Effects of Patterned Sound Deprivation on Short- and Long-Term Plasticity in the Rat Thalamocortical Auditory System In Vivo by Chloe N. Soutar, Laura G. Rosen, Simon G. Rodier, Hans C. Dringenberg

“…Postnatal sensory experience plays a significant role in the maturation and synaptic stabilization of sensory cortices, such as the primary auditory cortex (A1). …”
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POSSIBILITIES OF BREAD ENRICHMENT WITH MINERALS BY USING SUGAR BEET MOLASSES by Vijolė Bradauskienė, Loreta Tamošaitienė, Vitalija Freitakaitė, Mihaela Adriana Tita

“…The study showed that when up to 10% molasses is added to the total flour mass in rye bread, the sensory parameters in comparison with the control product are superior: better aroma, the appearance of dark colour, soft texture and good taste. …”
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Peripheral Contributions to Visceral Hyperalgesia by GF Gebhart

“…Primary hyperalgesia (arising from the site of injury) is generally considered to be due to sensitization of sensory receptors (eg, nociceptors) and perhaps activation of so-called ‘silent nociceptors’ by mediators released, synthesized or attracted to the site of tissue injury. …”
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Partial Replacement with Menhaden Oil Improves Peripheral Neuropathy in High-Fat-Fed Low-Dose Streptozotocin Type 2 Diabetic Rat by Lawrence J. Coppey, Amey Holmes, Eric P. Davidson, Mark A. Yorek

“…Endpoints included analyses of glucose tolerance, fatty liver disease, serum and liver fatty acid composition, serum lipid and adiponectin levels, motor and sensory nerve conduction velocity, thermal sensitivity and innervation of the hindpaw. …”
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RHO Mutations (p.W126L and p.A346P) in Two Japanese Families with Autosomal Dominant Retinitis Pigmentosa by Satoshi Katagiri, Takaaki Hayashi, Masakazu Akahori, Takeshi Itabashi, Jo Nishino, Kazutoshi Yoshitake, Masaaki Furuno, Kazuho Ikeo, Tetsuji Okada, Hiroshi Tsuneoka, Takeshi Iwata

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The Impact of Oyster Mushrooms (<i>Pleurotus ostreatus</i>) on the Baking Quality of Rye Flour and Nutrition Composition and Antioxidant Potential of Rye Bread by Sylwia Stępniewska, Agnieszka Salamon, Grażyna Cacak-Pietrzak, Małgorzata Piecyk, Hanna Kowalska

“…Incorporating 7.5% OMP into the rye bread formula positively affected the bread’s sensory profile in contrast to the bread with a 10% addition of OMP.…”
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Auditory decision-making deficits after permanent noise-induced hearing loss by Madeline P. Berns, Genesis M. Nunez, Xingeng Zhang, Anindita Chavan, Klavdia Zemlianova, Todd M. Mowery, Justin D. Yao

“…Finally, video-tracking analysis of motor behavior during task performance demonstrates that NIHL can impact sensory-guided decision-based motor execution. Together, these results suggest that NIHL impairs the sensory, cognitive, and motor factors that support auditory decision-making.…”
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Clinical Characteristics of Spinal Levobupivacaine: Hyperbaric Compared with Isobaric Solution by Vimolluck Sanansilp, Travuth Trivate, Phakaporn Chompubai, Shusee Visalyaputra, Pattipa Suksopee, Ladda Permpolprasert, Benno von Bormann

“…Our results suggest that hyperbaric levobupivacaine was more predictable for sensory block level and more effective for surgical procedures with lower abdominal approach. …”
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Successful Strategy in Creating Low-FODMAP Wholegrain Bread—Simple and Global by Aleksandra M. Torbica, Vesna Vujasinović, Uroš Miljić, Goran Radivojević, Bojana Filipčev, Milorad Miljić, Miloš Radosavljević

“…Previous research has shown that reducing FODMAPs content has negative effects on the structures of dough and bread; as well as on sensory quality. Our innovative low-FODMAP wholegrain bakery products provide a unique solution for achieving a high-dietary-fiber intake without compromising the sensory appeal. …”
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Effect of Various Pretreatments on Quality Attributes of Vacuum-Fried Shiitake Mushroom Chips by Aiqing Ren, Siyi Pan, Weirong Li, Guobao Chen, Xu Duan

“…The results showed that pretreatments significantly (p<0.05) affected the moisture content, oil content, color, water activity (aw), total phenolic content, and sensory evaluation of shiitake mushroom chips. The blanching, osmotic dehydration, and coating pretreatment could improve color and sensory evaluation and also minimize the oil uptake of fried chips, whereas this treatment caused the highest reduction of total phenolic contents. …”
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All‐Inorganic Perovskite Quantum‐Dot Optical Neuromorphic Synapses for Near‐Sensor Colored Image Recognition by Yung‐Chi Yao, Chia‐Jung Lee, Yong‐Jun Chen, Jun‐Zhi Feng, Hongseok Oh, Chin‐Shan Lue, Jinn‐Kong Sheu, Ya‐Ju Lee

“…Abstract As the demand for the neuromorphic vision system in image recognition experiences rapid growth, it is imperative to develop advanced architectures capable of processing perceived data proximal to sensory terminals. This approach aims to reduce data movement between sensory and computing units, minimizing the need for data transfer and conversion at the sensor‐processor interface. …”
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The Association between Serum Cytokines and Damage to Large and Small Nerve Fibers in Diabetic Peripheral Neuropathy by Francesca Magrinelli, Chiara Briani, Marcello Romano, Susanna Ruggero, Elisabetta Toffanin, Giuseppa Triolo, George Chummar Peter, Marialuigia Praitano, Matteo Francesco Lauriola, Giampietro Zanette, Stefano Tamburin

“…Raised serum levels of IL-6 and IL-10 correlated with markers of large nerve fiber sensory and motor axonal damage. Raised IL-10 serum level was associated with signs of motor nerve demyelination. …”
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Comprehensive evaluation of Actinidia arguta fruit based on the nutrition and taste: 67 germplasm native to Northeast China by Mengting Song, Heran Xu, Guang Xin, Changjiang Liu, Xiaorong Sun, Yinhong Zhi, Bin Li, Yixiao Shen

“…To evaluate the comprehensive quality, the fruit weight, titratable acid (TAC), soluble solids (SSC), vitamin C, mineral elements, and taste value of 67 accessions of A. arguta were measured, and sensory attributes including olfactive intensity, juiciness, sweetness, sourness, and astringency were assessed. …”
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Quality Characteristics and Moisture Mobility of Giant Salamander (Andrias davidianus) Jerky during Roasting Process by Wengang Jin, Xiaohua Chen, Jingzhang Geng, Jing Jin, Jinjin Pei, Ruichang Gao, Dejing Chen

“…Thus, in view of various quality attributes and sensory evaluation, a roasting time of 40–60 min was favored for nutritive GSJs production. …”
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Photobiomodulation Therapy for Neurosensory Disturbances in Orthognathic Surgery Patients: A Systematic Review by Aneta Olszewska, Mateusz Wolny, Julia Kensy, Agnieszka Kotela, Agata Czajka-Jakubowska, Jacek Matys

“…Background: Sensory disturbances and acquired paresthesia constitute a significant proportion of complications following orthognathic surgery. …”
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Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil by Bolumar Tomas, Toepfl Stefan, Heinz Volker

“…Chemical (proximate composition and fatty acid profile), physical (water retention, structure formation and colour) and sensorial (appearance, texture and flavour) properties were evaluated. …”
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Effect of Inhibition of Angiotensin-Converting Enzyme and/or Neutral Endopeptidase on Neuropathy in High-Fat-Fed C57Bl/6J Mice by Lawrence Coppey, Bao Lu, Craig Gerard, Mark A. Yorek

“…In the intervention study only enalapril improved glucose tolerance. Sensory nerve conduction velocity and intraepidermal nerve fiber density were improved by all three treatments, whereas thermal nociception was improved by ilepatril or candoxatril. …”
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Exploring the characteristics of kombucha tea fermented with soursop (Annona muricata), Noni (Morinda citrifolia) and pineapple (Ananas comosus) by Azizan Muhammad Adib, Qadir Rahman, Zakaria Mizatul Athila, Mohsin Aliah Zannierah, Meor Hussin Anis Shobirin

“…The current study aims to determine the physico-chemical and sensory properties of kombucha tea fermented with soursop (Annona muricata), noni (Morinda citrifolia), and pineapple (Ananas comosus) juices. …”
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Foaming properties and olfactory profile of fermented chickpea aquafaba and its application in vegan chocolate mousseMendeley Data by Lea Mehren, Lena Elliger, Hanna May, Andreas Schieber, Nadine Schulze-Kaysers

“…Furthermore, the aroma change was described by sensory experts. Based on these results, the optimal fermentation day was selected for each mushroom and sensory profiling was conducted. …”
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Bioactive Components and Characterization of Extracted Paeonia officinalis using Ultrasonic and Microwave Assisted Maceration: Potential Evaluation as a Preservative in Panna Cotta by Farnaz Fallahpour Sichani, Hajar Abbasi

“…In the next phase, the best extract is incorporated at 2%, 4%, and 6% into the formulation of Panna cotta dessert to assess its effects on the  physical, chemical, sensory, and microbial aspects of the product during storage. …”
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