This research aimed at investigating the effect of different levels of nitrogen and planting patterns on dry matter production and growth physiological indices in intercropping maize and sunflower. To do this a split plot experiment carried out based randomized complete block design with three replications in research field of Shushtar Islamic Azad University. The main plot included three level...

s of 42 papers given at the Fumonisin Risk Assessment Workshop are presented. Topics covered include occurrence, analytical methods, toxicity and risk assessment of fumonisins and control of fumonisin production. PETERSEN, A. and THORUP, I. 2001. Preliminary evaluation of fumonisins by the Nordic countries and occurrence of fumonisins (FB 1 and FB 2 ) in cornbased foods on the Danish market . F...

in order to evaluate the effect of nitrogen absorption and use efficiency in relay intercropping for winter wheat and maize, a field experiment was conducted during 2008-2009 at the agricultural research station of ferdowsi university of mashhad, iran. a randomized block design with three replications was used. treatments included four combinations of relay intercropping of wheat and maize (thr...

Commercial juices of sweet pomegranates and fresh juices of sour-sweet pomegranates were analysed for organic acids, sugars, antioxidant activity, volatile composition, sensory profile and consumer liking. Organic acids and sugars were analysed by HPLC, while volatiles were extracted using hydrodistillation and analysed by GC-MS and GC-FID. Malic acid was predominant in sweet juices while citri...

BACKGROUND/OBJECTIVES The aim of this study was to investigate the perception of sugar reduction, nutrition education, and frequency of snacking in children according to the self-perceived dietary preferences for sweet taste by mothers in Busan. SUBJECTS/METHODS A total of 277 mothers were surveyed, and their perceptions of sugar reduction and the frequency of snacking in children were assess...

Pairing an odor and taste can change ratings of the odor's perceptual and hedonic characteristics. Behavioral indices of such changes are lacking and here we measured sniffing to assess learned changes in odor liking due to pairing with sweet and bitter tastes. Participants were divided on their liking for sweetness, as well as dietary disinhibition (Three-Factor Eating Questionnaire-Disinhibit...

Although the five basic taste qualities-sweet, sour, bitter, salty and umami-can be recognized by the respective gustatory system, interactions between these taste qualities are often experienced when food is consumed. Specifically, the umami taste has been investigated in terms of whether it enhances or reduces the other taste modalities. These studies, however, are based on individual percept...