Optimization of Effervescent Tablets in Sensory Acceptance from the Active Ingredients of Fish Protein Hydrolysate and Microalgae Chlorellae sp. powder by Tatty Yuniarti, Nanda Anggiani Putri, Niken Dharmayanti M.Si, Mugi Mulyono, Sri Sugiwati, Pujoyuwono Martosuyono, Ita Junita Puspa Dewi, Aghitia Maulani, Taufik Hidayat

“…Thirteen formulations were evaluated for sensory attributes (color, aroma, taste, aftertaste, hedonic scores) and chemical properties (protein, lipid, water content). …”
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Medicinal Plants Against Dental Caries: Research and Application of Their Antibacterial Properties by Marcela Alejandra Gloria-Garza, Gustavo Raúl Reyna-Martínez, Zacarías Jiménez-Salas, Eduardo Campos-Góngora, Miroslava Kačániová, Diana Elena Aguirre-Cavazos, Minerva Bautista-Villarreal, Catalina Leos-Rivas, Joel Horacio Elizondo-Luevano

“…Conventional treatments typically rely on chemical-based products which, although effective, are often associated with undesirable side effects such as tooth staining, altered taste, and the development of antimicrobial resistance. …”
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Prevalence of Tea Consumption among University Students of South-Eastern Region of Bangladesh and Associated Factors by Jakia Sultana Jothi, Nahidur Rahman, Anindya Chakraborty, Shireen Akther

“…Tea has become an integral part of our culture and everyday life due to taste, together with a refreshing and mildly stimulant effect. …”
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XSE-TomatoNet: An explainable AI based tomato leaf disease classification method using EfficientNetB0 with squeeze-and-excitation blocks and multi-scale feature fusion by Md Assaduzzaman, Prayma Bishshash, Md. Asraful Sharker Nirob, Ahmed Al Marouf, Jon G. Rokne, Reda Alhajj

“…Tomatoes are globally valued for their nutritional benefits and unique taste, playing a crucial role in agricultural productivity. …”
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Quality of life in patients with pan-cancer undergoing concurrent chemoradiotherapy: a bibliometric analysis (1995-2024) by Ao Shen, Pan Fan, Pan Fan, Dingrong Fan, Dingrong Fan, Yidi Wang, Yidi Wang, Kailin Tang, Kailin Tang, Ying Cai, Hengyu Zhou

“…Current research on quality of life (QOL) in pan-cancer patients undergoing concurrent chemoradiotherapy (CCRT) lacks systematic integration of bibliometric findings with clinical symptom data.MethodsWe retrieved 2762 articles from the Web of Science Core Collections. …”
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Novel edible coatings pretreatment for enhancing drying performance and physicochemical properties of cherry fruits during multi-frequency ultrasonic vacuum far infrared radiation... by Zepeng Zang, Xiaopeng Huang, Guojun Ma, Fangxin Wan, Yanrui Xu, Qiaozhu Zhao, Bowen Wu, Hongyang Lu, Zelin Liu

“…Hierarchical clustering and PCA analysis further validated that the integration of coatings with segmented drying effectively improved the physicochemical quality of dried cherries. …”
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Effects of Various Inocula Combinations of <i>Leuconostoc mesenteroides</i>, <i>Papiliotrema terrestris</i>, and <i>Saccharomyces cerevisiae</i> on Dough Fermentation and Final Bre... by Enrico Viola, Giuliana Garofalo, Marcella Barbera, Daniela Piazzese, Davide Palmieri, Sabrina Di Giorgi, Antonio Alfonzo, Raimondo Gaglio, Luca Settanni

“…The integration of yeast and lactic acid bacteria (LAB) in bakery products is currently trending, which aims to enhance the taste and quality to satisfy consumer preferences. …”
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Improving the technology of pate products by using additives from non-traditional raw materials of plant origin by Y. Matsuk, A. Geredchuk, I. Bleskov

“…Improvements in formulation and the integration of new ingredients enhanced the functional and technological properties of the pâtés, including water retention capacity and plasticity, ensuring product stability and a prolonged shelf life. …”
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Anti-cariogenic potential and pharmacokinetics of Licorice and Xylitol infused chewing gum by Jencia Amaly, Ramya Ramadoss, K. Nitya, Sundar Sandhya, Suganya Panneer Selvam, K. Hema Shree, G. Radha

“…Flavor release dynamics highlighted prolonged taste perception, with licorice providing sustained intensity. …”
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Physicochemical and Instrumental Flavor Analysis of Plant-Based Drinks with Plant Powder Additions by Joanna Kolniak-Ostek, Agnieszka Kita, Davide Giacalone, Laura Vázquez-Araújo, Luis Noguera-Artiaga, Jessica Brzezowska, Anna Michalska-Ciechanowska

“…Importantly, no process contaminants (furfural, 5-hydroxymethyl-<i>L</i>-furfural, and acrylamide) were detected, supporting the powders’ safety for food use. The integrated application of an electronic tongue and nose enabled objective profiling of taste and aroma. …”
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Nutritional impact symptoms and dietary changes among women in a cancer support network: a qualitative analysis by Keisha C. Samlal, Akil J. Williams, Breane Charles, Christian Ramsaran, Leann Ramkissoon, Marylisa Ramlal, Sophia Brown, Marisa Nimrod, Marsha A. Ivey

“…Participants experienced a combination of symptoms during treatment: nausea, metallic taste, constipation, fatigue, and loss of appetite, taste and smell. …”
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Lived experiences of persons on tuberculosis treatment in Nairobi County, Kenya: a mixed methods study by Joan Ondiro, Faith Onyangore, Reagan Onyango, Lenah Muema, Dickens S. Omondi Aduda

“…Abstract Background Tuberculosis program effectiveness is majorly measured by disease severity and treatment response without integrating patient perspectives. Yet, it’s a critical dimension in clinical decision-making that enhances health worker-patient interactions and increases individuals’ sustained engagement with treatment, thereby benefiting the people affected and the wider public by mitigating the infection risk. …”
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Neural Mechanisms and Alterations of Sweet Sensing: Insights from Functional Magnetic Resonance Imaging Studies by Tobias Long, Colette C. Milbourn, Alison Smith, Kyaw Linn Su Khin, Amanda J. Page, Iskandar Idris, Qian Yang, Richard L. Young, Sally Eldeghaidy

“…Sweet sensing is a fundamental sensory experience that plays a critical role not only in food preference, reward and dietary behaviour but also in glucose metabolism. Sweet taste receptors (STRs), composed of a heterodimer of taste receptor type 1 member 2 (T1R2) and member 3 (T1R3), are now recognised as being widely distributed throughout the body, including the gastrointestinal tract. …”
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A Newly Introduced Millet-based Take Home Ration: Utilization, Strength & Challenges in Ahmedabad Municipal Corporation, Gujarat by Kunj Gajjar, Mital Barad, Sonal M. Shah, Aparajita Shukla, Bhavin Joshi

“… Introduction: The Government of India is promoting millet-based nutrition through Integrated Child Development Services (ICDS) and POSHAN Abhiyaan. …”
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Phylogenomic insights into the origin of the Norton grape by Luke Sparreo, Alicia Talavera, Ze‐Long Nie, Gabriel Johnson, Robert Literman, Sara Handy, Jun Wen

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Entre économie et création : une esthétique du remploi des étoffes au château de Fontainebleau by Vincent Cochet

“…Used both for economy and for taste, the fabrics available at the Garde-Meuble de la Couronne, in particular those ordered under the First Empire, constitute a collection from which the sovereigns succeeding Napoleon I drew abundantly for the needs of interior design. …”
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Murder for lust. Systematic review of the use of lustmörd in the international scientific community by Verónica Llull Casado

“…Starting, then, from the postulation of sadism as the taste for inflicting pain, the notion that today motivates this systematic review arises. …”
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Application of fuzzy mathematic evaluation in the optimization of stewed pork processing by GU Wei-gang, PENG Yan, ZHANG Jin-jie, YAO Yan-jia, JI Rong, CHEN Jian-chu

“…As five key factors, colour, texture and mouthfeel of the stewed pork, taste and odour of the soup were on weight analysis based on sensory evaluation, and the integrated assessment system was established. …”
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Health and sustainability: The nutritional value of snail meat by Mihail Garkov, Kremena Nikovska

“…The presence of large quantities of flavour-enhancing amino acids, such as glutamic acid and aspartic acid along with glycine, arginine, and proline, suggests a rich umami taste and supports collagen formation, and structural integrity.…”
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Crafting Digital Distinction Through Knowledge Production: Micro-intellectuals and Chinese Urban Youth on Q&A Platform Zhihu by Manxin Xu, Renyi He

“…Micro-celebrities have become an integral part of social media culture, engaging with small but loyal audiences even if they do not generate significant income or wield substantial social influence. …”
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