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This article investigates the benefits of adopting qualitative and quantitative sensory testing (QQST) in sensory assessment, with a focus on understanding neuropathic pain. The innovative QQST method combines participant qualitative experiences with quantitative psychophysical measurements, offering a more varied interpretation of sensory abnormalities and normal sensory function. This article also explores the steps for the optimization of the method by identifying qualitative signs of sensory abnormalities and standardizing data collection. By leveraging the inherent subjectivity in the test design and participant responses, the QQST method contributes to a more holistic exploration of both normal and abnormal sensory experiences. This article positions the QQST approach as a foundational element within the Sensory Evaluation Network, uniting international experts to harmonize qualitative and quantitative sensory evaluation methods.
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http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10938582 | PMC |
http://dx.doi.org/10.3389/fpain.2024.1351602 | DOI Listing |
Nurs Res
September 2025
College of Nursing & Institute of Nursing Research, Korea University, Seoul, South Korea.
Background: Existing research fails to address the complex nature of nonspecific chronic lower back pain (cLBP ) despite its detrimental effect on economic, societal, and medical expenditures.
Objectives: We developed a nurse-led, mobile-delivered self-management intervention-Problem-Solving Pain to Enhance Living Well (PROPEL-M)-and evaluated its usability, feasibility, and initial efficacy for South Korean adults with nonspecific cLBP.
Methods: This study was composed of two phases: (a) lab and field usability testing for a gamified mobile device application; and (b) a pilot study employing a one-arm pre-test and post-test design among adults aged 18-60 years with nonspecific cLBP.
J Pain Res
September 2025
Orofacial Pain & TMD Research Unit, Institute of Stomatology, The Affiliated Stomatological Hospital of Nanjing Medical University, Nanjing, People's Republic of China.
Objective: The present study aimed to preliminarily explore the temporal summation (TS) response to repetitive mechanical stimulation in patients with temporomandibular joint disorders (TMD).
Patients And Methods: Twenty patients with unilateral pain in the TMJ and 20 gender- and age-matched healthy controls were included. A modified Quantitative Sensory Testing (QST) protocol was performed including pressure pain thresholds (PPT), mechanical pain thresholds (MPT), and numerical rating scale (NRS) scores of TS effects of 10 repeated 0.
Food Res Int
November 2025
Tea Research Institution, Yunnan Academy of Agricultural Sciences, Kunming 650200, China; Yunnan Key Laboratory of Tea Science, Tea Research Institution, Yunnan Academy of Agricultural Sciences, Kunming 650200, China. Electronic address:
Pu-erh raw tea (PRT), a post-fermented tea, is prized for its complex flavor profile and health-promoting properties. While extended storage enhances its sensory attributes, the decade-scale metabolic dynamics underpinning flavor evolution remain unexplored. This study comprehensively characterized non-volatile metabolomic profiles and flavor changes in PRT across a 10-year storage period (2012-2023).
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August 2025
Dental and Oral Medical Center, Kurume University School of Medicine, Kurume, JPN.
Functional reconstruction of large mandibular defects, especially in young patients, presents a significant clinical challenge. The ideal approach should not only restore skeletal contour but also address nerve deficits and facilitate final occlusal rehabilitation, all while minimizing morbidity. This report describes a comprehensive, multi-staged strategy for such a case.
View Article and Find Full Text PDFTraditional cheese production represents an important aspect of gastronomic heritage, blending cultural identity with sensory characteristics. This study investigates the sensory characteristics, consumer preferences, and physicochemical properties of three traditional Swedish hard cheeses-Grevé, Herrgård, and Präst-matured for 12 and 18 months. Using Quantitative Descriptive Analysis (QDA), instrumental color and texture profiling, and a hedonic consumer study, the research explores how cheese type and maturation influence sensory perception and liking.
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