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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Cairo behind the gates: studying the sensory configuration of Al-Rehab City by Noha Gamal Said

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Peripheral nerves adjacent to spinal cord injury could help restore sensory motor regeneration in complete paralysis patients by Mohammad Mousazadeh

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Physicochemical, Mineral, and Sensory Properties of Masuku (Uapaca kirkiana) Beverages by Benson Ali, Maria Chunda

Subjects: “…masuku beverages, physiochemical properties, nutritional properties, sensory properties.…”
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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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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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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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