Verbes de perception sensorielle comme introducteurs des paroles représentées by Elżbieta Biardzka, Greta Komur-Thilloy

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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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Editorial: Coffee and coffee by-products: innovative approaches fostering nutritional, sensory and chemical quality by Nurhan Uslu

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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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Bio‐Inspired Neuromorphic Sensory Systems from Intelligent Perception to Nervetronics by Elvis K. Boahen, Hyukmin Kweon, Hayoung Oh, Ji Hong Kim, Hayoung Lim, Do Hwan Kim

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Unravelling the influence of cluster thinning on wine quality: a narrative systematic review by Cassie Marbach, Charlie Hall, Andreea Botezatu

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Evaluation of the Effect of Quince Seed Extract On Physical and Sensorial Properties of Gluten-Free Cake Batter Formulations by Sinem Argun, Ceren Cokeker, Emrah Kırtıl

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Postharvest physiological responses of pomegranate fruit (cv. Wonderful) to exogenous putrescine treatment and effects on physico-chemical and phytochemical properties by Olaniyi Amos Fawole, Julian Atukuri, Ebrahiema Arendse, Umezuruike Obia Opara

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Optimization of the levels of ginger extract, palm oil and glucose syrup on the sensory quality of ginger yema by Lynette C. Cimafranca, Ivy C. Emnace, Roberta D. Lauzon, Julious B. Cerna, Windesa B. Yap, Karlo R. Nobleza, Leilani M. Valdevieso

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On the Origin of the Nervous System Based on Studying Sensillae in Acoel Turbellarians (Acoela) by Ya.I. Zabotin, A.I. Golubev

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Patterns of sensory and hedonic responses for salty and umami tastes and their impact on food familiarity, consumption, and nutritional status: A gender-based analysis from a large... by Camilla Cattaneo, Sara Spinelli, Caterina Dinnella, Cristina Proserpio, Erminio Monteleone, Ella Pagliarini, Monica Laureati

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Screening of Probiotics Derived from Chopped Chili and Its Application in Fermented Chopped Chili by Qian YANG, Luyao XIAO, Xuhong BAI, Yufang TIAN, Wei LI

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Effect of Fortification with High-Milk-Protein Preparations on Yogurt Quality by Justyna Żulewska, Maria Baranowska, Marika Magdalena Bielecka, Aneta Zofia Dąbrowska, Justyna Tarapata, Katarzyna Kiełczewska, Adriana Łobacz

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Nutritional and antioxidative characterization, antimicrobial and sensorial stability of flaxseed powder supplemented mutton patties by Raheel Suleman, Hira Choudhary, Muhammad Waseem, Jaza Maqbl Alshammari, Muhammad Muzamil, Huan Liu, Tariq Ismail, Muhammad Ammar Khan, Muhammad Qamar, Crossby Osei Tutu

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Classification of Slovenian Dry-Cured Ham – Kraški pršut – According to Texture Profile by Mateja Lušnic Polak, Tomaž Polak, Mojca Kuhar, Iva Zahija Jazbec, Tadej Kaltnekar, Lea Demšar

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