“Making Sense” of Art through Design: Towards a Multisensory Theory of Reception Aesthetics by Inbal Strauss

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STUDY ON DEEP LEARNING MODELS FOR THE CLASSIFICATION OF VR SICKNESS LEVELS by Haechan NA, Yoon Sang KIM

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Unlocking Consumer Preferences: Sensory Descriptors Driving Greek Yogurt Acceptance and Innovation by Helena Maria Andre Bolini, Flavio Cardello, Alessandra Cazellatto de Medeiros, Howard Moskowitz

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The Effectiveness of Unimodal and Multimodal Warnings on Drivers’ Response Time: A Meta-Analysis by Ao Zhu, Ko-Hsuan Ma, Annebella Tsz Ho Choi, Duoduo Hu, Chuan-Peng Hu, Peng Peng, Jibo He

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Safety and efficacy of a feed additive consisting of an essential oil derived from the leaves of Salvia officinalis L. (sage oil) for use in all animal species (FEFANA asbl) by EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), 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 de Lourdes Bastos, Paul Brantom, Andrew Chesson, Josef Schlatter, Johannes Westendorf, Paola Manini

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Acute administration of NLX-101, a Serotonin 1A receptor agonist, improves auditory temporal processing during development in a mouse model of Fragile X Syndrome by Xin Tao, Katilynne Croom, Adrian Newman-Tancredi, Mark Varney, Khaleel A. Razak

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Inner and outer weather: Creative practice as contemplative ecological inquiry by Zuzana Vasko

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Comparative Study on Drying Characteristics and Quality of Apple Cubes Dried in Two Different Microwave Dryers by Yuhe Ma, Xiaoju Tian, Yingqiang Wang, Hongxia Zhao, Jialing Song

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Identification and aroma characteristics of various tea types produced from ‘Yiluxiang’ and ‘Yelaixiang’ tea varieties by YOU Xiaomei, LI Xinlei, CHEN Zhihui, KONG Xiangrui, SHAN Ruiyang, CHEN Changsong

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Wine, grapes, autochthonous grape varieties, foamy and sparkling properties, yeast, descriptors, phenolic substances, organic acids, aroma, taste by Olga N. Sheludko, https://orcid.org/0000-0001-8655-3375, Larisa E. Chemisova, Roman N. Bakhmetov

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Metrics of Phenomenological Virtual Experience by Oksana I. Elkhova

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Special Education Combined with Sensory Integration Training for Children with Autism Spectrum Disorder by Ya SHAN, Min ZHU

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Harnessing fear of predators and competitors as deterrents for an invasive predator by Sze Wing Yiu, Justin P. Suraci, Grant Norbury, Patrick M. Garvey

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Utilization of flaxseed powder in controlling lipid oxidation and quality deterioration of fried goat meat patties by Raheel Suleman, Hira Choudhary, Ivan A. Garcia-Galicia, Tariq Ismail, Muhammad Qamar, Muhammad Aftab Zahoor, Sabahat Zulfiqar, Isam A. Mohamed Ahmed, Moneera O. Aljobair

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Effects of Adding Clove (Syzygium aromaticum L.)  Seed Extract on Oxidative Stability, Microbial Activity, and Sensory Attributes in Beef Patties During Refrigerated Storage by Bestoon Hassan Ahmed, Naska Abdulqadir Mohammed Mohammed

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The Highly Sensitive Child as a challenge for education – introduction to the concept by Monika Baryła-Matejczuk, Małgorzata Artymiak, Rosario Ferrer-Cascales, Moises Betancort

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Key Taxa of the Gut Microbiome Associated with the Relationship Between Environmental Sensitivity and Inflammation-Related Biomarkers by Satoshi Takasugi, Shuhei Iimura, Miyabi Yasuda, Yoshie Saito, Masashi Morifuji

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Technological and Nutritional Challenges, and Novelty in Gluten-Free Breadmaking - a Review by Paola Conte, Costantino Fadda, Natalia Drabińska, Urszula Krupa-Kozak

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Sensory and Lipid Profile Optimization of Functional Brownies Through Cold-Pressed Nut Oil Substitution for Butter by Elena Martínez, José Emilio Pardo, Manuel Álvarez-Ortí, M. Esther Martínez-Navarro, Adrián Rabadán

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The Impact of Virtual Reality Content Characteristics on Cybersickness and Head Movement Patterns by Seo-Yoon Park, Dong-Kyun Koo

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