CONCEPTUAL CONTENT AND UNATTENDED VISUAL FEATURES by Francisco Pereira

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Patrones de procesamiento sensorial de adultos con dificultades de aprendizaje autorreferidas by Stephanie Armstrong-Gallegos, María José Sandoval Muñoz

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Development of sugar- and fat-reduced pulse cookies with improved predicted glycemic behavior by Xinying Suo, Marianna Tagliasco, Matteo Bonfini, Laura Bonfili, Oscar Moreno Araiza, Anna Baggio, Anna Maria Eleuteri, Nicoletta Pellegrini, Elena Vittadini

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Mejoramiento de la calidad en la carne de la trucha arcoíris mediante la técnica de sacrificio Ikejime: caso Ecuador by Diego Salazar Duque, Juan Pablo Holguín, Alexis Estrella I., Geovanny Lomas Martínez

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INFLUENCIA DE LA BACTERIA Pseudomonas fluorescens EN LA LECHE, SOBRE LAS CARACTERÍSTICAS SENSORIALES DEL QUESO DOBLE CREMA by SJ González, NC López, CF Novoa, LP Restrepo

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The role of text in teaching foreign languages by T. A. Baranovskaya

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Identification of flavor generated from irradiation of chicken breast via SPME-GC-MS and GC-IMS by Ying Xu, Yueyan Zhang, Shiqing Song, Lingyun Yao, Min Sun, Huatian Wang, Chuang Yu, Qian Liu, Jun Lu, Tao Feng

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Competências de escrita manual e processamento sensorial em crianças dos 6 aos 7 anos e 11 meses by Ana Sofia Sousa Oliveira, Helena Silva Reis, Claúdia Sofia Góis Ribeiro Silva Reis

Subjects: “…processamento sensorial…”
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Chemical and sensory differentiation of Nemea PDO sub-zones wines: two vintages experiment by Miliordos Dimitrios Evangelos, Goulioti Elli, Lola Despina, Kanapitsas Alexandros, Kontoudakis Nikolaos, Kotseridis Yorgos

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Lactosuero, estabilizantes comerciales y fécula de maíz en la producción de helados artesanales by María Nelly Salazar Cerda, Jorge Antonio Gómez Martínez, Steven Paul Tablada Dávila, Robin Trinidad Flores Reyes, Roberto Carlos Larios González, Donald Alonso Juárez Gámez

Subjects: “…percepción sensorial…”
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Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria by José M. Martín Miguélez, Irene Martín, Jurgen Robledo, Sonia Ventanas, Juan J. Córdoba

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Protección laboral a los trabajadores con limitación física, síquica y sensorial by Armando Rojas Chávez

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Televizyon Haberlerinde Erişilebilirlik Üzerine Bazı Gözlem ve Öneriler by Mine Güven

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FENOMEN KAVRAMININ MENŞEİ ÜZERİNE DÜŞÜNCELER by Servet Gözetlik

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No major impact of new grape varieties on Bordeaux wine typicity: expert assessments in blind and non-blind tastings by Marc Plantevin, Sophie Tempère, Cécile Thibon, Lucile Dijkstra, Julien Lecourt, Agnès Destrac-Irvine, Cornelis van Leeuwen

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Aprovechamiento de lanche, hierbaluisa y stevia en la elaboración de infusiones by Edson Elvis Ramirez-Tixe, Faustino Ruiz-Díaz, Josué Miler Herrera-Oblitas, Yaneth Cubas-Díaz, Hugo César Tocas-Burga

Subjects: “…aceptabilidad sensorial…”
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MONTESSORİMATERYALLERİNİN TASARIM KALİTESİ ÖZELLİKLERİNİN DEĞERLENDİRİLMESİ by Yavuz Erişen, Figen Güleş

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不同温度烫制红油辣椒的风味研究 Flavor of chili oil poured at different temperatures by 张峰轶，王浩文，田浩，刘琨，王传明 ZHANG Fengyi, WANG Haowen, TIAN Hao, LIU Kun, WANG Chuanming

Subjects: “…红油辣椒；气相色谱-质谱法；挥发性物质；感官属性；相关性 chili oil; gas chromatography-mass spectrometry; volatile substances; sensory attributes; correlation…”
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EVALUACIÓN DE LA VIDA ÚTIL SENSORIAL DEL QUESO DOBLE CREMA CON DOS NIVELES DE GRASA by CF Novoa, NC Lópes

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Changes in Volatile Compounds and Sensory Properties of Chicken with <i>Armillaria mellea</i> During the Pressure-Cooking Process by Xiaolan Dong, Chuntao Xia, Hongxiu Fan, Xu Zhang, Tong Sun, Zhiyu Wang, Tingting Liu

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