Search results for "Psychological Phenomena and Processes"

showing 10 items of 710 documents

Developmental dyslexia: Visual abnormalities during ocular rotation

2005

[u]Purpose[/u]: Most of the studies dealing with visual perception disabilities in children suffering from developmental dyslexia have been done in orthophoric position. The objective of the present study is to explore the visual perception during eye movements. [u]Methods[/u]: Sixty male patients (11.8 ± 1.8 years) were examined by neuropsychologists to evaluate reading difficulties. Visual perception during ocular rotation was assessed with a Clement Clarke synoptophore with G3–G4 slides, in primary gaze, then laterally at 20, 30 and 40° in dim light. [u]Results[/u]: Three main abnormalities were found. • Isolated perception abnormalities with intermittent shading of the image, central, p…

eye movementseye movements: saccades and pursuits[SDV.MHEP] Life Sciences [q-bio]/Human health and pathologygenetic structures[SDV.MHEP.OS] Life Sciences [q-bio]/Human health and pathology/Sensory Organsbinocular vision/stereopsissense organs[SDV.MHEP.OS]Life Sciences [q-bio]/Human health and pathology/Sensory Organsbehavioral disciplines and activitieseye diseasespsychological phenomena and processes[SDV.MHEP]Life Sciences [q-bio]/Human health and pathology
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Having a choice: does it influence pleasantness and food intake?

2014

Having a choice: does it influence pleasantness and food intake?. 6. European conference on sensory and consumer research: a sense of life

food intakegenetic structures[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutritionchoix alimentaireprise alimentairebehavioral disciplines and activitiescontextpleasantness[SDV.AEN] Life Sciences [q-bio]/Food and Nutritionplaisir sensorielhuman activities[SDV.AEN]Life Sciences [q-bio]/Food and Nutritionpsychological phenomena and processeschoicecontexte
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Influence of flavour transfer between different gel phases on perceived aroma

2007

International audience; Multiphasic models of stirred fruit yoghurts made from a bilayer that consisted of a pectin and a dairy gel were developed in order to study the transfer of strawberry flavour compounds between the two phases. Several parameters (i.e., the flavour concentration, the fat content of the dairy gel and the storage temperature) affecting flavour compound transfer, using an experimental design, together with their effect on sensory perception were investigated. Strawberry flavour transfer between the two gels was high enough to affect the sensory perception of the dairy gels. The parameters that modified the partitioning of ethyl esters between the pectin and dairy gel (i.…

food.ingredientPectinFat contentFlavourMODEL MATRICES01 natural sciencesSensory analysisAnalytical Chemistry0404 agricultural biotechnologyfood[SDV.IDA]Life Sciences [q-bio]/Food engineeringFood scienceSENSORY EVALUATIONTRANSFERPHYSICOCHEMICAL INTERACTIONSFlavorAromaChromatographybiologyFLAVOUR RELEASEChemistry010401 analytical chemistryfood and beverages04 agricultural and veterinary sciencesGeneral MedicineEthyl ester[SDV.IDA] Life Sciences [q-bio]/Food engineeringbiology.organism_classification040401 food science0104 chemical sciencesLipid contentpsychological phenomena and processesFood Science
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Identification of Russian accented Finnish by native and non-native listeners with and without Finnish proficiency

2018


 
 
 The study focuses on how different groups of listeners, that is native Finnish speakers (n = 18), non-native learners of Finnish (n = 12) and non-native non-learners of Finnish (n = 18), judge samples (n = 80) of Russian accented Finnish in an auditory experiment. The samples are read-aloud phrases of three Finnish speakers and three L1 Russian beginner learners of Finnish who were recorded three times at six-month intervals during their residence in Finland. The results show that the listener groups differ significantly from each other in the ability to identify the Russian accented samples. In addition, all the listener groups reported to have paid more attention to p…

foreign accentGeneral EnergyFinnish as a second languageeducationIdentification (biology)Artikkelitnon-native raterspronunciationPsychologybehavioral disciplines and activitiespsychological phenomena and processesLinguisticsAFinLA-e: Soveltavan kielitieteen tutkimuksia
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Oxygen parameters of blood: Definitions and symbols

1990

Definitions and symbols for relevant parameters of the oxygen status of arterial blood are recommended. The recommendations are as simple as possible, easy to understand, and devoid of misinterpretations and double meanings. The authors propose no new definitions for limited new methods, no combination of symbols and methods, and no association between definition, symbol and commercial name.

genetic structuresComputer sciencebusiness.industryAssociation (object-oriented programming)Clinical BiochemistryArteriesGeneral Medicinecomputer.software_genrebehavioral disciplines and activitiesSymbol (chemistry)OxygenHemoglobinsTerminology as Topicmental disordersHumansAbbreviations as TopicArtificial intelligenceBlood Gas Analysisbusinesscomputerpsychological phenomena and processesNatural language processingSimple (philosophy)Blood gas analysisScandinavian Journal of Clinical and Laboratory Investigation
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Perceptual Interactions in Complex Odor Mixtures

2014

The perception of everyday odors relies on elemental or configural processing of complex mixtures of odorants. Theoretically, the configural processing of a mixture could lead to the perception of a single specific odor for the mixture; however, such a type of perception has hardly been proven in human studies. Here, we report the results of a sorting task demonstrating that a six-component mixture carries an odor clearly distinct from the odors of its components. These results suggest a blending effect of individual components’ odors in mixtures containing more than three odorants.

genetic structuresOdorHuman studiesComputer sciencemusculoskeletal neural and ocular physiologySpeech recognitionPerceptionmedia_common.quotation_subjectSortingbehavioral disciplines and activitiespsychological phenomena and processesTask (project management)media_common
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Nostalgia and Proximity Violence: Daily Life and Regressive Mestizament

2020

This chapter explores the effects of the proximity violence suffered by migrant women on their perception by autochthonous women living in the Ballaro district of Palermo.

genetic structuresPerceptionmedia_common.quotation_subjectpopulation characteristicsGender studiesSociologyFocus grouppsychological phenomena and processeshealth care economics and organizationshumanitiesmedia_common
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Gender differences in implicit and explicit anxiety measures

2004

Abstract Explicit measures assess introspectively accessible self-descriptions and evaluations. In contrast, implicit measures assess introspectively inaccessible processes that operate outside of awareness. While women consistently yield higher scores on explicit anxiety measures, there are to date no studies available that examine gender differences in implicit anxiety measures. To analyse this topic, we used the Implicit Association Test (Study 1, N =248) and the Emotional Stroop task (Study 2, N =121) as implicit anxiety measures and a standard trait questionnaire as explicit anxiety measure. As expected, women scored higher on the explicit anxiety test. Women also yielded higher anxiet…

genetic structuresPsychometricsImplicit-association testContrast (statistics)Developmental psychologymedicineTraitAnxiety testAnxietymedicine.symptomPersonality Assessment InventoryPsychologypsychological phenomena and processesGeneral PsychologyStroop effectPersonality and Individual Differences
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Thinking about anxiety moderates the relationship between implicit and explicit anxiety measures

2008

Abstract Explicit measures (e.g., questionnaires) assess introspectively accessible self-descriptions and evaluations. In contrast, implicit measures (e.g., the Implicit Association Test) assess the self-concept indirectly, usually by means of performance measures such as reaction-time tasks. Correlations between implicit and explicit measures of personality dispositions tend to be low. The current study ( N  = 82) tested the hypothesis that thinking about anxiety-arousing (vs. extraversion-arousing) situations moderates the relationship between implicit and explicit anxiety measures. Results supported this prediction: While no association between implicit and explicit anxiety measures was …

genetic structuresSocial Psychologymedia_common.quotation_subjectImplicit-association testContrast (statistics)ModerationCorrelationmedicineAnxietyPersonalitymedicine.symptomImplicit attitudeAssociation (psychology)PsychologySocial psychologypsychological phenomena and processesGeneral Psychologymedia_commonJournal of Research in Personality
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A cross-cultural study using Napping (R): Do Korean and French consumers perceive various green tea products differently?

2013

http://www.elsevier.com/locate/foodres ; WOS:000323239400065; International audience; With the increasing demands of global trading, interests in cross-cultural comparisons have increased to gain understanding in the differences of sensory perception and consumer acceptability. The objective of this study was to compare the differences in perception by Korean and French consumers of green tea produced in Korea, China, and Japan, using Napping (R) followed by ultra flash profile. In addition, overall acceptability was examined in both countries. The results of Napping (R) showed that the Korean consumers were able to discriminate the green teas according to their origins and processing metho…

genetic structuresmedia_common.quotation_subjectgreen tea[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutritionwinescross-culturalultramotivesPerceptiondrinksCross-culturalFood scienceflash profilecatechinschoicemedia_commoncaffeineflavornapping (R)consumers' perceptionloire valleyfood and beveragesAdvertisingfood neophobiaGreen teaProcessing methodsoolongoverall acceptabilityPsychology[SDV.AEN]Life Sciences [q-bio]/Food and Nutritionpsychological phenomena and processesFood Science
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