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Raphael Romao Santos on Muck Rack

Raphael Romao Santos

As seen in: MDPI, HAL
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Articles

Spatially structured freshwater fish population dynamics at the River Basin District scale: Implication for environmental management and fish conservation

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By Raphael Romao Santos, Guillelme Astruc, Aurélien Besnard, Nicolas Poulet
| HAL
Article Dans Une Revue Journal of Environmental Management Année : 2022 Spatially structured freshwater fish population dynamics at the River Basin District scale: Implication for environmental management and fish conservation Mots clés Abundance biomass environmental policy fish population dynamics population decline. Fichier principal 1-s2.0-S0301479722007538-am.pdf (1) Télécharger le fichier Origine Fichiers produits par l'(les) auteur(s)
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Textiles | Free Full-Text | Investigation of Japanese Onomatopoeia Tsuru-Tsuru as a Suitable Sensory Attribute for Perception of Surface Properties of Textiles by Non-Trained Individuals

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By Raphael Romao Santos, Nozomi Katayama, Sachiko Sukigara, Romao Santos
| MDPI
1. Introduction In sensory analysis, identifying relevant sensory attributes is crucial for effectively describing the sensory characteristics of textile fabrics, especially in the context of descriptive sensory analysis conducted by non-trained individuals. Recently, there has been increasing interest in utilizing non-trained individuals for analytical tasks in sensory science [1].
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Tactile Perception of Woven Fabrics by a Sliding Index Finger with Emphasis on Individual Differences

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By Raphael Romao Santos, Masumi Nakanishi, Sachiko Sukigara, Romao Santos
| MDPI
Abstract : Haptic sensing by sliding fingers over a fabric is a common behavior in consumers when wearing garments. Prior studies have found important characteristics that shape the evaluation criteria and influence the preference of consumers regarding fabrics. This study analyzed the tactile perception of selected woven fabrics, with an emphasis on the participants’ individual differences. Individual differences generally are discarded in sensory experiments by averaging them.
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