WordNet

of high social status; "people of quality"; "a quality family"
high social status; "a man of quality"
a degree or grade of excellence or worth; "the quality of students has risen"; "an executive of low caliber" (同)caliber, calibre
an essential and distinguishing attribute of something or someone; "the quality of mercy is not strained"--Shakespeare
a characteristic property that defines the apparent individual nature of something; "each town has a quality all its own"; "the radical character of our demands" (同)character, lineament
involving or derived from the senses; "sensory experience"; "sensory channels" (同)sensorial

PrepTutorEJDIC

〈C〉(人・物の)『特質』,『特性』《+of+名》 / 〈U〉(…の)『本質』(nature)《+『of』+『名』》 / 〈U〉『質』,品質 / 〈U〉良質(excellence),優秀性(superiority) / 〈U〉高い身分
感覚の
(光・温度・放射能などの)感知器

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1. 感覚消失患者へのアプローチ approach to the patient with sensory loss
2. 遺伝性感覚自律神経ニューロパチー hereditary sensory and autonomic neuropathies
3. 生命を脅かす重篤な疾患を伴う患者における健康関連QOL（HRQL）の評価 evaluation of health related quality of life hrql in patients with a serious life threatening illness
4. 食物アレルギー：健康関連QOLに与える影響 food allergy impact on health related quality of life
5. 血液透析における水質の維持 maintaining water quality for hemodialysis

A review on the fermentation of foods and the residues of pesticides-biotransformation of pesticides and effects on fermentation and food quality.

Regueiro J1, López-Fernández O, Rial-Otero R, Cancho-Grande B, Simal-Gándara J.
Critical reviews in food science and nutrition.Crit Rev Food Sci Nutr.2015 May 12;55(6):839-63. doi: 10.1080/10408398.2012.677872.
Residues of pesticides in food are influenced by processing such as fermentation. Reviewing the extensive literature showed that in most cases, this step leads to large reductions in original residue levels in the fermented food, with the formation of new pesticide by-products. The behavior of resid
PMID 24915365

Zhou L1, Bi X, Xu Z, Yang Y, Liao X.
Critical reviews in food science and nutrition.Crit Rev Food Sci Nutr.2015 May 12;55(6):750-68. doi: 10.1080/10408398.2012.677871.
High-pressure CO2 (HPCD) is a pasteurization method that inactivates microorganism and enzymes through molecular effects of CO2 under pressures below 50 MPa without exposing foods to adverse effects of heat. Thermal pasteurization can impart undesirable changes on organoleptic and nutritional qualit
PMID 24915364

Badrie N1, Bekele F, Sikora E, Sikora M.
Critical reviews in food science and nutrition.Crit Rev Food Sci Nutr.2015 Apr 16;55(5):620-59. doi: 10.1080/10408398.2012.669428.
The history of cocoa and chocolate including the birth and the expansion of the chocolate industry was described. Recent developments in the industry and cocoa economy were briefly depicted. An overview of the classification of cacao as well as studies on phenotypic and genetic diversity was present
PMID 24915358

Gas chromatography/mass spectrometry based component profiling and quality prediction for Japanese sake(BREWING AND FOOD TECHNOLOGY)

Mimura Natsuki,Isogai Atsuko,Iwashita Kazuhiro [他],Bamba Takeshi,Fukusaki Eiichiro
Journal of bioscience and bioengineering 118(4), 406-414, 2014-10
… Sake attributes and overall quality were assessed by analytical descriptive sensory test and the prediction model of the sensory score from the component profile was constructed by means of orthogonal projections to latent structures (OPLS) regression analysis. …
NAID 110009865423

安藤元一,小川博,佐々木剛,大岩幸太
東京農業大学農学集報 59(2), 150-156, 2014-09-19
イノシシ肉とブタ肉の味について,大学生を対象とした官能検査を行った。両者を焼き肉の形で比較したところ,柔らかさではブタが,香りではイノシシが勝っていた。イノシシ肉各部位(ロース,バラ,モモ)間に有意な味の差は見られなかったが,夏肉の評価は冬肉よりも有意に低かった。ブタ肉価格を100としたときに,回答者が妥当と思うイノシシ肉の価格は平均112-138,中央位100-120,最頻値80-100の範囲に …
NAID 110009838671