Search results for "SCC"

showing 10 items of 1143 documents

Le goût

2006

[SCCO.NEUR] Cognitive science/Neuroscience
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De l'intérêt d'identifier des odeurs qui contrôlent les comportements chez les mammifères

2006

[SCCO.NEUR] Cognitive science/Neuroscience
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Congrès Spise 2007

2007

[SCCO.NEUR] Cognitive science/Neuroscience
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Les cultures olfactives enfantines: expérience individuelle, pratiques partagées, clivage des genres

2007

[SCCO.NEUR] Cognitive science/Neuroscience
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Olfaction et gustation humaine: dialogue recherche et clinique

2008

[SCCO.NEUR] Cognitive science/Neuroscience
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Le goût et ses mécanismes

2006

[SCCO.NEUR] Cognitive science/Neuroscience
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The embodied consciousness

2020

Consciousness is a polysemous concept including among others self-awareness (of his body ...), the awareness of the environment around us, the awareness of the other or even narrative awareness (a kind of inner monologue that can be part of more extended temporalities). To this list could be added the consciousness attached to each sensory organ in which visual perception would be overrepresented. Compared to the consciousness linked to vestibular sensory signals or proprioception (if however these can generate separate consciousnesses), "visual awareness" lends itself more easily to introspection. In Occident, all these consciousnesses generally refer to a knowledge of self by duplication …

[SCCO.NEUR] Cognitive science/NeuroscienceAction Perception couplingconsciousnessMotor resonanceEmbodied cognition
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Do we taste fat?

2006

Sense of taste informs the body about the quality of ingested foods. Five sub-modalities allowing the perception of sweet, salty, sour, bitter, and umami stimuli are classically depicted. However, the inborn attraction of mammals for fatty foods raises the possibility of an additional oro-sensory modality devoted to fat perception. During a long time, dietary lipids were thought to be detected only by trigeminal (texture perception), retronasal olfactory, and post-ingestive cues. This minireview analyses recent findings showing that the gustation also plays a significant role in dietary lipid perception.

[SCCO.NEUR] Cognitive science/NeuroscienceCD36gustationLipidsCD36.
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''High-Intensity Interval Training in Cardiac Rehabilitation''

2012

Guiraud, Thibaut | Nigam, Anil | Gremeaux, Vincent | Meyer, Philippe | Juneau, Martin | Bosquet, Laurent; International audience; ''High-intensity interval training (HIIT) is frequently used in sports training. The effects on cardiorespiratory and muscle systems have led scientists to consider its application in the field of cardiovascular diseases. The objective of this review is to report the effects and interest of HIIT in patients with coronary artery disease (CAD) and heart failure (HF), as well as in persons with high cardiovascular risk. A non-systematic review of the literature in the MEDLINE database using keywords 'exercise', 'high-intensity interval training', 'interval training'…

[SCCO.NEUR] Cognitive science/NeuroscienceSTEADY-STATE EXERCISERANDOMIZED CONTROLLED-TRIALSTEADY-STATE EXERCISE''CHRONIC HEART-FAILUREPRACTICE GUIDELINES COMMITTEEQUALITY-OF-LIFECHRONIC STABLE ANGINA[ SCCO.NEUR ] Cognitive science/NeuroscienceCORONARY-ARTERY-DISEASESHORT INTERMITTENT RUNSASSOCIATION TASK-FORCE''CHRONIC HEART-FAILURECONTINUOUS MODERATE EXERCISE
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Action tunes body dimension in space: evidences from non-use and overuse

2012

Finisguerra, Alessandra | Bassolino, Michela | Serino, Andrea | Pozzo, Thierry; International audience

[SCCO.NEUR] Cognitive science/Neuroscience[ SCCO.NEUR ] Cognitive science/Neuroscience
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