Quality of bread rolls fortified with date fruit pomace: Structure, proximate composition, staling, and sensory evaluation by Alaa Almoumen, Huda Mohamed, Bhawna Sobti, Mutamed Ayyash, Rabih Kamleh, Ali H. Al-Marzouqi, Afaf Kamal-Eldin

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FEATURES PROMOTION OF HOTEL SERVICES WITH THE USING MODERN MARKETING METHODS by V. Kolobkova, D. Suvorova

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Effects of mixed fermentation on the flavor quality and in vitro antioxidant activity of Zaosu pear-Merlot grape composite alcoholic beverage by Binyan Xu, Xueshan Yang, Jie Zhao, Baihan Yu, Jiaxin Li, Xia Zhu

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Assessing the product attributes of Iranian localized frozen dumpling dough incorporated with fish paste by M. Shirazy, N. Mooraki, M. Honarvar

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The Innovative Approaches to Treating Apnea of Prematurity: From Sensory Stimulation to Aromatherapy by Aleksandra Kocjan, Natalie Papachristoforou, Daria Michałka, Zuzanna Gałuszka, Monika Makar, Tomasz Bartuś, Natalia Tekiela, Emilia Bąk, Justyna Głowacka, Radosław Chmiel

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Effect of French Press Brewing on the Sensory Quality of Robusta Coffee Produced in Hainan by LIU Di, LAO Fei, DONG Wenjiang, YU Xinxin

Subjects: “…robusta coffee; brewing parameters; sensory quantitative descriptive analysis; gas chromatography-mass spectrometry; pearson correlation…”
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Exploring Sensory Attributes in Spinach- and Offals-Filled Chicken Roulades: An Empirical Analysis by Paul-Corneliu Boișteanu, Bianca-Georgiana Anchidin, Marius-Mihai Ciobanu

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Bio-connectionist model based in the thalamo-cortical circuit. by Mario Andrés Chalita, Diego Lis

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Effect of Elicitors as Stimulating Substances on Sensory Quality Traits in Color Sweet Bell Pepper (Capsicum annuum L. cv. Fascinato and Orangela) Grown under Greenhouse Conditions by Jimenez-Garcia Sandra N., Vázquez-Cruz Moisés A., Miranda-Lopez Rita, Garcia-Mier Lina, Guevara-González Ramon G., Feregrino-Perez Ana A.

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Intrathecal magnesium sulphate as an adjuvant to bupivacaine for infraumbilical surgeries: An updated systematic review and meta-analysis by Mohamed Mohamed Belal, Osama Mohammad Alazki, Mohamed Nabih Bashir, Lana Yousef Sbitan, Douaa Albelal, Farah Albakkar, Abdelrahmanh H. Hafez, Ayman Issa Nabhan

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Effect of the Addition of Polysaccharide Hydrocolloids on Sensory Quality, Color Parameters, and Anthocyanin Stabilization in Cloudy Strawberry Beverages by Mirosława Teleszko, Paulina Nowicka, Aneta Wojdyło

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Flavor release from traditional dry-cured pork during oral processing by Xing Tian, Zongjun Li, Ke Li, Zhongqin Wu, Rui Ren, Haodong Wang, Chaoqun Zeng

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Improving future fish consumption: A case study on developing fish products for preschool children by Hui Jia, Zdeněk Fuka, Jan Hora, Magdalena Marešová, Věra Adámková, Koushik Roy, Jan Mraz

Subjects: “…Sensory evaluation…”
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Translingual neural stimulation induced changes in intra- and inter-network functional connectivity in mild-moderate traumatic brain injury patients by Daniel Y. Chu, Jiancheng Hou, Thomas Hosseini, Veena A. Nair, Nagesh Adluru, Yuri Danilov, Kurt A. Kaczmarek, Mary E. Meyerand, Mitchell Tyler, Mitchell Tyler, Vivek Prabhakaran

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Production of Low Calorie Bakery Product with Pleasant Flavour, Antioxidant and Antimicrobial Activities by Hussein Ahmed M.S., Shaheen Mohamed S., Abdel-Kalek Hanan H., El-Nor S.A.H. Abo

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A new perspective on apoptosis: Its impact on meat and organoleptic quality in different animals by Boin Lee, Young Min Choi

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THE LANGUAGE OF THE “SECRET SENSE”: ON THE LINGUISTIC STUDY OF PROPRIOCEPTION by Alexandra V. Nagornaya

Subjects: “…sensory linguistics…”
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The Prechtl’s General Movement Assessment, Hammersmith Infant Neurological Examination and Sensory Profile-2 in Prediction of Cerebral Palsy at Two Years of Age in High-risk Infant... by Hatice ADIGÜZEL, Halil İbrahim ÇELİK, Yusuf Ünal SARIKABADAYI, Nevin ERGUN, Bülent ELBASAN

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Research Advancements in Food Satiety and Its Testing Methods by YAO Mengli, HAN Xiaofeng, WANG Ruoyong, HAN Xiaowei, HAN Zhong, ZENG Xin’an, HUANG Jingmei, LIU Yifeng, YUAN Peng, LIU Jia, DUAN Shenglin

Subjects: “…satiety; food composition; sensory features; energy density; psychological factors; dietary behavior; visual analog scale; biochemical index…”
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Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies by Herlina Marta, Shifa Auliya Yusnia, Fetriyuna Fetriyuna, Heni Radiani Arifin, Yana Cahyana, Dewi Sondari

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