Effect of rennet on buffalo cheese microbiota, taste and flavor by Angela M. I. Montone, Angelo Citro, Germana Colarusso, Francesca Garofalo, Rubina Paradiso, Giorgia Borriello, Domenico Vecchio, Federico Capuano

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New technologies in the fieldof sensory marketing and customer experience:a systematic literature review by Dawid Gajda

Subjects: “…sensory marketing…”
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Predictions of bimanual self-touch determine the temporal tuning of somatosensory perception by Noa Cemeljic, Xavier Job, Konstantina Kilteni

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Sensory acceptability of buffalo meat compared to beef by Luis A. de la Cruz-Cruz, Cristian Larrondo-Cornejo, Patricia Roldán-Santiago, René Rodríguez-Florentino

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Processamento e caracterização de farinha de resíduos de vegetais e biscoitos obtidos com farinha de resíduos de vegetais by Sandra de Souza Silva, Virlane Kelly Lima Hunaldo, Adriana Crispim de Freitas, Leonardo Hunaldo dos Santos, Daniela Souza Ferreira, Marcos Silva de Sousa, Leandro Alves de Souza, Leticia Nunes dos Santos Santos, Jaisane Santos Melo Lobato

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Estimulación vestibular en Educación Infantil by Alfonso LÁZARO LÁZARO

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Experiential design schemas – Combining modular thinking with integral theory by Mark DeKay, Stefano Tornieri

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Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise: Effects on physical stability, texture and sensory attributes by Vassilios Raikos, Angela McDonagh, Viren Ranawana, Garry Duthie

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EVALUACIÓN DEL EMPLEO DE POLVO DE HOJAS SECAS DE MORINGA EN UN SAZONADOR by Belkis Julia Fonseca Medina, Caridad Curbelo Hernández

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La importancia de la música de fondo: comunicación con el cliente by Marlene Loureiro

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IMPACT OF GREEN PARTS POWDER OF LOCALLY CULTIVATED CARROT (DAUCUS CAROTA L.) ON QUALITATIVE AND SENSORY PROPERTIES OF BISCUITS AND CAKE by N. S. Mahdi, K. A. Shakir

Subjects: “…carrots Vegetative parts, biscuits, fiber, sensory evaluation.…”
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EFECTODEDOS NIVELES DE GRASA SOBRE LA VIDA ÚTIL SENSORIAL DEL QUESO CAMPESINO by NC López, CF Novoa

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Chemical and Sensory Evaluation of Blackberry (<i>Rubus</i> sp.) Juice Concentrated by Reverse Osmosis and Osmotic Evaporation by Juliana Vilar, Flavia Monteiro, Luiz Corrêa-Filho, Flávia Gomes, Renata Tonon, Daniela Freitas-Sá, Suely Freitas, Lourdes Cabral

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Sensory quality and nutritional composition of carrot (Daucus carota L.) genotypes as affected by fertilization in production system in Cameroon by Maxime Merlin Tonfack Djoufack, Eric Bertrand Kouam, Edith Marius Kouam Foko, Mariette Anoumaa, Pierre Marie Kaktcham, François Ngoufack Zambou

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Influence of Sweetness and Ethanol Content on Mead Acceptability by Gomes Teresa, Dias Teresa, Cadavez Vasco, Verdial João, Morais Jorge Sá, Ramalhosa Elsa, Estevinho Letícia M.

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Conformación de un panel de jueces en entrenamiento para el análisis sensorial de licores de cacao obtenidos de diferentes modelos de siembra by Lucas Fernando Quintana-Fuentes, Salomón Gómez-Castelblanco, Alberto García-Jerez, Nubia Consuelo Martínez-Guerrero

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Multisensory integration operates on correlated input from unimodal transient channels by Cesare V Parise, Marc O Ernst

Subjects: “…sensory processing…”
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Two-wheeled Sensibility: Sensory Engagement with Place in British, American and French Cycling Narratives, 1880–1914 by Una Brogan

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Mermelada de arándano y frambuesa: evaluación sensorial, nutricional y de aceptabilidad by Nelson Eduardo Loyola López, Carlos Alberto Acuña Carrasco

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The Representation of Orientation Semantics in Visual Sensory Memory by Jingjing Hu, Xutao Zheng, Haokui Xu

Subjects: “…sensory memory…”
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