Effect of microwave-vacuum drying on the physicochemical properties of a functional tomato snack bar.

Background: Tomato is an indispensable ingredient of the Mediterranean diet. Reformulation of traditional Mediterranean products to increase the adherence of consumers is becoming popular. In this study, a tomato snack bar enriched with olive powder and pea protein was developed by using microwave-vacuum drying.

Difficulties in facial emotion recognition: taking psychopathic and alexithymic traits into account.

Background: Alexithymic and psychopathic traits are closely associated, but distinct constructs. Both have been associated with facial emotion processing deficits reflecting empathy deficits, however the underlying mechanism contributing to these deficits is not well-understood.

Methods: This study investigated facial emotion recognition performance in a non-clinical sample (N = 110) including both male and female participants, with varying levels of psychopathic and alexithymic traits.

Evaluation of fracture strength of different restoration techniques applied to C-shaped 3D model teeth.

The aim of this study is to investigate the effect of different restoration methods applied to model teeth with a C-shaped root canal configuration on fracture strength. A total of 76 artificial tooth models were made using images of a molar tooth with a C-shaped root canal anatomy. The teeth were randomly divided into seven groups and different restorations, such as resin composite (2), bundled fiber post and resin composite (3), vertical fiber post and resin composite (4), horizontal fiber post and resin composite (5), woven fiber post and resin composite (6) and composite endocrown (7) were applied to the different groups except control group (1).