Anxious and Nonanxious Mice Show Similar Hippocampal Sensory Evoked Oscillations under Urethane Anesthesia: Difference in the Effect of Buspirone by János Horváth, Balázs Barkóczi, Géza Müller, Viktor Szegedi

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Evaluación de la aceptabilidad de chips de pepino orgánico: estudio de mercado y análisis sensorial by Guadalupe Yañez, T. Sotera, Anabel Rodriguez

“…Luego, se realizó un análisis sensorial con consumidores para evaluar la aceptabilidad general como así también la textura y el sabor del producto. …”
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The Key Transcription Factor Expression in the Developing Vestibular and Auditory Sensory Organs: A Comprehensive Comparison of Spatial and Temporal Patterns by Shaofeng Liu, Yunfeng Wang, Yongtian Lu, Wen Li, Wenjing Liu, Jun Ma, Fuqin Sun, Mao Li, Zheng-Yi Chen, Kaiming Su, Wenyan Li

“…Prox1 was transiently expressed in the presumptive hair cells and developing supporting cells, and lower Prox1 expression was observed in the vestibular sensory organ compared to the organ of Corti. The different expression patterns of these transcription factors in the developing auditory and vestibular sensory organs suggest that they play different roles in the development of the sensory epithelia and might help to shape the respective sensory structures.…”
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The Influence of the Syrup Type on Rheology, Color Differences, Water Activity, and Nutritional and Sensory Aspects of High-Protein Bars for Sportsmen by Jan Małecki, Igor Tomasevic, Bartosz G. Sołowiej

“…The objective of this study was to evaluate the impact of different syrup sources (oligofructose, maltitol, tapioca fiber, and chickpea-maize fiber) on rheology, water activity, color, and nutritional and sensorial properties of high-protein bars. Texture has changed depending on the type of syrup used. …”
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Physicochemical, Electronic Nose and Tongue, Sensory Evaluation Determination Combined with Chemometrics to Characterize Ficus hirta Vahl. (Moraceae) Beer by Yanyu Chen, Zilai Wei, Tianyu Zhang, Keng Hong Ng, Jun Ye, Wenmeng He

“…The results of this study may provide some references and guidelines for the development of Ficus hirta Vahl. functional beer to control the physicochemical, antioxidative, and sensory properties of the beer.…”
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Ranirestat Improved Nerve Conduction Velocities, Sensory Perception, and Intraepidermal Nerve Fiber Density in Rats with Overt Diabetic Polyneuropathy by Saeko Asano, Tatsuhito Himeno, Tomohide Hayami, Mikio Motegi, Rieko Inoue, Hiromi Nakai-Shimoda, Emiri Miura-Yura, Yoshiaki Morishita, Masaki Kondo, Shin Tsunekawa, Yoshiro Kato, Koichi Kato, Keiko Naruse, Jiro Nakamura, Hideki Kamiya

“…Distal sensory-motor polyneuropathy is one of the most frequent diabetic complications. …”
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Corticospinal Tract Wiring and Brain Lesion Characteristics in Unilateral Cerebral Palsy: Determinants of Upper Limb Motor and Sensory Function by Cristina Simon-Martinez, Ellen Jaspers, Lisa Mailleux, Els Ortibus, Katrijn Klingels, Nicole Wenderoth, Hilde Feys

“…Motor and sensory functions were influenced by each of the investigated neurological factors. …”
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Sensory and Physicochemical Properties and Stability of Folic Acid in a Pineapple Ready-to-Serve Beverage Fortified with Encapsulated Folic Acid by Geethi Pamunuwa, Harshika Nilakshi, Gagani Rajapaksha, Farrah Shakoor, Desiree Nedra Karunaratne

“…The sensory panel showed the highest preference to pineapple RTS with incorporated encapsulated folic acid at a quantity of its recommended daily intake (400 µg/200 mL) before heat treatment. …”
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Effects of a Pain Catastrophizing Induction on Sensory Testing in Women with Chronic Low Back Pain: A Pilot Study by Chloe J. Taub, John A. Sturgeon, Kevin A. Johnson, Sean C. Mackey, Beth D. Darnall

“…All participants underwent a baseline round of several quantitative sensory testing (QST) tasks, followed by the pain catastrophizing induction or the rest period, and then a second round of the same QST tasks. …”
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EVALUACIÓN DE LA VIDA ÚTIL SENSORIAL DEL QUESO DOBLE CREMA CON DOS NIVELES DE GRASA by CF Novoa, NC Lópes

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Comparing parboiling and milling for selenium-enriched rice (Oryza sativa L.): Differences in selenium speciation, texture, microstructure, and sensory by Kun Zhuang, Zihan Zhang, Shuyou Shang, Kai Zheng, Xiaolong Zhou, Wenjing Huang, Yuehui Wang, Wenping Ding

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Phytonutrients in Oat (Avena sativa L.) Drink: Effect of Plant Extract on Antiradical Capacity, Nutritional Value and Sensory Characteristics by Gramza-Michałowska Anna, Kmiecik Dominik, Kobus-Cisowska Joanna, Żywica Anna, Dziedzic Krzysztof, Brzozowska Anna

“…Moreover, the applied plant components showed moderate ability to influence the sensory values of the fortified oat drinks. The results demonstrate that tea, stevia and mulberry preparations applied in oat drinks enhanced antioxidant potential and might be a natural source of antioxidant components.…”
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Fabrication of nano‐encapsulated angelica (Heracleum persicum) essential oil for enriching dairy dessert: Physicochemical, rheological and sensorial properties by Narin Mhemmedamin Nanakali

“…Results from organoleptic characteristics (taste, odour colour, mouthfeel and total acceptance) showed that enriched samples by nanoemulsions, particularly with higher level of AEO had higher sensorial scores. In general, samples containing free AEO (not encapsulated) had the lower scores in all organoleptic characteristics.…”
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Evaluation of Drying and Storage Conditions on Nutritional and Sensory Properties of Dried Galega Kale (Brassica oleracea L. var. Acephala) by Ana C. Araújo, Sara M. Oliveira, Inês N. Ramos, Teresa R. S. Brandão, Maria J. Monteiro, Cristina L. M. Silva

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Physical and Sensory Long-Term Disabilities from <i>Bothrops</i> Snakebite Envenomings in Manaus, Western Brazilian Amazon by Eduardo M. G. Fernández, Débora N. Oliveira, Alexandre V. Silva-Neto, Rafaela N. Dávila, Ligia Lengler, Marco A. Sartim, Altair S. Farias, Luiz C. L. Ferreira, Érica da Silva Carvalho, Fan H. Wen, Felipe Murta, Fernando Almeida-Val, Manuela B. Pucca, Jacqueline A. G. Sachett, Wuelton M. Monteiro

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Nutritional properties, lipid oxidation, microbial growth, and sensory evaluation of beef burgers enriched with garden cress seeds powder by Huriyyah A. I. Almusawi, Randah Miqbil Alqurashi, Heba I. Mohamed, Abdelrahman R. Ahmed

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Increased brightness assimilation in rod vision by Pablo A. Barrionuevo, Alexander C. Schütz, Karl R. Gegenfurtner

Subjects: “…Sensory neuroscience…”
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Vision of objects happens faster and earlier for location than for identity by Christian H. Poth, Werner X. Schneider

Subjects: “…Sensory neuroscience…”
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Comparing the difference in enhancement of kokumi-tasting γ-glutamyl peptides on basic taste via molecular modeling approaches and sensory evaluation by Juan Yang, Jing Guo, Ruijie Mai, Hao Dong, Chun Cui, Xiaofang Zeng, Weidong Bai

“…Thereinto, γ-glutamyl alanine (γ-EA) displayed the highest affinity for the two receptors through mobilizing multiple amino acid residues to form hydrophobic and hydrogen bonds, indicating it had the highest enhancement for umaminess and sweetness among these peptides. Sensory evaluation demonstrated the enhancement of γ-EA on umaminess was superior to that of sweetness. …”
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Effects of Anthocyanin-Rich Popping Maize Flour on the Phenolic Profile and the Antioxidant Capacity of Mix-Bread and Its Physical and Sensory Properties by Simić Marijana, Žilić Slađana, Šimuruna Olivera, Filipčev Bojana, Škrobot Dubravka, Vančetović Jelena

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