The brain has evolved in this multisensory context to perceive the world in an integrated fashion. Although there are good reasons to be skeptical of the influence of cognition on perception, here we argue that the study of sensory substitution devices might reveal that perception and cognition are not necessarily distinct, but rather continuous aspects of our information processing capacities.
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http://dx.doi.org/10.1017/S0140525X1500268X | DOI Listing |
Alzheimers Dement
December 2024
The Framingham Heart Study, Framingham, MA, USA.
Background: The long-term neurological impact of the SARS-CoV-2 virus is unknown and it remains to be seen whether it would create a surge in cases of dementia and cognitive decline years later, which is already a global public health challenge. Our group has previously shown that participants cognitive functioning as measured via mobile-based assessments using smartphone-based cognitive tests did not differ based on their COVID status. The goal of the present study was to examine participants longitudinal cognitive performance with the hypothesis that participants with a previous COVID-19 diagnosis (COVID+) will have worse cognitive performance over time than those without COVID-19 (COVID-).
View Article and Find Full Text PDFSci Rep
December 2024
The Department of Mechanical Engineering and Mechatronics, Ariel University, Ariel, Israel.
Autism spectrum disorder (ASD) involves challenges in communication and social interaction, including challenges in recognizing emotions. Existing technological solutions aim to improve social behaviors in individuals with ASD by providing learning aids. This paper presents a real-time environmental translator designed to enhance social behaviors in individuals with ASD using sensory substitution.
View Article and Find Full Text PDFFood Chem
December 2024
Faculty of Engineering, Department of Food Engineering, Bolu Abant Izzet Baysal University, 14030 Golkoy, Bolu, Türkiye. Electronic address:
This study evaluated the effects of incorporating cold-pressed sesame (C-SEO), safflower (C-SAO), and black cumin oils (C-BCO) into mayonnaise at substitution ratios of 0-20 % to sunflower oil. Refined sunflower oil had the lowest free fatty acids (FFA) and strong antiradical activity due to high α-tocopherol and β-carotene content. C-BCO showed the highest oxidation levels with a peroxide value of 6.
View Article and Find Full Text PDFFood Sci Nutr
December 2024
Department of Food Science and Technology, Science and Research Branch Islamic Azad University Tehran Iran.
Heliyon
December 2024
Department of Food Engineering, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, Ethiopia.
This study was examined to optimize extrusion conditions (barrel temperature, feed moisture, and blending ratios of rice, lupin, and pumpkin flour) during processing high-quality extruded products using a twin-screw extruder. A three-factor with three-level response surface methodology with a Box-Behnken design, was applied to evaluate the effects of selected processing conditions: blending ratios of lupin (10-20 %), barrel temperature (115-155 °C) and feed moisture content (14-20 %) on the functional, nutritional and sensory characteristics of the produced snack food. The independent variables significantly affected the nutritional, functional, and physical properties of the extruded snack food.
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