Predictions of bimanual self-touch determine the temporal tuning of somatosensory perception by Noa Cemeljic, Xavier Job, Konstantina Kilteni

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Sensory acceptability of buffalo meat compared to beef by Luis A. de la Cruz-Cruz, Cristian Larrondo-Cornejo, Patricia Roldán-Santiago, René Rodríguez-Florentino

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Processed beetroot (Beta vulgaris L.) as a natural antioxidant in mayonnaise: Effects on physical stability, texture and sensory attributes by Vassilios Raikos, Angela McDonagh, Viren Ranawana, Garry Duthie

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IMPACT OF GREEN PARTS POWDER OF LOCALLY CULTIVATED CARROT (DAUCUS CAROTA L.) ON QUALITATIVE AND SENSORY PROPERTIES OF BISCUITS AND CAKE by N. S. Mahdi, K. A. Shakir

Subjects: “…carrots Vegetative parts, biscuits, fiber, sensory evaluation.…”
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Chemical and Sensory Evaluation of Blackberry (<i>Rubus</i> sp.) Juice Concentrated by Reverse Osmosis and Osmotic Evaporation by Juliana Vilar, Flavia Monteiro, Luiz Corrêa-Filho, Flávia Gomes, Renata Tonon, Daniela Freitas-Sá, Suely Freitas, Lourdes Cabral

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Sensory quality and nutritional composition of carrot (Daucus carota L.) genotypes as affected by fertilization in production system in Cameroon by Maxime Merlin Tonfack Djoufack, Eric Bertrand Kouam, Edith Marius Kouam Foko, Mariette Anoumaa, Pierre Marie Kaktcham, François Ngoufack Zambou

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Influence of Sweetness and Ethanol Content on Mead Acceptability by Gomes Teresa, Dias Teresa, Cadavez Vasco, Verdial João, Morais Jorge Sá, Ramalhosa Elsa, Estevinho Letícia M.

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Multisensory integration operates on correlated input from unimodal transient channels by Cesare V Parise, Marc O Ernst

Subjects: “…sensory processing…”
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Two-wheeled Sensibility: Sensory Engagement with Place in British, American and French Cycling Narratives, 1880–1914 by Una Brogan

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The Representation of Orientation Semantics in Visual Sensory Memory by Jingjing Hu, Xutao Zheng, Haokui Xu

Subjects: “…sensory memory…”
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Analysis The Effect of Sensory Intervention on Patient’s Anxiety According to Magnetic Resonance Imaging-Anxiety Questionnaire (MRI-AQ) and Heart Rate in MRI Lumbal Examination by Tifan Nata Andeizi, Berliana Devianti Putri, Muhaimin, Lailatul Muqmiroh, Rosy Setiawati

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Comparative study on organoleptic properties and volatile organic compounds in turmeric, turmeric essential oil, and by-products using E-nose, HS-GC-IMS, and HS-GC-MS by Bing Yang, Wanjia Wang, Jianuo Zhang, Wei Gao, Lipeng Fan, Bimal Chitrakar, Yaxin Sang

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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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