Animer l’espace public ? Une question pluridisciplinaire de recherche by Pascale Pichon, Jean-Paul Thibaud

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Acceptability of optimized fresh moringa oleifera and soymilk beverage by Raouf Tonyi Mensah, Mamy Eklou-Lawson, Banfitebiyi Gambogou, Messanh Kangni-Dossou, Yaovi Ameyapoh

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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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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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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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Exploring Culinary Tourism and Female Consumer Preferences for Selected National Cuisines in Poland: A Sensory and Preference Analysis of Food Products from Four Countries by Agata Kiciak, Wiktoria Staśkiewicz-Bartecka, Natalia Kuczka, Agnieszka Bielaszka, Marzena Tudrej, Oskar Kowalski, Marek Kardas

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A Survey on the Evaluation of Monosodium Glutamate (MSG) Taste in Austria by Emilia Iannilli, Emilise Lucerne Pötz, Thomas Hummel

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Impact of nanoemulsion of Ajwain-cardamom essential oils on Mortadella sausage quality during chilling (4°C) storage by Elmira Taherzadeh, Akram Arianfar, Elham Mahdian, Sharareh Mohseni

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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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Comparative study of traditional and lab-scale roasting method for unpeeled robusta coffee in Bromo-Tengger-Semeru mountain slope regions by Kiki Fibrianto, Onky Audika Ferrasta, Igoy Arya Bimo

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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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High Sensitivity to Interpersonal Interaction: Development of a Measurement by Karina Salud Montoya-Pérez, Ferran Padrós-Blázquez, Rocío Montoya-Pérez

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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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Une critique de l’urbain depuis le champ des ambiances by Rachel Thomas

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Soundwalking in virtual urban ambiances. Applying Game Engine Technologies in soundscape study by Valerio Signorelli

Subjects: “…sensory urbanism…”
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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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