Two major sample configurations are adopted in all the instruments for fabric hand measurement, flat sample as in KES and FAST types machines, and wrinkled sample as in PhabrOmeter. This paper compares the two sample types to examine which one if any offers a better coverage and reflection of the fabric sensory attributes. Fabrics have unique behaviors of drape, wrinkle and tactile sense which are entirely due to the simultaneous occurrence of both in-plane membrane deformation and out-of-plane bending deformation in multiple curvature. Such singular deformation mode cannot be detected by any machines using flat sample, whereas during a PhabrOmeter test, the fabric sample genuinely produces drape, wrinkle in addition to other related deformations. This paper then introduced the theoretical research pertaining to the measurement. Then a split sample experiment is conducted to demonstrate the importance of the internal connections in fabric during drape and wrinkle processes. As such fabric interconnection will be barely disclosed during tests using flat samples, another important advantage of PhabrOmeter is hence clearly shown.

Waterford Blaa is one of only seven Irish Protected Geographical Indication (PGI) products and the only Irish PGI bread. Currently, there are few published data characterising these products. This study aimed to determine whether any compositional or sensory markers could be used to differentiate between the three authorised producers of Waterford Blaa. Compositional testing was completed using AOAC standard methods; colour of top crust, bottom crust and crumb were identified with the Minolta Hunter lab colorimeter and texture profile analysis (TPA) was completed with an 80% compression test using the Instron 5544 to establish hardness, gumminess, and springiness. The fatty acid and aroma profiles were established in triplicate testing for the three authorised Blaa products using gas chromatography-flame ionisation detection and headspace-solid phase micro extraction-gas chromatography-mass spectrometry, respectively. As expected, results showed little variation in the overall composition of Waterford Blaa products. However, this study identified a unique fatty acid profile/volatile aroma profile for each Blaa. Specifically, the volatile profile showed potential differentiation between Blaa’s in terms of pentanal, furfural, 2-furanmethanol, 2-ethyl-1-hexanol and 2-pentyl furan. In addition, levels of hexanal and ethyl acetate were significantly different (p<0.05) in the crumb section of all three Blaa’s. This unique fingerprint has the potential to be used to identify fraudulent products claiming to be Waterford Blaa.

Questionnaires for self-report of food-elicited emotions are an established practice in consumer studies. However, most tools are originally developed in English and translated into other languages, which limits their use. The aim of this study was to develop the first Greek emotion lexicon and measurement tool for consumers, using standard methodology and extending it. The lexicon was compiled using linguistic sources and extended using the World Wide Web and a popular social media platform for the collection of authentic language and usage data. Terms were also collected from consumers using questionnaires and a variety of stimuli. Terms collected from consumers only comprise: healthy, distrustful, curious, childish, impressed, tolerant, impatient It was validated by application in various case studies, providing discrimination across and within food categories, and by comparison to the Greek translation of a standard tool in English, the EsSense Profile. The comparison was conducted by measuring emotions elicited by six food categories and demonstrated that it is preferable to use emotion measurement tools developed in the linguistic and cultural context of intended use, as they convey consumers’ emotions naturally and more accurately. This tool can be used as a Check- or Rate- All-That-Apply questionnaire to measure consumer responses to food categories and products. The methodology and validation presented can be applied for the compilation of emotion lexicons in languages less studied than English.

The objective of this study was to create yogurts enriched with freeze-dried probiotic culture and freeze-dried fermented black chokeberry juice, in conjunction with a commercial starter culture. This approach was adopted to boost functionality and optimize the nutritional content of the yogurt. The study specifically investigated the impact of supplements, which included (i) freeze-dried probiotic culture Lactobacillus plantarum ATCC 14917 and (ii) freeze-dried fermented chokeberry juice Lactobacillus plantarum ATCC 14917, as adjuncts in different formulations of yogurt. These formulations were then compared with commercially produced yogurt. All the products exhibited favorable physicochemical properties, and the probiotic strain consistently maintained levels exceeding 7 log cfu/g throughout the entire storage period. The highest lactic acid production was observed in yogurts produced with the proposed adjuncts (1.44 g/100 g yogurt at the 28th days of storage). Levels of syneresis were observed in lower values in yogurt produced with freeze-dried fermented chokeberry juice. Yogurts prepared with the supplement derived from fermented juice displayed elevated total phenolic content and antioxidant capacity (25.74 µg GAE/g and 69.05 µmol TE/100g respectively). Moreover, sensory tests indicated an exceptional aroma and fruit flavor. The results demonstrate that the inclusion of dried probiotic-fermented chokeberry juice as an adjunct in yogurt production enhances both the antioxidant capacity and the growth of beneficial bacteria. Furthermore, the dried form of this product makes it a significant candidate for industrialization potential due to its stability and ease of application.

The origin of a product, consumer familiarity, and purchasing identity are factors that affect perception of cheese consumption. The present study aims at identifying consumers’ conceptualizations and attitudes towards local Greek cheeses of the North-Aegean Sea islands, such as Ladotyri, Graviera, Kasseri, Kaskavali, Melichloro, and Kalathaki, some of which have a Protected Designation of Origin (PDO) status, as opposed to cheeses of non-Greek origin, such as Cheddar, Regatto, and Gouda. Sensory and emotional attributes of local, local PDO, and imported cheeses, and drivers associated with consumers’ choice and acceptance above and beyond their sensory attributes were studied, using three methods: a) Flash Profile to gain insight into the sensory positioning of products and description of samples, b) qualitative analysis of focus groups to pinpoint consumer knowledge, preference, and consumption criteria, and c) a new methodology for natural language processing and sentiment analysis of social media posts to determine consumer conceptualizations. Social media posts have proven to be a valuable source of linguistic and cultural data for cheeses. Local cheeses, including PDO products, were found to be linked to village life and family gatherings, home, tradition, and childhood memories, with saltiness and hardness being their main sensory attributes. Imported cheeses were linked to fast food, pizza, and snacking, with elasticity and gumminess as prominent sensory qualities. The main criterion of purchase was intended usage and versatility, taste and texture, price, and familiarity. The findings provide key sensory attributes, information about consumer purchasing criteria, and relevant vocabulary for the promotion of cheeses as agri-food and gastronomic identity key products.

This review provides a comprehensive and updated information on chalcones, presenting their sources, methods of identification and properties putting emphasis on applications in agricultural industry. Vast exploitation of synthetic pesticides led to the weed and pest resistance issue, causing economic loss but more importantly health risk due to pesticide overuse. Because one of the aim of the European Green Deal 2030 is the Farm to Fork strategy which targets on reducing by 50% the use of chemical pesticides by 2030, and push towards natural pesticides which are more environmentally friendly and restore natural resources, chalcones and their derivatives seem to fit perfectly. They have herbicidal, fungicidal, bactericidal and antiviral properties. Moreover, chalcones are naturally occurring substances, known for their favorable health effect for years, working on many areas. This review is complementary to the previous ones describing chalcones use in agriculture, updates them but additionally shows methods of detection.

Keywords: olfactory rehabilitation; chronic pain; fMRI;

Abstract: This study estimates consumers’ willingness to pay (WTP) for sustainability turfgrass attributes such as low-input and stress-tolerance attributes, while considering potential trade-off relationships between aesthetic attributes and sustainability attributes. To address our objectives, our study conducts a choice experiment and estimates two mixed logit models. The first model includes low-input, winter kill, and shade-tolerance attributes as predictor variables, and the second model extends the first model by adding interaction terms between aesthetic and sustainability attributes. Another choice experiment is conducted under water policies with various water rate increase and watering restriction scenarios. Results from the mixed logit models show that overall, higher low-input cost reduction, less winter-damaged, and more shade-tolerance grasses are preferred, the direct effect of aesthetic attributes on consumers’ preference is strong, but the indirect effect represented by the interaction terms are generally statistically insignificant. Our results indicate that consumers like to have a pretty lawn, but no strong consideration is given to the aesthetics of their lawn when selecting low-input and stress-tolerance turfgrasses. Our choice experiment under water policy scenarios suggests that water pricing is more effective than watering restriction in increasing consumer demand for water-conserving turfgrasses.

Background: The accurate diagnosis of regional lymph node metastasis is critical for guiding treatment decisions in head and neck cancer patients. Despite advances in imaging techniques, detecting nodal metastasis remains challenging, leading to potential undertreatment or overtreatment. This systematic review aims to identify molecular markers associated with occult metastasis in Head and Neck Squamous Cell Carcinoma (HNSCC) patients. Methods: The present research was conducted following PRISMA guidelines. Prospero registration nr. CRD42024522985. Results: Through a comprehensive literature search and review process, 634 articles were considered, 103 of them were finally included. Conclusions: Several promising markers were identified, including miR-205, DSG3, pan-CK AE1/AE3, HPV-16, Activin-A, Cyclin D1, and NPL that demonstrated effectiveness across multiple studies. Future research should focus on exploring combination scoring systems to improve diagnostic precision and optimize treatment selection in HNSCC patients.

We describe a model of neurological disease based on dysfunctional brain oscillators. This is not a new model, but it is not one that is generally appreciated by clinicians. The value of this model lies in the predictions it makes and the utility it provides in translational applications, in particular for neuromodulation devices. We provide a perspective on the difference between neuromodulation devices that enforce an externally administered stimulus with devices that provide input to sensory receptors and thus stimulate endogenous sensory networks. Current forms of clinically applied neuromodulation are of the former type, including devices such as (implanted) deep brain stimulators (DBS) and various, noninvasive methods such as transcranial magnetic stimulation (TMS) and transcranial current methods (tACS, tDCS). The challenge with these methods is that they are not sensitive to underlying neuronal dynamics and work by applying an empirically derived electrical current waveform to affect dynamical patterns. Neuromodulation of a sensory organ accesses the same pathways that natural environmental stimuli do and, importantly, the modulatory signal will be transformed as it travels through the brain, allowing the modulation input to be consistent with regional dynamics. We present specific examples of devices that rely on sensory neuromodulation and evaluate the translational potential of these approaches. We argue that sensory neuromodulation is well suited to probe and, ideally, repair dysfunctional brain oscillators, thus providing a novel therapeutic approach for neurological diseases.

Rosette caused by rose rosette virus (RRV) is the most devastating malady of rose in the United States. Because of the recent discovery of the virus and the completion of Koch’s postulates all assumptions about the disease are based on visual observations of material that may or may have not been infected by the virus. This study addresses several aspects of virus and disease epidemiology. Twenty rose genotypes were screened for mite and/or virus resistance. Phyllocoptes fructiphilus the only known vector of RRV, was able to establish, lay eggs and develop to nymphs and adults in all genotypes. ‘Stormy Weather’ shows resistance to the virus as assessed by both mite and cleft-grafting transmission experiments. The acquisition/latent and inoculation access periods were studied revealing long acquisition/latent periods but rapid inoculation time frames. The outputs of this study will assist in the better management of the vector and the disease. The resistant genotype identified could be used in areas with high disease pressure to minimize spread and for identification of the mechanisms behind resistance or as breeding material to incorporate virus resistance to new cultivars. The short inoculation access period indicates that chemical control for the vector may be a challenging undertaking.

Depression, anxiety, and pain are part of a common phenomenon that requires to be studied together when evaluating patients with chronic pain. The aim of the study was to examine the correlations between depression, anxiety and pain intensity in patients with chronic pain and how they change when a depressive episode was added. A sample of 120 patients with chronic pain (age: 51.90±11.94; 81.7% female; 18.3% male) was studied in two stages with a three-month period between them. Patients with a depressive episode (n=61) were treated with antidepressants and analgesics, while a patient without depression (n=59) was treated only with analgesics. The scales used to achieve the objectives were: HAM-D-17, Spielberger‘s STAI and VAS. Insignificant correlations were found between depression, state and trait anxiety, and pain intensity (p<0,05) in the group without depression, except for a significant one between depression and state anxiety (p<0,01) in the second stage. Significant correlations were identified between all indicators (p<0,01) in the group with depression at the two stages. Those in the second stage were stronger. The interrelations between sensory and affective aspects of pain were stronger when a depressive episode occurs, the severity of which determines their dynamics.

High production and consumption of bananas produce large amounts of banana waste. However, the perception of banana as waste depends on the degree of ripeness, and is therefore subjective, depending on the sensorial perception, emotional reactions, and cultural differences of consumers. Understanding consumer perception of different levels of banana ripeness could contribute to better management of the supply chain, leading thus to a decrease of waste or better utilization of its waste as a byproduct. The aim of this study was to compare European and Chinese consumers’ sensorial and emotional responses to different stages of banana ripeness, using facial expression analysis, liking, and emotion measurement by self-report. One hundred and thirty-five adults of European and Chinese origin watched a video of banana consumption at five different degrees of ripeness. Participants’ facial expressions were analyzed with regard to six emotions (neutral, happy, sad, surprised, angry, disgusted, scared). Emotional responses and consumer acceptance of different degrees of banana ripeness were assessed using pictures of bananas as reference. Liking on a 9-point Likert scale and emotion measurement using PrEmo® followed, to evaluate emotional responses and acceptability of different degrees of banana ripeness. Results showed significant differences in facial reactions between cultures and among ripeness degrees. The European participants were more positively inclined towards all ripeness degrees, compared to the Chinese. Cultural expectations and level of familiarity seem to affect consumer acceptability greatly. Finally, explicit methods can give a more accurate picture of consumer preference and acceptance of different banana ripeness stages. A combination of liking and emotion measurement can be very effective in understanding consumer preference.

The Epithelial- Mesenchymal Transition (EMT) is a biological phenomenon associated with explicit phenotypic and molecular changes in cellular traits. Unlike the earlier-held popular belief of it being a binary process, EMT is now thought of as a landscape including diverse hybrid E/M phenotypes manifested by varying degrees of the transition. These hybrid cells can co-express both epithelial and mesenchymal markers and/or functional traits, and can possess the property of collective cell migration, enhanced tumor-initiating ability, and immune/targeted therapy-evasive features, all of which are often associated with worse patient outcomes. These characteristics of the hybrid E/M cells have led to a surge in studies that map their biophysical and biochemical hallmarks that can be helpful in exploiting their therapeutic vulnerabilities. This review discusses recent advances made in investigating hybrid E/M phenotype(s) from diverse biophysical and biochemical aspects by integrating live cell-imaging, cellular morphology quantification and mathematical modeling, and highlights a set of questions that remain unanswered about the dynamics of hybrid E/M states.

The lack of adequate knowledge of the culinary and sensory properties of most indigenous and wild foods hampers their promotion in human diets and the market. In the present study, 80 Burkinabe volunteers evaluated the sensory appeal and attributes of three selected Senegalia seed species (Zamnè, pseudoZamnè or Kumatiya, and S. erythrocalyx) and their food formulas (traditionally cooked, harvested as green and fresh legumes, and fermented as tempeh) using the 9-point hedonic scale and check-all-that-apply questionnaire. They found that the traditionally cooked Zamnè, pseudoZamnè or Kumatiya, and derived tempeh had good sensory appeal (scoring between 5-7) and subtle alkaline and nutty tastes, which will facilitate their blending in cuisines. Yet, an appreciable number (32%) of the participants, as unaccustomed to tempeh, scored all the tempeh products very low (2.5-3.4), suggesting food neophobia. In contrast, the traditionally cooked seeds of Senegalia erythrocalyx and the green and fresh Zamnè evoked bitter and sour off-tastes, respectively, and were not much appreciated (scoring 4). The present study provides unprecedented insight into consumers’ non-sensory perceptions and the culinary and sensory properties of Senegalia seed foods – which will be essential for their valorization, branding, and marketing.

Sensory descriptive analysis was used to evaluate the aged Feng-flavored baijiu. The results indicated that there are notable differences in the samples of different ages. The samples with shorter storage times and fresh distilled Baijiu present bran flavor, and fresh green flavor. with the increase of storage time, the fragrance of honey, sweetness, flowers, and aging gradually increases. The samples of Feng-flavored baijiu were dected by Headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC–TOFMS) , in total, 496 sustances were identified in all samples, mainly containing 14 types of substances, such as esters, aldehydes etc., of which 42 substances were found in Feng-flavored baijiu for the first time. Chemometrics was used to analyze the key differential compounds. 143 differential compounds closely related to aging were preliminarily screened, and principal component analysis revealed that these samples were separated by year. 65 differential compounds were selected out by partial least squares discriminant analysis(PLS-DA). Furthermore, 43 key differential compounds were selected from the aged Feng-flavored baijiu combined with variable importance in projection and Pearson correlation coefficients. Partial least squares regression (PLSR) was used to research the correlation of sensory properties and key differential compounds, and the results indicated that most compounds were closely related to the aged Baijiu . This study afford theoretical basis and reference for flavor research of Feng-flavored baijiu.

Sensory integration is an essential function of human life, and its decline causes difficulties in the quality of life, especially in older adults. In this study, we proposed an arm-reaching task based on a virtual reality head-mounted display (VR-HMD) system to assess sensory integration in daily life, and examined whether reaching task performance was associated with age and resting-state functional connectivity (rsFC) between the brain regions of interest involved in sensory integration. We hypothesized that performance during a reaching task with multiple cognitive loadings would be affected by aging. The gap angle between the reaching hand and target positions was compared between older and middle-aged adults as a measure of sensory integration function. In addition, rsFC, which was significantly correlated with the gap angles of individual participants in the older adult group, was identified using resting-state functional magnetic resonance imaging data. The mean gap angle was significantly larger in the older adults than in the middle-aged group and was also significantly correlated with connections between the left primary motor area and the left inferior temporal gyrus, temporo-occipital part. Because the connectivity between the areas is known to be related to visuomotor integration, the results suggest the involvement of visuomotor integration in the decline of sensory integration function in old age and the validity of the gap angle during the proposed VR-HMD task as an index for the decline in function.

BACKGROUND: Qu-aroma is a critical quality indicator for medium-high temperature Daqu (MT-Daqu), significantly influencing the aroma profile of strong-aroma Baijiu (SAB). SAB is produced across various regions in China, each with unique environmental conditions and production techniques. These regional differences are likely to cause variations in the Qu-aroma of MT-Daqu. Despite this, comprehensive research on the variations in Qu-aroma across different regions has been lacking. This study aims to address this gap by utilizing Gas Chromatography-Olfactometry-Mass Spectrometry (GC-O-MS) and electronic nose (E-nose) technology, combined with sensory evaluation, to analyze the differences in Qu-aroma characteristics and volatile compound profiles of MT-Daqu from seven distinct production areas.RESULTS: Sensory analysis identified seven broad aroma categories and 25 specific aromas characterizing the Qu-aroma of MT-Daqu samples. Chen aroma and roasted aroma were notably more prevalent in MT-Daqu samples from Sichuan compared to those from other regions (P < 0.05), while the fermentation aroma was less prominent in Sichuan samples. In total, 123 volatile compounds were detected in MT-Daqu, with 46 classified as aroma-active compounds. Among these, 21 aroma-active compounds were identified as markers distinguishing Sichuan MT-Daqu from those produced in non-Sichuan regions, showing significant differences in their concentrations (P < 0.05). Additionally, six major aroma-active compounds-ethyl isovalerate, ethyl heptanoate, hexanal, 1-nonanal, (E)-2,4-decadienal, and 2,3-dimethyl-5-ethylpyrazine-were found to significantly contribute to the aroma differences between Sichuan and non-Sichuan MT-Daqu.CONCLUSION: This study delineates the distinct Qu-aroma characteristics of MT-Daqu from various SAB production areas and identifies the aroma-active compounds responsible for these differences. The insights gained from this research offer valuable guidance for optimizing flavor profiles in MT-Daqu production, potentially enhancing the overall quality and regional distinctiveness of the product.

The Harmonic Graphs Conjecture states that there exists an asymptotic relation involving the Harmonic Index and the natural logarithm as the order of the graph increases. This conjecture, grounded in the novel context of Prime Graphs, draws upon the Prime Number Theorem and the sum of divisors function to unveil a compelling asymptotic connection. By carefully expanding the definitions of the harmonic index and the sum of divisors function, and leveraging the prime number theorem's approximations, we establish a formula that captures this intricate relationship. This work is an effort to contribute to the advancement of graph theory, introducing a fresh lens through which graph connectivity can be explored. The synthesis of prime numbers and graph properties not only deepens our understanding of structural complexity but also paves the way for innovative research directions.

The aging ability of dry white wines has been increasingly recognised. The present work aimed to understand which sensory factors drive their quality evaluation by experienced tasters. Individuals assessed several aesthetic, synthetic, and analytic flavour attributes, using dark tasting glasses. Wines originated from the grape varieties Alvarinho, Arinto, Sauvignon Blanc and Pinot Bianco with a wide range of ages. Basic physical-chemical analysis, browning (Abs 420 nm), elemental composition and a partial volatile fraction were also determined. The overall quality scores were a function of complexity and balance and were negatively influenced by the perception of faultiness. The different ages could be associated with a continuous sensory space characterised by a decreasing perception of freshness and an increase in the mellowed flavours. All wines shared an austere in-mouth perception elicited by their acidity, saltiness, bitterness, smoothness and dryness. Nevertheless, quality scores were similar from the youngest to the oldest-tasted wines (17 years old). The exception was a Sauvignon Blanc wine from a recent vintage that was judged as faulty due to the perception of earthiness. Overall, the tasted wines displayed an unexpected aging ability as demonstrated by the difference between the predicted and real wine ages. To improve the recognition of old wines, the metaphor “mellowed by age” is proposed to describe flavours resulting from beneficial aging instead of “oxidised by age”.

Food consumption in Europe is changing. Red meat consumption has been steadily decreasing in the past decades. The rising interest of consumers for healthier and more sustainable meat products provide red meat producers with the opportunity to differentiate their offers by ecolabels, origin and health claims. This international study analyses the European consumer preferences for red meat (beef, lamb and goat) in seven countries: Finland, France, Greece, Italy, Spain, Turkey and the United Kingdom. Through a choice experiment, 2.900 responses were collected. Mixed multinomial logit models were estimated to identify heterogeneous preferences among consumers at the country level. Results indicate substantial differences between the most relevant attributes for the average consumers, as well as their willingness to pay for them in each country. Nevertheless, national origin and organic labels were highly valued in most countries.

The popular appreciation of dry white wines is most frequently directed to young wines. However, present consumption trends comprise the valorisation of aged dry white wines. Therefore, the present work was aimed at the sensory analysis of these wines with different ages to define their sensory space and to understand which factors drive their quality evaluation by experienced tasters (critics, oenologists and students). Individuals were asked to evaluate several synthetic and aesthetic attributes and to characterise the analytic sensory profile through a Check-All-That-Apply (CATA) methodology. The quality evaluations were differently correlated with wine synthetic parameters according to the taster group. For both critics and oenologists, overall quality scores were driven by persistence and complexity. Moreover, quality was also highly correlated with power for critics and with balance for oenologists. Quality scores were highly correlated with wine browning (absorbance at 420 nm) for critics. The tasting panel showed a homogeneous analytic description of aroma, taste and mouthfeel consistent with wine age. The different ages could be associated to a continuous sensory space characterised by a decreasing perception of freshness and increase in mature and mellowed descriptors. All wines shared an austere in-mouth perception elicited by their acidity, saltiness, bitterness, smoothness and dryness. The age prediction showed that most tasters failed to guess the age wines with more than roughly 13 years old, indicating that tasters were not familiar with the sensory features of white wines with 17 to 46 years old. In conclusion, experienced tasters consistently described the sensory space and recognised the high quality of aged dry white wines. Education programs may use the defined sensory spaces according to aging and to expand the range of quality perception by consumers.

Chemical communication of predation risk has evolved multiple times in fish species, with the conspecific alarm substance (CAS) contemporaneously being the most well understood mechanism. CAS is released after epithelial damage, usually when prey fish is captured by a predator, and elicits neurobehavioral adjustments in conspecifics which increase the probability of avoiding predation. As such, CAS is a partial predator stimulus, eliciting risk assessment-like and avoidance behaviors, and disrupting the predator sequence. The present paper reviews the distribution and putative composition of CAS in fish, and presents a model for the neural processing of these structures by the olfactory and the brain aversive systems. Applications of CAS in the behavioral neurosciences and neuropharmacology are also presented, exploiting the potential of model fish (e.g., zebrafish, guppies, minnows) on neurobehavioral research.

The objectives were to identify conditions under which mothers may be willing to use telelactation and explore associations between participant characteristics, willingness, and beliefs regarding telelactation use. Mothers 2-8 weeks postpartum were recruited from two Florida maternal care sites and surveyed to assess demographics, breastfeeding initiation, and potential telelactation use. Analyses included descriptive statistics and logistic regression models. Of the 88 participants, most were white, married, earned less than $50,000 per year, had access to technology, and were willing to use telelactation if it was free (80.7%) or over a secure server (63.6%). Fifty-six percent were willing to use telelactation if it involved feeding the baby without a cover, but only 45.5% were willing if their nipples may be seen. Those with higher odds of willingness to use telelaction under these modesty conditions were experienced using videochat, white, married, and of higher income. Mothers with security concerns had six times the odds of being uncomfortable with telelactation compared to mothers without concerns. While telelactation can improve access to critical services, willingness to use telelactation may depend on conditions of use and sociodemographics. During the COVID-19 pandemic and beyond, these findings offer important insights for lactation professionals implementing virtual consultations.

Considering the health benefits of the kombucha, already widely studied, the objective of the study was to development of the beverage with the addition of infusion of special arabica coffee from the first fermentation varying the proportion of special coffee (2% a 13%) and evaluate the pH, volatile acidity, degree of alcohol, centesimal composition, sodium contents, colour parameters as like acceptability of the beverages. With respect to the pH, all the formulations conformed with the kombucha identity standard, but K3 and K4 were below the established minimum for volatile acidity. Except for K4, all the other formulations were classified as alcoholic kombuchas, although the values were very close to the limit for non-alcoholic. The formulations presented low sugar and sodium content, which corroborated the low caloric value. Therefore, coffee-flavored kombucha fermented for 18 days becomes an option for consumers looking for low-calorie, refreshing and healthy drinks. The luminosity of the beverages decreased as the proportion of coffee increased, and consequently the values for a* and b* increased, indicating a strong tendency for a yellowish red colour. Sensorially, the formulations K4 and K3 were the most well accepted in all respects and can therefore be considered formulations with high commercialization potential.

Understanding user challenges with light dosimeters is crucial for designing more acceptable devices and advancing light exposure research. We systematically evaluated the usability and acceptability of the lido (light dosimeter) by 29 participants who wore the dosimeter near the corneal plane of the eye for 5 days. Common reasons for not wearing the dosimeter included exercise, recharging, wet environments, public settings, and discomfort. Despite these issues, participants adhered to using the dosimeter, with high compliance (89% of recording time). Our findings reveal a significant discrepancy between mean melanopic Equivalent Daylight Illuminance (300 lxmEDI) and median values (51 lxmEDI). This discrepancy indicates that, for most of the time, participants experienced significantly lower light levels. Specifically, participants were exposed to light levels above 250 lxmEDI for only 14% of their wearing time. This highlights the need for increased exposure to recommended light levels. In the evening, participants' light exposure was below the recommended 10 lxmEDI for 58% of the wear time, which is in line with the guidelines for reducing light exposure before sleep. This study highlights the critical need for strategies to enhance daily light exposure, aligning better with circadian health recommendations.

To improve efficacy and safety of sunscreen emulsions, UV‐filter skin permeation could be kept as low as possible by reducing UV‐filter content or changing emulsion composition. In this work, different lipid phase ratio (12, 14 and 16% w/w) were assessed for their ability to affect the technological and sensory properties of O/W emulsions in which bemotrizinol (BMTZ), a broad spectrum sunscreen agent, was incorporated free or loaded into nanostructured lipid nanocarriers (NLC) to reduce its release from the vehicle and, hence, its skin permeation. The following technological properties were evaluated in vitro by suitable methodologies: spreadability, viscosity, pH, occlusion factor, BMTZ release, sun protection factor (SPF). Sensory attributes were assessed by trained panelists in three different phases: before/during pick‐up, rub‐in, after application. Raising the lipid phase ratio led to an increase of viscosity and to a corresponding drop of spreadability while the incorporation of BMTZ‐loaded NLC determined a decrease of occlusion factor and an increase of SPF. No BMTZ release was observed from all emulsions. Sensory attributes were mainly affected by lipid phase ratio. These results suggest that lipid phase ratio and BMTZ incorporation into NLC could contribute to determine technological and sensory properties of O/W emulsions.

This study involved a comprehensive examination of sensory attributes in Bísaro dry-cured loins, including odor, androsterone, scatol, color, fat color, hardness, juiciness, chewiness, flavor intensity, and flavor persistence. Analysis of 40 samples revealed a wide variation in these attributes, ensuring a robust margin for multivariate calibration purposes. The respective near-infrared (NIR) spectra unveil distinct peaks associated with significant components such as protein, lipid, and water. Support Vector Regression (SVR) models were methodically calibrated for all sensory attributes, with optimal results using multiplicative scattering correction pre-treatment, MinMax normalization, and radial base kernel (non-linear SVR model). The predictive models exhibited acceptable results, characterized by R-squared values close to 1 (0.9616 - 0.9955) and low RMSE values (0.0400 – 0.1031). The prediction set's relative standard deviation (RSD) remained under 5%. Comparisons with prior research revealed significant improvements in prediction accuracy, particularly when considering attributes like pig aroma, hardness, fat color, and flavor intensity. This research underscores the potential of advanced analytical techniques to improve the precision of sensory evaluations in food quality assessment.

Recent global trends related to the increasing use of e-commerce are becoming a challenge for courier transport especially in the last-mile process of delivering products to the final retail recipient. One of the delivery methods is the personal collection of the parcel in an automated post box, available 24/7 for the customer. This research aims to define the most important attributes of the courier services quality, including the delivery of parcels through automated sending and receiving parcel lockers, leveraging advanced technologies, data, and connectivity to enhance the quality of life, sustainability, and efficiency for city residents. The research was based on a preliminary selection of the most important features of parcel lockers’ service quality, which were extracted from the analysis of scientific literature and previous research. The analysis was carried out by conducting a survey among city parcel locker users that provided data coded according to the dimensions of the Kano model. This allowed to conclude that the location of parcel stations, ensuring improvements for the disabled, adjusting the size of the parcel to the size of the box, proper placement of the parcel in the box and a properly functioning dedicated application are the most important features in the process of automatic delivery of parcels to recipients in urban areas. This paper enriches the literature on customer service quality of self-service technologies for last-mile delivery with the use of automated parcel lockers.

Integrated landscape approaches (ILA) aim to reconcile multiple, often competing, interests across agriculture, nature conservation, and other land uses. Recognized ILA design principles provide guidance for their implementation, yet application remains challenging, and a strong performance evidence-base is yet to be formed. A comprehensive literature review and focus group discussions with practitioners identified considerable diversity of ILA in actors, temporal, and spatial scales, inter alia. This diversity hampers learning from and steering these integrated planning approaches because of its intractable nature. Therefore, we developed a tool—an ‘ILA mixing board’—to structure the complexity of ILA into selectable and scalable attributes in a replicable way to allow planning, diagnostics, and comparative assessment of ILA. The ILA mixing board tool presents seven qualifiers, each representing a key attribute of ILA design and performance such as project flexibility, inclusiveness of the dialogue, and the centrality of the power distribution. Each qualifier has five (non-normative) outcome indicators that can be registered as present or absent. This process in turn guides planners, evaluators and other participating stakeholders involved in landscape management to diagnose the ILA type, and or its performance. We apply the ILA mixing board as a diagnostic tool to three ILA cases in Nicaragua, Madagascar, and the Congo Basin to show some of the many possible configurations of qualifiers on the mixing board. Overall, the tool allows comparative analyses of the complexity of ILA in a structured and manageable way.

The skin acts as a protective barrier, guarding the body against microorganisms, chemicals, and several environmental factors. Accordingly, this all-important organ must be kept healthy to maintain its optimal functionality. One approach to maintain skin health is the application of multifunction bioactive sunscreens containing antioxidant molecule(s). Rosmarinic acid (RA), a phenolic compound, is known for its antioxidant activity. Herein, the safety and efficacy of a multifunction prototype sunscreen were investigated, aiming to probe putative synergies of this polyphenol with two known and widely used UV filters (bemotrizinol and octyl p-methoxycinnamate). Samples protected the DNA fragmentation compared to UV control, by the comet assay, and showed good skin compatibility in subjects. Formulations F1 and F3 were able to increase skin hydration, and, possibly, the RA interfered with this attribute. An increase in transepidermal water loss was observed for formulations F1, F2 and F4, which may be related to vehicle containing or not the RA. No decreases were observed in the inflammatory reaction caused by the ethyl nicotinate with any of the evaluated formulations. As a perspective, we suggest trials with a greater number of subjects or protocol modifications. Altering the vehicle qualitative and quantitative composition is also a pertinent perspective.

The primary purpose of this article is to present a maturity model dealing with environmental manufacturing processes in a company. First, a theoretical approach is presented where evolution from the first industrial revolution to the present (Industry 4.0.) is outlined with a need to implement environmental initiatives. Chapter two contains a detailed literature review, which resulted in the creation of our own maturity model presented in the next chapter. According to some authors, Industry 4.0 is based on characteristics that have already been the focus of “lean and green” concepts. The practical part of the article is a case study that shows which areas of the manufacturing process have “environmental” potential. The goal was to move from resource consumption, pollutant emissions and more extensive manufacturing towards environmentally responsible manufacturing (ERM). Using environmental materials and methods reduces energy consumption, which generates cost savings and higher profits. Here, VSM (Value Stream Mapping) was applied to identify core processes with environmental potential. The final part of the article summarizes the work and presents future possibilities. This paper provides an understanding of the role of environmental manufacturing in the era of the 4th industrial revolution.

It is demonstrated in this study that PhabrOmeter creates genuine wrinkle on fabrics comparable to that in AATCC specifications, and measures fabric wrinkle recovery values fast with repeatable and reliable results with high resolution, over wide range of fabric types. It thus provides an appealing alternative to the existing test methods that are known to be slow, insensitive and unreliable. In addition, with enormous varieties of fabrics, we used a new criterion termed fabric linear density λ so that fabrics can in general be divided into relatively homogeneous groups for further study. The calculation and application of this parameter are showed in this report.

The ecotoxic effect of glyphosate, a commonly used Parthenium control herbicide, was evaluated in laboratory on biological and fitness attributes of Zygogramma bicolorata. Bioassay of glyphosate was carried within a minimum range of field recommended dose. Indirect exposure experiment reveals that glyphosate caused maximum mortality of 3^rd larval instars, extends the development stages of larvae, pre pupation and pupation. Significant negative effect was observed on sex ratio, fecundity, egg viability and on other fitness attributes. The study demonstrated the non-compatibility of glyphosate and unsafe with Zygogramma bicolorata. The study concludes that owing to acute toxicity of glyphosate at recommended field dose may be used in combination with Z. bicolorata for successful control of Parthenium weed, but needs to be evaluated under natural field conditions.

Automatic ice charting can not be achieved using only SAR modalities. It is fundamental to combine information from other remote sensors with different characteristics for more reliable sea ice characterization. In this paper, we employ principal feature analysis (PFA) to select significant information from multimodal remote sensing data. PFA is a simple yet very effective approach that can be applied to several types of data without loss of physical interpretability. Considering that different homogeneous regions require different types of information, we perform the selection patch-wise. Accordingly, by exploiting the spatial information, we increase the robustness and accuracy of PFA.

Sensory processing is a crucial function of the nervous system that significantly affects a large portion of the population, particularly older individuals who may be dealing with different forms of dementia. The global population of people aged 65 or older has reached a substantial count of around 703 million, representing approximately 9% of the total global population. Within this demographic, an estimated 5-8% of those aged 60, highlighting the growing need to address sensory modulation challenges for healthy aging. Sensory diet, derived from sensory integration theory, provide a tailored approach to modulating sensory experiences and triggering neuroplastic changes in the brain. Recent neuroimaging studies have revealed intricate structural and functional alterations in the brain associated with the implementation of sensory diets. Furthermore, the integration of the Metaverse, augmented reality, and virtual reality has opened up personalized experiences, fostering cognitive stimulation and emotional well-being for individuals during aging. This article offers a comprehensive exploration of the effectiveness of sensory diets in enhancing attentional control, self-regulation, and alleviating sensory-related distress among the healthy aging and dementia population. By employing precise quantitative evaluations such as sensory processing scales and advanced neuroimaging methodologies, it presents solid evidence of the tangible impact of these interventions. Emphasizing the importance of interdisciplinary cooperation and leveraging technological advancements, the article underscores the crucial need for customized sensory diets to optimize sensory processing and improve the overall well-being of older individuals contending with sensory modulation challenges and dementia.

Abstract: Windtech device is a novel tool for measuring the sensation of the ‘cold’. Cold poses numerous challenges for industrial operations, human survival, and living convenience. The impact of the cold is not possible to be quantified just based on temperatures; however other factors such as wind speed, humidity, irradiance have to be taken into consideration. Efforts have been made to develop combined indices such as wind chill temperature (WCT), AccuWeather RealFeel®, and others. The presented article discusses these along with the industrial standards that emphasize on the quantification of the ‘cold’. The following article introduces the Windtech device and its operating principle involving ‘heated temperature’, where the ‘heated temperature’ is affected by environmental parameters including ambient temperature, humidity, wind velocity, and irradiance. The discussed Windtech device is calibrated for operation according to the ISO 11079:2007 standard.

A favorable physical environment in the soil is necessary and of fundamental importance for the growth and root development of the sorghum crop, in order to maximize the productivity of the planted crops. In this study we evaluated the physical aspects of the soil in no-tillage system in a sorghum grain area intercropped with Urochloa ruziziensis and Crotalaria spectabilis and the productivity of the crop, in off-season (second crop season), based in a long field experiment. The experimental design was a randomized block design in a 4 x 4 factorial arrangement (four cropping systems: sorghum, sorghum + Urochloa ruziziensis, sorghum + Crotalaria spectabilis, sorghum + Urochloa ruziziensis + Crotalaria spectabilis; four soil depths: 0 - 0.10 m, 0.10 - 0.20 m, 0.20 - 0.30 m, 0.30 - 0.40 m). It was analyzed the productivity and the physical soil attributes that were: Soil Bulk Density (DS), Gravimetric Moisture (GM), Total Porosity (TP), Microporosity (MI), Macroporosity (MA) and Resistance to Root Penetration (RP). The study asserts that intercropping sorghum with Crotalaria spectabilis is a promising strategy to increase productivity. The Sorghum + Urochloa ruziziensis + Crotalaria spectabilis combination significantly improves soil structure by reducing penetration resistance and increasing macroporosity, especially at depths greater than 0.20 m. The inclusion of Urochloa enhances moisture retention, while Crotalaria contributes to greater porosity.

The rapid changes in technology on a global scale, combined with the widespread adoption of business operations in cyberspace, have intensified the need for robust protection against escalating risks posed by cyber threats. This research paper aims to identify fundamental cyber resilience management attributes that enable organizations to manage cybersecurity, sustain, and adapt amidst evolving cyber risks and threats. By integrating resilience theory and security theory, this study establishes the attributes for resilience within cyber domains, making a novel contribution to cyber resilience management in organizations. The study introduces a model featuring seven main variables: Rationale, Reliable, Readiness, Resistance, Robust, Rebound, Reflective, and sub-variables across the Physical, Logical, and Social cyber domains, providing a converged framework for achieving cyber resilience. The findings of the study highlight the significance of fundamental attributes for enhancing cyber resilience management in organizations, such as clarity in purpose, vision, and values for security management, an empowered culture, availability of resources, avoidance of single points of failure, development, and coordination of resources to respond to threats and risks, promotion of continual improvement, and the sharing of information and knowledge. In conclusion, this research paper presents a model for managing cybersecurity in organizations by identifying key attributes for achieving cyber resilience.

Blueberries (Vaccinium corymbosum L.) are becoming increasingly popular for their nutritional and health benefits, and their economic value is therefore increasing. Loss of quality that can occur due to softening and fungal attack is an important consideration when marketing blueberries. Despite the added value of blueberries, no studies have been carried out on how the fruit arrives at the outlets just before purchase by the consumer in terms of firmness, physico-chemical parameters, phenolic compounds and fungal growth. The aim of this work has been, therefore, to investigate possible differences in quality parameters between blueberries purchased from ten different outlets, regardless of the supplier. The results showed that all samples were of acceptable quality, although they all had a low maturity index at the point of sale. On the other hand, differences in the parameters measured were observed between samples of the same cultivar while we could not find differences between conventionally and organically grown blueberries, suggesting that preharvest and postharvest factors could influence the final quality when they reach the consumer.

In this paper we address the understanding of the problem, of why a deep learning model decides that an individual is eligible for a loan or not. Here we propose a novel approach for inferring, which attributes matter the most, for making a decision in each specific individual case. Specifically we leverage concepts from neural attention to devise a novel feature wise attention mechanism. As we show, using real world datasets, our approach offers unique insights into the importance of various features, by producing a decision explanation for each specific loan case. At the same time, we observe that our novel mechanism, generates decisions which are much closer to the decisions generated by human experts, compared to the existent competitors.

The potentiality of cv. Malbec grape pomace (GP) as a functional ingredient in the formulation of bakery foods (muffins, biscuits and cereal bars) was studied. The effect of GP addition on the phenolic compounds (PCs) composition, nutritional and sensory properties were evaluated. The addition of GP increased the content of dietary fiber, proteins, ash, total phenolic content (TPC), antioxidant activity (AA), anthocyanins and non-anthocyanins PCs while decreasing the carbohydrates content. The main PCs given by the GP to supplemented foods were (-)-gallocatechin, quercetin-3-O-glucoside, rutin, caffeic acid, syringic acid and (+)-catechin. For anthocyanins, the acylated derivatives were more stable to heat treatment (baking) in food processing which was evidenced by a higher proportion of these PCs compounds when compared to the same derivatives quantified in GP. In general, when the TPC or individual concentrations of PCs were analyzed in a nutritional or functional context, one portion of the supplemented foods showed levels high enough to satisfy the recommended dose per day of these bioactive compounds. Additionally, the foods were well received by consumers during the sensory evaluation and supplemented biscuits got the highest acceptability. This study demonstrated that GP could be a viable functional ingredient in bakery foods to give nutritionally enhanced properties like TPC, PCs, AA and dietary fiber in consumer’s diets.

Salting influences microbial growth, enzymatic activity and biochemical reactions during ripening, thus contributing to the final quality of cheese. The aim of this study was to evaluate the influence of different salting methods (dry salting at 12, 24 and 48 h; in brine; and curd salting) on the chemical (moisture and salt content), physico-chemical (pH, titratable acidity and water activity) and sensory (texture profile analysis, colour and sensory attributes) characteristics of an industrial blue vein cheese. Dry salted cheeses had lower moisture content and water activity, and higher salt/moisture content and acidity than those salted in brine and curd. Dry-salted cheeses were also characterised by higher values for hardness, fracturability and instrumental gumminess. Dry-salted cheeses showed differences only in the red/green colour component (a*), with the curd-salted cheeses being less greenish. All cheeses scored high (around 7) in the tasters' overall impression, with the dry-salted cheeses at 12 and 24 h showing optimal growth and even distribution of mould, as well as better flavour and texture.

The craft beers are outlined as a distinctively flavored, brewed and distributed regionally, using top-fermenting (ale) yeast, bottom-fermenting (lager) yeast or spontaneously fermentation. Craft beers are largely consumed and produced in Brazil and presents great level of polyphenols, which would affect the consumer’s preference. In this way, we analyzed the relation between polyphenols, bitterness and composition of main different styles of craft beers and the consumer´s preference. Six different styles were analyzed according its polyphenol content, bitterness, chemical composition, sensory profile and preference. For preference, a panel with 62 non-trained assessors was used. For sensory profile, the quantitative descriptive analysis was performed, using expert assessors (n = 8). The preferred style was Classic American Pilsner and the style less preferred was Standard American Lager. The craft beer more preferred showed a decreased bitterness (9.52), polyphenol content (0.61 mg EAG/mL), total solids (6.75 ºBrix) and turbidity (7.27 NTU). This beer exhibited reduced sensory notes of malty, fruity, smoked, hoppy and phenolic, but a higher perception of floral, sweet and yeast notes. The bitter attribute has a reduced perception. This study advances understanding the sensory profile and complexity of craft beers styles from Southern Brazilian.

When we are asleep we lose the ability to promptly respond to external stimuli and yet we spend many hours every day in this inherently risky behavioral state. This simple fact strongly suggests that sleep must serve essential functions that rely on the brain going offline, on a daily basis, and for long periods of time. If these functions did not require partial sensory disconnection, it would be difficult to explain why they are not performed during waking. Paradoxically, despite its central role in defining sleep and what sleep does, sensory disconnection during sleep remains a mystery. We have a limited understanding of how it is implemented along the sensory pathways, we do not know whether the same mechanisms apply to all sensory modalities, nor do we know to which extent these mechanisms are shared between non-rapid eye movement (NREM) sleep and REM sleep. The main goal of this contribution is to review some knowns and unknowns about sensory disconnection during sleep as a first step to fill this gap.

Litchi (Litchi chinensis Sonn.) is considered as one of the most important sub-tropical fruits of the World. Under western part of Odisha, India, the litchi growers are facing problem of unstable and lower marketable yield and inferior quality due to higher incidence of fruit cracking, fruit drop, low sugar content and higher fruit acidity. Keeping in mind the positive effects of nutrients and bioregulators, the current study was conducted to elucidate their impact on fruit yield, and quality in the farmers field of Jamankira block in Sambalpur district of Odisha under Odisha University of Agriculture and Technology, India. For the studies, eight years old litchi trees were selected. With 12 treatments, the experiment was set up in a randomized block design replicated thrice viz, T₁: Spray treatment of Borax @ 0.5%; T₂: Spray treatment of Borax @ 0.3%; T₃: Spray treatment of ZnSO₄ @ 0.75% ; T₄: Spray treatment of ZnSO₄ @ 0.5%; T₅: Spray treatment of CaCl₂ @ 0.5%; T₆: Spray treatment of CaCl₂ @ 0.1%; T₇: Spray treatment of Humic acid @ 1.5%; T₈: Spray treatment of Humic acid @ 1%; T₉: Spray treatment of Seaweed extract @ 0.5%; T₁₀: Spray treatment of Seaweed extract @ 0.1 %; T₁₁: Foliar spray of NAA @ 20 ppm and T₁₂ : Control (water spray).The current study compared foliar feeding of different nutrient and bioregulators treatments, which were applied during the first week of December, just after completion of new leaf formation and untreated control. The total number of fruits per plant was recorded highest in plants sprayed with ZnSO4 @ 0.5% (T₄) followed by those treated with humic acid @ 1% (T₈). The highest total fruit yield was recorded in plants with foliar feeding of 0.3% Borax (T₂) which was found to be statistically similar to plants treated with seaweed extract @ 0.1% (T₁₀)and seaweed extract @ 0.5% (T₉).Among the treatments better response for higher number of marketable fruits and marketable yield was recorded in plants treated with both 0.3% Borax (T₂) followed by 0.5% Zinc sulphate (T₄), 1% Humic acid (T₈) and 0.1% CaCl₂ (T₆) in litchi. Application of 1% Humic acid (T₈) followed by 1.5% Humic acid (T₉) enhanced the fruit set (%) and fruit retention (%) along with reduction in fruit drop (%). The enhanced fruit size (fruit length and fruit breadth) and higher fruit weight was obtained in plants treated with 0.3% Borax in litchi. The foliar application of 0.3% Borax (T₂) had also resulted in higher TSS, total sugars, reducing sugar, lower acidity, highest aril weight and lower seed weight in litchi cv. Bombai.

There is a growing need for an area-wide knowledge of SOC contents in agricultural soils at field scale for food security, monitoring long-term changes related to soil health and climate change. In Germany, large-scale SOC maps are mostly available with a spatial resolution of 250 m to 1 km2. The nationwide availability of both digital elevation models at various spatial resolutions and multi-temporal satellite imagery enables the derivation of multi-scale terrain attributes and Landsat-based multi-temporal soil reflectance composites (SRC) as explanatory variables. On the example of an Bavarian test of about 8000 km2, the scale-specific dependencies between the representativeness of 220 soil samples and different aggregation levels of the explanatory variables were analyzed for their scale-specific predictive power. The aggregation levels were generated by applying a region-growing segmentation procedure, the SOC content prediction was realized by the Random Forest algorithm. In doing so, established approaches of (geographic) object-based image analysis (GEOBIA) and machine learning were combined. The modeling results revealed scale-specific differences. Compared to terrain attributes, the use of SRC parameters lead to a significant model improvement at large field-related scale levels. The joint use of both terrain attributes and SRC parameters resulted in further model improvements. The best modeling variant is characterized by an accuracy of R2=0.84 and RMSE=1.99.

The number of artificially ripened pineapples is outnumbered than the naturally ripened pineapples. However, there is a lack of understanding between artificially ripened and naturally ripened pineapples. Thus the inquiry was anticipated to explore the physicochemical changes and organoleptic acceptability of the naturally ripened and artificially ripened pineapples. Farmers used different chemicals such as calcium carbide, ethylene, besides growth hormones to reduce production loss. Here we evaluated the content of moisture, ash, protein, fat, crude fiber, reducing sugar, total sugar, titratable acidity, sucrose, and vitamin C in both naturally ripened and artificially ripened pineapples. Artificially ripened pineapples showed a significantly lower vitamin C than naturally ripened ones, but arsenic content was nil in both samples. In the case of color and appearance, there was no significant difference between the two samples, but in case of the other organoleptic properties, such as flavor, sweetness, sourness, the natural one was more acceptable. Thus naturally ripened pineapples are more beneficial to consumers than artificially ripened ones.

Biomass fuel pellets exhibit variations in quality due to differences in feedstock sources. Moni-toring processing parameters is crucial for converting biomass into high-quality energetic pellets. This study examined the effects of selected parameters on the properties of cocoa pod husk pellets produced using a modified pelleting machine. The pellets were produced by varying the com-pression ratio (0.8, 1.0, 1.2), moisture content (10, 15, 20%) and binder quantity (0, 2.5, 5 wt%). A Box-Behnken design was employed to structure the experiment. The pellets were analyzed for density, proximate composition (moisture, volatile matter, fixed carbon, and ash contents), and higher heating value to assess their quality. The results were subjected to ANOVA at a 95% con-fidence level. The cocoa pod husk pellets had a bulk density of 0.28-0.41 g/cm³, moisture content of 13.22-19.30% (db), volatile matter of 48.61-57.83%, fixed carbon of 21.25-23.10%, ash content of 3.49-12.99%, and higher heating values of 18.28-19.30 MJ/kg. Significant differences were observed at the 95% confidence level (p≤0.05). Compression ratio, binder quantity and moisture content were found to affect the physicochemical properties of the pellets.

This study aims to provide an understanding of the preferences of student tourists regarding service attributes related to domestic accommodation. To clarify how lodging firms formulate policies for the student travel market, a “Relative to an Identified Distribution” (RIDIT) analysis in which responses are treated as ordinal data instead of equally spaced data is performed to examine the Likert-scale data obtained from 296 university students in Taiwan. In our RIDIT analytical results, respondents’ preferences are sorted in a descending importance. Of the examined attributes, “Cleanliness of rooms” is the attribute most prioritized by the students, followed by “Located in a safe neighborhood/feeling safe in the room,” and “Close to scenic area for meeting the trip requirement.” The attribute least prioritized by the students is “Interaction with other guests.” This analysis provides conclusions that differ from those obtained through commonly used techniques including the arithmetic average and exploratory factor analysis. The preference rankings indicate that managers should focus on the most prioritized service attributes and implement the necessary measures to enhance their service quality and maximize customer satisfaction.

Applying cold to a bone injury can aid healing, though its mechanisms are complex. This study investigates how cold therapy impacts bone repair to optimize healing. Cold was applied to a rodent bone model, with physiological responses analyzed. Vasoconstriction was mediated by an increase in TRP channels, TRPA1 (p=0.012) and TRPM8 (p&lt;0.001), within cortical defects enhancing sensory response and blood flow regulation. Cold exposure also elevated hypoxia (p &lt; 0.01) and VEGF expression (p &lt; 0.001), promoting angiogenesis vital for bone regeneration. Increased expression of osteogenic proteins PGC-1α (p = 0.039) and RBM3 (p&lt;0.008) suggests stimulated reparative processes. Enhanced osteoblast differentiation and ALP presence at days 5 (three-fold, p=0.014) and 10 (two-fold, p=0.010) were observed, along with increased osteocalcin (OCN) at day 10 (two-fold, p = 0.010) indicating presence of mature osteoblasts capable of mineralization. These findings highlight cold therapy's multifaceted effects on bone repair, offering insights for therapeutic strategies.

Arthrospira platensis, which is known as the most important food supplement of the future due to its high nutritional value, was the focus of this study. The main objective of this study was to develop a functional cracker enriched with proteins, essential amino acids, and polyunsaturated fatty acids with the incorporation of A. platensis. Therefore, this research aimed to improve the texture (including moisture and firmness) and sensory properties (such as color, taste, and smell) of crackers by adding A. platensis at three different levels (0%, 2.5%, and 5.0%). The sensory attributes of crackers were evaluated by twenty taste testers and thirty consumers, assessing color, odor, taste, crispness, and overall preference. The highest hardness value among the studied trials was observed in trial 14, which contained 5% A. platensis with 577 N. According to the results of the panel test, among the crackers with 5% A. platensis addition, trial 14 had the highest color value. To obtain the optimum formula, dough with 50 mg/g A. platensis, 625 mg/g flour, and 220 mg/g water was recommended. The addition of A. platensis has great potential to improve the nutritional, textural, and sensory properties of crackers.

The popularity of functional gummies has increased, which is evident from the growing line of functional gummies from almost every nutraceutical companies. Sensory evaluation serves the purpose of determining which brand of functional gummy would capture the largest market share. Texture profile analysis was used to determine the mechanical properties of functional gummies. The brands of functional gummies that came under the scope of this study were denoted as Brand A, B, C, D, E, F and G. Fourier Transform Infrared Spectroscopy was utilised to detect organic material and functional groups in the functional gummies. Texture profile analysis gave valuable insights into the gummies’ mechanical properties which are cohesiveness, springiness, hardness, gumminess, and chewiness. Amongst the gummies that were studied, Brand F gummy has the highest value of cohesiveness of 0.92. Brand A gummy has a high springiness value of 1.0. Brand B gummy possesses the highest value of hardness, gumminess and chewiness of 12 532.2 g, 7617.6 N, and 6256.8 J, respectively. Qualitative sensory evaluation reveals that Brand G gummy has the best aesthetic qualities in terms of colour and appearance. Brand B gummy tastes the best while brand A gummy claims the top spot for gumminess and chewiness. Overall, the respondents in this study preferred brand A gummy over other brands.

Sustainable innovation in the agro-food system has become a strategy increasingly used by companies as a means to increase their competitiveness and position themselves in the market. In this context, the objective of this work is to identify the attitudes and sensory perceptions of consumers towards sustainable food technology through two scales (Food Technology Neophobia and Domain Specific Innovativeness) and hedonic tastings. For this, a new product was selected in the market: powder to prepare rice with milk. Most consumers have attitudes toward low neophobia to products with food technology, but there is also some caution, situation that is corroborated by the moderate predisposition towards innovations. Color and flavor attributes can make the difference in positive perceptions. It should not be forgotten that there is a segment of innovative sustainable consumers that represent a key market.

Autonomous electronic area, territory, or space protection is getting more important. One of the areas of application of the system is to monitor the quarantine zones created during epidemics. The idea to create a system of mobile sensory units for defending quarantine zones was born during one of the phases of the Covid epidemic in 2020. The paper contains a brief technical description of a mobile sensor units and their network. This network surrounds an area of interest. The work includes a mathematical and data model of the protected area. In addition, the paper presents a method for distributing mobile sensor units in areas of interest.

The Encyrtidae encompass large group of insects widely used in the biocontrol programs of scale insects (Hemiptera: Coccoidea). Here we investigated antennal sensory system organization of Anagyrus vladimiri females, a species widely used as a biocontrol agent of Planococcus spp. and Pseudococcus spp. Ultrastructural investigations with scanning (SEM) and transmission (TEM) electron microscopy revealed filiform antennae made of nine segments. The scape was enlarged and paddle-like, compared to the other antennomeres. The club was mono-segmented and housed the highest number of sensilla. On the antennae, eight morphologically different types of sensilla were recorded; sensilla trichoidea I, trichoidea II, chaetica I, chaetica II, grooved peg sensilla, campaniform sensilla, multiporous plate sensilla, multiporous basiconic sensilla. The sensilla belonged to the major types sensilla types (olfactory, gustatory, thermos-hygroreceptor). The sensilla trichoidea I and multiporous plate sensilla were the most abundant types. The potential functional role of each sensillum was discussed.

Competition between cotton, winter, and summer crops is the greatest obstacle for plant breeders in Egypt. Breeders are thus seeking early maturing, high-yielding cultivars that are suited for planting following winter crops. This study was conducted during the 2016 and 2018 growing seasons at the Sakha agriculture research station, Egypt's agricultural research facility. This research used breeding material from the F2, F3, and F4 generations that resulted from crossing Giza 94 and Uzbekistan. During the 2016 growing season, the F2 population was cultivated, and the top 5% of the F2 population (75 plants) were chosen based on the selection criteria. In the summer of 2017, the F3 families were cultivated, and 5% of the superior F3 families were chosen to become the F4 fam-ilies, which were planted in the summer of 2018 at the single plant and bulk studies in a randomised full block design with three replications. The average performance of the characteristics boll weight, seed cotton yield, lint percentage, and lint index increased as generations passed from F2 to F4. In the meanwhile, the characteristic value of the first flower to open decreased, showing the accu-mulation of advantageous alleles. For all examined characteristics, the phenotypic coefficient of variance was greater than the genotypic coefficient of variation. In addition, the data demonstrated that heritability in a broad sense was greater in F4 populations than in F3 and F2 populations. With a few exceptions, the phenotypic and genotypic associations for all investigated characteristics were positive and very significant. According to the data, initial opening flowering and boll weight had a substantial impact on seed cotton output per feddan. In general, five superior families No. 9, 13, 18, 19, and 20 were chosen from the F4 population, which were more significant for yield and yield component than the commercial variety, and these genotypes may be promising for the breeding programme to develop new genotypes with superior yield.

Perception of flavor is a dynamic process during which the concentration of aroma molecules at the olfactory epithelium varies with time as they are released progressively from the food in the mouth during consumption. The release kinetics depends on the food matrix itself, but also on food oral processing, such as mastication behavior and food bolus formation with saliva, for which huge inter-individual variations exist due to physiological differences. Sensory methods, such as time-intensity (TI), or the more recent methods temporal dominance of sensations (TDS) and temporal check-all-that-apply (TCATA), are used to account for the dynamic and time-related aspects of flavor perception. Direct injection mass spectrometry (DIMS) techniques that measure in real-time aroma compounds directly in the nose (nosespace), aimed at obtaining data that reflect the pattern of aroma release in real-time during food consumption, supposed to be representative of perception, have been developed since 25 years. Examples obtained with MS operated in chemical ionization mode at atmospheric or sub-atmospheric pressure (atmospheric pressure chemical ionization APCI or proton transfer reaction PTR) will be given, with emphases on studies conducted with simultaneous dynamic sensory evaluation. Inter-individual variations in terms of aroma release and their relevance for understanding flavor perception will be discussed, as well as evidenced cross-modal interactions.

Delayed cancer detection is one of the common causes of poor prognosis in case of many cancers including the cancers of the oral cavity. Despite improvement and development of new and efficient gene therapy treatments, very little has been done to algorithmically assess the impedance of these carcinomas. In this work, we attempt to annotate viable attributes in oral cancer gene datasets for identification of gingivobuccal cancer (GBC). We further apply supervised and unsupervised machine learning methods to the gene datasets revealing key candidate attributes for GBC prognosis. Our work highlights the importance of automated identification of key genes responsible for GBC that could perhaps be easily replicated to other forms of oral cancer detection.

Sensory processing challenges are crucial yet often neglected aspects in the care of children with neurodevelopmental disorders and genetic conditions. They represent a key area of interest in neuroscience, as they significantly impact children's daily functioning and quality of life. This observational study examines the characteristics of these challenges in a group of 614 children, aged 3 to 14 years and 11 months, divided into three groups: 183 with neurodevelopmental disorders (Autism Spectrum Disorder, Attention Deficit Hyperactivity Disorder, developmental delays, learning disorders), 89 with genetic conditions (22q11.2 Deletion Syndrome, Williams Syndrome, Pseudohypoparathyroidism), and 342 controls. Sensory processing was assessed using the Sensory Profile 2 (SP2). Results indicated that children with neurodevelopmental disorders and genetic conditions exhibited significant sensory processing difficulties compared to controls. The SP2 identified sensory challenges across different sensory systems, with varying configurations depending on the diagnosis. Children with neurodevelopmental disorders and genetic conditions show marked sensory processing challenges impacting daily lives and well-being. These findings highlight the importance of early identification and tailored evidence-based interventions to address these specific sensory processing issues. Further research should explore the long-term impact of these interventions in these different populations and their integration into broader therapeutic programs.

Aloe Vera leaves have a great potential as an economic supplement with an adequate nutritional profile. In this study, Aloe Vera leaf gel (AVG) powder was used to fortify plain cakes. Freeze drying of AVG was performed for the production of Aloe Vera powder (ALP) and four plain cakes were prepared with different proportions of ALP for further investigation. Analysis suggested that ALP contained significantly (p&lt;0.05) higher amount of protein (22.23 vs 12.24), ash (19.83 vs 0.64) and iron (175 vs 3.05) content than refined wheat flour (RWF). ALP also contained significant amount of total polyphenols and antioxidant. Moisture, protein, ash, weight, and minerals (Fe, Ca) content were higher (p&lt;0.05) in ALP-cakes; whereas fat, volume, specific volume, height, baking loss, and total carbohydrate content were higher (p&lt;0.05) in RWF-cakes. Incorporation of 6 and 8% ALP in the formulation increased the total polyphenols and anti-oxidant activity in plain cakes. Texture analysis revealed that hardness and chewiness increased in ALP-cakes but decreased in RWF-cakes, however, cohesiveness, springiness, and chewiness decreased in ALP-cakes. Sensory attributes suggested that 4% ALP incorporated cake was attributed as the best formulation. In conclusion, ALP can be supplemented in cakes up to 8% to improve the nutrient value.

Epidemiological studies indicate an increased risk of cancer from the consumption of very hot foods and beverages. The International Agency for Research on Cancer (IARC) has already recommended threshold values for the maximum drinking temperature of very hot beverages. The contact time and the contact temperature are decisive for the risk of injury when hot media come into contact with human skin. However, measuring the contact temperature is not easily possible in practice. In the present study, a numerical simulation based on the solution of the heat conduction equation was initially used to investigate whether and for what period of time a constant contact temperature is to be expected under oral conditions. For small circular 3-cm food samples (e.g., cooked potatoes) with 2.5 mm thickness in contact with the tongue, the simulation results in a constant contact temperature of 10 s before cooling. With a thickness of 0.5 mm, the contact temperature is only maintained 1 s. Hot beverages, which spread as a thin film and thereby increase their surface area, can therefore be consumed at higher temperatures than solid foods. Furthermore, a simple test technique with a "measuring spoon" was developed. A hot sample is placed on the tongue. Orientating measurements were used to determine which contact temperature was considered to be just comfortable for any period > 10 s and for which period of less than 10 s it was still just bearable. The contact temperature, which was still perceived as tolerable for periods > 10 s, was 46.5 °C. The time spans for the higher contact temperature 48 °C were between 2 and 4 s and for 49 °C between 1 and 2 s. The course of the contact temperatures determined in the experiment over time allows to calculate the corresponding threshold values of consumption temperatures for various foods. Consumption temperatures of about 56 °C for potatoes and 60 °C for cheese are still perceived as tolerable. In view of the fact that the contact temperature is obviously the determining factor for the risk of injury from burns in the oral cavity in addition to the contact time, it makes sense to reference threshold values to the contact temperature rather than to the surface or consumption temperature of a food product, which is current customary practice. If this contact temperature is defined as a threshold value, the surface or consumption temperature for any other food can be calculated.

For consciousness to exist, an entity must have prerequisite characteristics and attributes to give rise to it. We explore these “building blocks” of consciousness in detail in this paper, which range from perceptive to computational to higher-order characteristics of an entity’s cognitive architecture. We show how each cognitive attribute is strictly necessary for the emergence of consciousness, and how the building blocks are collectively sufficient for any entity to be classified as being conscious. The list of building blocks is not limited to human or organic consciousness and may be used to classify artificial and organisational conscious entities. We further explore a list of attributes that seem intuitively necessary for consciousness, but on further investigation, are neither required nor sufficient. The building blocks do not represent a theory of consciousness but rather a meta-theory on the emergence and classification of consciousness.

Introduction: In Traditional Chinese Medicine (TCM), tongue diagnosis plays an important role. Besides shape, colour and textural attributes of tongue regions have significance due to their association with different organs (viz. heart, lung, kidney-bladder, liver-gallbladder and stomach-spleen) in health and disease. Although numerous quantitative methods have been proposed to reduce inter and intra observer variability in tongue diagnosis, almost all of them considered only global colour/ textural features i.e. from entire body of tongue. In this work, regional colour and texture information of tongue have been analysed for healthy subjects (NOM) and patients suffering from chronic acidity-indigestion (ACD). Methods: Tongue boundaries are marked manually in each image and then tongue bodies are automatically partitioned into five regions linked with said internal organs. Rough assessments of regions’ boundaries are obtained from literature and then they are fine-tuned according to experts’ advice. As boundaries are not well defined, regions near the common boundary of two or more organs, are not assigned to any organ. Several first and second order statistical features based on grey scale intensities and a* values of LAB colour space (indicative of redness) have been extracted from five different regions of tongue images. Intragroup analysis using Wilcoxon signed rank test compared different regions within individual study group. Additionally, intergroup analysis using Wilcoxon rank sum test compared tongues of NOM with ACD for each region separately. Results: Intragroup analysis reveals a* values are statistically different (p&lt;0.01) between stomach-spleen and liver-gallbladder regions for ACD while no significant change of a* are noted between these regions of normal tongue. It was found from intergroup analysis that correlation (one of the second order texture features extracted from grey scale images) of heart region has significantly decreased while correlation of kidney, liver-gallbladder and stomach-spleen regions significantly increased from NOM to ACD. Conclusion: This study sheds light on importance of inclusion of regional textural analysis of tongue in quantitative studies and can be applied to automated tongue diagnosis for other diseases.

The therapeutic effectiveness of current neurodegenerative diseases treatments is still under debate because of problems with bioavailability and a range of side effects. Fungi, which are increasingly recognized as sources of natural antioxidants and AChE enzyme inhibitors, may thus serve as potent neuroprotective agents. Previous studies have associated the anti-AChE and antioxidant activities of fungi mostly with polysaccharides and phenolic compounds, while other secondary metabolites such as polyamines (PAs) have been neglected. This study aimed to investigate eight edible and medicinal fungi from Serbia, marking the initial investigation into the neuroprotective capabilities of Postia caesia, Clitocybe odora, Clitopilus prunulus, and Morchella elata. Neuroprotective activity was examined using Ellman assay, while antioxidant capacity was tested by conducting DPPH, NO, ABTS and FRAP tests. PAs levels were determined by HPLC coupled with fluorescent detection. Ganoderma applanatum and Lepista nuda exhibited the most robust anti-AChE (98.05 ± 0.83% and 99.94 ± 3.10%, respectively) and antioxidant activities attributed to the synergistic effects of total protein, total phenolic and PAs levels. Furthermore, P. caesia displayed significant AChE inhibition (88.21 ± 4.76%), primarily linked to elevated SPD (62.98 ± 3.19%) and PUT levels (55.87 ± 3.16%). Our results highlight the need of thorough research to comprehend the intricate relationships between distinct fungus species and AChE inhibition. However, it's important to recognize that more research is required to identify the precise substances causing the reported inhibitory effects.

(1) Background: With the global population aging, the demand for effective rehabilitation products for the elderly is increasing. Traditional products often fail to meet the comprehensive needs of elderly users, who require solutions addressing physical, psychological, and social aspects; (2) Methods: Using the Analytic Hierarchy Process, Quality Function Deployment, Axiomatic Design, and the System Usability Scale to identify and prioritize user needs, market research and user interviews were conducted to understand the preferences of the elderly and obtain design specifications. The focus was on multimodal sensory feedback, which was validated through the study; (3) Results: Elderly users have a strong preference for rehabilitation products that are durable, easy to use and have comprehensive sensory feedback. Intelligent rehabilitation bed as the carrier, strengthened structure, high strength material, ergonomic adjustment, integrated health monitoring system. Using digital technology for real-time health monitoring and personalized feedback to provide a comprehensive recovery experience, high user satisfaction was reported in the evaluation; (4) Conclusion: It is important to emphasize user-centered design and integrate multi-modal sensory feedback to meet the comprehensive rehabilitation needs of elderly users. Future studies should expand user samples and expert opinions to refine and validate the design and improve its effectiveness and usability.

Background: The cumulative exposure of UV radiation can result in dangerous consequences such as skin burns, photoaging, and skin cancer, hence the importance of using photoprotective formulations. Currently, the formulations seek to be more efficient, innovative and reach a wider audience. Many sunscreens are vegan, and have antioxidant substances to ensure additional photochemoprotective action. To evaluate biological, functional, and mechanical characteristics of them on the skin, biometric and rheologic methods can be used. Objective: Evaluate biophysical, rheological and sensorial parameters of Face Care Facial Moisturizing Cream® (P1) and a vegan formulation (P2) by in vitro and in vivo tests. Methods: A UV scan experiment was performed covering the range of 250 to 400 nm. Sun Protection Factor (SPF) was evaluated by Mansur method. Rheological profiles were obtained using a MARS II (Haake®) controlled shear stress and gradient rheometer. Biophysical parameters were analyzed: skin sebum content, hydration level, transepidermal water loss, erythema and melanin level, skin color, and skin pH. The acceptance profile of the formulations by the volunteers was determined using a 9-point hedonic scale and a 5-point purchase intention test. Results: The formulations effectively absorbed light covering the UV radiation spectrum from UVA to UVB. The SPF of P1 was 25.21 and of P2 was 12.10 by in vitro tests. They had also pseudoplastic and thixotropic behavior, it can contribute to better spreadability and to form a protective film. Biometric tests showed an increase in hydration and skin sebum, decreased erythema, and maintenance of skin pH after application of both formulations. The products also had similarly good acceptance and purchase intention by the volunteers. Conclusion: The comparation of a commercialized product and a vegan test version showed very similar rheological and great acceptance profiles. Therefore, the vegan formulation is a good alternative to reach a different market.

Sparkling wines elaborated by means Ancestral method, also called Pét-Nats, are nowadays gaining an increasing share of the market. However, the scientific information about these wines is very scarce. For that reason, the aim of this research was to compare the physicochemical composition and sensory attributes of a representative sampling of commercial sparkling wines elaborated by Ancestral and Traditional methods. Ancestral sparkling wines were more heterogenous than Traditional sparkling wines because some of them showed lower internal pressure, higher turbidity, higher colour intensity and less foamability. These differences would be probably because the ancestral elaboration protocol is not so well defined as in the case of Traditional sparkling wines. However, Ancestral method has the advantage of being able to work with riper grapes and with lower doses of sulphur dioxide.

The positive impact of nature on human health has been explored by researchers. Although studies have indicated that olfaction and odors have an impact on both memory and health, re-search on the odor perception in relation to perceived health is scarce. A recent study found that the naturenatural scent from stem cuttings and potted plants of a specific rose-scented geranium Pelargonium graveolens, ‘Dr. Westerlund,’Westerlund’ had positive effects on stress-related mental disorders. reduction. Essential oils from many Pelargonium species, in particular ‘Dr. Westerlund’, are known to have phytochemical properties and pharmacological activities. No study has, so far, explored and identified the chemical com-pounds and the sensory perception of these compounds in stem cuttings and the potted ´Dr. Westerlund´ plantplants. Such knowledge would be an important contribution forto an increased understanding of the effects of plants’ chemical odor properties on human well-being and link this to the expressed perceived scents. Resulting sensory profiles of P.This study aimed to identify the sensory profile and suggest responsible chemical compounds of Pelargonium graveolens ´Dr. Westerlund´ as a potted plant and as stem cuttings were reported, as well as´. The sensory and chemical analysis results revealed sensory profiles of Pelargonium graveolens ´Dr. Westerlund´s, and suggestions for the chemical compounds that are attributed to the sensory profiles. Further studies are recommended to investigate the odor experience of scented pelargonium species in relation to various levels ofcorrelation between volatile com-pounds and possible stress hormones. reduction in humans.

Several epidemiological studies and intervention trials have demonstrated that flavanols present in grapes and blueberries can lower the risk of cardiovascular disease. However, the mechanisms of action of these compounds remain unclear due to their low bioavailability. A polyphenol-rich grape and blueberry extract (PEGB) contained about 16% flavanol, of which 11% was monomer and 4% was dimer. A sensory test investigated the oral perception of a PEGB. At concentrations where quercetin had almost no detectable taste, PEGB exhibited significant astringency. Furthermore, in comparing the redox properties against O2･- using a luminescence method, PEGB acted as a prooxidant at low concentrations, promoting O2･-production and scavenging O2･-at high concentrations under pH conditions similar to oral cavity and intestine. In contrast, quercetin showed antioxidant activity at any concentration. A single oral administration of PEGB to rats showed a significant increase in skeletal muscle arteriolar blood flow. According to these results, PEGB containing flavanols displays a potent astringent flavor, increases O2･-production at low concentrations in a neutral pH environment as well as oral and intestine, and considerably enhances blood flow to skeletal muscles after a single dose in rats. The results of this study indicate a need to investigate the causal relationship between oral perception, redox properties, and bioactivity of polyphenols.

This study aimed to assess the variations in the nutritional attributes of thirteen Moringa oleifera cultivars. Leaves from six-month-old plants were harvested and tested for various nutritional attributes. There were significant (p ≤ 0.05) differences in the carbohydrates, energy, some of the sugars and fibre amongst the cultivars. The levels of moisture in the cultivars ranged from 7.10% to 8.20%. Additionally, there were significant (p ≤ 0.05) differences across the cultivars in microelements studied except for zinc (Zn). These data revealed that plants from different geographical provenances differed in their adapting to varied environments. In general, under the same cultivation, management and environmental conditions, the main reasons for these differences occurred in cultivars could be associated with the genetic background of each M. oleifera germplasm. However, the study cautions on the differences of nutritional properties, as some of the cultivars have been reported not to be pharmacological potent.

The identification of homogeneous flood regions is essential for regional flood frequency analysis. Despite the type of regionalization framework considered (e.g., region of influence or hierarchical clustering), selecting flood-related attributes to reflect flood generating mechanisms is required to discriminate flood regimes among catchments. To understand how different attributes perform across Canada for identifying homogeneous regions, this study examines five distinctive attributes (i.e., geographical proximity, flood seasonality, physiographic variables, monthly precipitation pattern, and monthly temperature pattern) for their ability to identify homogeneous regions at 186 gauging sites. We add an automatic component to enhance identification of homogeneous regions is proposed as an addition to the region of influence framework. Results are presented spatially for Canada to assess patterning of homogeneous regions. Memberships of two selected regions are investigated to provide insight into membership characteristics. Sites in eastern Canada are highly likely to identify homogeneous flood regions, while the western prairie and mountainous regions are not. Overall, it is revealed that the success of identifying homogeneous region is relevant to local hydrological complexities, to whether considered attribute reflects primary flooding mechanism, and to whether catchment sites are clustered in small geographic region. Formation of effective pooling groups affords the extension of record lengths across the Canadian domain (where gauges typically have <50 years of record), facilitating more comprehensive analysis of higher return periods floods need for climate change assessment.

Today, non-expensive remote sensing (RS) data from different sensors and platforms can be obtained at short intervals and be used for assessing several kinds of forest characteristics at the level of plots, stands and landscapes. Methods such as composite estimation and data assimilation can be used for combining the different sources of information to obtain up-to-date and precise estimates of the characteristics of interest. In composite estimation a standard procedure is to assign weights to the different individual estimates inversely proportional to their variance. However, in case the estimates are correlated, the correlations must be considered in assigning weights or otherwise a composite estimator may be inefficient and its variance be underestimated. In this study we assessed the correlation of plot level estimates of forest characteristics from different RS datasets, between assessments using the same type of sensor as well as across different sensors. The RS data evaluated were SPOT-5 multispectral data, 3D airborne laser scanning data, and TanDEM-X interferometric radar data. Studies were made for plot level mean diameter, mean height, and growing stock volume. All data were acquired from a test site dominated by coniferous forest in southern Sweden. We found that the correlation between plot level estimates based on the same type of RS data were positive and strong, whereas the correlations between estimates using different sources of RS data were not as strong, and weaker for mean height than for mean diameter and volume. The implications of such correlations in composite estimation are demonstrated and it is discussed how correlations may affect results from data assimilation procedures.

The aim of this study was to assess the effect of added cultures of probiotic lactic acid bacteria on physicochemical, textural, and sensory characteristics of fresh cheese as well as their viability. Probiotic strains Lactobacillus acidophilus and L. rhamnosus were evaluated at two inoculation times (before the renneting and salting processes) following a factorial treatment arrangement. The bacterial count (log CFU g-1), acidity determination (% lactic acid), pH and percentage of syneresis were evaluated at 0, 1, 7, 14 and 21 days of refrigerated storage (4–5 °C). The texture profile analysis and an extended preference test were carried out at 21 days of storage. At the end of storage, fresh cheeses containing L. rhamnosus, added prior to the renneting process, had similar acidity values (0.18% lactic acid), pH (5.36) and percentage of syneresis (4.71%) compared to those for the cheeses without probiotics or control. Excluding adhesiveness, no differences were observed in texture profile parameters among the assessed cheeses. The fresh cheese supplemented with L. rhamnosus before the renneting process had a microorganism count greater than 6 logarithmic cycle/g, and the highest preference among treatments. The results from this study suggest that fresh cheese can be an excellent matrix for probiotic microorganisms, in particular L. rhamnosus.

Objectives: Understanding the intersection of age, ethnicity, and disability will become increasingly important as the global population ages and becomes more diverse. By 2060, Hispanics will comprise 28% of the U.S. population. This study examines critical associations between sensory impairment, social isolation, and cognitive functioning among Hispanic older adults. Methods: Our sample consisted of 557 Hispanic older adults that participated in Rounds 1-3 or Rounds 5-7 of the National Health and Aging Trends Study. Longitudinal mediation models across a three-year span were estimated using Mplus with vision, hearing, and dual sensory impairment predicting cognitive functioning directly and indirectly through social isolation. Results: Findings indicated that cognitive functioning was concurrently and, in certain cases, longitudinally predicted by vision and dual sensory impairment, and by social isolation. Contrary to expectations, vision and hearing impairment were not predictive of social isolation. Dual sensory impairment was associated with social isolation, yet no significant indirect associations were found for sensory impairments predicting cognitive functioning through social isolation. Discussion: The finding that social isolation did not mediate the relationship between sensory impairment and cognitive decline among Hispanic older adults in the U.S. is contrary to findings from other studies that were not specifically focused on this population. This finding may be evidence that culturally motivated family support and intergenerational living buffer the impact of sensory impairments in later life. Findings suggest that Hispanic older adults experiencing dual sensory impairments may benefit from interventions that foster social support and include family members.

Chagalapoli fruit (Ardisia compressa) is similar to Vaccinium myrtillus (berries) with high-polyphenol content. The objective of this study was to evaluate the physicochemical properties of Chagalapoli fruit and to determine the conditions for the preparation of a fermented beverage using Saccharomyces cerevisiae yeast, evaluating the impact on sensory properties. The fermentation process lasted 4 days at 27 °C, with absence of light and a fixed pH of 3.8. The phenolic contents obtained in samples according to chromatograms were 1.27 mg(EPI)/mL in filtered juice, 1.59 mg(EPI)/mL in filtered fermented beverage, 1.91 mg(EPI)/mL in partially filtered juice and 3.19 mg(EPI)/mL in partially filtered fermented beverage. An affective test was carried out to determine the sensory acceptability of the final product, evaluating the flavor, color and aroma parameters. The fermented beverage with the greatest preference on color and flavor attributes was the partially filtered fermented beverage.

The advancements in the study of the human sense of touch are fueling the field of haptics. This is paving the way for augmenting the sensory perception during objects palpation in tele-surgery, and reproducing the information through tactile feedback. Here, we present a novel tele-palpation apparatus that enables the user to detect nodules with various distinct stiffness buried in an ad-hoc polymeric phantom. The contact force measured by the platform was encoded using a neuromorphic model and reproduced on the index fingertip of a remote user through a haptic glove embedding a piezoelectric disk. We assessed the effectiveness of this feedback in allowing nodule identification under two experimental conditions of real-time telepresence: In Line of Sight (ILS), where the platform was placed in the visible range of a user; and the more demanding Not In Line of Sight (NILS), with the platform being 50 km apart. We found that the entailed percentage of identification was higher for stiffer inclusions with respect to the softer ones (average of 74% within the duration of the task), in both telepresence conditions evaluated. These promising results call for further exploration of tactile augmentation technology for telepresence in medical interventions.

Restoration experience is a positive response against the ever-increasing problem of stress. It is recovery of attentional capacity, clearing random thoughts and feelings of relaxation and calmness. Although there is a body of research on investigating the impact of open green space characteristics on psycho- logical restoration through attention restoration theory and supportive environment theory, there is little knowledge on how the interaction among these characteristics could promote restorative outcomes. To address this problem, using Perceived Sensory Dimension (PSD) for open green space qualities and Perceived Restorativeness (PR) as the property of restorative environment, this study assessed the extent to which the PSD and PR impact on restoration experience. Using 444 screened surveys, a Partial Least Square Structural Equation Model (PLS-SEM) was developed and the validity and reliability of it, was demonstrated. Extensive analysis of the results showed how environmental qualities can promote restoration experience using a sample of university students. These results provide information for landscape architecture and planning researchers to promote the development of open spaces as a resource of psychological restoration and stress relief.

A field experiment was conducted during Kharif 2018, laid out in Randomized Block Design with three replications having seven treatments viz. N omission (T1), N applied as basal and AT (T2), N as basal, AT and PI (T3), N as basal and top dressing at NDVI threshold of 0.75 (T4), at NDVI threshold of 0.8 (T5), at SPAD threshold of 35.0 (T6) and SPAD threshold of 37.5 (T7) with Rice variety Sahabhagidhan.The study revealed that application of 30 kg N/ha as basal dose and top dressing of 20 kg N/ha twice at 35 and 63 DAS guided by NDVI threshold value of 0.8 (T5) was found to be superior over other treatments with respect to productivity. T5 recorded highest grain yield of 4438 kg/ha which was 17.0% higher than that top dressed at NDVI threshold of 0.75 (T4) and 7.1% higher than that top dressed at SPAD threshold value of 37.5 (T7). In case of SPAD meter, nitrogen top dressed at threshold value of 37.5 (T7) produced grain yield of 4143 kg/ha which was 15.0% higher than T6. T5 produced maximum dry matter of 8678 kg/ha with highest grain yield (4438 kg/ha), straw yield (5092 kg/ha) and harvest index 46.0%.

The demand for sustainable cosmetics leads to the search for natural and biotechnology ingredients. The present study reports the development of multifunctional lip moisturizer containing levan (LEV) from Bacillus subtilis natto, sophorolipids (SOP) from Starmerella bombicola and Citrus paradisi (OCP) essential oil , using simplex-centroid experimental design. The formulations were evaluated physicochemically, pharmacotechnically and by DPPH assay. The optimized formulation was selected through Response Surface Method and the evaluation of its efficiency in lip hydration was carried out using bioimpedance method and sensory analysis. The formulations showed pH compatible with the lip region and remained stable after centrifuge test and thermal stress in preliminary stability. Spreadability varied between 415.3 and 1217.1 mm2, moisture retention was above 95%, and antioxidant capacity was around 50% for all formulations. The optimized formulation, containing 0.4% LEV and 0.8% SOF, helped to maintain the lip hydration already shown by the participants; 85% of them reported improvement in this aspect. The incorporation of these actives is innovative and helps in the development of future works, through the use of a new non-invasive and low-cost technique, not previously described in other studies, in association with relevant sensory analyzes in the field of cosmetology.

Human motor planning combines such interesting aspects as modular organization in motor primitives and characteristics of stochastic optimality. Motor primitives aided in the description of motor skill learning. In this study, for the first time, an interpretation is proposed to explain how motor primitives are shaped in a stochastic optimality process.To this end, sensory information is assumed to be random variables at each moment. Theoretically, the results confirmed that the variability of a movement increased with passing time. As a result, motor planning should be performed in shorter durations to achieve an accurate movement. It means that a task should be divided into several subtasks at various stages of time. Moreover, theoretically, the results confirmed that motor planning is statistically optimal if the movement is planned in minimum jerk space, which is in accordance with what is reported in the literature. Comparing the proposed mathematical model with the results of experimental data in two different types of motor action (i.e., arm reaching movement and sit-to-stand transfer from a chair) confirmed that the proposed model can be considered a framework to investigate the effect of bottom-up information on human motor planning level. Further experiments need to investigate it more deeply.

This study used secondary data from the 2017 Korean Community Health Survey to compare the associations of socio-physical environment, social support networks, and social activities with happiness among older adults with three different family types. As per the results, there was a significant difference in happiness index between the three groups (F = 86.688, p < .001). Older adults living alone (odds ratio (OR) = 0.75, 95% confidence interval (CI) = 0.57–0.99) and those living with family (OR = 0.80, 95% CI = 0.65–0.99) showed greater happiness as the frequency of contact with family increased. Older adults living with only their spouse showed an increase in happiness when their contact with friends was higher (OR = 0.69, 95% CI = 0.56–0.84). It was confirmed that there were differences in factors influencing happiness according to the family type of the older adults in this study. Therefore, the happiness of older adults needs to be adequately ensured, while considering their various circumstances, including family type.

The aims of this research were to know the physicochemical parameters, texture properties and sensory profile of vegetarian sausages through the flash profile, overall liking and purchase intention. Additionally, protein, fat and carbohydrate contents, pH, water activity, color, instrumental texture and descriptive profile were quantified with the overall liking and purchase intention of four sausages: ovo-vegetarian (SO), classic vegan (SC), fine herb vegan (SH) and vegan quinoa (SQ). Regarding the physicochemical properties, significant differences (p &lt; 0.05) were obtained. Using the flash profile, consumers described SO with attributes of elasticity, tamale smell, strange smell, characteristic flavor, pastiness, softness, pastel color. SC described as soft, pale color, characteristic odor, characteristic flavor, porous and flexible; SH and SQ characterized by the presence of ingredients, stew flavor, spices, pale and soft color. The SO sample presented greater overall liking and purchase intention compared to the other samples, and had a better texture and higher protein content. Through the HMFA analysis, a positive correlation was obtained between the texture and descriptive sensory of the flash profile, and on the other hand, a correlation between the physicochemical characteristics pH, aw, color, overall liking and purchase intention.

Recent studies suggest that the interaction of dietary constituents with taste and olfactory receptors and nociceptor expressed in the oral cavity, nasal cavity and gastrointestinal tract may regulate homeostasis through activation of the neuroendocrine system. Polyphenols, of which 8,000 have been identified to date, represent the greatest diversity of secondary metabolites in plants, most of which are bitter and some of them astringent. Epidemiological studies have shown that polyphenol intake contributes to maintaining and improving cardiovascular, cognitive and sensory health. However, because polyphenols have very low bioavailability, the mechanisms of their beneficial effects are unknown. In this review, we focus on the taste of polyphenols from the perspective of sensory nutrition, summarize the results of previous studies on their relationship with bioregulation, and discuss their future potential.

The study focuses on the impact of new methods for inhibiting malolactic fermentation in white wines on their analytical and sensory properties. Enological preparations with different mecha-nisms of effect were tested: fumaric acid, chitosan, Estaan (a preparation based on tannin inhibi-tion), medium-chain fatty acids (MCFA), sulphur dioxide and a control variant where malolactic fermentation (MLF) was performed. The samples underwent analysis through HPLC (high-performance liquid chromatography) to determine concentrations of malic and lactic acid, as well as biogenic amines. GC (gas chromatography) analysis was used to monitor volatile sub-stances, alongside sensory evaluation. The study demonstrated a significant influence of indi-vidual enological preparations on the aromatic profile of the examined wines. The SO2 and MCFA variants exhibited the highest concentrations of volatile substances within the esters group, spe-cifically isoamyl acetate, 1-hexyl acetate and phenylethyl acetate. Conversely, the fumaric acid and Estaan variants displayed the lowest concentrations of these esters. The most notable disparities were observed in acetoin concentration, with the MCFA variant exhibiting the lowest values. Additionally, the chitosan variant showed higher concentrations of putrescine and spermidine compared to the MCFA and fumaric acid variants, which presented the lowest levels.

Globally, the demand for plant-based alternative food is increasing rapidly as these products are getting quite popular in vegan and vegetarians. However, it is still in the early stage and faces various technological challenges, but the imitation of sensory profile is the most challenging part as the products are meant to be an alternative of meat. The development of similar product to meat requires an accurate selection of ingredients and processing. An understanding about the sensory profile can help to construct the product and technologies that are consumer centric and sustainable. In this review, we focus on the comparative differences in the sensory profile of animal meat and plant-based meat alternative specially in the color, texture and flavor, along with the method used to resemble them. The paper also explains about the sensory evaluation and how it affects the consumer preference and acceptability. Additionally, a direction to further research for developing better plant-based alternative products has also been suggested.

Phoenixin-14 (PNX) - a bioactive peptide recently discovered in the rat brain, is highly conserved among many animal species: rodents (rat, mouse), pig, dog as well as humans. In rodents, PNX is expressed in areas responsible for the transmission of sensory information dorsal root ganglia (DRG) neurons, where it is present at relatively high levels and may preferentially suppress visceral pain. However, so far the presence of PNX has not been investigated in DRG in pigs, a species which, due to its anatomical and histological similarity to humans, is considered a better model for biomedical studies than rodents. The present study aimed to investigate the immunoreactivity of PNX in the DRG of the domestic pig. The collected spinal ganglia from the cervical (C), thoracic (Th), lumbar (L) and sacral (S) sections were transversely divided into serial sections of 10 μm thickness. DRG sections from each level of the spinal cord were double-labeled immunohistochemically using antibodies to PNX in a mixture with antibodies to: cocaine and amphetamine related transcript (CART), calretinin (CRT), calcytonin gene-related peptide (CGRP), galanin (GAL), nitric oxide synthase (nNOS), pituitary adenylate cyclase-acrivating polypeptide (PACAP), substance P (SP) or somatostatin (SOM), respectively. Immunohistochemical studies revealed PNX immunoreactivity in approximately 20% of nerve cells in all DRG examined, highlighting mainly the presence of the peptide in cells of small diameter (approximately 74% of all PNX-positive neurons found). Double labeling of DRG sections showed that PNX-immunopositive neurons stained also for CGRP (96.1%), SP (88.5%), nNOS (52.1%), GAL (20.7%), CRT (10.05%), PACAP (7.4%), CART (5.1%), or SOM (4.7%). Our research revealed for the first time the presence of the new peptide PNX in the sensory ganglia of the domestic pig, its co-localization with other important neurotransmitters involved in sensory transmission and its percentage distribution in ganglion domains. The exact function of PNX in DRG is not yet known, however, the high degree of co-localization of this peptide with the main nociceptive transmitters SP and CGRP may indicate its function in modulation of pain transmission.

Pounded yam eaten with any type of soup is a delicacy eaten by Nigerians. It is manually prepared by pounding yam, cocoyam or combination with mortar and pestle. Preparation takes 30-45 mins. Researches on the improvements have taken place to reduce the heavy burden on the pounded yam preparation. One of the efforts made is the fabrication of pounding machine from the Department of Engineering, Federal College of Agriculture, Akure, Nigeria. The aim of this study is to carry out the organoleptic analysis of pounded yam produced from the fabricated machine. A ten-man panelist was used to determine the organoleptic analysis of the pounded yam in terms of the appearance, taste, colour, odour and texture. The panelists were scored with a class of quality grading: 22.6-25.0 (excellent), 20.2-22.5 (good), 18.2-20.1 (satisfactory), 16.2-18.1 (less satisfactory), and <15.2 (unsatisfactory). Also, sensory attributes were scored as 1= unsatisfactory, 2= less satisfactory, 3= satisfactory, 4=good, and 5= excellent. The results were statistically analysed. From the results it was found that the mean results of appearance, colour, odour, taste, and texture were 4.55, 4.43, 4.15, 4.32, and 4.08 respectively. Coefficients of variation (%) were 16.89, 17.80, 21.65, 15.67, and 24.40. The Skewness of the parameters was in negative, while only odour has its Kurtosis in negative form (-0.37). All the panelists rated the appearance (19-24%) of all the samples high above all other parameters. The Pearson Coefficient of Correlation and Principal Component Analysis showed elements of relationships between the parameters. In conclusion, the machine pounded yam was scored above satisfactory, which means the fabricated machine was efficient.

Plant-based proteins, like those derived from hemp and rapeseed can significantly contribute to a balanced diet and human daily nutritional requirements by providing essential nutrients such as protein, fiber, vitamins, minerals, and antioxidants. According to numerous recent research papers the consumption of plant-based proteins has been associated with numerous health benefits, including reduced risk of chronic diseases such as heart disease, diabetes, and certain cancers. Plant-based diets are often lower in saturated fat and cholesterol and higher in fiber and phytonutrients, which can support overall health and well-being. Present research investigates the nutritional attributes, functional properties, and potential food applications of hemp and rapeseed protein for a potential use in new food product development, with a certain focus on identifying anti-nutritional factors and bioactive compounds. Through comprehensive analysis, anti-nutritional factors and bioactive compounds were elucidated, shedding light on their impact on protein quality and digestibility. The study also delves into the functional properties of hemp and rapeseed protein, unveiling their versatility in various food applications. Insights from this research contribute to a deeper understanding of the nutritional value and functional potential of hemp and rapeseed protein, paving the way for their further utilization in innovative food products with enhanced nutritional value and notable health benefits.

A sensory profile provides important information on the qualitative and quantitative properties of cheeses. Thus, tasters must be trained with reference standards that allow the calibration of the panel around shared sensory definitions. The ideal standard is simple to prepare, easily reproducible, discriminant and specific for the product evaluated. Therefore, commercial products and pure chemicals, which are currently implemented as reference standards, are not suitable. Furthermore, the lack of common practices in the dairy sectors has been widely highlighted. This study aimed to establish new and reproducible reference standards for the gustatory and olfactory descriptors of cheeses. Using casein, maize starch, powder skimmed milk and k-carrageenan, a tasteless and odourless product like a fresh cheese was produced. At this matrix, 20 odour and taste compounds have been added to obtain standards that have been evaluated by 60 tasters so as to define their recognisability and perceived intensity. These cheese standards are easy to reproduce, are stable and exhibited good recognisability. Overall, the reference standards proposed are suitable for the panel training and are a starting point for standardising practices and lexicon, thus enabling the comparability of sensory studies on cheese.

Onion (Allium cepal L.) is a major commercial vegetable crop grown in almost all parts of the world. In Ethiopian the postharvest loss of onion bulb crop was estimated to be 50% during the production season. So to reduce this postharvest loss of onion bulb determining and employing appropriate storage conditions play an important role. Appropriate storage condition reduces the physiological quality which intern reduces the physicochemical and phytochemical properties of onion. In this study physicochemical and phytochemical properties of onion bulb were investigated under different storage temperature. Onion bulbs were stored at three different temperatures the following quality attributes of onion bulb like glucosidase content, pyruvic acid, flavonoid, dry matter and sugar content were determined for storage period of six months. Quality deterioration of onion bulb was higher at storage temperature of 25 °C while storage temperature 5 °C was found an ideal condition with keeping the quality of onion bulb acceptable. In all the three storage temperatures sugar content show pyruvic acid, glucosidase and sugar content show irregular pattern. Bombay red onion bulb was stored for six months without significant change of quality attributes of onion bulb at storage temperature of 5 °C.

Objective: The purpose of this study was to investigate the effects of Crocin on brain neuroterophins, cognition, sensory and motor dysfunction and compare to fingolimod effects in experimental model of demyelination with Ethidium Bromide EB in female Wistar rats. Methods: Animals were assigned in to 8 groups; Sham, Sham operated (ShOp), EAE, crocin treated (Cr5,10,20 mg/kg), Vehicle, Fingolompd (Fing) and fingolimod + crocin (Cr+Fing). Demyelination was induced by single dose injection of 10 μl of EB 0.1% into the fourth ventricle of the brain. Crocin and fingolimod were applied for 21 days, daily, oral gavage. BDNF, NGF1, nerve conduction velocities, tail flake latency, balance and behavioral variables were sampled and analyzed by paired t-test and ANOVA test with repeated post hoc measurements. Results: The results showed that crocin improves all studied factors, but remarkable imrovments were observed in dosage of 10 mg/kg. Crocin (10mg/kg) and fingolimod (1mg/kg) significantly improved cognition variables in open field test, sensory and motor nerve conduction velocity, tail flick latency and clinical signs (p<005). In addition, applying of crocin co-administered with fingolimod led to significant increases in all assessed factors, greater than crocin or fingolimod intervention alone (α≤0.001). Conclusion: Based on the current findings, crocin can improve the level of brain neurotrophins, exploratory behavior and nerve conduction after demyelination as close as fingolimod results. So, crocins can be considered as a neuro supportive agent in the management of degenerative diseases maybe similar to fingolimod mechanism.

Recently, there is a trend among food manufacturers in producing functional foods containing fruit and milk. On the other hand, there is an increasing demand for buffalo milk as an alternative to cow milk. Therefore, the aim of this study was to investigate the impact of adding bael fruit extract on microbial, physiochemical and sensory characteristics of buffalo yoghurt containing the EPS-producing probiotic Lactobacillus rhamnosus GG (LGG) during 21 days of refrigerated storage. Four formulations of buffalo yoghurt: a control yoghurt manufactured with conventional yoghurt culture (CON); a probiotic yoghurt containing Lb. rhamnosus GG plus yoghurt culture (PY); a probiotic yoghurt containing 5% (w/v) bael (PY5); and 10% (w/v) bael (PY10) were evaluated for changes in pH, syneresis, hardness, probiotic viability and sensory attributes during the storage. Control yoghurt experienced significant post acidification and a higher rate of syneresis. Addition of probiotics had a positive effect on post acidification and syneresis rate. Addition of bael did not affect post-acidification, but significantly decreased the level of syneresis. All probiotic formulations maintained LGG counts of >107 cfu/mL and the highest counts were observed in 5% (w/v) bael incorporated yoghurt. Results showed that buffalo yoghurt is an ideal matrix to deliver LGG and 5% bael incorporation would be ideal or symbiotic product development.

Sensory Processing Sensitivity (SPS) is a trait describing inter-individual differences in sensitivity to environments, both positive and negative ones. SPS has attracted growing societal interest. However, (neuro)scientific evidence is lagging behind. We critically discuss how to measure SPS, how it relates to other theories of Environmental Sensitivity and other temperament and personality traits, how SPS interacts with environments to influence (a)typical development, what the underlying aetiologies and mechanisms are, and its relation to mental disorders involving sensory sensitivities. Drawing on the diverse expertise of the authors, we set an agenda for future research to stimulate the field. We conclude that SPS is a heritable, evolutionarily conserved trait, linked to increased risk for psychopathology and stress-related problems in response to negative environments, as well as to greater benefits (e.g., intervention responsivity, positive mood) in positive environments. We need advances in objective assessment of SPS, understanding mechanisms, differentiating it from (seemingly) related mental disorders, to exploit the potential of SPS to improve mental health, preserve human capital, and prevent adverse effects.

The study evaluated the functional and sensory properties of infant complementary foods formulated from millets, orange-flesh sweet potatoes, carrots, periwinkle and oyster. Experimental/cross-sectional design was used. Millet, orange-flesh sweet potato (OFSP), carrots, periwinkle and oyster were purchased, processed into flour using standard methods. The complementary food was formulated on protein basis for infants 6–12 months. The formulated foods were millet/OFSP flours (70:30), millet/OFSP/carrot/periwinkle (49:29:7:15), and millet/OFSP/carrot/oyster (65:20:5:10). Functional properties were carried out using standard methods. Sixty nursing mothers attending Orogbum Health Centre were systematically sampled for the sensory evaluation. ANOVA was used for the study. The result showed packed density (0.77 g/mL) was significantly higher (p < 0.05) in food formulated from millets/OFSP than in millet/OFSP/carrot/oyster (0.68 g/mL). Loosed density was lowest (0.40 g/mL) in millet/OFSP/carrot/oyster. Carr index from ranged from 42.23 in millet/OFSP/carrot/oyster to 44.41 in millet/OFSP. Wettability was highest (45.03) in millet/OFSP/carrot/periwinkle compared to wettability value (26.53) for millet/OFSP. Solubility ranged from 18.36 to 46.62, with the highest (46.62) in millet/OFSP/carrot/periwinkle. The peak viscosity of the infant complementary food samples ranged from 64.53 rapid visco analyzer units (RVU) to 89.33 RVU. The infant complementary food formulated from millet/OFSP had significantly higher (p < 0.05) acceptability score (6.35).

The association between human and cat (F. catus) is well known. This domestic animal is also known for its malodorous urine and feces. The complexity of the odorous urine and feces impacts human life by triggering the human sensory organ in a negative way. The objective of this research was to identify the volatile organic chemicals (VOCs) and associated odors in cat urine and feces using gas chromatography-mass spectrometry and simultaneous sensory analysis of fresh and aged samples. The solid-phase microextraction (SPME) technique was used to pre-concentrate the VOCs emitted from urine or feces samples. Twenty-one compounds were identified as emitted from fresh urine, whereas 64 compounds were emitted from fresh feces. A contrasting temporal impact was observed on the emission of VOCs for urine and feces. On aging, the emission increased to 36 detected chemicals for stale urine, whereas only 17 chemicals were detected in stale feces. Not all compounds were malodorous; some compounds had a pleasant hedonic smell to the human nose. Although trimethylamine, low molecular weight organic acids, and ketones were contributors to the odor to some extent, phenolic compounds and aromatic heterocyclic organic N compounds generated the most intense odors and substantially contributed to the overall malodor, as observed by this study. This work might be useful to formulate cat urine and feces odor remediation approaches to reduce odor impacts.

Parkinson’s disease (PD) is the second-most common neurodegenerative disorder worldwide and is diagnosed based upon motor impairments. Non-motor symptoms are well-recognized in PD, and peripheral neuropathy is a frequent but poorly appreciated non-motor sign. Study of how the central and peripheral sensory systems are affected can contribute to the development of targeted therapies and deepen the understanding of the pathophysiology of PD. Although the cause of sporadic PD is unknown, chronic exposure to the pesticide rotenone in humans increases the risk of development of PD. Here, we aimed to investigate whether peripheral neuropathy is present in a traditional model of PD. Mice receiving intrastriatal rotenone showed greatly reduced dopamine terminals in the striatum and reduction in tyrosine hydroxylase-positive neurons in the Substantia nigra pars compacta and developed progressive motor impairments in hindlimb stepping and rotarod but no change in spontaneous activity. Interestingly, repeated testing using gold-standard protocols showed no change in gut motility, a well-known non-motor symptom of PD. Importantly, we did not observe any change in heat, cold, or touch sensitivity, again based upon repeated testing with well-validated protocols that were statistically well-powered. Therefore, this traditional model fails to replicate PD, and our data again reiterate the importance of the periphery to the disorder that is PD.

Diffuse optical tomography (DOT) technology enables a differentiation between oxyhemoglobin (HbO) and deoxyhemoglobin (HbR) in the sensory and motor cerebral gyri, resulting in greater sensitivity for cerebral activation compared to functional magnetic resonance imaging (fMRI). Here, we introduce a novel approach where functional regions of interest (ROIs) are created based on the specific signal behavior observed in DOT measurements, in contrast to the conventional use of structural-ROIs obtained from anatomical information. The generation of cerebral activation maps involves using the general linear model (GLM) to compare the outcomes obtained from both the functional and structural ROI approaches. DOT-derived maps are then compared with maps derived from fMRI datasets considered the gold standard for assessing functional brain activity. The results obtained demonstrate the effectiveness of employing functional ROIs to improve the spatial location of functional activations in the sensory and motor cerebral gyri by leveraging the neural synchronization data provided by DOT. Furthermore, this methodology simplifies data processing in animal models, where anatomical differences compared to the human head can pose challenges. By incorporating functional ROIs prior to GLM application, this study offers enhancements to DOT analysis techniques and broadens its applicability in both human and animal models.

Background: We investigated ion channels at the skin, including peripheral nerve endings, which serve as output machines and molecular integrators of many pruritic inputs mainly received by multiple G protein-coupled receptors (GPCRs). Methods: Based on the level of chronic kidney disease–associated pruritus (CKD-aP), subjects were divided into two groups: non-CKD-aP (no or slight pruritus; n=12) and CKD-aP (mild, moderate, or severe pruritus; n=11). Skin samples were obtained from the forearm or elbow during operations on arteriovenous fistulas. We measured ion channels expressed at the skin, including peripheral nerve endings by RT-PCR: Nav1.8, Kv1.4, Cav2.2, Cav3.2, BKCa, Anoctamin1, TRPV1, TRPA1, and ASIC. Results: Expression of Cav3.2, BKCa, and anoctamin1 was significantly elevated in patients with CKD-aP. On the other hand, expression of TRPV1 was significantly reduced in these patients. We observed no significant difference in the levels of Cav2.2 or ASIC between subjects with and without CKD-aP. TRPA1, Nav1.8，and Kv1.4 were not expressed. Conclusions: It was concluded that this greater difference in expression of ion channels at the skin tissue including specific for cutaneous peripheral nerve endings in CKD patients with CKD-aP may increase generator potential related to itching.

This study investigates the impact of governance variables on the earnings quality based on the industry the firm is in. it has been identified that earnings management have been practised differently by different industries. Most of the research under earnings management have focussed on holistic impacts of corporate governance variables on discretionary accruals while this study has categorised the firms based on what industry they fall on while identifying the impacts of the variables of corporate governance on discretionary accruals. Initially, this paper has studied the estimation of the value of discretionary accruals and identified that performance matched discretionary accruals as the best model as per the explanatory power of the model is higher than other models. Hence, the estimation of the earnings management has been calculated based on performance matched discretionary accruals in this research. This research has studied the impacts of the governance attributes on the earnings management categorising the firms based on the industry they are in; hence, the value of earnings management has been categorically separated; hereafter, the impact of the corporate governance factors on the value of categorically separated earnings management have been statistically analysed. This study has considered the descriptive study to compare the means, medians and standard deviations of the earnings management of various industries. Moreover, Pearson correlations and Spearman rank correlation have been used as a research tool to examine the correlation coefficients.