Sequential Organization of Critical Periods in the Mouse Auditory System by Mari Nakamura, Patricia Valerio, Stitipragyan Bhumika, Tania Rinaldi Barkat

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Assessment of the quality of bread made from ancient wheat flour with the addition of amaranth, flax and hemp seeds by Wacław Jarecki, Renata Tobiasz-Salach, Anna Augustyńska-Prejsnar

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Brainstem white matter microstructure is associated with hyporesponsiveness and overall sensory features in autistic children by Olivia Surgent, Ali Riaz, Karla K. Ausderau, Nagesh Adluru, Gregory R. Kirk, Jose Guerrero-Gonzalez, Emily C. Skaletski, Steven R. Kecskemeti, Douglas C Dean III, Susan Ellis Weismer, Andrew L. Alexander, Brittany G. Travers

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Dissecting the phenotypic heterogeneity in sensory features in autism spectrum disorder: a factor mixture modelling approach by J. Tillmann, M. Uljarevic, D. Crawley, G. Dumas, E. Loth, D. Murphy, J. Buitelaar, T. Charman, the AIMS-2-TRIALS LEAP group

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Examining the latent structure and correlates of sensory reactivity in autism: a multi-site integrative data analysis by the autism sensory research consortium by Zachary J. Williams, Roseann Schaaf, Karla K. Ausderau, Grace T. Baranek, D. Jonah Barrett, Carissa J. Cascio, Rachel L. Dumont, Ekomobong E. Eyoh, Michelle D. Failla, Jacob I. Feldman, Jennifer H. Foss-Feig, Heather L. Green, Shulamite A. Green, Jason L. He, Elizabeth A. Kaplan-Kahn, Bahar Keçeli-Kaysılı, Keren MacLennan, Zoe Mailloux, Elysa J. Marco, Lisa E. Mash, Elizabeth P. McKernan, Sophie Molholm, Stewart H. Mostofsky, Nicolaas A. J. Puts, Caroline E. Robertson, Natalie Russo, Nicole Shea, John Sideris, James S. Sutcliffe, Teresa Tavassoli, Mark T. Wallace, Ericka L. Wodka, Tiffany G. Woynaroski

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The effect of cold atmospheric plasma pretreatment on oil absorption, acrylamide content and sensory characteristics of deep-fried potato strips by Leila Nateghi, Elahesadat Hosseini, Mohammad Ali Fakheri

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The Improved Quality of Gluten-Free Bread Due to the Use of Flaxseed Oil Cake: A Comprehensive Study Evaluating Nutritional Value, Technological Properties, and Sensory Quality by Daniela Oliveira, Małgorzata Starowicz, Anita Ostaszyk, Łukasz Łopusiewicz, Isabel M. P. L. V. O. Ferreira, Edgar Pinto, Urszula Krupa-Kozak

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Yield, quality and antioxidants of peeled tomato as affected by genotype and industrial processing in southern Italy by F. De Sio, M. Rapacciuolo, A. De Giorgi, A. Trifirò, B. Giuliano, L. Vitobello, A. Cuciniello, Gianluca Caruso

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An German Short-Version of the “Sensory Perception Quotient” for Adults With Autism Spectrum Disorder by Christoph Klein, Christoph Klein, Christoph Klein, Teresa Miczuga, Marie Sophie Kost, Hannah Röring, Tomasz A. Jarczok, Nico Bast, Ulf Thiemann, Ulf Thiemann, Christian Fleischhaker, Ludger Tebartz Van Elst, Andreas Riedel, Andreas Riedel, Monica Biscaldi

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Can Consumers Judge the Freshness of Fish from Visual Cues? A Case Study of Japanese Consumers by Penglong Li, Yutaro Sakai, Hisashi Kurokura, Nobuyuki Yagi

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Innovative Process for Dried Caper (<i>Capparis spinosa</i> L.) Powder Production by Fabrizio Cincotta, Maria Merlino, Antonella Verzera, Enrico Gugliandolo, Concetta Condurso

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Research Advancements in Food Satiety and Its Testing Methods by YAO Mengli, HAN Xiaofeng, WANG Ruoyong, HAN Xiaowei, HAN Zhong, ZENG Xin’an, HUANG Jingmei, LIU Yifeng, YUAN Peng, LIU Jia, DUAN Shenglin

Subjects: “…satiety; food composition; sensory features; energy density; psychological factors; dietary behavior; visual analog scale; biochemical index…”
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