The Influence of Multi-Sensory Perception on Public Activity in Urban Street Spaces: An Empirical Study Grounded in Landsenses Ecology by Tianqi Han, Lina Tang, Jiang Liu, Siyu Jiang, Jinshan Yan

“…These results provide valuable insights for integrating multi-sensory experiences into urban design.…”
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Chemical and Sensory Evaluation of Blackberry (<i>Rubus</i> sp.) Juice Concentrated by Reverse Osmosis and Osmotic Evaporation by Juliana Vilar, Flavia Monteiro, Luiz Corrêa-Filho, Flávia Gomes, Renata Tonon, Daniela Freitas-Sá, Suely Freitas, Lourdes Cabral

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Development and accelerated shelf-life assessment of coconut squash: A comprehensive evaluation of physicochemical, antioxidant, and sensory attributes by Sara Shahbaz, Iahtisham-Ul-Haq, Nirmeen Nadeem, Mahnoor Siddiqui, Robert Mugabi, Aanchal Sharma, Tawfiq Alsulami, Gulzar Ahmad Nayik

“…Physicochemical and antioxidant properties were monitored, revealing decreases in pH, total sugars, total phytochemicals, and antioxidant activity, alongside increases in acidity, TSS, and FFA during storage. Sensory evaluation identified T5 as the optimal formulation due to its superior quality attributes and a predicted shelf life of 121 days. …”
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Evaluation of Physicochemical, Functional, and Sensorial Characteristics of Gluten-Free Turkish Noodle “Erişte” Formulated with Oat and Quinoa Flours by Gülşah Çalışkan Koç, Ravi Pandiselvam

“…The physicochemical, functional, and sensorial properties of developed gluten-free eriştes were evaluated. …”
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Sensory quality and nutritional composition of carrot (Daucus carota L.) genotypes as affected by fertilization in production system in Cameroon by Maxime Merlin Tonfack Djoufack, Eric Bertrand Kouam, Edith Marius Kouam Foko, Mariette Anoumaa, Pierre Marie Kaktcham, François Ngoufack Zambou

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Reorganization of the Action Observation Network and Sensory-Motor System in Children with Unilateral Cerebral Palsy: An fMRI Study by Giuseppina Sgandurra, Laura Biagi, Leonardo Fogassi, Elisa Sicola, Adriano Ferrari, Andrea Guzzetta, Michela Tosetti, Giovanni Cioni

“…Using fMRI, we aimed to explore AON and sensory-motor network (SMN) in UCP children and compare them to typically developed (TD) children and analyse the relationship between AON (re-)organization and several neurophysiological and clinical measures. …”
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Effect of Sand Roasting on Physicochemical, Thermal, Functional, Antinutritional, and Sensory Properties of Sattu, a Nourishing form of Chickpea by Iqra Qureshi, Khalid Bashir, Shumaila Jan, Ayon Tarafdar, Mehvish Habib, Kulsum Jan

“…In this study, the impact of sand roasting on the physicochemical, sensory, antinutritional, thermal, functional, and antioxidant properties on sattu was investigated. …”
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Nonfat Set Yogurt: Effect of Okra Gum and Various Starches on the Rheological, Sensory, and Storage Qualities and Wheying-Off by Ali Saleh, A. A. Mohamed, M. S. Alamri, S. Hussain, A. A. Qasem, M. A. Ibraheem, Syed Ali Shahzad

“…This work was intended to determine the effect of okra gum in combination with various starches on the flow and sensory properties of nonfat set yogurt. The selected starches include potato (PS), sweet potato (SPS), corn (CO), chickpea (CP), and Turkish beans (TB). …”
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Effect of Feeding Acid Oils on European Seabass Fillet Lipid Composition, Oxidative Stability, Color, and Sensory Acceptance by Paula Albendea, Alba Tres, Magdalena Rafecas, Stefania Vichi, Roser Sala, Francesc Guardiola

“…Both a higher oxidative stability and a lower TBA value were found in SO, SAO, OPO, or OPAO fillets, obtaining the greatest oxidative stability in OPO and OPAO fillets. Sensory acceptance was not affected by the diet or the refrigerated storage, while the differences found in color parameters would not be perceived by the human eye. …”
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Karakteristik fisiko kimia dan sensoris patty burger ikan patin dengan bahan pengisi pati jagung by Emma Riftyan, Suci Rahmayani, Dewi Fortuna Ayu

“…The purpose of this study is to obtain the best ratio of catfish and corn starch in making burger patties on physical, chemical, and sensory properties that meet Indonesian National Standard 8503-2018. …”
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Changes in Immunoreactivity of Sensory Substances within the Enteric Nervous System of the Porcine Stomach during Experimentally Induced Diabetes by Michał Bulc, Katarzyna Palus, Jarosław Całka, Łukasz Zielonka

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The combination of hot water spray and subzero saline chilling improved chilling efficiency, meat quality, and sensory attributes by K. Kawamura, D. Ma, D.U. Ahn, H.-S. Seo, V. Hogan, L.N. Stephens, J. Moallem, J.W. Jin, I. Kang

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Multi-attribute temporal descriptive methods in sensory analysis applied in food science: Protocol for a scoping review. by Michel Visalli, Mara Virginia Galmarini

“…<h4>Background</h4>Sensory perception is a temporal phenomenon highly present in food evaluation. …”
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Differences in the movement phase condition and sensory inputs on temporal synchronization and continuation during bilateral foot-tapping tasks by Atsuki Numata, Yasuo Terao, Kenichi Sugawara, Yoshikazu Ugawa, Toshiaki Furubayashi

“…We investigated the ability of bilateral lower limb motor control for performing this task as a crucial metric for examining motor coordination relevant to human locomotion, such as walking. Here, sensory information such as auditory and tactile inputs is considered to improve the accuracy of sensorimotor synchronization. …”
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A dataset of annotated free comments on the sensory perception of madeleines for benchmarking text mining techniquesRecherche.Data.Gouv by Michel Visalli, Ronan Symoneaux, Cécile Mursic, Margaux Touret, Flore Lourtioux, Kipédène Coulibaly, Benjamin Mahieu

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Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise: Effects on physical stability, texture and sensory attributes by Vassilios Raikos, Angela McDonagh, Viren Ranawana, Garry Duthie

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The Impact of Grape Maceration on Quality and Biogenic Amine Formation in Slovak Tokaj Wines: Examination of Microbial, Chemical and Sensory Properties by Boris Semjon, Martin Bartkovský, Peter Očenáš, Ivana Regecová, Zuzana Megyesy Eftimová, Jana Výrostková, Lýdia Mesarčová, Mariana Kováčová, Matúš Várady, Lucia Šuľáková, Slavomír Marcinčák

“…Multiple factor analysis was used for the examination of wine quality regarding the formation of biogenic amines (BAs), and chemical, microbial and sensory variables were analysed over three months of wine production. …”
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IMPACT OF GREEN PARTS POWDER OF LOCALLY CULTIVATED CARROT (DAUCUS CAROTA L.) ON QUALITATIVE AND SENSORY PROPERTIES OF BISCUITS AND CAKE by N. S. Mahdi, K. A. Shakir

Subjects: “…carrots Vegetative parts, biscuits, fiber, sensory evaluation.…”
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Guiding chili variety selection for Zao chili in Guizhou: Based on a systematic study of sensory, physicochemical, and volatile characteristics by Xueya Wang, Kuan Lu, Wenxin Li, Ju Chen, Yong Yin, Xiaojing Sun, Min Lu, Jianwen He

“…The ZC produced by FQB3 had the highest comprehensive sensory score (89.7), characterized by high total acid and amino acid nitrogen content and low crude fibre content. …”
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Nutritional composition and sensory properties of snack bars made from sago worm paste (Rhynchophorus ferrugineus) as an alternative food by Canti Meda, Muliawan Shinta

“…This study aimed to develop snack bars made from sago worm paste and evaluate their proximate and sensory properties. The research stages included the preparation of sago worm paste and snack bars, followed by proximate and sensory analysis of the snack bars. …”
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