Exploring Culinary Tourism and Female Consumer Preferences for Selected National Cuisines in Poland: A Sensory and Preference Analysis of Food Products from Four Countries by Agata Kiciak, Wiktoria Staśkiewicz-Bartecka, Natalia Kuczka, Agnieszka Bielaszka, Marzena Tudrej, Oskar Kowalski, Marek Kardas

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A Survey on the Evaluation of Monosodium Glutamate (MSG) Taste in Austria by Emilia Iannilli, Emilise Lucerne Pötz, Thomas Hummel

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Impact of nanoemulsion of Ajwain-cardamom essential oils on Mortadella sausage quality during chilling (4°C) storage by Elmira Taherzadeh, Akram Arianfar, Elham Mahdian, Sharareh Mohseni

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Visually-guided compensation of deafening-induced song deterioration by Manon Rolland, Anja T. Zai, Anja T. Zai, Richard H. R. Hahnloser, Richard H. R. Hahnloser, Catherine Del Negro, Nicolas Giret

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Comparative study of traditional and lab-scale roasting method for unpeeled robusta coffee in Bromo-Tengger-Semeru mountain slope regions by Kiki Fibrianto, Onky Audika Ferrasta, Igoy Arya Bimo

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Enhancing grape juice with Lacticaseibacillus rhamnosus CWKu-12: Assessing probiotic viability, physicochemical changes, sensory characteristics, and quality kinetics throughout st... by Shaghayegh Echresh, Behrooz Alizadeh Behbahani, Fereshteh Falah, Mohammad Noshad, Salam A. Ibrahim

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High Sensitivity to Interpersonal Interaction: Development of a Measurement by Karina Salud Montoya-Pérez, Ferran Padrós-Blázquez, Rocío Montoya-Pérez

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Research on a new process of reconstituted landess goose steak by Saisai Zhang, Hanrui Wang, SiYuan Li, Junjie Zhang, Linwu Zhuang, Shengfu Li

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Investigation of chemical, sensory, and rheological properties of Kyrgyz ethnic fermented beverage from cereals during cold storage by Jamila Smanalieva, Janyl Iskakova

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Une critique de l’urbain depuis le champ des ambiances by Rachel Thomas

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Soundwalking in virtual urban ambiances. Applying Game Engine Technologies in soundscape study by Valerio Signorelli

Subjects: “…sensory urbanism…”
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Determining sensory drivers of complex metadescriptors through regression modelling by Emily Fisher, Charles Diako, Rebecca Shingleton, Sidsel Jensen, Joanne Hort

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Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage by Marek Aljewicz, Aleksandra Florczuk, Aneta Dąbrowska

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Aging-associated sensory decline and Alzheimer’s disease by Suji Hong, Seung-Hyun Baek, Mitchell K. P. Lai, Thiruma V. Arumugam, Dong-Gyu Jo

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Cairo behind the gates: studying the sensory configuration of Al-Rehab City by Noha Gamal Said

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Peripheral nerves adjacent to spinal cord injury could help restore sensory motor regeneration in complete paralysis patients by Mohammad Mousazadeh

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Physicochemical, Mineral, and Sensory Properties of Masuku (Uapaca kirkiana) Beverages by Benson Ali, Maria Chunda

Subjects: “…masuku beverages, physiochemical properties, nutritional properties, sensory properties.…”
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Co-Creating Snacks: A Cross-Cultural Study with Mediterranean Children Within the DELICIOUS Project by Elena Romeo-Arroyo, María Mora, Olatz Urkiaga, Nahuel Pazos, Noha El-Gyar, Raquel Gaspar, Sara Pistolese, Angelique Beaino, Giuseppe Grosso, Pablo Busó, Juancho Pons, Laura Vázquez-Araújo

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A set theory based fuzzy fs/QCA: a new tool for sensory analysis of foods by JK Pallavi

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Inhibition of carboxymethyllysine in walnut cookies via food additives by Wenfeng Han, Po Qiu, Songtao Ge, Taoying Wei

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