Sensory processing during viewing of cinematographic material: Computational modeling and functional neuroimaging

Sensory processing during viewing of cinematographic material: Computational modeling and functional neuroimaging

The investigation of brain activity using naturalistic, ecologically-valid stimuli is becoming an important challenge for neuroscience research. Several approaches have been proposed, primarily relying on data-driven methods (e.g. independent component analysis, ICA). However, data-driven methods often require some post-hoc interpretation of the imaging results to draw inferences about the unde...

Computational Neuroimaging: Color Representations and Processing

Establishing the relationship between neural activity and private experience requires reasoning that links psychological and neural measurements. Because the experimental variables in these two disciplines differ, rigorously linking the data requires a quantitative analysis of the information represented in corresponding psychological and neural measurements. Color appearance is a good psycholo...

the effect of functional/notional approach on the proficiency level of efl learners and its evaluation through functional test

in fact, this study focused on the following questions: 1. is there any difference between the effect of functional/notional approach and the structural approaches to language teaching on the proficiency test of efl learners? 2. can a rather innovative language test referred to as "functional test" ge devised so so to measure the proficiency test of efl learners, and thus be as much reliable an...

Computational Modeling of Eye Movements – from Reading to Scene Viewing

Effects of Starter Culture and Storage Temperature on Functional, Microbial and Sensory Characteristics of Kefir during Storage

The aim of this study was to investigate the effects of starters and storage temperature (4 ºC, 25 ºC) onmicrobiological and physicochemical properties, volatile compounds and sensory evaluation of kefir.Kefirs produced by KFA and Chr. Hansen starters were stored at 4 ºC and 25 ºC for 40 days. pH andacidity at 4 ºC did not change (p ≥ 0.05), while at 25 ºC pH and total solid decreased as well a...