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- Objective To test the threshold and significance of quantitative sensory testing (QST) of hands in normal subjects. 目的研究正常人手部定量感觉测试(QST)的阈值及意义。
- Quantitative vibration perception threshold system (VPT) is developed, which is part of the Quantitative Sensory Testing systems (QST). QST is used to check the disease of peripheral nerves. 本文探讨开发的定量振动感觉测试系统是定量感觉测试的一种，主要用来检查周围神经系统相关的疾病。
- Thermal Quantitative Sensory Testing 温度觉定量分析
- quantitative sensory testing (QST) 定量感觉测试
- quantitative sensory testing(QST) 神经定量感觉检查
- Keywords quantitative sensory testing;thermesthesia;vibration;threshold; 定量感觉测试;温度觉;振动觉;阈值;
- Evaluation of quantitative sensory testing threshold and the affecting factors in chronic alcoholism patients 慢性酒精中毒患者定量感觉特点及影响因素
- Quantitative sensory testing in patients with sequent neuralgia of herpes zoster 带状疱疹后遗神经痛患者的感觉定量测定
- Keywords quantitative sensory testing（QST）;temperature sensation;thresholds;upper limbs; 神经定量感觉检查;温度觉;阈值;上肢;
- Application of quantitative sensory test in patients with diabetic peripheral neuropathy 糖尿病性周围神经病的定量感觉检查
- Keywords Quantitative sensory testing（QST） Carpal Tunnel Syndrome（CTS） Vibration Testing（VT） Nerve conduction velocity（NCV）; 定量感觉测试;腕管综合征;神经传导速度;振动觉测试;
- The selection of quantitative sensory test methods in patients with diabetic peripheral neuropathy and its clinical application 糖尿病神经病变病人末梢感觉定量检查方法的探讨与临床应用
- Quantitative sensory testing 定量感觉检查
- Clinical application of quantitative sensory tests for the diagnosis of diabetic peripheral polyneuropathy 定量感觉检查对糖尿病周围神经病变的诊断价值
- quantitative sensory test 定量感觉检测
- quantitative sensory tests 定量感觉检查
- Non-parameter methods such as Ridit test method and wilcoxon test method can make sensory test statistical analysis efficient. 产品感官检验测试结果通常是计数资料或等级资料,这些检验结果用参数统计方法往往很难,甚至无法处理。
- The prepared samples are evaluated by selected and trained assessors with the correct sensory testing methods,and the data are analyzed with statistic methods forming a report. 通过培训的评价员参与,对已经准备好的样品进行分类品评,选择合适的感官分析方法,最后对品评数据进行统计分析处理形成一项完整的分析报告,即完成了一项食品的感官评定。
- Subsequently, the bitter fractions recognized were separated by reversed phase HPLC on LUNA C18 column and confirmed by sensory testing, three peptides with the most bitter flavor(p2, p4, p8) were obtained. 该苦味部分经LUNA C18反相色谱进一步纯化并经感官鉴评，获得三个苦感最强的苦味肽(p2，p4，p8)；
