Online product rating systems are frequently used to generate recommendation systems to boost sales. However, these systems do not take into account how user reviews are influenced by previous reviews of the same product. We wish to model how users interact with previously posted reviews. Namely, we want to see if there are distinct categories of users who tend to agree with previously posted r...

A subjective evaluation of beer drinkability and the degree of stomach fullness were found to correlate with the relaxed cross-sectional area of the pylorus antrum measured by real-time ultrasonography. Five kinds of beer with a different malt/adjuncts ratio and degree of attenuation were used. Each beer was given to 9 healthy volunteers at the rate of 3 ml/kg/15 min, and they each recorded the...

OBJECTIVE Patterns and correlates of hazardous drinking, defined as occasions in which five or more drinks were consumed in a day, were compared for wine, beer and distilled spirits. METHOD From a probability sample of the U.S. adult household population, 2,817 respondents who had consumed at least one drink in the previous year were selected for analysis. RESULTS The results show that, in ...

We previously found that drinking beer reduces chromosome aberrations in blood lymphocytes that were collect and irradiated in vitro. In this study, human whole-blood was in vitro exposed to 200kVp X-rays or 50keV/microm carbon ions in the presence or absence of beer, ethanol and beta-pseudouridine (one of the beer components). All three agents reduced the chromosome aberrations (dicentric) cau...

In this article we provide an overview of the newest data concerning the effect of non-alcoholic constituents of alcoholic beverages, especially of beer, on pancreatic secretion, and their possible role in alcoholic pancreatitis and pancreatic carcinoma. The data indicate that non-alcoholic constituents of beer stimulate pancreatic enzyme secretion in humans and rats, at least in part, by direc...

Previous work showed that trained assessors are better at discriminating and describing familiar chemico-sensorial stimuli than novices. In this study, we evaluated whether this superiority holds true for new stimuli. We first trained a group of subjects to characterize beer flavors over a two year period. After training was accomplished, we compared the performance of these trained assessors w...

This study aimed to evaluate the effect of beers on the bovine enamel microhardness. Fifty rectangular (1 x 3 x 1 mm-height x width x thickness) enamel specimens were obtained from permanent bovine incisors, and divided into five groups (n = 10) according to the treatment employed: Saliva, Coke, Brahma, Heineken, and Budweiser. Microhardness (Knoop) were obtained before; after 5, 30 and 60 min ...

It is an established fact that moderate consumption of alcoholic beverages leads to some positive biochemical changes in blood that are widely regarded as indicators of improved prevention of atherosclerosis. However, at present, there are different opinions regarding the biologically active compounds of alcoholic beverages that bring about these changes. This experiment was conducted on 60 mal...

1The Unit of Electro-Optics Engineering and the Earth and Planetary Image Facility, Ben-Gurion University of the Negev, P.O. Box 653, 84105 Beer-Sheva, Israel 2The Department of Geography and Environmental Development and the Earth and Planetary Image Facility, Ben-Gurion University of the Negev, P.O. Box 653, 84105 Beer-Sheva, Israel 3Department of Electrical and Computer Engineering and the E...