WordNet

a state of widespread public excitement and interest; "the news caused a sensation"
an unelaborated elementary awareness of stimulation; "a sensation of touch" (同)esthesis, aesthesis, sense experience, sense impression, sense datum
a general feeling of excitement and heightened interest; "anticipation produced in me a sensation somewhere between hope and fear"

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2015/11/20 17:45:47」(JST)

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Effectiveness of a newly designed construction uniform for heat strain attenuation in a hot and humid environment.

Yi W1, Chan AP2, Wong FK3, Wong del P4.
Applied ergonomics.Appl Ergon.2017 Jan;58:555-65. doi: 10.1016/j.apergo.2016.04.011. Epub 2016 May 4.
This study aims to evaluate the effectiveness of a newly designed construction uniform in combating heat stress. Ten male volunteers performed treadmill running in a climatic chamber maintained at 34.5 °C temperature, 75% relative humidity, 0.3 m/s air velocity, and solar radiation of 450 W/m(2)
PMID 27154277

Selenium-enriched durum wheat improves the nutritional profile of pasta without altering its organoleptic properties.

De Vita P1, Platani C2, Fragasso M2, Ficco DB2, Colecchia SA2, Del Nobile MA3, Padalino L3, Di Gennaro S4, Petrozza A4.
Food chemistry.Food Chem.2017 Jan 1;214:374-82. doi: 10.1016/j.foodchem.2016.07.015. Epub 2016 Jul 5.
Two field experiments were conducted over three growing seasons (2006-07, 2008-09 and 2009-10) to evaluate Se-enriched pasta through foliar fertilization at various rates and timing of application on 4 durum wheat varieties. Our findings confirm the effectiveness of foliar Se fertilization to increa
PMID 27507488

Relation between crust development and heterocyclic aromatic amine formation when air-roasting a meat cylinder.

Kondjoyan A1, Chevolleau S2, Portanguen S3, Molina J2, Ikonic P4, Clerjon S3, Debrauwer L2.
Food chemistry.Food Chem.2016 Dec 15;213:641-6. doi: 10.1016/j.foodchem.2016.06.118. Epub 2016 Jul 1.
The meat crust that develops during cooking is desired by consumers for its organoleptic properties, but it is also where heterocyclic aromatic amines (HAs) are formed. Here we measured HAs formation during the development of a colored crust on the surface of a beef meat piece. HAs formation was low
PMID 27451229

日本口臭学会会誌 = Journal of the Japanese Academy of Malodor Syndrome 7(1), 37-44, 2016-04
NAID 40020837134

Comprehensive two-dimensional gas chromatography coupled with time-of-flight mass spectrometry reveals the correlation between chemical compounds in Japanese sake and its organoleptic properties(BREWING AND FOOD TECHNOLOGY)