Search Results (1,384)

After neurological injury, individuals often undergo physical therapy to regain motor function, which can be supplemented with use of virtual reality (VR). Rehabilitation commonly employs methods that encourage movement variability to promote functional gains, such as perturbations. Rehabilitation also commonly integrates additional sensory modalities for guidance and cognitive engagement to the protocol. In this exploratory, proof-of-concept study, neurotypical participants were trained on a custom tracing task with targeted dynamic shifting to induce movement variability, under both expected (proactive) and unexpected (reactive) conditions, with and without added auditory feedback. Participants significantly (p < 0.05) improved performance (tracing accuracy) after training with audio feedback. Participants trained without audio feedback showed decreased electrodermal activity (EDA), a measure of physiological engagement. Audio feedback during reach training with complex objectives (e.g., dynamic shifting) can promote performance improvements and cognitive engagement. Full article

This study examines how justice-oriented modeling lessons promote elementary students’ capacity to mathematize complex situations, develop civic empathy, and take action to address inequities and injustices in their communities. Through qualitative methods using multiple data sources including teacher interviews, lesson transcripts, student work, and classroom artifacts we share cases of modeling tasks that use mathematics as an empowerment tool to address empathy, representation, access, fairness and taking action. Findings illustrated critical moment-to-moment instructional decisions teachers made to elicit students’ justice-oriented reasoning. The modeling tasks involved addressing food waste in the school cafeteria, creating an inclusive play area, diversifying the school library collections, and choosing items for a sensory space to positively impact students’ individual and community well-being. Implications for teachers and teacher educators will be discussed. Full article

Premium coffee depends on high-quality beans, influenced by a combination of genetic, environmental, and postharvest factors. This review summarizes the mechanisms underlying coffee bean quality, with an emphasis on the genetic differences between Coffea arabica and Coffea canephora, as well as the integrated roles of environmental conditions, agronomic practices, including nutrient and shade management, and postharvest processing technologies. The allotetraploid genome of C. arabica is influenced by homoeologous exchanges and subgenome-biased expression (such as decreased DXMT activity that reduces caffeine), which contribute to its complex flavor profile. Key lipid metabolism genes, particularly FADS2, play a critical role in regulating lipid metabolism. The effects of altitude (1600–2000 m) and shade influence various metabolic pathways. Cooler temperatures promote sugar accumulation, while excessive shading hinders carbon assimilation and the development of flavor precursors. Postharvest processing significantly influences flavor, where microbial or enzymatic treatments enhance sensory attributes. In addition, methods like natural, washed, or honey processing modulate various nonvolatile compounds, impacting lipid emulsification and aroma retention. Multi-omics analyses suggest that MYB proteins play a key role in regulating pathways involved in caffeine, chlorogenic acids, and terpenes. Effective hermetic packaging prevents oxidation, thereby preserving freshness. Overall, superior coffee quality stems from synergistic interactions across genetic, ecological, agronomic, and processing factors, highlighting the need for the development of an integrated strategy to support the sustainable production of premium coffee. Full article

Artificial neural network and neuron models have made significant contributions to the area of neurodynamics. Investigating the dynamics of artificial neurons and neural networks is vital in developing brain-like systems and understanding how the brain functions. Neural network models and memristive neurons are currently demonstrating a lot of promise in the study of neurodynamics. In order to model the dynamics of biological synapses, this study explores the complex dynamical behavior of a discrete fractional Hopfield-type neural network using a flux-controlled memristive element with periodic memductance. Hyperbolic tangent and sine are the heterogeneous activation functions that are implemented in the proposed system to improve nonlinearity and replicate various forms of brain activity. Stability and bifurcation analyses are used to illustrate the nonlinear dynamical nature of the constructed network model. We examine how the fractional order $\left(\nu \right)$ and periodical memductance aspects influence the dynamics of the system to emphasize the emerging complex phenomena like multi-layered dynamics and the presence of several distinct dynamical states throughout the system variables. Randomness and complexity of the time series data for the proposed system are illustrated with the help of approximate entropy analysis. These findings could help researchers better understand brain-like memory networks, neuromorphic computers, and the theoretical study of neurological and mental abilities. The study of multi-layer attractors can be useful in advanced sensory devices, neuromorphic devices, and secure communication. Full article

Background/Objectives: With increasing survival rates following oncologic mastectomies, loss of breast sensation can negatively impact a patient’s quality of life. Methods: PubMed, Embase, and Web of Science were searched in April 2025 for studies reporting sensory outcomes after neurotized breast reconstruction. Eligible studies included patients undergoing autologous or implant-based reconstruction with any neurotization technique. Forty studies were included, and outcomes involved objective sensory testing (e.g., Semmes-Weinstein monofilaments, pressure-specified sensory devices, and thermal thresholds) and patient-reported quality of life (e.g., BREAST-Q). Results: Neurotization consistently accelerated and improved recovery of tactile, thermal, and protective sensation compared with non-neurotized controls, particularly in DIEP and TRAM flaps. Direct coaptation was most frequently employed, while nerve allografts, conduits, and autologous grafts offered effective alternatives when direct repair was not feasible. Implant-based reconstructions using allografts also demonstrated significant improvements in the nipple–areola complex and breast skin sensation. Across studies, earlier and more uniform sensory return was reported, with improved sensation often associated with high patient satisfaction and quality of life. Conclusions: The preponderance of observational evidence suggests that nerve coaptation, whether by direct suture, conduit, allograft, or autograft, represents a promising adjunct to breast reconstruction in both autologous and implant-based reconstruction. However, many studies were retrospective in design, had small sample sizes, and lacked randomization. Full article

Drying and storage conditions play a critical role in shaping the quality of aged citrus peel. This study investigated the effects of different processing strategies on the volatile composition, microstructure, and sensory characteristics of five-year-aged Citrus Reticulata ‘Chachi’ Peel (CRP). Four treatments were evaluated using SPME/GC–MS, GC–IMS, electronic nose analysis, sensory assessment, scanning electron microscopy (SEM), and multivariate statistical tools. GC–IMS identified 96 volatile compounds, demonstrating that aging combined with varied drying–storage conditions promoted the formation of diverse aroma-active substances. Terpenes and related compounds predominated, with the indoor-dried and warehouse-stored XH sample showing significantly higher concentrations of key terpenoids and sesquiterpenes, including α-terpineol, γ-muurolene, germacrene, β-selinenol, α-farnesene, and nerolidol. These compounds contributed to enhanced citrus, floral, fruity, and woody notes. Principal component analysis of electronic nose data (93.46% cumulative variance) clearly distinguished XH from other samples. Sensory results supported instrumental findings, indicating stronger fruity and sweet attributes in XH and C, while sun-dried samples exhibited more hay-like characteristics. SEM revealed better structural integrity in indoor-dried samples, potentially facilitating volatile retention. Overall, indoor drying and controlled storage improved aroma complexity and sensory quality, providing a scientific basis for optimized CRP processing. Full article

Strawberry aroma and flavor are key determinants of consumer acceptance and market value, yet their relationship with physico-chemical and functional traits remains complex and cultivar-dependent. This study aimed to characterize the volatile profile, quality parameters, antioxidant capacity, microbial load, and sensory attributes of three strawberry cultivars (‘Rossetta’, ‘Melissa’, and ‘Gioelita’) grown in soilless culture systems and harvested at the commercial ripening stage. ‘Melissa’ showed significantly higher total soluble solids (8.65 °Brix) than ‘Rossetta’ (7.78 °Brix) and ‘Gioelita’ (7.47 °Brix), while titratable acidity was highest in ‘Gioelita’ (4.97 mg CA/L). Regarding phytochemical traits, ‘Melissa’ exhibited the greatest total polyphenol, flavonoid, and antioxidant capacity values, followed by ‘Rossetta’ and ‘Gioelita’. Sixty-four volatile organic compounds (VOCs) were identified, semi-quantified, and combined with physico-chemical and sensory data related to odor and taste perception. Principal component analysis was applied to evaluate cultivar discrimination and identify the key discriminatory volatiles. The results revealed clear separation among cultivars based on their compositional and sensory profiles. ‘Rossetta’ was characterized by a higher abundance of esters, lactones, and mesifuran and received the highest sensory scores for sweetness and overall flavor, consistent with its elevated anthocyanin content. ‘Gioelita’ was associated with key esters contributing to strawberry flavor and with higher titratable acidity and perceived acidity. ‘Melissa’ showed a balanced volatile composition, higher antioxidant capacity, and greater phenolic content but also had higher microbial counts. Overall, the integration of chemical and sensory analyses provided useful insights into cultivar-specific quality traits relevant for breeding and production strategies. Full article

The objective of this study was to evaluate the influence of sage (Salvia officinalis L.) in various forms on the quality and shelf life of fresh cheese. We hypothesized that incorporating ground sage, its essential oil (EO), and supercritical fluid extract (SFE) would significantly enhance the antioxidant potential and oxidative stability of the product without compromising its fundamental physicochemical profile. Results showed that, although fresh cheese is a complex, heterogeneous matrix, the dry matter remained stable, fluctuating between 32.86% and 39.13% over 30 days. The addition of sage significantly increased the total phenolic content (TPC), reaching 14.28 mg GAE/g in SFE-fortified samples, which directly correlated with a high DPPH radical scavenging activity. The addition of ground sage (XFC-G) reduced lightness (L*) and resulted in less negative greenness values (a* from −2.50 to −1.97) compared to other treatments. Conversely, XFC-C maintained higher lightness but exhibited a progressive increase in total color difference (ΔE). Sensory evaluation confirmed that sage-fortified cheeses, particularly those with ground sage, received high scores for herbal aroma and overall acceptability (4.8/5.0) after the production, but after the 10 days of storage all samples showed the same overall sensory evaluation. These findings suggest that the added forms of sage, especially ground, serve as potent natural preservatives that maintain the functional integrity and sensory appeal of fresh cheese. Full article

A thorough understanding of the microbial ecology of meat products, dominated by critical pathogens such as Salmonella spp., Campylobacter jejuni, Escherichia coli, and Listeria monocytogenes, and marked by risks of resistant biofilm formation and vulnerabilities specific to informal commercial sectors, underscores the need to transition from conventional inert barriers to active nanostructured packaging systems. This review critically analyses the current state of antimicrobial nanomaterials, dissecting their molecular mechanisms of action and dynamic interactions designed to preserve sensory and nutritional food quality. Beyond technical effectiveness, the paper highlights the inherent tension between technological innovation and toxicological uncertainties, addressing major challenges related to migration kinetics in complex lipid matrices and the uneven global regulatory landscape. Main limitations of frequently investigated materials, along with regulatory discrepancies among international authorities and safety variables, are discussed to contextualise the current barriers to industrial implementation. We conclude that although nanotechnology represents a transformative force for extending shelf life, safety validation through rigorous assessment of migration remains imperative to harmonise scientific progress with public health protection. This integrative perspective highlights the imperative of calibrating nanostructural architecture to the bioactive profile, providing strategic design directions essential for the sustainable translation of experimental innovation to industrial scale. Full article

Although greenhouse vegetable production is rapidly shifting toward innovative soilless systems, soil-based conventional cultivation still dominates globally. This production system faces growing pressure to transition to sustainable practices. However, introducing biofertilisers into intensive systems often yields inconsistent results. Specifically, their effects on different lettuce traits vary due to complex relationships between genotype, biofertiliser, environmental conditions, and market demands. Single-parameter evaluations fail to balance conflicting criteria, necessitating multi-criteria decision-making (MCDM) methods for selecting optimal choices. This study aims to overcome these inconsistencies through an integrated fuzzy MCDM-based optimisation model. Three lettuce cultivars (‘Carmesi’, ‘Aquino’, and ‘Gaugin’) were grown in an unheated Surčin (Serbia) greenhouse during a 58-day autumn experiment using a complete block design. Four treatments were applied: a control (without fertilisation), effective microorganisms, a Trichoderma-based fertiliser, and their combination. Biofertilisers were applied before transplanting and four times foliarly during the vegetation period via battery sprayer. This defined 12 production models (cultivar–fertiliser pairs), evaluated across 10 criteria: agronomic (core ratio, number of leaves), quality (nitrate content, total antioxidant capacity, total soluble solids, and chlorogenic acid), sensory (overall taste, overall quality), and economic (total variable costs, total income). Four decision-making experts from the Faculty of Agriculture and the ready-to-eat salad industry assessed weighting coefficients using the fuzzy PIPRECIA (PIvot Pairwise RElative Criteria Importance Assessment) method. The fuzzy MARCOS (Measurement Alternatives and Ranking according to COmpromise Solution) method was used to rank the alternatives. To confirm the stability of the obtained ranking with the fuzzy MARCOS method, we performed sensitivity analysis through 20 different scenarios. Applied fuzzy methods identified alternative A11—‘Aquino’ cultivar with combined biofertilisers—as the best-ranked option, followed by A6 and A7. This study validates fuzzy PIPRECIA and fuzzy MARCOS as effective tools for optimising lettuce production models. They support farmers in selecting the most favourable solution based on multiple criteria, aiding the shift from mineral fertilisers to sustainable biofertiliser-based systems in intensive production—especially helpful for producers making this transition. Full article

The wine aromatic profile is influenced by complex interactions between grapevine genotype and enological practices. Thus, the aim of this study was to investigate the combined effects of grapevine clones and yeast strains on the volatile composition and sensory properties of wines produced from the Croatian indigenous variety Moslavac. Wines from five registered Moslavac clones (PUS-017, PUS-026, PUS-030A, PUS-087, and PUS-111) were produced using two commercially available yeast strains (Lalvin QA23 and Zymaflore Xarom). Significant effects of both clone and yeast strain were observed, particularly for yeast-derived compounds, such as isoamyl alcohol, phenylethyl alcohol, and medium-chain fatty acids. Ester production was generally enhanced by the Xarom yeast strain, although clone differences were also observed. Grape-derived volatile compounds differed significantly among clones, with wines from clones PUS-030A and PUS-087 having higher concentrations of norisoprenoids and terpenes, while PUS-017 wines consistently displayed lower concentrations of volatile compounds. Furthermore, PCA and MLF analyses revealed a clear differentiation between clones, with the yeast strain having a secondary modulatory effect. The sensory results were consistent with chemical data, demonstrating that clonal selection plays a key role in defining aromatic expression and typicity of Moslavac wines. Full article

Literature suggests that umami, Maillard reaction, and flavor complexity could contribute to sensorial acceptability of plant-based alternatives, but that was yet to be tested. Two field studies with 612 paying customers evaluating a complete meal were conducted in an operating restaurant in Sweden. In the first study, a gray pea burger (Control) was compared to burgers with added monosodium glutamate (MSG) (Umami), grilled (Maillard), or both grilled and added MSG (Complex). In the second study, a simplified gray pea burger (Control 2) was compared to a grilled burger with MSG and aromatics (Complex 2). Check-all-that-apply (CATA) tests show that participants perceived sensory differences between the samples, but their effects in hedonic ratings were inconclusive; only the Maillard sample was significantly more liked than Control and Complex burgers in Study 1. Although limited to their variables and context, these two experiments indicate that umami, Maillard reaction, and complexity, per se, are not key factors to improve liking and willingness to buy (WTB) of plant-based dishes. These results suggest that rather than trying to emulate sensory characteristics considered associated with meat, future research could prioritize addressing cultural barriers to vegetarian food. Full article

The escalating complexity of airport surface operations challenges traditional risk quantification methods. Conventional linear models often fail to capture the non-linear interactions within sociotechnical systems. While hybrid System-Theoretic Process Analysis (STPA) and Bayesian Network (BN) models provide an alternative, existing integrations are frequently constrained by ad hoc structural translations and rare-event data sparsity. To address these methodological limitations, this study proposes an enhanced STPA-BN framework. A formalized mapping mechanism (M1–M4) translates qualitative STPA scenarios into a BN topology to quantify non-linear causal dependencies across environmental precursors, operator cognitive states, unsafe control actions, and systemic hazards. Parameterization is achieved via a logic-guided strategy, fusing historical incident data mining with deterministic physical constraints to correct rare-event probabilities. The framework is validated through a reconstruction of the 2023 Austin–Bergstrom runway incursion incident. Results indicate that under low visibility and degraded surveillance, incursion probability escalates to 86%. Sensitivity analysis reveals that while restoring surveillance infrastructure reduces collision risk by ~13%, communication compliance improvements prove insufficient in sensory-deprived environments. These findings quantitatively demonstrate that administrative controls cannot substitute for robust engineering safeguards in complex operations. Full article

Fermented foods are produced through controlled microbial activity and are valued for their extended shelf life, sensory attributes, and potential health benefits. This study examined the effects of production methods on microbial ecology by comparing microbial community structure, Shannon diversity, and pH changes in traditional and commercially produced Korean fermented foods. Cabbage and radish kimchi were fermented for four weeks to assess microbial succession and physicochemical changes, and additional fermented foods, including soy sauce, soybean paste, pepper paste, fruit vinegar, yogurt, and aged kimchi, were compared according to production method. Microbial communities were analyzed using amplicon sequencing targeting the V3–V4 regions of the bacterial 16S rRNA gene and the fungal internal transcribed spacer (ITS) region. Traditionally produced cabbage kimchi exhibited high microbial diversity at the early fermentation stage, initially dominated by Weissella and Leuconostoc, followed by a gradual shift toward lactic acid bacteria dominance at later stages. In contrast, commercially produced cabbage kimchi maintained a simplified microbial community dominated by a limited number of lactic acid bacteria throughout fermentation. Radish kimchi showed production-method-dependent patterns, with the rapid dominance of lactic acid bacteria during traditional fermentation and partial recovery of microbial diversity during commercial fermentation. Shannon diversity was consistently higher in traditionally produced kimchi during fermentation. In contrast, commercially produced kimchi exhibited more rapid acidification. Across other fermented foods, traditionally produced soy-based products exhibited complex microbial communities dominated by Bacillus spp., whereas commercially produced products were characterized by yeast-dominant profiles. Fruit vinegar and yogurt showed low microbial diversity regardless of the production method. These findings demonstrate the importance of production strategies in shaping microbial ecology, fermentation dynamics, and resulting product characteristics across various Korean fermented foods. Full article

The growing demand for clean-label, plant-based foods is accelerating the development of vegan emulsified products that avoid synthetic additives while delivering appealing sensory and health-related attributes. We formulated naturally colored, mayonnaise-like oil-in-water emulsions using 55% canola oil and yeast protein extracts (YPEs) as emulsifiers and polyphenol-rich ingredients derived from red cabbage and butterfly pea flower. The resulting systems were characterized for rheological behavior, texture, droplet-size distribution, lipid oxidation (peroxide value) and microbiological stability. Two distinct YPEs produced emulsions with different microstructural and mechanical properties, highlighting the role of protein composition on emulsion architecture. Incorporation of anthocyanin-rich polyphenol matrices (red cabbage extracts characterized by predominantly simple acylations and butterfly pea flower extracts containing complex acylations, both at similar purities) modulated emulsion structuring and stability during storage, beyond color delivery. Overall, polyphenol addition strengthened emulsion structure, as evidenced by a significant increase in plateau modulus from 621 Pa to 1428 Pa in emulsions with complete YPE and butterfly pea extract and mitigated lipid oxidation, supporting their use as partial replacement options for additives such as EDTA in clean-label formulations. These findings provide a practical basis for designing functional, and visually attractive vegan emulsions that align with consumer demand for additive-reduced products. Full article