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Abbreviation : TI
Long Form : time-intensity
No. Year Title Co-occurring Abbreviation
2018 Contrast-enhanced ultrasonography in chronic glomerulonephritides: correlation with histological parameters of disease activity. CEUS, GN, US
2018 Enhancement of Saltiness Perception by Monosodium Glutamate Taste and Soy Sauce Odor: A Near-Infrared Spectroscopy Study. fNIRS, MSG
2018 Fast and dynamic descriptive techniques (Flash Profile, Time-intensity and Temporal Dominance of Sensations) for sensory characterization of dry-cured loins. FP, TDS
2018 Multi-Sip Time⁻Intensity Evaluation of Retronasal Aroma after Swallowing Oolong Tea Beverage. ---
2018 Relationship between astringency and phenolic composition of commercial Uruguayan Tannat wines: Application of boosted regression trees. BRT, CATA, IMAX
2017 Descriptive and Temporal Saltiness Perception Properties of Model Solid Lipoproteic Colloid Foods-Implications for Sodium Reduction. DSA, PCA, SLC
2017 Pungency Evaluation of Hydroxyl-Sanshool Compounds After Dissolution in Taste Carriers Per Time-Related Characteristics. AUC, DT, TDS
2017 Sensory characterization of the astringency of commercial Uruguayan Tannat wines. CATA
2016 Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS). TDS
10  2015 Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams. IMAX, IMF
11  2014 A novel approach to assess temporal sensory perception of muscle foods: application of a time-intensity technique to diverse Iberian meat products. QDA
12  2014 Is bacteriostatic saline superior to normal saline as an echocardiographic contrast agent? BNS, HPF, NS
13  2013 Effect of intramuscular fat content and serving temperature on temporal sensory perception of sliced and vacuum packaged dry-cured ham. IMF
14  2011 Proton transfer reaction mass spectrometry and time intensity perceptual measurement of flavor release from lipid emulsions using trained human subjects. AUC, PTR-MS
15  2010 Comparison of conventional time-intensity curves vs. maximum intensity over time for post-processing of dynamic contrast-enhanced ultrasound. MIOT
16  2010 Temporal changes of flavour and texture in cooked bologna type sausages as affected by fat and salt content. ---
17  2006 Contrast sonography, video densitometry and intervillous blood flow: a pilot project. ---
18  2004 Flavor perception and aroma release from model dairy desserts. ---
19  2004 Flavor release measurement from gum model system. APCI-MS
20  2004 Temporal aroma delivery from milk systems containing 0-5% added fat, observed by free choice profiling, time intensity, and atmospheric pressure chemical ionization-mass spectrometry techniques. APCI-MS, FCP
21  1999 Effect of sucrose on the perceived flavor intensity of chewing gum. ---
22  1997 Relation between parotid saliva flow and composition and the perception of gustatory and trigeminal stimuli in foods. ---
23  1997 Relation between saliva flow and flavor release from chewing gum. ---
24  1994 Chemoreception and perception of the bitterness of isohumulones. ---