Using online attitudinal and completion test to understand the consumerś perception of probiotic dry-fermented sausage.

This study aimed to assess consumer perceptions and the connections between consumers' health-related concerns and their perceptions of probiotic fermented sausage. The study was carried out using a 4-step online questionnaire composed of: (1) identification and recruitment; (2) application of the completion test; (3) attitudinal exploration; (4) socioeconomic inquiry. The online test was applied using images simulating the shopping experience of a couple in a supermarket.

The role of excitation vector fields and all-polarisation state control in cavity magnonics.

Recently the field of cavity magnonics, a field focused on controlling the interaction between magnons and photons confined within microwave resonators, has drawn significant attention as it offers a platform for enabling advancements in quantum- and spin-based technologies. Here, we introduce excitation vector fields, whose polarisation and profile can be easily tuned in a two-port cavity setup, thus acting as an effective experimental dial to explore the coupled dynamics of cavity magnon-polaritons. Moreover, we develop theoretical models that accurately predict and reproduce the experimental results for any polarisation state and field profile within the cavity resonator.

Analysis of Mechanical Properties and Printing Orientation Influence of Composite Resin for 3D Printing Compared to Conventional Resin.

This study aimed to compare the flexural strength, surface roughness, and microhardness of a resin for three-dimensional (3D) printing and a conventional composite resin and to evaluate whether the printing orientation influences these properties. To evaluate the flexural resistance, test specimens were produced and divided into four groups: three groups of resins for 3D printing with inclinations of 0°, 45°, and 90° and one group of conventional composite resin. Forty discs were produced and subjected to a sandpaper-polishing sequence, and the surface roughness was measured using a roughness meter.

Using online projective techniques to understand the consumers' perception of dry-aged beef.

Consumer food preferences are constantly evolving, necessitating research to understand consumer intentions, habits, and attitudes. Dry aging was traditionally used for meat preservation and flavor enhancement. To assess current perceptions, an online questionnaire distributed via social media (snowball sampling) gathered data from 126 consumers.