Characterization of the sunflower oil-based oleogel developed by the ferulic acid/monoglyceride mixture and its application in chocolate preparation by Sheng Zhang, Sheng Geng, Hanjun Ma, Benguo Liu

“…But when WCBS ≤ 40 %, the oleogel had no significant effect on the sensory characteristics.…”
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Ifdil perceptual light technique (IPLT) an alternative brief approach for the reduction of trauma, phobia and psychological problems by Ifdil Ifdil, Nilma Zola, Rima Pratiwi Fadli

“…IPLT works by utilizing and combining light technology with programming languages to modify, change sensory and perceptual stimuli. It has IPLTC procedures namely Insight (I) Processing of Building Rapport (P), Lighting Techniques (L) Tools and Techniques (T), Closing and Follow Up (C). …”
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Role of the Striatum and the Cerebellum in Motor Skill Acquisition by Markus M. Schugens, Caterina Breitenstein, Hermann Ackermann, Irene Daum

“…Motor skill acquisition was investigated in patients with Parkinson's disease (PD) or cerebellar dysfunction using two sensory-guided tracking tasks. The subjects had to learn to track a visual target (a square) on a computer screen by moving a joystick under two different conditions. …”
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Acetylated distarch adipate quinoa starch in tomato ketchup: Modification process and functional charactristics by Seyed Mehdi Zakeri, Mazdak Alimi, Shirin Shokoohi, Seyed-Ahmad Shahidi

“…In ketchups prepared with the selected modified starch apparent viscosity, color, textural parameters (i.e. firmness, cohesiveness and adhesiveness) remarkably improved as the sample containing 100% modified quinoa starch appeared most ''shear-thining'' while its physical stability was equal to the commercial modified starch. Sensory characteristics (including color, viscosity, texture and overall acceptability) were significantly different with the commercial sample whereas taste and odor indexes were not.…”
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The Effect of Chia Seeds (Salvia hispanica L.) Addition on Quality and Nutritional Value of Wheat Bread by Daria Romankiewicz, Waleed Hameed Hassoon, Grażyna Cacak-Pietrzak, Małgorzata Sobczyk, Magdalena Wirkowska-Wojdyła, Alicja Ceglińska, Dariusz Dziki

“…Bread properties that underwent evaluation included chemical composition, fatty acid composition, total phenolics content, volume, baking losses, crumb texture, and color and sensory analysis. The addition of CS decreased baking losses and the volume of bread. …”
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Breaking barriers: Elevating legume protein functionality in food products through non-thermal technologies by Yuanyuan Wei, Delu Ning, Liping Sun, Ying Gu, Yongliang Zhuang, Yangyue Ding, Xuejing Fan

“…Various non-thermal technologies, including high hydrostatic pressure, ultrasound, cold plasma, pulsed electric field, and dynamic high-pressure microjet, had been investigated to enhance the functional properties of legume proteins without loss of nutritional and sensory properties. Although these technologies show potential, no systematic study has been conducted to summarize and compare their effects on different legume proteins. …”
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Visual experience orthogonalizes visual cortical stimulus responses via population code transformation by Samuel W. Failor, Matteo Carandini, Kenneth D. Harris

“…Summary: Sensory and behavioral experience can alter visual cortical stimulus coding, but the precise form of this plasticity is unclear. …”
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Charactering the spoilage mechanism of “three sticks” of Jinhua ham by Changyu Zhou, Guang Zhan, Daodong Pan, Guanghong Zhou, Ying Wang, Jun He, Jinxuan Cao

“…To investigate the spoilage characteristics of Jinhua ham, sensory scores, volatile compounds, biogenic amine, physicochemical parameters and microbial counts were evaluated between normal and spoiled hams. …”
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The Advances in Neuromorphic Computing and Brain-Inspired Systems (ANCBIS). by DanielRaj K, Ponseka G, Bharath Sanjai Lordwin D J3

“…Key technologies such as memristive devices, spiking neural networks, and brain-inspired learning algorithms show promise in applications like pattern recognition, sensory processing, and autonomous decision-making. …”
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Adjacent Lumbar Disc Herniation after Lumbar Short Spinal Fusion by Koshi Ninomiya, Koichi Iwatsuki, Yu-ichiro Ohnishi, Toshika Ohkawa, Toshiki Yoshimine

“…A 70-year-old outpatient presented with a chief complaint of sudden left leg motor weakness and sensory disturbance. He had undergone L4/5 posterior interbody fusion with L3–5 posterior fusions for spondylolisthesis 3 years prior, and the screws were removed 1 year later. …”
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Model for Electrical Field Distribution in the Human Esophagus during Stimulation with Patch and Ring Electrodes by Christina Brock, Romulus E. Lontis, Flemming H. Lundager, Peter Kunwald, Asbjørn M. Drewes, Hans Gregersen

“…The aim was to develop a model that visualizes the distribution of electrical field in the esophagus close to ring and patch electrodes mounted on an esophageal catheter and to explain the obtained sensory responses. Methods. Electrical field distribution in esophageal layers (mucosa, muscle layers, and surrounding tissue) was computed using a finite element model based on a 3D model. …”
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Syringomyelia with Chiari I Malformation Presenting as Hip Charcot Arthropathy: A Case Report and Literature Review by Roya Memarpour, Basheer Tashtoush, Lydia Issac, Fernando Gonzalez-Ibarra

“…On physical examination, pain and thermal sensory deficits were noted in the upper torso with a cape-like distribution, as well as signs of an upper motor neuron lesion in the left upper and lower extremities. …”
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Safety and efficacy of a feed additive consisting of an essential oil derived from the aerial parts of Mentha × piperita L. (peppermint oil) for use in all animal species (FEFANA a... by EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Roberto Edoardo Villa, Giovanna Azimonti, Eleftherios Bonos, Henrik Christensen, Mojca Durjava, Birgit Dusemund, Ronette Gehring, Boet Glandorf, Maryline Kouba, Marta López‐Alonso, Francesca Marcon, Carlo Nebbia, Alena Pechová, Miguel Prieto‐Maradona, Ilen Röhe, Katerina Theodoridou, Maria de Lourdes Bastos, Paul Brantom, Andrew Chesson, Josef Schlatter, Johannes Westendorf, Yvette Dirven, Paola Manini

“…(peppermint oil) when used as a sensory additive in feed and in water for drinking for all animal species. …”
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Quality Evaluation of the Ready-to-Eat Avocado cv. Hass by Nicole Roberta Giuggioli, Gabriele Chiaberto, Thais Mendes da Silva

“…The most important qualitative traits (weight loss, dry matter content, hardness pulp, and external and internal fruit colour) were evaluated up to 96 hours, maintaining the fruit at two different temperatures, T1 (+8°C) and T2 (+17°C). A trained sensory panel was conducted at 96 hours to confirm the quality of avocado cv. …”
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Integrated electronic nose and multi-omics reveal changes in flavour characterization of cashmere goats and tan sheep meat by Ju Zhang, Shuang Pang, Ge Yan, Lulu Wang, Yuan Xu, Yuheng Bai, Ran Li, Xihong Wang, Yu Jiang

“…This study aimed to employ a multi-omics method to identify key compounds contributing to the sensory flavour of mutton and to investigate the internal correlation between volatile metabolites and lipids in Cashmere goats and Tan sheep. …”
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Use of Cashew Apple Pomace Powder in Pasta Making: Effects of Powder Ratio on the Product Quality by Thi Phuong Trang Nguyen, Thi Thu Tra Tran, Nu Minh Nguyet Ton, Van Viet Man Le

“…Pasta sample with 10% CAPP level in the recipe was considered high-fiber food with acceptable sensory quality. Therefore, CAPP may be considered a promising source of dietary fiber and antioxidants for the development of healthy food products.…”
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Human response times are governed by dual anticipatory processes with distinct neural signatures by Ashwin G. Ramayya, Vivek Buch, Andrew Richardson, Timothy Lucas, Joshua I. Gold

“…We obtained intracranial electrocephalography (iEEG) measurements in neurosurgical patients as they performed a simple sensory-motor task with variable (short or long) foreperiod delays that affected anticipation of the cue to respond. …”
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TRANSFORMATIONAL OR INFORMATIONAL HOLIDAYS? AN ANALYSIS OF THE MESSAGE STRATEGIES FOR TECHNOLOGY BRANDS IN ROMANIA by ÎMPUȘCATU ROLAND

“…Furthermore, regarding reactions, ration resulted in greater engagement than ego, routine and sensory. This research contributes to understanding digital consumer engagement and provides valuable insights for marketers seeking to optimize social media strategies in the competitive smartphone market.…”
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Overview on Untargeted Methods to Combat Food Frauds: A Focus on Fishery Products by Giuseppina M. Fiorino, Cristiano Garino, Marco Arlorio, Antonio F. Logrieco, Ilario Losito, Linda Monaci

“…In the present case, methods capable of detecting fish adulteration/substitution and involving sensory, physicochemical, DNA-based, chromatographic, and spectroscopic measurements, combined with chemometric tools, are illustrated and commented on.…”
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Contiguous Multilevel Thoracic Ossification of Ligamentum Flavum in a Young Adult Spine by Tsuyoshi Yamada, Ichiro Torigoe, Kenichiro Sakai, Atsushi Okawa, Yoshiyasu Arai

“…Resection or floating of the enormous OLF could be successfully achieved using O-arm-based navigation, and sensory loss, numbness, and gait disturbance were improved after operation.…”
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