Spent coffee grounds as a sustainable coffee flavouring ingredient in muffins by Sina Breian Solberg, Svein Øivind Solberg

“…The sensory analysis showed no clear difference in bitterness but a difference in graininess and coffee flavour. …”
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Individual-specific strategies inform category learning by Jared S. Collina, Gozde Erdil, Mingyi Xia, Christopher F. Angeloni, Katherine C. Wood, Janaki Sheth, Konrad P. Kording, Yale E. Cohen, Maria N. Geffen

“…Abstract Categorization is an essential task for sensory perception. Individuals learn category labels using a variety of strategies to ensure that sensory signals, such as sounds or images, can be assigned to proper categories. …”
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Peanut and Soy Protein-Based Emulsion Gels Loaded with Curcumin as a New Fat Substitute in Sausages: A Comparative Study by Hong-Yan Yan, Shao-Bing Zhang

“…., peanut proteins, ultrasound-modified peanut proteins, and soy proteins) on sausage characteristics (cooking loss, textural properties, microstructure, sensory characteristics, and antioxidant activity) were investigated and compared using a one-way analysis of variance and Duncan’s multiple tests. …”
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Estimation Model for Bread Quality Proficiency Using Fuzzy Weighted Relevance Vector Machine Classifier by Zainab N. Ali, Iman Askerzade, Saddam Abdulwahab

“…This article considers the quality estimation of the wheat bread that is baked under standard conditions. The sensory data are collected in real-time, and the obtained data are analysed using the efficient data analytics to predict the quality of the product. …”
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Assessing properties of solar-dried banana with white chocolate coating by Warsiki Endang, Hanniyah Chairunnisah Putri, Suparno Ono, Taksaudom Nuraemon, Rardniyom Chananpat

“…Drying also enhances sensory attributes such as flavor and texture. Producing solar-dried banana coating with fancy flavors is an innovation in banana product processing, especially with white chocolate coating. …”
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Impact of Innovation on Consumers Liking and Willingness to Pay for Traditional Sausages by Żakowska-Biemans Sylwia, Sajdakowska Marta, Issanchou Sylvie

“…The study also attempted to determine whether regional differences may influence acceptance of innovations and the willingness to pay for such products. As both sensory factors and prices are important in food choice decisions, the methodological approach combined hedonic liking and experimental auctions. …”
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Botulinum Toxin-A Therapy in Pediatric Urology: Indications for the Neurogenic and Non-Neurogenic Neurogenic Bladder by Lori Dyer, Israel Franco

“…Injection of Botulinum Toxin-A at the level of the bladder works by inhibiting uninhibited bladder contractions and, possibly, by blocking some of the sensory nerve fibers. In children with sphincter dyssynergy, injection at the level of the urethral sphincter works by inhibiting the involuntary guarding reflex and blocking dyssynergic voiding.…”
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Movement therapy in advanced heart failure assisted by a lightweight wearable robot: a feasibility pilot study by Isabell Anna Just, Denis Fries, Sina Loewe, Volkmar Falk, Nikola Cesarovic, Frank Edelmann, Anna Feuerstein, Florian L. Haufe, Michele Xiloyannis, Robert Riener, Felix Schoenrath

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Effect of adding concentrated myofibrillar proteins of silver carp (Hypophthalmichthys molitrix) on the qualitative and nutritional characteristics of pasta by Mahsa Karami Charvadeh, Eshagh Zakipour Rahimabadi, Parva Safari

“…Some parameters such as amino acids, crude protein, fat, ash, moisture, pH, sensory analysis, as well as the quality characteristics of cooking, including cooking time, water absorption (%), and puffiness index, were measured. …”
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Regression-Based Classification of the Middle-Latency Auditory-Evoked Potentials in Vestibular Migraine and Concussion Patients with Dizziness by Carolina Beppi, Daniel Agostino, Antonella Palla, Nina Feddermann-Demont, Julia Dlugaiczyk, Dominik Straumann

“…Background/Objectives: The auditory middle-latency responses (AMLRs) assess central sensory processing beyond the brainstem and serve as a measure of sensory gating. …”
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Effect of Hydroxypropyl Methylcellulose-Beeswax Composite Edible Coatings Formulated with or without Antifungal Agents on Physicochemical Properties of Plums during Cold Storage by Sule Gunaydin, Hakan Karaca, Lluís Palou, Beatriz de la Fuente, María B. Pérez-Gago

“…The influence of hydroxypropyl methylcellulose- (HPMC-) beeswax (BW) composite edible coatings formulated with or without food additives with antifungal properties on physicochemical and sensory properties of plums (Prunus salicina) cv. …”
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Gellan Gum Enhances the Quality of Egg-Based Yoghurt by Changing the Water Phase Distribution and Improving the Gel Texture by Yuanyuan Zhang, Jianwei Zang, Shutong Liu, Bingxu Yan, Daobang Tang, Jiguang Chen, Dongwen Li, Dayong Peng, Zebo Liu, Zhongping Yin

“…In summary, gellan gum altered the water phase state and enhanced the water holding capacity through increased hydrogen bonding interactions, which consequently improved the yoghurt’s texture and sensory qualities. This study provides a reference for the development and application of EBY.…”
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Frozen Fermented Dairy Snacks with Probiotics and Blueberry Bagasse: Stability, Bioactivity, and Digestive Viability by Alejandra Hurtado-Romero, Andrea Zepeda-Hernández, Javier Cárdenas-Rangel, Ricardo Aguilar-Márquez, Luis Eduardo Garcia-Amezquita, Danay Carrillo-Nieves, Tomás García-Cayuela

“…Four formulations (LA5, LGG, LA5-BERRY, and LGG-BERRY) were analyzed for their nutritional, physicochemical, functional, and sensory properties. High protein content (>17% d.w.) and increased dietary fiber (5.77–5.88% d.w.) were observed in bagasse-containing formulations. …”
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Boosting post-harvest quality of 'Coscia' pears: Antioxidant-enriched coating and MAP storage by Ilenia Tinebra, Roberta Passafiume, Alessandra Culmone, Eristanna Palazzolo, Giuliana Garofalo, Vincenzo Naselli, Antonio Alfonzo, Raimondo Gaglio, Vittorio Farina

“…Physicochemical, microbiological, and sensory analyses, as well as assessments of proximate compounds and vitamin content, were conducted over a 9-day storage period at 4 ± 1 ℃ and 90% ± 5% relative humidity. …”
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Characterization of flavor fingerprinting of red sufu during fermentation and the comparison of volatiles of typical products by Peng Wang, Xiaoran Ma, Wenping Wang, Dandan Xu, Xin Zhang, Jian Zhang, Yong Sun

“…Traditional Chinese red sufu is a popular condiment, and typical flavor is an important indicator of sensory qualities in commercial products. In this study, the volatile aroma analysis of Wangzhihe red sufu (WRS) from different fermentation stages and four typical red sufu products from different locations was carried out by gas chromatography-mass spectrometry (GC–MS), gas chromatography-mass spectrometry/olfactory (GC–MS/O), electronic nose (E-nose) and sensory evaluation. …”
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Nutritional, physicochemical, and antioxidant characterization of pomegranate, beetroot, and carrot concentrates supplemented functional whey beverages by Muhammad Saleem, Zulfiqar Ahmad, Muhammad Waseem, Tawfiq Alsulami, Muhammad Rizwan Javed, Muhammad Farhan, Gulzar Ahmad Nayik, Muhammad Faisal Manzoor, Gholamreza Abdi

“…The study aimed to investigate the nutritional, antioxidant, physicochemical, and sensorial properties of pomegranate concentrate (PC), beetroot concentrate (BC), and carrot concentrate (CC) and their supplemented whey beverages. …”
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Influence of Frying Methods on Quality Characteristics and Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Meatballs by Wengang Jin, Jinjin Pei, Xiaohua Chen, Jingzhang Geng, Dejing Chen, Ruichang Gao

“…Effects of deep fat frying and hot air frying on texture, color difference, sensory score, yield, fat content, and volatile flavor compounds of giant salamander meatballs before and after frying were investigated. …”
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Utilizing kombucha culture for coffee fermentation and biochemical characteristic analysis by Hayeong Kim, Jihyeon Jeon, Jiyeon Lee, Chaeri Song, Boncheol Gu, Nahyun Mariah Kim, Tae-hui Yang, Sejin Oh, Soochul Park, Kunal Pal, Ghahyun Jeffrey Kim, Doman Kim

“…As consumer interest in coffee flavour and quality continues to grow, this study aims to enhance the bioactive compounds, functionality, and sensory properties of Arabica coffee (Coffea arabica) by fermentation with black tea kombucha (K-coffee) and coffee kombucha (CK-coffee). …”
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Current challenges, and potential solutions to increase acceptance and long-term consumption of cultured meat and edible insects – A review by Jia Wen Xanthe Lin, Narmatha Maran, Amanda JiaYing Lim, Siew Bee Ng, Pey Sze Teo

“…The adoption of these alternative proteins by consumers largely depends on its sensory appeal. Sensory attributes like appearance, odour, taste, and texture shape consumer perception and purchasing decision of meat substitutes. …”
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Hair Cell Protection from Ototoxic Drugs by Peng Wu, Xianmin Wu, Chunhong Zhang, Xiaoyun Chen, Yideng Huang, He Li

“…Hearing loss is often caused by death of sensory hair cells (HCs) in the inner ear. HCs are vulnerable to some ototoxic drugs, such as aminoglycosides(AGs) and the cisplatin.The most predominant form of drug-induced cell death is apoptosis. …”
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