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

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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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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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Effects of Encapsulated Fish Oil by Polymerized Whey Protein on the Textural and Sensory Characteristics of Low-Fat Yogurt by Liu Diru, Zhang Tiehua, Jiang Nan, Xi Chunyu, Sun Chunyan, Zheng Jian, Guo Mingruo

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Regional gray matter thickness correlations of the hearing and deaf feline brains by Stephen G. Gordon, Alessandra Sacco, Stephen G. Lomber

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Relationship between social anxiety and separation anxiety symptoms with insistence on sameness with the mediating role of sensory hypersensitivity by Shima Keshavarz, Khalil Esmaeilpour

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Drying Kinetics, Physicochemical Properties and Sensory Quality of the Instant Foxtail Millet as Affected by Drying Methods by Yingqiang Wang, Hongxia Zhao, Xi Song, Wenjie Zhang, Feng Yang

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