivalent (TE)/100 g of dry sample and 3583.12 ?mol of trolox equivalent (TE)/100 g of dry sample, respectively. GBB contained potassium (1121 mg/100 g), phos- phorus (183.6 mg/100 g), magnesium (77.4 mg/100 g), copper (0.53 mg/100 g) and iron (7.21 mg/100 g). The microbial counts in the formulations after 90 days of chill storage were within the safe limit. The results concluded that GBB showed desirable functional and technological proprieties to be used in chicken mortadella without affecting the characteristic flavor of these products. Besides, PAE proved to be a potential method to characterize chicken mortadella. Made available in DSpace on 2022-06-01T13:19:38Z (GMT). No. of bitstreams: 1 1-s2.0-S0023643820316741-main.pdf: 1722136 bytes, checksum: 6b746f87a531b4bdf42937763b381c80 (MD5) Previous issue date: 2021

Pinot blanc is a grape variety found in all wine-growing regions of Austria. However, there are only few scientific studies which deal with the aroma of wines of this variety. In the course of this project, the relationship between aroma profile and the typicity of Austrian Pinot blanc wines was studied. The aim was to describe the typicity and to find significant differences in aroma profiles and aroma descriptors of typical and atypical Pinot blanc wines. Since the typicity of a jointly anchored prototype is embedded in the memory, typical attributes for Austrian Pinot blanc wines were first identified by consumers and experts or producers. According to this, 131 flawless commercial Austrian wines of the variety Pinot blanc of the vintages 2015 to 2017 were analysed for more than 100 volatile substances. The wines of the vintages 2015 to 2017 were judged by a panel of producers and experts for their typicity, furthermore, the wines of the vintage 2017 were also evaluated by a consumer panel and a trained descriptive panel. Subsequently, typical and atypical wines were described by the trained descriptive panel. It was found that Pinot blanc wines typical of Austria showed significantly higher concentrations of the ester compounds ethyl hexanoate, ethyl butanoate, ethyl octanoate, ethyl decanoate, methyl hexanoate, hexyl acetate and isoamyl acetate, while atypical wines had higher concentrations of free monoterpenes such as linalool, trans-linalool oxide, nerol oxide, nerol and alpha-terpineol. The sensory description of typical Pinot blanc wines was significantly more pronounced for the attribute &ldquo, yellow pome fruit&rdquo, and tended to be more pronounced for the attributes &ldquo, green pome fruit&rdquo, &ldquo, pear&rdquo, walnut&rdquo, pineapple&rdquo, banana&rdquo, and &ldquo, vanilla&rdquo, while the atypical Pinot blanc wines were described more by the attribute &ldquo, citrus&rdquo, These findings could help to ensure that, through targeted measures, Austrian Pinot blanc wines become even more typical and distinguish themselves from other origins such as Germany or South Tyrol through a clear concept of typicity.

This research focuses on passengers' satisfaction of the taxi service in Doha, Qatar. Qatar is a rich developing country where taxis are widely considered as a public transportation service due to the limited use of the existing bus service and the profoundly dominant use of private car by expats and Qatari locals. The main objective of this research is to identify the quality attributes of the current taxi service. A descriptive analysis relating the demographic, accessibility, and trip purposes to taxi users in general in Doha with overall service satisfaction was conducted. A Structural Equation Model was used to assess the taxi service attributes that influence the users' perceived satisfaction. Two models were developed: one was a relationship between the demographic and satisfaction of the users while the other was between the trip time and the satisfaction of the users. The first model supports the premise that income is the greatest attribute in the demographic followed by marital status, age, and occupation. On the other hand, the latter model demonstrated that waiting time is the most contributing variable among the times spent by taxi users followed by walking from work to a station, journey time, and walking from home to a station. 2016 Elsevier Ltd. Scopus

Made available in DSpace on 2018-11-26T15:31:43Z (GMT). No. of bitstreams: 0 Previous issue date: 2016-10-01 Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) Fondo Social Europeo Junta de Comunidades de Castilla-La Mancha Spanish Ministerio de Economia y Competitividad The detailed phenolic composition, sensory profile and antioxidant capacity of red wines produced from the BRS Violeta grape cultivar have been studied. The alternative winemaking procedures of grape pre-drying and submerged cap have been assessed against the traditional treatment. Malvidin was the principal anthocyanidin of BRS Violeta wines, followed by delphinidin and petunidin. It was possible to detect 17 different types of pyranoanthocyanins derived from the five anthocyanidins in their non-acylated, acylated and coumaroylated forms, being vitisin A-types and hydroxyphenyl-pyranoanthocyanins the main forms detected. Pre-dried wine presented low concentrations of anthocyanins, suggesting that they were partially degraded by the thermal treatment as a result of cleavage of covalent bounds and/or by deglycosylation of the anthocyanin 3-glucosides. Submerged cap wine presented lower anthocyanin concentration due to the limited mechanical effect caused by the constant contact between pomace and must during maceration. The 3-glucoside of the myricetin was the principal flavonol, and large amounts of coumaric and caffeic acids were observed due to the high degree of hydrolysis of their precursors, named coutaric and caftaric acids. Both alternative winemaking procedures presented no differences in the flavan-3-ol concentrations, and the antioxidant capacity of the wines did not significantly differ. The lack of differences in the main sensory descriptive attributes showed that the alternative procedures have great potential to be applied as an alternative to the traditional treatment. Sao Paulo State Univ, Engn & Food Technol Dept, Bioproc Lab, Cristovao Colombo St, BR-2265 Sao Paulo, Brazil Sao Paulo State Univ, Fruits & Vegetables Lab, Sao Paulo, Brazil Univ Castilla La Mancha, Inst Reg Invest Cient Aplicada, Avda Camilo Jose Cela S-N, E-13071 Ciudad Real, Spain Parque Cient & Tecnol Albacete, Passeo Innovac 1, Albacete 02006, Spain Inst Vid & Vino Castilla La Mancha, Carretera Albacete S-N, Tomelloso 13700, Spain Sao Paulo State Univ, Engn & Food Technol Dept, Bioproc Lab, Cristovao Colombo St, BR-2265 Sao Paulo, Brazil Sao Paulo State Univ, Fruits & Vegetables Lab, Sao Paulo, Brazil Spanish Ministerio de Economia y Competitividad: AGL2011-29708-C02-02