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PEF treatment maintains flavor, color, taste and nutritional value of foods while destroying microorganisms.
A single malt's unique color, taste and aroma lay the basis for its collectibility.
Adsorbents combine chemical and physical processes to remove the compounds that impart color, taste, and odor to water.
The Ch-PCc coating delayed the onset of melanosis and did not confer any sensorially detectable color, taste or odor.
The organoleptic assessment revealed that the dietary treatments had no significant effect (P > 0.05) on the color, taste, flavor, texture and overall acceptability of the snail meat.
Adulteration of liquid foods is majorly performed for economic gains by utilizing cheap adulterants which do not necessarily change the color, taste and appearance of the food to be easily detectable by human senses.
Similar(22)
But the next 40 years of cars as commodities moved American vehicular color tastes into a rainbow of bland.
Particular stones may be popular for a while, then go out of production for a variety of reasons such as changes in color tastes, weathering issues, or the quarry is no longer in, operation.
— Jeff Gordinier The Guardian: If we eat with our eyes, what do different colors taste like?
3. Nourish yourself -- mindfully eat your lunch attending to the colors, taste and smells of the food.
The colors, tastes and textures of these little dishes were wonderfully varied.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com