Site

Did you mean
information rate

Search results

  1. High-Risk Category: Meals, Food and Non-Alcoholic Beverages

    https://cfaesfinance.osu.edu/service-center-resource-guides/high-risk-category-meals-food-and-non-alcoholic-beverages

    the applicable Per Diem city and meal rate. ...

  2. Previous Winners

    https://fst.osu.edu/about-us/harris-award/previous-winners

    program has been transformed and is rated by investors and global customers as one of the most innovative ...

  3. How to ruin the taste of a cookie with just 2 words

    https://fst.osu.edu/news/how-ruin-taste-cookie-just-2-words

    significantly lower overall liking ratings than the samples labeled “new and improved.” This held true for both ... context had more impact than saying ‘new and improved’ had on generating better ratings,” said  ... “dislike extremely” to “like extremely.” They also completed additional ratings of positive and negative ...

  4. Balasubramaniam receives 2021 IFT Achievement Award

    https://fst.osu.edu/news/balasubramaniam-receives-2021-ift-achievement-award

    a bioinformatics approach to identifying them and uncovering the molecular mechanisms of action. The ultimate goal ...

  5. CFAES’ Cooperstone recognized for research that improves tomato nutrition

    https://fst.osu.edu/news/cfaes%E2%80%99-cooperstone-recognized-research-improves-tomato-nutrition

    breeding/genetics, analytical chemistry, bioinformatics, and nutrition to help develop tomatoes that are healthier ...

  6. Using candy to sniff out probable cases of COVID-19

    https://fst.osu.edu/news/using-candy-sniff-out-probable-cases-covid-19

    they smell and taste – not only by identifying the flavor, but also rating its intensity. If they ... mouth to rate how strong the flavor is, assessing the retronasal component. You also assess sweetness ...

  7. Safety of shell eggs as affected by rate of heating during pasteurization to inactivate Salmonella Enteritidis

    https://grad.cfaes.ohio-state.edu/research-projects/yumin-xu

    come-up, holding and cooling. We hypothesize that slow heating rate during come-up stage, as practiced ... objectives of this study are to understand how different heating rates during come-up stage could affect (1) ... heat-stress-response and virulence genes. Compared to fast heating rate, slow rate caused higher expression of heat ...

  8. Pressure, shear, thermal and interaction effects on quality of raw milk treated by Continuous High Pressure Processing system

    https://grad.cfaes.ohio-state.edu/research-projects/jerish-joyner-janahar

    400 MPa and depressurized via shear valve under low and high flow rates, at process temperatures of ... using particle size, viscosity, pH, creaming rate and protein profile. Treatments and analyses were run ... viscosity of samples upto 3.08 cP as compared to 2.68 cP for raw milk. Creaming rate of raw milk samples ...

  9. Techno-economic analysis of a combined anaerobic digestion and hydrothermal carbonization system

    https://grad.cfaes.ohio-state.edu/research-projects/luis-huezo-sanchez

    produced along with other chars were amended to soil at different rates. Soil responses, lettuce emergence, ... and biomass production were analyzed based on char sources and rates. Temperature was the most ... and cation exchange capacity compared to other chars. All char types resulted in germination rates ...

  10. Thermal, pressure and shear on the inactivation of Lactobacillus brevis and Bacillus cereus

    https://grad.cfaes.ohio-state.edu/research-projects/jie-xu

    lethal effect). The product exits through a shear valve at two different shear flow rates (0.41 ± ... exit temperature at the shear valve) were 10, 30, and 3-10 (depending on flow rate) seconds ... 2.1-log for B. cereus. Within the study conditions, shear flow rate and residence time, did not show ...

Pages