Sensory biases caused by the residual sensations of previously served samples are known as carryover effects (COE). Contrast and convergence effects are the two possible outcomes of carryover. COE can lead to misinterpretations of acceptability, due...
Autism spectrum disorder (ASD) is a neurodevelopmental disorder characterized by heterogeneous clinical phenotypes. Patients often experience abnormal sensory perception, which may further affect the ASD core phenotype, significantly and adversely af...
Energy consumption is a major concern in context-aware smartphone sensing. This paper first studies mobile device-based battery modeling, which adopts the kinetic battery model (KiBaM), under the scope of battery non-linearities with respect to varia...
The use of insects as food is a sustainable alternative to meat and as a protein source is fully comparable to meat, fish and soybeans. The next step is to make insects available for use in the more widespread production of food and meals. Sensory at...
Textural characteristics of fruit are important for their quality, storability, and consumer acceptance. While texture can be evaluated instrumentally or sensorially, instrumental measurements are preferred if they can be reliably related to human pe...
Cider is a fermented drink obtained from apple juice. As a function of the used apple cultivar, cider can be classified in four different categories (dry, semi-dry, semi-sweet, sweet), distinguished by the attribute of “dryness,” which re...
The postharvest shelf life of fresh corn largely depends on the packaging method and storage temperature. This study investigated the effect of vacuum packaging (VP) with high-barrier (HB) or ordinary (OR) nylon/nylon/polypropylene (PP) composite fil...
Sensory impairment affects over 1.3 billion people worldwide, yet the field still lacks a mechanistically specified theoretical framework explaining how communication inaccessibility contributes to stress-related health disparities in these populatio...
Wine quality is closely linked to sensory attributes such as aroma, taste, and mouthfeel, all of which are influenced by grape variety, “terroir”, and vinification practices. Among these, aroma is particularly important for consumer prefe...
Children’s vegetable intake is too low, and a key barrier to the inadequate intake is low acceptance. To facilitate successful development of new vegetable-based products for children, a sensory science approach to product development has been...
Sonication is a relatively new and eco-friendly method used to extend the shelf life of food products. This study aimed to investigate the effects of ultrasonication and thermal treatments on the physical and sensory properties of an energy drink mad...
Background: There is a continuous demand to create new, superior sensory food experiences. In the food industry, yeast-derived flavor products (YPs) are often used as ingredients in foods to create new aromas and taste qualities that are appreciated...
This study presents a three-dimensional collective motion model that integrates auditory and visual sensing modalities, inspired by organisms like bats that rely on these senses for navigation. Most existing models of collective motion consider visio...
Neuropathic pain (NP) is driven by neuroimmune interactions where in activated microglia release pro-inflammatory mediators that sustain central sensitization. Platelet-rich plasma (PRP) is a promising therapy, but its efficacy depends on its biochem...
This paper presents a detailed analysis of the relation between physical characteristics and defects of green coffee beans and the sensory profile that influence the sensory notes of fragrance, aroma, flavor, and aftertaste of coffee. Machine learnin...
Background/Objectives: Chemotherapy-induced peripheral neuropathy (CIPN) is a significant dose-limiting side effect of many effective anticancer agents, including vincristine. While CIPN adversely affects both oncological outcomes and the quality of...
A taste component is implicated in the oro-sensory detection of dietary lipids and free fatty acids seem to be involved in fatty food recognition. Bottarga, the salted and semi-dried ovary product of mullet (Mugil spp.), is a rich-fat food. A compara...
Traditionally, the sensory properties of wine were characterized using a trained panel and descriptive analysis (DA)—a static sensory evaluation method. As wine is a complex mixture, with evolving sensory properties, a way to capture these chan...
We live in the age of the 4th industrial revolution. The leading technologies of this revolution are Cloud computing, Big Data and the Internet of Things (IoT). The vast majority of IoT technologies are characterized by the fact that we collect data...
Fresh edible mushrooms deteriorate rapidly during distribution, leading to quality loss, retail rejection, and avoidable waste of product, packaging, and refrigeration resources. Here, we developed a probability-based sensory shelf-life framework for...
Amyotrophic lateral sclerosis (ALS) is a devastating neurodegenerative disorder characterised by the progressive degeneration of motor neurons, resulting in muscle weakness, paralysis, and, ultimately, death. Presently, no effective treatment for ALS...
As a high-value product used as food, medicine, or cosmetics, honey is particularly susceptible to adulteration. Therefore, it must be regularly tested at various stages of its life cycle to ensure its quality and authenticity, especially its botanic...
Understanding the intricate relationship between sensory perception and physicochemical properties of cacao-based products is crucial for advancing quality control and driving product innovation. However, effectively integrating these heterogeneous d...
The present work aimed to evaluate and mathematically model the effect of temperature on Morganella morganii growth and histamine formation in farmed mullet (Mugil cephalus) during refrigerated storage (at constant temperatures, T = 0, 2.5, 5, 10, an...
The replacement of synthetic preservatives with natural alternatives is increasingly important in bakery production. This study examined the antifungal activity of thyme essential oil (TEO) against bread spoilage molds and its impact on product quali...
Insects fall prey to the Venus flytrap (Dionaea muscipula) when they touch the sensory hairs located on the flytrap lobes, causing sudden trap closure. The mechanical stimulus imparted by the touch produces an electrical response in the sensory cells...
The high perishability of fresh meat results in short sales and consumption periods, which can lead to high amounts of food waste, especially when a fixed best-before date is stated. Thus, the aim of this study was the development of a real-time dyna...
Eating behavior (EB) is a complex system influenced by many factors, but an undisputed role is played by the senses. In this work, we examined the effect of the sensory capacities on EB in 1152 Italian adult individuals. After administering a questio...
Coffee processing requires continuous optimization to preserve sensory quality while improving process efficiency. Although hyperspectral imaging has been widely applied for food quality evaluation, its use for predicting coffee cup score during cont...
Understanding the correlation between straightforward analytical methods and sensory attributes is pivotal for transitioning to sustainable packaging while improving product quality. In this context, the viability of eco-sustainable packaging alterna...
Non-destructive techniques, such as time-resolved reflectance spectroscopy (TRS), can support pear producers in delivering high-quality fruit, promoting consumption and attracting new consumers. In this study, optical properties (absorption coefficie...
Sustainability has been a major research topic in the tourism and hospitality industry, and theme parks are no exception, particularly in terms of their economic sustainability. Yet few studies have specifically explored sustainability approaches for...
The impact of high-pressure (HP) processing on the viability of two probiotic microorganisms (Bifidobacterium bifidum and Lactobacillus casei) at varying pressure (100−400 MPa), temperature (20−40 °C) and pH (6.5 vs. 4.8) conditions w...
Artificial neural networks (ANN) have become popular for optimization and prediction of parameters in foods, beverages, agriculture and medicine. For brewing, they have been explored to develop rapid methods to assess product quality and acceptabilit...
Textural attributes of apple impact consumers’ acceptance of the fruit, and are frequently measured by researchers and industry experts to evaluate the fruit quality at different stages of production and marketing. Various instruments are used...
Autism spectrum disorder (ASD) is a complex neurodevelopmental condition that is characterized by differences in social interaction, repetitive behaviors, restricted interests, and sensory differences beginning early in life. Especially sensory sympt...
The objective of this study was to analyze the impact of solar and hybrid dryers on the physicochemical characteristics, fingerprints, and cognitive-sensory perceptions of Mexican consumers of traditional tostadas made with corn of different races. C...
Brain-machine interfaces (BMIs) are broadly defined as systems that establish direct communications between living brain tissue and external devices, such as artificial arms. By sensing and interpreting neuronal activities to actuate an external devi...
Controlling flavor perception by analyzing volatile and taste compounds is a key challenge for food industries, as flavor is the result of a complex mix of components. Machine-learning methodologies are already used to predict odor perception, but th...
An increasing number of individuals are eating out due to work and study commitments. This trend directly influences people’s food choices, especially those who frequently rely on snacks and pre-packaged foods. Consuming these foods can lead to...
The extraction of date syrup produces a large quantity of by-product known as date press cake (DPC). This study aimed to utilize valuable ingredients of the DPC by adding 0 (Control), 2, 4, and 6% (g/100 g) of its powder to drinkable yogurt before fe...
HIV-associated distal sensory polyneuropathy (HIV-DSP) remains prevalent even in the antiretroviral therapy (ART) era. Previously, we identified the upregulation of nociceptive ion channels transient receptor potential vanilloid 1 (TRPV1) and ankyrin...
This study links the traditional use of celery (Apium graveolens L.) and parsley (Petroselinum crispum L.) roots in Balkan cuisine and herbal medicine, along with the longstanding role of turmeric (Curcuma longa L.) rhizome in Ayurvedic and Asian med...
In response to the increasing consumer interest in the health benefits of plant-based foods, in this study, fuzzy logic modeling (FLM) was used to optimize the lactic fermentation process of several buckwheat (Fagopyrum esculentum)-based substrates (...
This study investigated the effects of xanthan-gum-induced viscosity on sensory perception, expected fullness, and panelists’ acceptance of whey-based high-protein beverages under sequential blind and informed evaluation conditions. Four formul...
The 5xFAD transgenic mouse model widely used in Alzheimer’s disease (AD) research recapitulates many AD-related phenotypes with a relatively early onset and aggressive age-dependent progression. Besides developing amyloid peptide deposits along...
This article seeks to contribute to the literature on circular business model innovation in fashion retail. Our research question is which ‘model’—or combination of models—would be ideal as a business case crafting multiple va...
The vestibular apparatus is substantially organized before birth, whereas human equilibrium emerges only gradually through head control, sitting, standing, and independent walking. We propose an Innately Constrained Bayesian Model of Vestibular Devel...
This study investigated suitable approaches and effective applications for the evaluation of grain flavor differences among cultivars. A model system that helps to facilitate the characterization of flavors in grain varieties was developed using sorg...
Chemical Product Engineering (CPE) is marked by numerous challenges, such as the complexity of the properties–structure–ingredients–process relationship of the different products and the necessity to discover and develop constantly and quickly new mo...
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