Perfil sensorial y Check-All-That-Apply (CATA) como herramientas para evaluar las características sensoriales de la miel by Maria Cristina Ciappini, Lucia Magali Arias

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Assessing the Flavor of Various Edible Meats Including Wild Raccoon Meat by the Check-All-That-Apply Method by Wataru Mizunoya, Nanami Hayashi, Asuka Kataoka, Hinako Nishikawa, Minori Todoroki, Chihiro Kase, Shiro Takeda

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Understanding placemaking in spatial planning using a text analysis tool by Theodora Istoriou, Georgia Pozoukidou

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Development of Poultry Sausages Utilizing Manually and Mechanically Deboned Meat from Spent Laying Quails by Lethícia Olimpio Bueno, Dalila Lima Dinali, Alcinéia de Lemos Souza Ramos, Eduardo Mendes Ramos

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A Consumer Perception Study on Functional Dairy Products Among Consumers in Istanbul, Turkey by Sanem Argın, Belin Eskinazi, Didem Tavlı

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Understanding Consumer Acceptability and Sensory Drivers of Liking in Montepulciano Wines from Brazil and Beyond by Tamara Cristina Melz, Rochele Cassanta Rossi, Valmor Ziegler, Amanda Dupas de Matos

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Dry-Cured Ham, ‘<i>Kraški Pršut</i>’, from Heavy Pig Production—A Pilot Study Focusing on the Effect of Ham Weight and Salting by Bojana Savić, Marjeta Čandek-Potokar, Martin Škrlep

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Sequential inoculation of non-Saccharomyces yeasts and Saccharomyces cerevisiae modulates strawberry wine quality: Physicochemical, volatile and sensory analyses by Xin-ying Xu, Jun-bo Wei, Ruo-ting Hou, Mei-qing Li, Yu Wang, Xue-Ling Gao, Jin Liang, Hai-wei Zhang

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Functional antioxidative and sensory characteristics of ready-to-drink (RTD) blue wedang uwuh, a traditional beverage from Indonesia by Puspita Sari, Rayya Rumaisha-Zuhriansyah, Didah Nur Faridah

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Catalpalactone protects rats nerve function from hypoxic lesion by polarizing microglial cells toward M2 phenotype by Yu Wang, Qi Wang, Xin Sui, Mingxing Guo, Li Li, Weiwei Jia, Yinan Tian, Qi Lu, Bo Wang

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Safety and Quality Improvement of NaCl-Reduced Banana and Apple Fermented with <i>Lacticaseibacillus paracasei</i> by Jose M. Martín-Miguélez, Josué Delgado, Irene Martín, Alberto González-Mohino, Lary Souza Olegario

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Exploring the Sensory Odor Profile of Sourdough Starter from Ancient Whole-Wheat Flours in the Development of Cookies with Enhanced Quality by Dubravka Škrobot, Nikola Maravić, Miroslav Hadnađev, Tamara Dapčević-Hadnađev, Mladenka Pestorić, Jelena Tomić

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Exploring the impact of dysgeusia on sensory perception, appetite, and texture during oral nutritional supplement consumption in head and neck cancer and multiple myeloma patients by Ghias Kulsoom, Krawczyk Janusz, Gupta Ananya

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What Is the Relationship Between Sensory Attributes Identified Using CATA (Check-All-That-Apply) Questionnaire and Consumer Acceptance of Cookies Using Plant-Based Oils? by Juyoun Lee, Seyoung Ju

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Properties for Close-to-Convex and Quasi-Convex Functions Using <i>q</i>-Linear Operator by Ekram E. Ali, Rabha M. El-Ashwah, Abeer M. Albalahi, Wael W. Mohammed

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SPANISH IN CATALONIA (Conditional Languages and exalted nationalism) by RAFAEL Del Moral

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Application of Fuzzy Subordinations and Superordinations for an Analytic Function Connected with <inline-formula><math display="inline"><semantics><mstyle mathvariant="bold"><mrow>... by Ekram E. Ali, Rabha M. El-Ashwah, Abeer M. Albalahi

Subjects: “…<named-content content-type="inline-formula"><inline-formula> <mml:math id="mm10002"> <mml:semantics> <mml:mrow> <mml:mi mathvariant="fraktur">q</mml:mi> </mml:mrow> </mml:semantics> </mml:math></inline-formula></named-content>-analogue Catas operator…”
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