Upcycling supercritical-CO2-defatted tiger nut milk Co-products into pork burgers: A sustainable fat replacer with enhanced quality properties by Raquel Lucas-González, Carmen Botella-Martínez, Manuel Salgado-Ramos, Noelia Pallarés, Pedro V. Martínez-Culebras, Francisco J. Barba, Juana Fernández-López

“…Although the presence of the defatted tiger nut co-products reduced the scores for most of the sensory attributes, when added up to 3 %, all of them were rated higher than 5. …”
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1-Methylcyclopropene Delays Browning and Maintains Aroma in Fresh-Cut Nectarines by Rui Zhang, Ze Miao, Shuang Xie, Jiao Li, Sheng Tao, Yuqian Jiang, Lingling Pang, Lihua Duan, Xihong Li

“…The 1-MCP pre-cutting treatment improves the sensory and aroma characteristics of fresh-cut fruits, which is beneficial to the preservation of fresh-cut fruits, improves transportation efficiency, and then improves the overall quality and market attractiveness of the fruit.…”
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Xenopus laevis neural stem progenitor cells exhibit a transient metabolic shift toward glycolysis during spinal cord regeneration by Paula G. Slater, Paula G. Slater, Miguel E. Domínguez-Romero, Guillermo Campos, Guillermo Campos, Vania Aravena, Vania Aravena, Javier Cavieres-Lepe, Verónica Eisner

“…Spinal cord injury (SCI) results in severe disruption of communication between the brain and body, causing motor, sensory, and autonomic dysfunctions. While SCI in mammals leads to permanent impairment due to limited regenerative capacity, certain non-mammalian species, such as Xenopus laevis larval stages, exhibit remarkable regenerative abilities. …”
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The relationship between intrinsic capacity and functional ability in older adults by Somayeh Ahmadi, Pouya Farokhnezhad Afshar, Kazem Malakouti, Mojtaba Azadbakht

“…The adjusted coefficient of determination (R²) for the five domains of intrinsic capacity (sensory, cognitive, locomotion, psychological, vitality) as well as age and BMI was 0.16 for ADL and 0.32 for IADL. …”
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Neuroprotective and Antiapoptotic Activity of Lineage-Negative Bone Marrow Cells after Intravitreal Injection in a Mouse Model of Acute Retinal Injury by Anna Machalińska, Dorota Rogińska, Ewa Pius-Sadowska, Miłosz P. Kawa, Edyta Paczkowska, Michał Rudnicki, Renata Lejkowska, Bartłomiej Baumert, Barbara Wiszniewska, Bogusław Machaliński

“…The second relates to upregulated genes associated with neurological system processes and sensory perception. Collectively, our data demonstrate that transplanted Lin−BMCs exert neuroprotective function against acute retinal injury and this effect may be associated with their antiapoptotic properties and ability to express neurotrophic factors.…”
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MONITORING OF CALCIUM CONTENT OF RAW COW MILK by Ye. S. Kandinskaya, S. V. Redkin, G. V. Chebakova

“…The raw milk was examined for the following quality indicators: sensory, physical and chemical as well as microbiological parameters. …”
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IUPHAR Review: Alpha6-containing GABAA receptors – Novel targets for the treatment of schizophrenia by Lih-Chu Chiou, Werner Sieghart

“…Activation of α6GABAARs enhances the precision of sensory inputs, enables rapid and coordinated movement and adequate responses to the environment, and protects the brain from information overflow. …”
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Virtual reality in pediatric emergency department and burn unit: a scoping review of current applications by Ignazio Cammisa, Gemma Eftimiadi, David Korn, Serena Ferretti, Lavinia Capossela, Antonio Gatto, Antonio Chiaretti

“…VR has the ability to modulate both the sensory and emotional components of pain by immersing children in a virtual world, effectively diverting their attention from the painful experience. …”
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Ultrasound-Assisted Optimal Development and Characterization of Stevia-Sweetened Functional Beverage by Muhammad Kamran Khan, Muhammad Naveed Asif, Muhammad Haseeb Ahmad, Muhammad Imran, Muhammad Sajid Arshad, Sadia Hassan, Muhammad Imran Khan, Mahr-un Nisa, Muhammad Mohsin Iqbal, Niaz Muhammad

“…The best beverage formulation with high sensory scores was composed of apple juice 70%, carrot juice 27%, and stevia extract (5 g/100 ml) 3%. …”
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Role of Inflammation and Motility Disorders in the Development, Course and Consequences of Functional Gastrointestinal and Biliary Tract Diseases (Literature Review and Expert Pane... by V. T. Ivashkin, D. S. Bordin, T. L. Lapina, M. A. Livzan, A. V. Okhlobystin, E. A. Poluektova, A. S. Trukhmanov, Yu. P. Uspenskiy, Yu. O. Shulpekova

“…In the development in the content of visceral hypersensitivity, the functional connection between mastocytes and TRPV1-positive sensory endings of the vagus nerve is of great importance. …”
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Dataset of speech produced with delayed auditory feedbackOpen Science FrameworkOpen Science Framework by Matthias Heyne, Monique C. Tardif, Alexander Ocampo, Ashley P. Petitjean, Emily J. Hacker, Caroline N. Fox, Megan A. Liu, Madeline Fontana, Vincent Pennetti, Jason W. Bohland

“…This dataset is valuable for researchers interested in theoretical aspects of speech sensory-motor control and for researchers interested in developing speech analysis tools.…”
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Geographical distribution of eight neuromuscular disorders in the Netherlands based on a nationwide registry by Johanna C.W. Deenen, André L.M. Verbeek, Pieter A. van Doorn, Catharina G. Faber, Anneke J. van der Kooi, Nicolette C. Notermans, Jan J.G.M. Verschuuren, Baziel G.M. van Engelen, Nicol C. Voermans

“…Nationwide incidence maps were constructed for myotonic dystrophy, progressive (spinal) muscular atrophy, chronic inflammatory demyelinating polyneuropathy, facioscapulohumeral muscular dystrophy, inclusion body myositis, hereditary motor and sensory neuropathy, Pompe disease and oculopharyngeal muscular dystrophy. …”
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Spinal Reflex Recovery after Dorsal Rhizotomy and Repair with Platelet-Rich Plasma (PRP) Gel Combined with Bioengineered Human Embryonic Stem Cells (hESCs) by Mateus Vidigal de Castro, Moníze Valéria Ramos da Silva, Gabriela Bortolança Chiarotto, Maria Helena Andrade Santana, Ângela Cristina Malheiros Luzo, Sergiy Kyrylenko, Alexandre Leite Rodrigues de Oliveira

“…Thus, the repair of dorsal roots, if done appropriately, may be considered an approach to regain sensory-motor function after dorsal root axotomy.…”
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The Effects of Destemming/Crushing and Pressing Conditions in Rosé Wine Production by Lorenzo Guerrini, Ferdinando Corti, Giulia Angeloni, Piernicola Masella, Agnese Spadi, Luca Calamai, Alessandro Parenti

“…Sugars, ethanol, acidity, phenols, and color were measured in juices, while volatile compounds and sensory profiles were evaluated in wines. Destemming/crushing dramatically changed the composition of both juices and wines’; notably, acidity increased and floral and color intensities decreased in intact cluster samples. …”
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Optimization of microwave vacuum drying of pineapples: A three-stage approach by Wei-Mon Yan, Chu-Yu Chen, Bo-Lin Chen, Mohammad Amani, Liang-Han Chien, Wen-Ken Li

“…Key performance indicators, including drying curve, rehydration rate, color, texture, energy consumption, and sensory evaluation, were assessed to determine optimal settings. …”
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Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder by Slaviša Stajić, Ana Kalušević, Igor Tomasevic, Biljana Rabrenović, Anđelija Božić, Petar Radović, Viktor Nedović, Dušan Živković

“…Further research, which would include sensory analysis, should be conducted to determine how these altered colour and textural properties will be perceived by consumers.…”
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Effect of Co-fermentation with Streptococcus salivarius subsp. thermophilus and Bifidobacterium animalis subsp. lactis on Improving the Quality of Fermented Milk by LIU Zhizhong, LIU Liwei, LIU Zhigang, CHEN Haili, CUI Hong, YANG Bo, ZHANG Jiaqi, WU Rigeng, YAO Kai

“…Changes in microrheological properties during the fermentation process were studied using multi-frequency diffusing wave spectroscopy, and changes in pH, titratable acidity (TA), viable bacterial count (VBC), exopolysaccharide (EPS) content, viscosity, water-holding capacity (WHC), texture properties, and sensory evaluation were examined as well. The results showed that during the initial storage period (0–14 days), the EPS content of the co-fermented milk increased from 204.7 to 233 mg/L, which was significantly higher than that of the single-strain fermented milk. …”
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Influence of Process on the Formation of Main Taste Substances and Quality of Chuanhong Congou Black Tea by Jing HU, Bo DUAN, Zhiwei HE, Lei LIAO, Jiahui DU, Na LIU, Gang CHENG, Yang YE

“…Sensory evaluation combined with high-performance liquid chromatography (HPLC) and amino acid analysis were used to study the effects of withering, rolling, fermentation, and drying (first-drying and sencod-drying) on the main taste substances and their quality formation using one bud and one leaf of Sichuan group species as raw materials. …”
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Prokaryotic diversity of the rhizosphere from Argentinean wine-producing regions by Andres Martin Toscani, Monica Oyuela Aguilar, Constanza Rey, Ramiro Eugenio Rocco Welsh, Alex Gobbi, Maria Florencia del Papa, Liliana Carmen Semorile, Lars Hestbjerg Hansen, Mariano Pistorio

“…Comprehending these interactions is essential for improving vineyard management techniques, ultimately shaping the sensory characteristics of wines crafted in diverse regions. …”
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Bi-polymeric structured system (xanthan gum-carboxymethyl cellulose) for developing instant powder with the ability to suspend flixweed seeds in beverages: Effect of pH and sweeten... by Sara Naji-Tabasi, Bahareh Emadzadeh, Seyedeh Fatemeh Mousavi, Saeedeh Shahbazizadeh, Zahra Damavandi

“…The highest percentage of stable suspended seeds and the lowest fractal dimension change during storage time confirmed the samples containing 0.17 % CMC-0.03 % XG had the highest stability. The sensory results also confirmed that increasing the level of XG increased appearance attractiveness score. …”
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