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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THE IMPACT OF ULTRASOUND TREATMENT ON THE QUALITY OF DIFFERENT WINE VARIETIES by IRINA-LOREDANA IFRIM, ELENA-MIRELA SUCEVEANU, IOANA-ADRIANA ȘTEFĂNESCU

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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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Relationships of sensory processing sensitivity with creativity and empathy in an adult sample by Britta A. P. Laros-van Gorkom, Britta A. P. Laros-van Gorkom, Christienne G. Damatac, Christienne G. Damatac, Inez Stevelmans, Corina U. Greven, Corina U. Greven, Corina U. Greven

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Quality of Sous Vide-Cooked Pork Loin Stored in Refrigerated Conditions by Lidia Kurp, Marika Bielecka, Marzena Danowska-Oziewicz

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Evaluación de la calidad de pan obtenido con harina de pituca (Colocasia esculenta L.) by Flor de María Valqui-Pérez, Rosa Paola Tafur-Becerra, Polito Michael Huayama-Sopla

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Effect of tempering on the milling quality, pasting properties and sensory attributes of two Uruguayan long-grain rice varieties by Laura Garcia-Llobodanin, Belén Pazos, Catalina Pirotti, Agostina Rossido, Horacio Stirling, Patricia Arcia, Alejandra Billiris

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Manganese biofortification in grapevine by foliar spraying improves volatile profiles of Cabernet Sauvignon grapes and wine sensory traits by Ruihua Ren, Miaomiao Wang, Lijian Zhang, Fuxian Ren, Bowei Yang, Huangzhao Chen, Zhenwen Zhang, Qingqing Zeng

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Perceptual Disturbances and Disorders in the ICD-11: An Overview and a Proposal for Systematic Classification by Berthold Langguth, Michael Landgrebe, Dirk De Ridder

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Chemical Composition and Sensory Evaluation of Products Made From Oats (Avena Sativa) and Unripe-Plantain (Musa Paradisiaca) by Nkechi G. Onyeke, Nkechi G. Onodugo, Scholastica N. Eze, Linda O. Okoye

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« Danser la relation » by Marie Mazzella di Bosco

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Effect of Geographic Regions on the Flavor Quality and Non-Volatile Compounds of Chinese Matcha by Hongchun Cui, Yun Zhao, Hongli Li, Min Ye, Jizhong Yu, Jianyong Zhang

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Assessing the Potential of Brewer’s Spent Grain to Enhance Cookie Physicochemical and Nutritional Profiles by Marisa Nicolai, Maria Lídia Palma, Ricardo Reis, Rúben Amaro, Jaime Fernandes, Elsa M. Gonçalves, Mafalda Silva, Manuela Lageiro, Adília Charmier, Elisabete Maurício, Patrícia Branco, Carla Palma, Joaquim Silva, Maria Cristiana Nunes, Pedro C. B. Fernandes, Paula Pereira

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Verbes de perception sensorielle comme introducteurs des paroles représentées by Elżbieta Biardzka, Greta Komur-Thilloy

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CONCEPTUAL CONTENT AND UNATTENDED VISUAL FEATURES by Francisco Pereira

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Comparative Study of Bulgarian Linden Honey (<i>Tilia</i> sp.) by Anastasiya Yankova-Nikolova, Desislava Vlahova-Vangelova, Desislav Balev, Nikolay Kolev, Stefan Dragoev, Biljana Lowndes-Nikolova

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Establishment of Sensory Evaluation Method for Wolfberry Tea and Exploration of the Main Characteristic Aroma Substances by Yuanchao LI, Qinji LI, Yuqiong GUO, Zhilong HAO, Shan JIN

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Bilateral alterations in sensorimotor function and altered sensory strategy in individuals with unilateral chronic ankle instability by Xiaomei Hu, Xihe Hou, Lin Wang

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