Eudora Welty: Sensing the Particular, Revealing the Universal in Her Southern World  by Pearl McHaney

“…Eudora Welty writes poetic prose that is painted with colors—red, rose, blue, green, silver, black, white, pearly gray, golden-yellow, rich in figurative language, and resplendent in sensory images and synaesthesia. Welty’s art illustrates an extraordinary sensitivity for discovering the South, in particular, but also the world at large. …”
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Signal and modulating role of enzymes of digestive glands by G. F. Korotko

“…Enzymergic regulation of visceral functions, including sensory, alimentiry, protective, acts as new section of up-to-date science and, according to accumulated facts, is promising in gastroenterology, pancreatology, oncology, immunology and other segments of clinical medicine.…”
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Motor Function in Irritable Bowel Syndrome by Michael Camilleri

“…Most novel therapies under trial probably modulate both sensory and motor functions, and are discussed briefly. …”
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Optimization of a fermented pumpkin-based beverage to improve Lactobacillus mali survival and α-glucosidase inhibitory activity: A response surface methodology approach by W.Y. Koh, U. Uthumporn, A. Rosma, A.R. Irfan, Y.H. Park

“…These findings illustrated that the model is effective in improving probiotic survival and α-glucosidase inhibitory activity with excellent sensory acceptability, thus may offer a dietary means for the management of hyperglycaemia. …”
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Pempek Fishcake from Channa micropeltes with Pumpkin Puree: Quality Assessment by Rabiatul Adawyah, Tri Dekayanti, Ainun Aslamiah, Muhammad Wahyu AS, Findya Puspitasari

“…Mashed pumpkin proved to be an excellent substitute of tapioca flour in the traditional Indonesian pempek fishcake as it improved both its sensory profile and nutritional value.…”
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Enhancing the quality indicators and shelf-life of cantonese mooncakes by employing different flour complex ratios formulating crusts to minimize oil penetration by Li-Ya Tseng, Ping-Hsiu Huang, Jhih-Ying Ciou, Yu-Wei Chen, Yeu-Ching Shi, Chia-Lung Wang, Chih-Yao Hou, Ming-Kuei Shih

“…Crystalline analysis and sensory evaluations further supported that the selected flour combinations maintained textural stability over time. …”
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Dorsal Root Ganglion Maintains Stemness of Bone Marrow Mesenchymal Stem Cells by Enhancing Autophagy through the AMPK/mTOR Pathway in a Coculture System by Shuaishuai Zhang, Junqin Li, Huijie Jiang, Yi Gao, Pengzhen Cheng, Tianqing Cao, Donglin Li, Jimeng Wang, Yue Song, Bin Liu, Hao Wu, Chunmei Wang, Liu Yang, Guoxian Pei

“…Our previous studies found that sensory nerve tracts implanted in tissue-engineered bone (TEB) could result in better osteogenesis. …”
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Comparison of the Effect of New Spice Freon Extracts Towards Ground Spices and Antioxidants for Improving the Quality of Bulgarian-Type Dry-Cured Sausage by Balev Dessislav Kostadinov, Nenov Neno Stefanov, Dragoev Stefan Georgiev, Vassilev Kiril Petrov, Vlahova-Vangelova Dessislava Borislavova, Baytukenova Sholpan Baydildaevna, Smolnikova Farida Haripovna

“…The replacement of natural ground spices with aliquots of their extracts improved sensory properties and stabilized the color characteristics of the final product during 30 days of storage at 0–4°C. …”
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Effect of Marolo (Annona crassiflora Mart.) Pulp Flour Addition in Food Bars by Jéssyca Santos Silva, Clarissa Damiani, Edson Pablo Silva, Cristiane Rodrigues Gomes Ruffi, Eduardo Ramirez Asquieri, Thays Lorrayne Lavrinha e Silva, Eduardo Valério de Barros Vilas Boas

“…The aim of this study was to evaluate the shelf life of food bars, prepared with different proportions of marolo pulp flour (20, 30, 40, and 50% replacement of oatmeal) for six-month storage, through nutritional and physical analysis, as well as sensory acceptance. The total dietary fiber content showed an average of 7.1 g·100 g−1. …”
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Comparative Study on the Physicochemical and Volatile Compounds of Dalbergia odorifera T. Chen Honey From Guizhou, China, and Honey From Different Floral Sources by Haoxiang Xu, Qingfeng Wang, Ting Li, Bo Yu, Yuanfeng Zhao, Ran Jiang, Jing Rui Zhou, Juan Li, Lu Lei

“…The study described the volatile compounds and sensory characteristics of each honey. The main volatile compounds identified in all samples were hydrocarbons, aldehydes, esters, ketones, and alcohols, with predominant sensory flavors of sweet, green, and floral notes.…”
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Design and Assessment of a Virtual Underwater Multisensory Effects Reproducing Simulation System by Cheol-Min Kim, Jae-Hong Youn, Yoo-Kang Ji, Dong-You Choi

“…In addition, the expansion of the sensory range, with which users can actually experience various underwater environmental phenomena while they are in underwater simulations, is still insufficient. …”
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A Shared Interest Discovery Model for Coauthor Relationship in SNS by Xin An, Shuo Xu, Yali Wen, Mingxing Hu

“…Many users enjoy SNS with their smart devices, which are mostly equipped with sensory devices. The sensitive information produced by these sensory devices is uploaded to SNS, which may raise many potential risks. …”
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Oxidative Stability and Quality Parameters of Veal During Ageing by Mateja Lušnic Polak, Mojca Kuhar, Iva Zahija, Lea Demšar, Tomaž Polak

“…Ageing time enhanced sensory-evaluated tenderness, juiciness, aroma, and flavour. …”
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Goal-directed vocal planning in a songbird by Anja T Zai, Anna E Stepien, Nicolas Giret, Richard HR Hahnloser

“…Thus, targeted vocal plasticity does not require immediate sensory experience, showing that zebra finches are capable of goal-directed vocal planning.…”
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Características sensoriales y preferencia en cultivares de alcaucil (Cynara cardunculus var. scolymus L.), producidos en el Cinturón Hortícola de Rosario, Argentina by M.B. GATTI, M.C. MONDINO, S.M. GARCÍA, M.C. CIAPPINI

“…Esto indica que esta nueva metodología del análisis sensorial permite aportar información preliminar sobre diversos alimentos. …”
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Biophilic Quality Matrix: A tool to evaluate the biophilic quality of a building during early design stage by Niranjika Wijesooriya, Arianna Brambilla, Lina Markauskaite

“…Premised on the notion of biophilia, biophilic design facilitates a sensory experience that could potentially influence psychology, cognition and behaviours. …”
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A software system for modeling evolution in a population of organisms with vision, interacting with each other in 3D simulator by A. P. Devyaterikov, A. Yu. Palyanov

“…It is often sought to model not only the nervous system, but also the body, muscles, sensory systems, and a virtual three-dimensional physical environment in which the behavior of an organism can be observed and which provides its sensory systems with adequate data streams that change in response to the movement of the organism. …”
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The Utility of Neuromotor Retraining to Augment Manual Therapy and Vestibular Rehabilitation in a Patient with Post-Concussion Syndrome: A Case Report by Andrew Teare-Ketter, Alyssa LaForme Fiss, Jeffrey Ebert

“…Objective measures of postural stability included the Modified Clinical Test of Sensory Interaction in Balance (m-CTSIB) and the Fukuda Step Test. …”
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Can eating pleasure be a lever for healthy eating? A systematic scoping review of eating pleasure and its links with dietary behaviors and health. by Alexandra Bédard, Pierre-Olivier Lamarche, Lucie-Maude Grégoire, Catherine Trudel-Guy, Véronique Provencher, Sophie Desroches, Simone Lemieux

“…The most frequently found related to sensory experiences (in 50.9% of the documents), social experiences (42.7%), food characteristics besides sensory attributes (27.3%), food preparation process (19.1%), novelty (16.4%), variety (14.5%), mindful eating (13.6%), visceral eating (12.7%), place where food is consumed (11.8%) and memories associated with eating (10.9%). …”
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Nutritional Content and Characteristics of Pumpkin Cream Soup with Tempeh Addition as Supplementary Food for Elderly by Budi Setiawan, Salma S. Aulia, Tiurma Sinaga, Ahmad Sulaeman

“…However, this is also a new challenge since the elderly tends to have age-related diseases, thus the physical, psychological, and sensory disorders that will affect their nutritional status. …”
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