New anchovy burgers: a sustainable and nutritious alternative to red meat in fast food by Giovanni Luca Russo, Antonio L. Langellotti, Rossella Di Monaco, Gabriele Buonocunto, Francesca Colonna, Nunzio Velleca, Anna Ilaria Di Paola, Lucia Avella, Silvana Cavella, Paolo Masi

“…This research contributes to the fast-food industry by offering a product that meets sensory and nutritional requirements while also promoting sustainability. …”
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Purinergic Receptors in Ocular Inflammation by Ana Guzman-Aranguez, Xavier Gasull, Yolanda Diebold, Jesús Pintor

“…Sideways, diverse stimuli (sensory stimulation, large intraocular pressure increases) can produce a release of ATP from ocular sensory innervation or after injury to ocular tissues. …”
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No Difference between Spinal Anesthesia with Hyperbaric Ropivacaine and Intravenous Dexmedetomidine Sedation with and without Intrathecal Fentanyl: A Randomized Noninferiority Tria... by Seung Cheol Lee, Tae Hyung Kim, So Ron Choi, Sang Yoong Park

“…The primary outcome of this study was the time to two-dermatomal regression of sensory block. The noninferiority margin for the mean difference was −10 min. …”
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A Preliminary Investigation into the Neural Correlates of Knee Loading during a Change of Direction Task in Individuals after Anterior Cruciate Ligament Reconstruction by Adam Culiver, Dustin Grooms, Nathan Edwards, Laura Schmitt, James Oñate

“…# Background Central nervous system (CNS) function after ACLR, quantified by the blood oxygen level dependent (BOLD) response, is altered in regions of sensory function during knee movement after ACLR. …”
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Emergency Food Product Packaging by Pectin-Based Antimicrobial Coatings Functionalized by Pomegranate Peel Extracts by Ehsan Ghorbani, Arasb Dabbagh Moghaddam, Anousheh Sharifan, Hossein Kiani

“…The antioxidant and antibacterial effects could be attributed to high phenolic content and a combination of different substances. Microbial and sensory tests performed on coated energy bars showed that the active coatings were able to control and reduce the population of microorganisms during storage without adversely affecting sensory properties.…”
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Quality Jam from Baobab (Adansonia digitata L) Fruit Pulp Powder: Formulation and Evaluation of Its Physicochemical and Nutritional Properties by Abebe Asmamaw Wasihun, Goitom Gebreyohannes Berhe, Desta Berhe Sbhatu, Kiros Hagos Abay, Gebreselema Gebreyohannes

“…The jam product of formulation no. 7 enriched with 0.50 g ascorbic acid and 0.60 g citrus pectin jelling was better in terms of storage stability and sensory acceptability. Increasing storage time (up to 45 to 90 days) and temperature (from 10–12°C to 25–27°C) lowered the products’ nutritional quality and sensory acceptability. …”
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Effect of Semolina Replacement with Amaranth Flour on Quality Characteristics of Functional Pasta by Sogand Alizadeh, Asiye Ahmadi-Dastgerdi, Sara Reisi, Fahimeh Ebrahimi Tirtashi, Maryam Zokaei, Shiva Tahriri

“…This research aimed to investigate the effect of amaranth flour in concentrations of 0 (C), 10 (A10), 15 (A15), and 20% (A20) on the rheological, physicochemical, and sensory characteristics of functional pasta during 3 months. …”
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Quality and Nutritional Value of Functional Strawberry Marmalade Enriched with Chia Seed (Salvia hispanica L.) by Tuğba Özbek, Neşe Şahin-Yeşilçubuk, Birsen Demirel

“…In the first part of the study, sensorial parameters showed good acceptability for sorbitol. …”
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IMPROVING THE TECHNOLOGY OF EXTRA VIRGIN PEACH KERNEL OILS by Ye. Kotliar, B. Iegorov, N. Dets, D. Skrypnichenko, L. Lanzhenko

“…The most effective pressing mode is the following: load holding time of 3.0 minutes, compression force of 10.0 kN and loading speed of 5.0 kN/cm, the thickness of the pressed pulp under these parameters is 33.0 mm, and the oil yield is about 94.0%. Sensory studies have shown that oil from peach kernels of the ‘Cardinal’ variety has the best average sensory score of 4.9, followed by oil from peach kernels of the ‘Nectarine’ variety with an average score of 4.8, and oil from peach kernels of the ‘Moldavsky’ and ‘Flamingo’ varieties with a sensory score of 4.76 and 4.75, respectively. …”
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Comparison of the Methods for Diagnosing the Carpal Tunnel Syndrome by Aurimas Dobilinskas, Saulius Knystautas, Kęstutis Braziulis, Irmantas Rutkauskas, Loreta Pilipaitytė

“…The results of the electroneuromyography study evaluated the response speed of the sensory impulse (ms), the speed of the motor impulse response (ms). …”
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Neuroelectrophysiological evaluation of carpal tunnel syndrome before and after surgical intervention by Debanjana Chowdhury, Sangita Sen, Tibar Banerjee

“…In Group III patients, preoperatively forearm motor conduction velocity (FMCV) and transcarpal motor conduction velocity (TMCV) were nonrecordable, FMCV became recordable in 6 hands, while TMCV in all 16 hands post CTR. In case sensory parameters, both distal sensory latency (DSL) and sensory nerve conduction velocity (SNCV) showed significant improvement in Group I, and no improvement was noted in Group III patients. …”
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Plant-based products: potential, production technology and challenges by Isabella Maciel Costa, Cosme Damião Barbosa, Nayana Hayss Araújo da Silva

“…Vegetable extracts are water-soluble extracts based on vegetables, legumes, fruits, grains, cereals, pseudocereals, oilseeds or nuts that present different composition and sensory characteristics, depending on the raw material used. …”
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The Impact of a Submaximal Level of Exercise on Balance Performance in Older Persons by Hani Asilah Alias, Maria Justine

“…A submaximal level of exercise may influence sensory integration that in turn affects balance performance, particularly on an unstable surface. …”
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A comparison of force adaptation in toddlers and adults during a drawer opening task by Laura Faßbender, Johannes Falck, Francisco M. López, Yee Lee Shing, Jochen Triesch, Gudrun Schwarzer

“…Participants opened a drawer with temporarily increased resistance, creating sensory prediction errors between predicted and actual drawer dynamics. …”
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Researches on the development of grading system and the determination of quality factors for fish by Nazif Anıl, Mustafa Nizamlıoğlu, Yusuf Doğruer

“…Hence, they have given 71.95 %, 64.04 %, 70.35 %, 70.65 %, 67.12 %, 77.53 % and 59.97 % meat yield, respectively. Furthermore, the sensorial acceptance levels for the same fish were valued at 8.31, 6.41, 9.04, 7.37, 6.47, 6.87, 7.88, respectively.…”
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Enriching Wheat Bread With Banana Peel Powder: Impact on Nutritional Attributes, Bioactive Compounds, and Antioxidant Activity by Most. Jesmin Akhter, Md. Al-Amin, Md Akram Hossain, Md. Murtuza Kamal

“…This research investigated the impact of enriching bread with banana peel powder (BPP) on nutritional attributes, bioactive components, antioxidant activity, and sensory characteristics. Four bread samples were prepared and evaluated: S1 (control), S2 (5% BPP), S3 (7% BPP), and S4 (10% BPP). …”
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Your brain on art, nature, and meditation: a pilot neuroimaging study by Beatrix Krause-Sorio, Sergio Becerra, Prabha Siddarth, Stacey Simmons, Taylor Kuhn, Helen Lavretsky

“…Compared to viewing AI-generated digital art, increased BOLD responses during meditation were observed in left parietal and central operculum, and right pre- and postcentral gyri, and compared to nature, in the left parietal operculum, bilateral postcentral and supramarginal gyri, and bilateral lateral occipital cortices.ConclusionMeditation compared to rest showed brain activation in regions associated with object, sensory, and memory processing. Meditation compared to nature videos led to activity in bilateral sensory and object processing areas, as well as a left sensory integration region (error monitoring), while meditation compared to art showed activity in left sensory integration and right sensorimotor regions. …”
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Effects of Different Tea Varieties on the Quality of Enshi Yulu Tea by WANG Huanhuan, QIN Muxue, HU Xingming, YUAN Liping, QIN Xinxue, YU Zhi, ZHENG Shibing, ZHANG Qiang, NI Dejiang, CHEN Yuqiong

“…Among the 10 teas, Fuyun 6 had the highest sensory score for appearance with a tight and straight shape and a green color. …”
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The role of activated partial thrombin time in mediating the impact of poorly glycemic control on diabetic peripheral neuropathy in patients with type 2 diabetes mellitus by Hui Zhang, Minghui Chen, Lijie Sun, Wenwen Zhu, Wenwen Zhu, Tong Niu, Huzaifa Fareeduddin Mohammmed Farooqui, Hongxiao Wang, Bing Song, Jumei Wang, Haoqiang Zhang

“…Notably, levels of APTT and HbA1c were correlated with conduction velocities of Tibial nerve motor fibers, as well as sensory fibers of the Ulnar nerve, Median nerve, and Sural nerve. …”
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L’idéo-scénarisation sonore du paysage comme support métaphorique de sa médiation by Philippe Woloszyn

“…This mediation method thus makes it possible to share the sensory dimensions of the landscape via a participative approach to combine transversal and interdisciplinary perspectives of the landscape and its design.…”
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