Analysis The Effect of Sensory Intervention on Patient’s Anxiety According to Magnetic Resonance Imaging-Anxiety Questionnaire (MRI-AQ) and Heart Rate in MRI Lumbal Examination by Tifan Nata Andeizi, Berliana Devianti Putri, Muhaimin, Lailatul Muqmiroh, Rosy Setiawati

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

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Comparative study on organoleptic properties and volatile organic compounds in turmeric, turmeric essential oil, and by-products using E-nose, HS-GC-IMS, and HS-GC-MS by Bing Yang, Wanjia Wang, Jianuo Zhang, Wei Gao, Lipeng Fan, Bimal Chitrakar, Yaxin Sang

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Determinants of the Sensory Quality of Półgęsek in Relation to Volatile Compounds and Chemical Composition by Nowicka Katarzyna, Jaworska Danuta, Przybylski Wiesław, Górska Ewa, Tambor Krzysztof, Półtorak Andrzej

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Highly sensitive persons (HSPs) and the situation of foreign language testing by Nosidlak Katarzyna

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Musée et troubles du spectre autistique by Cyrielle Leriche

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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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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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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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Roasting optimization of peaberry coffee beans from cherry fruits by Thiago Vasconcelos Pimenta, Rosemary Gualberto Fonseca Alvarenga Pereira, Jefferson Luiz Gomes Corrêa

Subjects: “…Peaberry beans. Cherry coffee. Sensorial analysis. Physical properties…”
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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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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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Accuracy and Usability of Smartphone-Based Distance Estimation Approaches for Visual Assistive Technology Development by Giles Hamilton-Fletcher, Mingxin Liu, Diwei Sheng, Chen Feng, Todd E. Hudson, John-Ross Rizzo, Kevin C. Chan

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Synergistic grasp analysis: A cross-sectional exploration using a multi-sensory data glove by Subhash Pratap, Kazuaki Ito, Shyamanta M. Hazarika

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