Beyond raw: Investigating alternative preparation methods as a tool to increase acceptance of oysters in Sweden by Elena Costa, Anna-Lisa Wrange, Elizabeth S. Collier, Jun Niimi, Åsa Strand

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Perceptions of processed foods as unhealthy: Heuristic strength, prevalence, and potential implications for the protein shift by Elizabeth S. Collier, Kathryn L. Harris, Marcus Bendtsen, Hanieh Moshtaghian, Susanne Bryngelsson, Jun Niimi

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Use of Machine Learning with Fused Spectral Data for Prediction of Product Sensory Characteristics: The Case of Grape to Wine by Claire E. J. Armstrong, Jun Niimi, Paul K. Boss, Vinay Pagay, David W. Jeffery

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Vegan spread applications of alternative protein from torula yeast: product development and consumer perception by Ann-Kristin Gärtner, Imke Matullat, Darleen Genuttis, Sarah Engelhardt, Kolbrún Sveinsdóttir, Kolbrún Sveinsdóttir, Jun Niimi, Alexandru Rusu

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Chemical and Sensory Impacts of Accentuated Cut Edges (ACE) Grape Must Polyphenol Extraction Technique on Shiraz Wines by Wenyu Kang, Keren A. Bindon, Xingchen Wang, Richard A. Muhlack, Paul A. Smith, Jun Niimi, Susan E. P. Bastian

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Transverse diameter of brainstem infarction is a strong predictor of miserable outcome after mechanical thrombectomy for acute basilar artery occlusion by Yosuke Tajima, Yoichi Yoshida, Masaaki Kubota, Koichi Ebihara, Toshihiro Yamauchi, Wataru Nishino, Jun Niimi, Kazuya Nakamura, Ken Kado, Tadashi Miyazaki, Yoshiyuki Watanabe, Hidetoshi Mochida, Hiromichi Oishi, Yoshinori Higuchi

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