Allestimenti by Isabella Giola

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The Inheritance and Variation of Floral Scent Compounds in Parent–Progeny Relationships of <i>Malus</i> by Junjun Fan, Yu Zai, Ye Peng, Qin Peng, Meng Sun, Qingqing Xiong, Jingze Ma, Chenchen Zhou, Wangxiang Zhang

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Process-induced toxicants in food: an overview on structures, formation pathways, sensory properties, safety and health implications by Adel Mirza Alizadeh, Mansoureh Mohammadi, Fataneh Hashempour-baltork, Hedayat Hosseini, Fereidoon Shahidi

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Sensory characterization of the Ethiopian germplasm of Coffea arabica L. conserved in the Colombian Coffee Collection by Juan Carlos Arias-Suárez, Luisa Fernanda López-Monsalve, Rubén Darío Medina-Rivera, Claudia Patricia Flórez-Ramos

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Effect of Wild Strains Used as Starter Cultures on Free Fatty Acid Profile of Urfa Cheese by Kirmaci H. Avni

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The Dynamicity of the Oxytocin Receptor in the Brain May Trigger Sensory Deficits in Autism Spectrum Disorder by Claudia Camerino

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Learning-induced sensory plasticity of mouse olfactory epithelium by A. V. Romashchenko, Р. Е. Kireeva, M. В. Sharapova, Т. A. Zapara, A. S. Ratushnyak

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Evaluation of probiotic yoghurt by the mixed culture with Lactobacillus plantarum A3 by Fengxuan Lang, Jianzhu Wen, Zhen Wu, Daodong Pan, Linjun Wang

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Prevalence, risk factors and clinical features of sensory A-V pattern exotropia by Bin-Bin Zhu, Shi-Yu Tang, Xiang-Jun Wang, Li-Cheng Fu, Jian-Hua Yan

Subjects: “…sensory exotropia…”
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Understanding the Utilization of Wasted Bread as a Brewing Adjunct for Producing a Sustainable Wheat Craft Beer by Katry Dall’Acua, Manuela Poletto Klein, Bárbara Iegli Tech, Alessandra Fontana, Ludmylla Tamara Crepalde, Roger Wagner, Fernanda de Candido de Oliveira, Voltaire Sant’Anna

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Optimization of Preparation Technology of Matcha Hickory Kernel and Study on Antioxidant and Lipid-lowering Activities by Fanping QIN, Ben NIU, Xiangjun FANG, Huizhi CHEN, Ruiling LIU, Hangjun CHEN, Weijie WU, Haiyan GAO

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Gelling, textural, and sensory properties of grass jelly formulated with different starches by Shiyun Zhou, Maninder Meenu, Baojun Xu

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Sensory Assessment and Physicochemical Properties of Wheat Bread Supplemented with Chia Seeds by Stanisław Kowalski, Anna Mikulec, Henryk Pustkowiak

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Influence of vintage and grape maturity on volatile composition and foaming properties of sparkling wine from Savvatiano (<i>Vitis vinifera</i> L.) variety by Dimitrios Miliordos, Nikolaos Kontoudakis, Aggeliki Kouki, Alexandros Kanapitsas, Despina Lola, Elli Goulioti, Yorgos Kotseridis

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Highly sensitive persons feel more emotionally lonely than the general population by Filip Meckovsky, Lukas Novak, Zdenek Meier, Peter Tavel, Klara Malinakova

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Editorial: Advancements in equine pain management by Ludovica Chiavaccini, Rachel Anne Reed, Claudia Spadavecchia

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Efficacy of 5 µg and 10 µg Dexmedetomidine as Adjuvants to 3 mL 0.5% Hyperbaric Bupivacaine in Pelvic and Lower Limb Orthopaedic Surgeries: A Randomised Clinical Study by Jigisha Bharatbhai Mehta, Shreya Jatin Patel, Nilesh Vrajmohan Shah, Dinesh K Chauhan, Sara Mary Thomas

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Effects of different natural exogenous additives on the physicochemical and flavor properties of crispy fried spareribs by Fanyi Gong, Qingyang Meng, Bowen Liao, Buzhou Xu, Yong Tang, Chang Su, Dong Zhang

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Research Progress on the Relationship between Peripheral Somatosensory Neurons and Autism Spectrum Disorder by ZHUANG Wanyu, HONG Yu, LIN Dong, HUANG Longsheng

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Texture Perception and Chewing of Agar Gel by People with Different Sensitivity to Hardness by Vasily Smirnov, Daria Khramova, Elizaveta Chistiakova, Natalya Zueva, Fedor Vityazev, Inga Velskaya, Sergey Popov

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