How to measure consumer's inconsistency in sensory testing? by László Sipos, Kolos Csaba Ágoston, Péter Biró, Sándor Bozóki, László Csató

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A dataset of annotated free comments on the sensory perception of madeleines for benchmarking text mining techniquesRecherche.Data.Gouv by Michel Visalli, Ronan Symoneaux, Cécile Mursic, Margaux Touret, Flore Lourtioux, Kipédène Coulibaly, Benjamin Mahieu

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Cortical Neurotransmitters Measured by Magnetic Resonance Spectroscopy Change Following Traumatic Brachial Plexus Injury by Ryckie G. Wade, Gráinne Bourke, Alexandra M. Olaru, Stephen R. Williams, David Shelley, Sven Plein, Robert D. Bains, James D. Bedford, Lucy E. Homer Newton, Chye Yew Ng, Laura Parkes, Caroline Lea-Carnall

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The influence of different geographical origins and grades on the flavor of Qingxiangxing Baijiu: An integrated analysis using descriptive sensory evaluation, GC×GC–MS, E-nose, and... by Qiao Huang, Xianping Qiu, Tongwei Guan, Jianshen Yu, Yichen Mao, Yu Li, Yuan Rao, Hongguang Shang, Yanhui Zhao

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Physical, Textural and Sensory Properties of Cookies Incorporated with Grape Skin and Seed Preparations by Kuchtová Veronika, Kohajdová Zlatica, Karovičová Jolana, Lauková Michaela

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Premonitory urge in tic disorders – a scoping review by John B. Wohlgemuth, Kelly H. Watson, Kayce D. Gill, David A. Isaacs

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Production of Pachira glabra seed cake (Kulikuli): nutrient and sensory evaluations by Muibat Bello, Mujeeb Oladepo, Rafat Arotayo, Asiata Ibrahim, Adijat Ogundola, Adebola Akintola

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Représenter l’expérience spatiale. Description et analyse d’une expérimentation graphique by Catherine Szanto, Ann Bergsjö

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Exploring Product Innovation and Consumer Attitudes in Molecular Gastronomy: Marketing Insights for the Gourmet Food Industry by Min-Yen Chang, Chiao-Xuan Huang, I-Kai Lin, Han-Shen Chen

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STUDY OF QUALITY AND SENSORY CHARACTERISTICS OF ALCOHOLIC PEAR SLICES by Himalaya Ghimire, Basanta Kumar Rai, Kishor Rai, Ramila Dahal, Girija Sherma, Saru Giri, Sanjay Chaudhary, Priti Acharya

Subjects: “…proximate analysis and sensory analysis…”
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Study on quality enhancement during cigar tobacco fermentation by Staphylococcus nepalensis: insights into microbial community, volatile substances and sensory evaluation by Qi Pei, Qi Pei, Qi Pei, Xue Jiang, Xue Jiang, Xue Jiang, Zhengqin Li, Zhengqin Li, Zhengqin Li, Hong Xu, Hong Xu, Hong Xu, Mingyong Xie, Mingyong Xie, Mingyong Xie, Tao Xiong, Tao Xiong, Tao Xiong, Zhanggen Liu, Zhanggen Liu, Zhanggen Liu, Zhanggen Liu

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Lewis-Sumner syndrome: subacute bilateral lesion of brachial plexus by R. Bunevičiūtė, R. Masaitienė, A. Klimašauskienė

Subjects: “…multifocal acquired demyelinating sensory and motor neuropathy…”
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Comparative study of soft neurological signs in patients of schizophrenia and bipolar disorder at a tertiary care center by Ravi Kishore Sadula, Aparna Meda, Sudharani Kesavareddy, Umashankar Molanguri

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Seeing Sacred for Centuries: Digitally Modeling Greek Worshipers’ Visualscapes at the Argive Heraion Sanctuary by Susmann Natalie M.

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From pain to meningitis: bacteria hijack nociceptors to promote meningitis by Huazhen Liu, Xingxing Kong, Yuqin Zeng, Jinyun Chen, Zhanpeng Chen, Lanlan Liu, Quan Ma, Xuhui Liu, Xuhui Liu, Shuihua Lu

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Modification of the terms of authorisation of the feed additive consisting of canthaxanthin for chickens for fattening, minor poultry species for fattening, laying poultry and poul... by EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP Panel), Roberto Edoardo Villa, Giovanna Azimonti, Eleftherios Bonos, Henrik Christensen, Mojca Durjava, Birgit Dusemund, Ronette Gehring, Boet Glandorf, Maryline Kouba, Marta López‐Alonso, Francesca Marcon, Carlo Nebbia, Alena Pechová, Miguel Prieto‐Maradona, Ilen Röhe, Katerina Theodoridou, Maria Bastos, Georges Bories, Pier Sandro Cocconcelli, Noel Dierik, Jürgen Gropp, Fernando Ramos, Jaume Galobart, Orsolya Holczknecht, Paola Manini, Jordi Ortuño, Alberto Navarro Villa, Fabiola Pizzo, Anna Dioni, Maria Vittoria Vettori

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Characterization of Cantal and Salers Protected Designation of Origin Cheeses Based on Sensory Analysis, Physicochemical Characteristics and Volatile Compounds by Cécile Bord, Louis Lenoir, Julie Benoit, Delphine Guérinon, Gilles Dechambre, Christophe Chassard, Christian Coelho

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Comparative evaluation of commercial Douchi by different molds: Biogenic amines, non-volatile and volatile compounds by Aijun Li, Gang Yang, Zhirong Wang, Shenglan Liao, Muying Du, Jun Song, Jianquan Kan

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The role of microorganisms and microbial enzymes in commercial fermented mushroom production: a comprehensive review of their action mechanisms, quality attributes and health benef... by Mohamed A. Farag, Nurkhalida Kamal, Hamizah Shahirah Hamezah, Merna Saleh, Jiachao Zhang, Ahmed Mediani, Mostafa H. Baky

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ANTIOXIDANT ACTIVITY AND PHYSICOCHEMICAL PARAMETERS OF YOGURT ENRICHED WITH EXTRACTS OF RED HAWTHORN (CRATAEGUS MONOGYNA JACQ.) AND BLACK HAWTHORN (CRATAEGUS NIGRA WALDST & KIT.) by IRA TANEVA, ZLATIN ZLATEV

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