Selective attention is the cognitive process of selecting and processing the task relevant information and ignoring the task irrelevant information. Though the neural substrates involved in this cognitive process are well established, the mechanism of selection process is the point of contention. To study the effect of selection process on the information processing we performed functional neur...

This case report describes an intensive approach to treating autism and provides an intersection between a first-person narrative paired with intervention and outcomes. In-depth conversations between a person with autism and an occupational therapist provide insight into understanding differences and difficulties in sensory processing and regulation, praxis, and communication. Individuals with ...

background: mayonnaise is one of the food emulsions (o/w) that is used as a condiment in various foods.  objective: linseed oil (containing omega-3 fatty acids) was used at the replacement levels of 10, 15 and 20% of soybean oil in mayonnaise formulation and the sensory properties of samples were evaluated. methods: in the second part of this research, the zataria multiflora boiss. (zmeo) and s...

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...

introduction: conductive hearing loss due to chronic otitis media (com) can be treated by surgery. com, however, may be associated with functional damage to the inner ear. sensorineural hearing loss (snhl) due to com has been found to be significant by some authors, whereas it has been considered negligible by others. the present study aimed to answer the question does com cause snhl ? methods:...

abstract in this study the possibility of utilizing date syrup as a sugar replacer in soft ice-cream was investigated. for this purpose control sample was formulated based on iranian ice- cream standard. data syrup which produced from third grade kabkab dates, replaced sucrose in four levels (25, 50, 75 and 100%). physical properties including overrun, viscosity and freezing point (drawing temp...