Determinants of the Sensory Quality of Półgęsek in Relation to Volatile Compounds and Chemical Composition by Nowicka Katarzyna, Jaworska Danuta, Przybylski Wiesław, Górska Ewa, Tambor Krzysztof, Półtorak Andrzej

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Highly sensitive persons (HSPs) and the situation of foreign language testing by Nosidlak Katarzyna

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Musée et troubles du spectre autistique by Cyrielle Leriche

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Visually-guided compensation of deafening-induced song deterioration by Manon Rolland, Anja T. Zai, Anja T. Zai, Richard H. R. Hahnloser, Richard H. R. Hahnloser, Catherine Del Negro, Nicolas Giret

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Enhancing grape juice with Lacticaseibacillus rhamnosus CWKu-12: Assessing probiotic viability, physicochemical changes, sensory characteristics, and quality kinetics throughout st... by Shaghayegh Echresh, Behrooz Alizadeh Behbahani, Fereshteh Falah, Mohammad Noshad, Salam A. Ibrahim

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Research on a new process of reconstituted landess goose steak by Saisai Zhang, Hanrui Wang, SiYuan Li, Junjie Zhang, Linwu Zhuang, Shengfu Li

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Investigation of chemical, sensory, and rheological properties of Kyrgyz ethnic fermented beverage from cereals during cold storage by Jamila Smanalieva, Janyl Iskakova

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Determining sensory drivers of complex metadescriptors through regression modelling by Emily Fisher, Charles Diako, Rebecca Shingleton, Sidsel Jensen, Joanne Hort

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Influence of β-Glucan Structures and Contents on the Functional Properties of Low-Fat Ice Cream During Storage by Marek Aljewicz, Aleksandra Florczuk, Aneta Dąbrowska

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Aging-associated sensory decline and Alzheimer’s disease by Suji Hong, Seung-Hyun Baek, Mitchell K. P. Lai, Thiruma V. Arumugam, Dong-Gyu Jo

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Co-Creating Snacks: A Cross-Cultural Study with Mediterranean Children Within the DELICIOUS Project by Elena Romeo-Arroyo, María Mora, Olatz Urkiaga, Nahuel Pazos, Noha El-Gyar, Raquel Gaspar, Sara Pistolese, Angelique Beaino, Giuseppe Grosso, Pablo Busó, Juancho Pons, Laura Vázquez-Araújo

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A set theory based fuzzy fs/QCA: a new tool for sensory analysis of foods by JK Pallavi

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Inhibition of carboxymethyllysine in walnut cookies via food additives by Wenfeng Han, Po Qiu, Songtao Ge, Taoying Wei

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Accuracy and Usability of Smartphone-Based Distance Estimation Approaches for Visual Assistive Technology Development by Giles Hamilton-Fletcher, Mingxin Liu, Diwei Sheng, Chen Feng, Todd E. Hudson, John-Ross Rizzo, Kevin C. Chan

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Synergistic grasp analysis: A cross-sectional exploration using a multi-sensory data glove by Subhash Pratap, Kazuaki Ito, Shyamanta M. Hazarika

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Quality of Sous Vide-Cooked Pork Loin Stored in Refrigerated Conditions by Lidia Kurp, Marika Bielecka, Marzena Danowska-Oziewicz

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Effect of tempering on the milling quality, pasting properties and sensory attributes of two Uruguayan long-grain rice varieties by Laura Garcia-Llobodanin, Belén Pazos, Catalina Pirotti, Agostina Rossido, Horacio Stirling, Patricia Arcia, Alejandra Billiris

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Manganese biofortification in grapevine by foliar spraying improves volatile profiles of Cabernet Sauvignon grapes and wine sensory traits by Ruihua Ren, Miaomiao Wang, Lijian Zhang, Fuxian Ren, Bowei Yang, Huangzhao Chen, Zhenwen Zhang, Qingqing Zeng

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Perceptual Disturbances and Disorders in the ICD-11: An Overview and a Proposal for Systematic Classification by Berthold Langguth, Michael Landgrebe, Dirk De Ridder

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Chemical Composition and Sensory Evaluation of Products Made From Oats (Avena Sativa) and Unripe-Plantain (Musa Paradisiaca) by Nkechi G. Onyeke, Nkechi G. Onodugo, Scholastica N. Eze, Linda O. Okoye

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