Olfactory Stimulation with Japanese Soy Sauce Improves Upper Limb Performance

BACKGROUND: We have observed changes in body reactions during cooking, which is one of the treatment modalities used in occupational therapy. The perception of food-related odors during cooking may have behavioral effects on human activities through the activation of appetitive motivation. OBJECTIVE...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Publicado no:Occup Ther Int
Main Authors: Yano, Yutaka, Murata, Yoshihiro, Taniguchi, Mutsuo, Okutani, Fumino, Yamaguchi, Masahiro, Kaba, Hideto
Formato: Artigo
Idioma:Inglês
Publicado em: Hindawi 2019
Assuntos:
Research Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6791263/
https://ncbi.nlm.nih.gov/pubmed/31656454
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2019/2748721
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados