Quality of bread rolls fortified with date fruit pomace: Structure, proximate composition, staling, and sensory evaluation by Alaa Almoumen, Huda Mohamed, Bhawna Sobti, Mutamed Ayyash, Rabih Kamleh, Ali H. Al-Marzouqi, Afaf Kamal-Eldin

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A Effect of Various Cooking Methods on Quality and Sensory Characteristics of Tempeh Made from Soybeans and Corn by Daimon Syukri, Diana Sylvi, Siska Fitri Ramadani

“…This study aims to determine the best cooking method (boiling, frying and steaming) for the quality and sensory characteristics of tempeh made from soybeans and corn. …”
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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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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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Differentiation of sensory descriptors through co-inoculation of yeast and lactic acid bacteria in wet fermented coffee by Sandy Rodrigues Dias, Nádia Nara Batista, Ana Paula Pereira Bressani, Disney Ribeiro Dias, Rosane Freitas Schwan

“…The bioactive compounds, carbohydrates, and organic acids by HPLC, volatile compounds by GC‒MS, and sensory characteristics were measured by the cupping test. …”
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Effect of Wheat Replacement by Pulse Flours on the Texture, Color, and Sensorial Characteristics of Crackers: Flash Profile Analysis by Danai Ioanna Koukoumaki, Konstantinos Giannoutsos, Putu Virgina Partha Devanthi, Panagiotis Karmiris, Sophia Bourni, Anastasia Monemvasioti, Vassiliki Psimouli, Dimitris Sarris, Konstantinos Gkatzionis

“…However, the effect of different pulse species and substitution on sensory perception is unclear. The sensory perception of crackers made by partially replacing wheat with chickpea (40-80%) and lupin flour (10-30%) was evaluated using Flash profile analysis in association with instrumental analysis of texture and color. …”
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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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Comparison of sensory recovery between random pattern flap and axial pattern flap in finger defect reconstruction by Tien Duc Nguyen

“…Background: This study aimed to investigate the association between the use of different flaps, including random- and axial-pattern flaps, and sensory recovery following finger soft tissue reconstruction using local pedicle flaps. …”
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The Localization Research of Brain Plasticity Changes after Brachial Plexus Pain: Sensory Regions or Cognitive Regions? by Shuai Wang, Zhen-zhen Ma, Ye-chen Lu, Jia-jia Wu, Xu-yun Hua, Mou-xiong Zheng, Jian-guang Xu

“…Through functional imaging of both resting-state and block-design studies, we compared the amplitude of low-frequency fluctuations (ALFF) of premodeling and postmodeling groups and the changes of brain activation when applying sensory stimulation. Results. The postmodeling group showed significant decreases on the mechanical withdrawal threshold (MWT) in the bilateral hindpaws and thermal withdrawal latency (TWL) in the left hindpaw than the premodeling group (P<0.05). …”
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Hearing Loss: Reestablish the Neural Plasticity in Regenerated Spiral Ganglion Neurons and Sensory Hair Cells 2018 by Renjie Chai, Geng-Lin Li, Jian Wang, Hai Huang

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Two-wheeled Sensibility: Sensory Engagement with Place in British, American and French Cycling Narratives, 1880–1914 by Una Brogan

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Effect of Microwave Heat Processing on Nutritional Indices, Antinutrients, and Sensory Attributes of Potato Powder-Supplemented Flatbread by Muhammad Waseem, Saeed Akhtar, Nazir Ahmad, Tariq Ismail, Claudia E. Lazarte, Majid Hussain, Muhammad Faisal Manzoor

“…This study aims at evaluating nutritional, toxicological, and sensory attributes of microwave heat-treated potato powder-supplemented unleavened flatbread. …”
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Effects of potassium lactate on sensory attributes, bacterial community succession and biogenic amines formation in Rugao ham by Renyong Liao, Ying Wang, Qiang Xia, Changyu Zhou, Fang Geng, Daodong Pan, Jinxuan Cao

“…To deepen the understanding in the effect of potassium lactate on the sensory quality and safety of Rugao ham, sensory attributes, physicochemical parameters, total volatile basic nitrogen (TVBN), microorganism community and biogenic amines of Rugao ham manufactured with different potassium lactate levels (0 %, 0.5 %, 1 %, 2 %) were investigated; the relationship between microbial community and the formation of TVBN and biogenic amines was further evaluated. …”
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Morphological analysis of regenerated antennae in the isopod Porcellio scaber (Isopoda, Crustacea), with emphasis on the main sensory structures by Primož Zidar, Primož Mihelič

“…The second antennae, an important sensory organ of terrestrial isopods, are often attacked and amputated by predators or members of the same species. …”
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The Impact of Fermented Quinoa Sourdough with Enterococcus Strains on the Nutritional, Textural, and Sensorial Features of Gluten-Free Muffins by Souraya Sakoui, Reda Derdak, Fatimazahra Jouga, Amal Dagni, Oana Lelia Pop, Dan Cristian Vodnar, Bernadette-Emőke Teleky, Maria Simona Chis, Carmen Rodica Pop, Laura Stan, Floricuta Ranga, Ramona Suharoschi, Abdelaziz Soukri, Bouchra El Khalfi

“…The results showed that the fermented quinoa flour exhibited enhanced nutritional value, with increased levels of organic acids such as lactic and acetic acid, as well as improved polyphenol content. The sensory and textural analyses revealed that both Enterococcus strains positively impacted the sensory characteristics and texture of the muffins. …”
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Hearing Loss: Reestablish the Neural Plasticity in Regenerated Spiral Ganglion Neurons and Sensory Hair Cells 2020 by Renjie Chai, Geng-lin Li, Jian Wang, Jing Zou, Hai Huang

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Reliability of the Second and Third Iterations of the Sensory–Motor Dysfunction Questionnaire in a Subclinical Neck Pain Population by Ushani Ambalavanar, Heidi Haavik, Nitika Kumari, Imran Amjad, Nooshin Khobzi Rotondi, Bernadette Ann Murphy

“…Background/Objectives: This study aimed to address limitations of the pilot reliability study on the Sensory–Motor Dysfunction Questionnaire (SMD-Q) in two parts. …”
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Physicochemical and Sensory Properties of Broiler Chicken Breast Meat Stored Frozen and Thawed Using Various Methods by Anna Augustyńska-Prejsnar, Małgorzata Ormian, Zofia Sokołowicz

“…Unfavourable changes in the sensory properties, namely, diminished intensity of flavour and aroma, were also observed. …”
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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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Correlations between Texture Profile Analysis and Sensory Evaluation of Cured Largemouth Bass Meat (Micropterus salmoides) by Meijin Li, Jiajun Huang, Yanan Chen, Xiaoyan Zu, Guangquan Xiong, Hailan Li

“…The TPA index and sensory evaluation could be effectively improved when the sodium chloride added to the bass meat was 1%. …”
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