Nutritional management for late complications of radiotherapy by Jiahua lyu, Yue Su, Hansong Bai, Hao Kuang, Churong Li, Xiumei Zheng, Long Liang, Lu li, Diou Cheng, Tao Li

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Adverse drug reactions in some African herbal medicine: literature review and stakeholders’ interview by Bernard Kamsu-Foguem, Clovis Foguem

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The power of microsatellite markers and AFLPs in revealing the genetic diversity of Hashemi aromatic rice from Iran by Alireza Tarang, Anahita Bakhshizadeh Gashti

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Comparison of grain yield and quality of different types of japonica rice cultivars in the northern Jiangsu plain, China by Jin-long BIAN, Gao-lei REN, Fang-fu XU, Hong-cheng ZHANG, Hai-yan WEI

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Genome-wide analysis of the CaYABBY family in pepper and functional identification of CaYABBY5 in the regulation of floral determinacy and fruit morphogenesis by Ke Fang, Yi Liu, Zhiquan Wang, Xiang Zhang, Xuexiao Zou, Feng Liu, Zhongyi Wang

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Update of Meat Standards Australia and the cuts based grading scheme for beef and sheepmeat by Sarah P.F. Bonny, Rachel A. O'Reilly, David W. Pethick, Graham E. Gardner, Jean-François Hocquette, Liselotte Pannier

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Peripheral Neuropathy: A Rare Side Effect of Metronidazole by Nisarg Rajeshkumar Hajariwala, Vikas R. Chandrakar, Jitendra D. Lakhani

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Diagnosis of Acoustic Neuroma through Telemedicine by Md. Mubasheer Ali, Ayesha Nazneen

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A Cross-sectional Study on Patients’ Satisfaction with Dietary Services in a Tertiary Care Hospital of Malwa Region, Punjab by Shamsher Singh, Paresh Prajapati

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The expectations humans have of a pleasurable sensation asymmetrically shape neuronal responses and subjective experiences to hot sauce. by Yi Luo, Terry Lohrenz, Ellen A Lumpkin, P Read Montague, Kenneth T Kishida

“…To investigate the impact of the (an)hedonic aspect of expectations on subjective experiences, we measured neurobehavioral responses to the taste of hot sauce among participants with heterogeneous taste preferences. …”
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A Comparative Analysis of Raw and Bran-Fried <i>Acori tatarinowii Rhizoma</i> Based on the Intelligent Sensory Evaluation System by Yingna Le, Zhongjian Yang, Ruiping Wang, Shaolong Ma, Yang Cui, Kun Shi, Li Xin, Jinlian Zhang, Lingyun Zhong

“…<b>Objectives:</b> The study aimed to investigate the differences in odor, color, and taste characteristics between raw and bran-fried <i>Acori tatarinowii Rhizoma</i> (RATR and BATR) using advanced sensory evaluation technologies. …”
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Brain mechanisms of oral multisensory processing related to oral health: a systematic review of neuroimaging findings by Chia-Shu Lin, Shih-Yun Wu

“…The findings highlight the role of multisensory integration in maintaining oral health.…”
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MULTI-SENSORY BRANDING AS A TOOL FOR THE FORMATION OF A POSITIVE IMAGE OF THE HIGHER EDUCATION INSTITUTION by Natalya A. Spirina

“…It is necessary to focus on other senses of the consumer, such as touch, smell, taste. This will enhance the emotional connection with the consumer, make it possible to expand the range of services using an existing brand, and also allow defending against competitors. …”
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Effects of Different Fixation Methods on the Flavor and Quality of ‘Bainiuzao’ Green Tea by CHEN Shengxiang, XU Zhiying, YANG Xue, ZHANG Haibo, WANG Yun, LI Chunhua, LIU Fei, TANG Xiaobo, ZHANG Ting

“…This study investigated the effects of three fixation methods including roller fixation (GT), carding machine fixation (LT) and light wave fixation (GB) on the flavor profile of ‘Bainiuzao’ green tea by integrating sensory evaluation, colorimetric analysis, and quantification of key taste and aroma compounds. …”
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Categorization and Conceptualization of Space in Descriptive Text by Y. N. Varfolomeeva

“…Such integration is embodied in the idea of spatial discrimination through all sensory systems and the division of spatial predicates into units of visual, auditory, olfactory, tactile, taste and undifferentiated perception. …”
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3D printed cacao-based formulations as nutrient carriers for immune system enhancement by Rachel L. Milliken, Aikaterini Dedeloudi, Emily Vong, Robyn Irwin, Sune K. Andersen, Matthew P. Wylie, Dimitrios A. Lamprou

“…It utilises honey's antimicrobial properties and taste benefits while promoting immune system support through VitD3 integration. …”
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Exploring Aroma and Flavor Diversity in <i>Cannabis sativa</i> L.—A Review of Scientific Developments and Applications by Kacper Piotr Kaminski, Julia Hoeng, Kasia Lach-Falcone, Fernando Goffman, Walter K. Schlage, Diogo Latino

“…Volatile constituents—such as terpenes, aldehydes, ketones, esters, and sulfur-containing compounds—together with non-volatile taste-active molecules including flavonoids and phenolic compounds, underlie its distinctive aroma and flavor. …”
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Insights into salt perception and cognitive impairment among middle-aged and older adults: a scoping review by Azira Sazali, Suzana Shahar, Hasnah Haron, Nor Fadilah Rajab, Fatin Hanani Mazri, Theng Choon Ooi, Nurul Fatin Malek Rivan

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Sports as an interdisciplinary axis of learning located in mathematical thinking in high school by Luis Alfredo Andrade Landeros

“…This research assesses the relationship between sport and mathematical thinking, allowing us to understand how this integration is perceived, valued and experienced by the graduates of the Centro de Bachillerato Tecnológico Agropecuario 116 (CBTa 116), generation 2020–2023. …”
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Appreciation of singing and speaking voices is highly idiosyncratic by Camila Bruder, Klaus Frieler, Pauline Larrouy-Maestri

“…Voice preferences are an integral part of interpersonal interactions and shape how people connect with each other. …”
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