Latin Aphorisms and Phrases in the Deontological Didactics of Romanian by Eugenia MINCU, Dorina MACOVEI

“…For example, the feelings of: respect - Pulchra res homo est si homo est/A human being is beautiful if he is human, etc.; tolerance - De gustibus et coloribus non disputandum/ Tastes and colours are not discussed/There is no accounting for taste(s); moderation - Si tacuisses, philosŏphus mansisses/Had you kept silent, you would have remained a philosopher, etc.; Medice, cura aegrotum, sednon morbum/Cure the man, not the disease - the aphorism emphasizes the personality of the patient, which matters for the doctor's attitude. …”
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Pokrovsky – Rubakin Bridge Theory: a Modern Reading by V. K. Stepanov

“…Pokrovsky, who developed and put into practice the “theory of bridges” – an approach to the work of libraries that involved the gradual development of reading taste, ultimately aimed at the development of a harmonious personality. …”
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Impact of Awareness on Attitudes and Behaviors Toward Cultured Meat: A Study of Demographic, Knowledge, and Perception Factors by Farhad Rahmanifar

“…Findings suggest that targeted educational efforts and transparent communication could enhance acceptance of cultured meat, with future research addressing cultural and societal factors to facilitate broader integration into diets. …”
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Barriers and facilitators to programmatic mass drug administration in persistent schistosomiasis hotspot communities: An ethnographic study along Lake Albert, midwestern Uganda. by Paskari Odoi, Stella Neema, Birgitte J Vennervald, Edridah M Tukahebwa, Shona Wilson

“…<h4>Results</h4>The study revealed that the size, taste and smell of the drug, along with its side-effects; poor community integration and occupational behaviour resulting in non-mobilisation; and unfounded rumours and beliefs remain reasons for persistent low uptake of praziquantel by some. …”
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Market Introduction and Sensory Evaluation of a Traditional, Revitalized “Back to the Future” Greek Cheese (Kashkaval Pindou) by Sotiria Siafaka, Fotios Chatzitheodoridis, Dimitris Skalkos

“…Regarding the organoleptic evaluation, the experts indicated the cheese’s pleasant taste, creamy texture, uniformity of the color, and buttery, milky foam aroma as high in their preference. …”
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Pooled PPIseq: Screening the SARS-CoV-2 and human interface with a scalable multiplexed protein-protein interaction assay platform. by Darach Miller, Adam Dziulko, Sasha Levy

“…Our results complement previous screens by identifying 74 putative PPIs, including interactions between ORF7A with the taste receptors TAS2R41 and TAS2R7, and between NSP4 with the transmembrane KDELR2 and KDELR3. …”
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Advances in cell-based biosensors: Transforming food flavor evaluation with novel approaches by Mahmoud Said Rashed, Esraa A. Abdelkarim, Tamer Elsamahy, Mabrouk Sobhy, Hany S. El-Mesery, Ali Salem

“…Food flavor, a blend of taste and smell, is key to consumer acceptance and food quality. …”
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Basic Amino Acids as Salt Substitutes in Low-Salt Gel-Based Meat Products: A Comprehensive Review of Mechanisms, Benefits, and Future Perspectives by Chuanlong Yu, Wenbing Hu, Lingli Chen, Kehui Ouyang, Hui Chen, Suyun Lin, Wenjun Wang

“…Furthermore, integrating modern food processing and information technologies could lead to the development of personalized, intelligent low-salt meat products that satisfy consumer demands for both health and taste.…”
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Exploring Cross-Cultural Sensory Acceptance of Vinegar-Based Dipping Sauces: A Taiwanese Consumer Study with Dumplings by Jung-Kuei Ker, Ming-Chen Chiang, Ching-Sung Lee, Yen-Cheng Chen

“…By integrating sensory analysis with cultural food studies, this research advances the understanding of how multisensory cues influence consumer acceptance across cultural contexts. …”
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Characteristics of Chips From Scales of Carp, Tilapia and Gourami Fish Using Various Coating Flours by Decky Sapuan Ramadhani, Reza Widyasaputra, Ngatirah Ngatirah

“…The collagen fibers within the scales can be arranged and compacted to create a thin, chip-like structure that maintains its integrity and shape. Processing of fish scale chips requires flour coating. …”
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Sweetener identification using transfer learning and attention mechanism by Fanchao Lin, Yuan Ji, Shoujiang Xu

“…Accurate identification of the taste of compounds has helped in the screening and development of new sweeteners. …”
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Company Slogan and a Vivid Image of a Trademark - as Main Components of a Strong Brand by Igor BELOSTECINIC

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Fortification of Bread with Carob Extract: A Comprehensive Study on Dough Behavior and Product Quality by Jana Zahorec, Dragana Šoronja-Simović, Jovana Petrović, Ivana Nikolić, Branimir Pavlić, Katarina Bijelić, Nemanja Bojanić, Aleksandar Fišteš

“…The integration of functional ingredients into staple foods like bread offers a promising strategy for improving public health. …”
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The Essence of Bengal’s Ethnic Sweetmeats: An Exploratory Journey through History, Tradition, and Culture by Tanmay Sarkar, Molla Salauddin, Arindam Paul, Tanupriya Choudhury, Runu Chakraborty, Faisal Imran

“…The enthralling sweet taste that mesmerizes the eastern part of India, or more specifically the undivided Bengal (West Bengal and Bangladesh) is unveiled. …”
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Sensory Marketing during COVID-19 - Creating a Multisensory Experience for Online Shopping by OTILIA-ELENA PLATON

“…While making online purchases consumers can no longer touch, smell or taste the products, but only rely on perceiving them through sight and hearing. …”
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The Effects of Different Reheating Methods on the Quality of Pre-Cooked Braised Chicken by Sihao Liu, Yu Wang, Hewei Shi, Huijuan Zhao, Jiansheng Zhao, Shaohua Meng, Shifeng Shen, Junguang Li

“…In addition, the results of the scanning electron microscope (SEM) showed that the integrity of the muscle fibers in the ST group was most comparable to the C group. …”
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Edible Coatings to Prolong the Shelf Life and Improve the Quality of Subtropical Fresh/Fresh-Cut Fruits: A Review by Farid Moradinezhad, Atman Adiba, Azam Ranjbar, Maryam Dorostkar

“…Moreover, high levels of biopolymers and active components like essential oils and plant extracts could potentially impact the taste of the produce, directly influencing consumer satisfaction. …”
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Yam urban market characteristics and consumer preferences in Bukavu City, eastern D.R. Congo by Jean M. Mondo, Jean M. Mondo, Gilbert M. Mugisho, Géant B. Chuma, Paterne A. Agre, Vishnuvardhan R. Banda, Patrick Adebola, Asrat Asfaw

“…Socioeconomic factors such as household location, education level, dietary integration of yam, and awareness of its nutritional benefits emerged as key drivers of urban yam consumption, regardless of gender and age categories. …”
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Acceptability of levofloxacin dispersible and non-dispersible tablet formulations in children receiving TB preventive treatment by D. T. Wademan, H. R. Draper, S. E. Purchase, M. Palmer, A. C. Hesseling, L. Van der Laan, A. J. Garcia-Prats

“…CONCLUSIONS: The dispersible LVX 100 mg tablet formulation was preferred and should be prioritised for integration into routine care.…”
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A systematic review on the factors influencing adoption and consumption of orange-fleshed sweetpotato in sub-Saharan Africa by Idrissou Ahoudou, Dêêdi E. O. Sogbohossou, Dêêdi E. O. Sogbohossou, Vodjo Nicodème Fassinou Hotegni, Nadia Fanou-Fogny, Ismail Moumouni-Moussa, Enoch G. Achigan-Dako

“…Our study indicates that the adoption of OFSP in SSA is influenced by six primary factors: “Knowledge and awareness,” “social factors and networks,” “agronomic traits,” “taste and sensory attributes,” “health and nutrition,” “market and economics.” …”
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