Relevant bibliographies by topics / Turkey burgers

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters

Academic literature on the topic 'Turkey burgers'

Author: Grafiati
Published: 5 June 2025
Last updated: 24 June 2025

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Journal articles on the topic "Turkey burgers"

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Minh, Duong, C.S. Porto-Fett Anna, A. Shoyer Bradley, et al. "Thermal Inactivation of Salmonella spp. Within Refrigerated or Frozen Turkey Burgers Following Pan Frying." International Journal of Agricultural Sciences and Technology 1, no. 4 (2021): 1–12. https://doi.org/10.51483/IJAGST.1.4.2021.1-12.

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Turkey burgers (ca. 1.25 or 2.5 cm thick) were inoculated (ca. 6.5 log CFU/g) with a <em>Salmonella</em> spp. cocktail, stored at 4 &deg;C (18 h) or &ndash;20&deg;C (30 d), and then cooked in 15 or 30 mL of canola oil. Regardless of oil volume, cooking refrigerated 1.25 cm thick burgers to 57.2, 65.6, 73.9, or 82.2 &deg;C delivered reductions of ca. 4.8 to &gt; 6.0 log CFU/g compared to ca. 3.0 to &gt;5.0 log CFU/g for frozen burgers. Cooking refrigerated 2.5 cm thick burgers to 57.2 to 82.2 &deg;C delivered reductions of ca. 2.8 to &gt; 6.1 log CFU/g compared to ca. 2.4 to &gt;5.1 log CFU/g for frozen burgers. Average internal temperatures for refrigerated or frozen burgers cooked to 57.2, 65.6, 73.9, or 82.2 &deg;C ranged from 38.3 to 96.2, 48.0 to 99.4, 55.2 to 98.5, or 59.4 to 98.3 &deg;C, respectively. Thus, pan frying refrigerated or frozen Turkey burgers to &gt;73.9 &deg;C delivered a &gt;5.0-log reduction of <em>Salmonella</em>.
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Bouaziz, Mohamed Ali, Brahim Bchir, Tayssir Ben Salah, et al. "Use of Endemic Date Palm (Phoenix dactylifera L.) Seeds as an Insoluble Dietary Fiber: Effect on Turkey Meat Quality." Journal of Food Quality 2020 (December 14, 2020): 1–13. http://dx.doi.org/10.1155/2020/8889272.

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In order to enhance the quality of a meat product, turkey burgers with a low-fat and a high-fiber level were formulated by the incorporation of insoluble fibers from Tunisian Deglet Nour date seeds as insoluble fiber concentrate (IFC) at 3%, 5%, and 10% (w/w). Compared to Deglet Nour date seeds powder (DSP), physicochemical results revealed that IFC presented higher ( P &lt; 0.05) levels in carbohydrates at 88.85% and lower values of fat (5.94%), protein (3.81%), and ash (2.35%). For the technofunctional properties, IFC improved the oil-holding capacity (OHC) by 57.14% compared to DSP. IFC addition into turkey burgers was also instrumentally investigated by color (L ∗ , a ∗ , and b ∗ ) and textural parameters (hardness, cohesiveness, adhesiveness, and elasticity) and sensory attributes using a 5-point hedonic scale. Furthermore, IFC changed significantly the color of the formulated products. In addition, hardness and adhesiveness values of all experiments increased significantly ( P &lt; 0.05) with the increase of the incorporation levels compared to the control sample. Regarding sensory analysis, formulated with 5 % IFC, turkey burger samples were most appreciated by the panel with higher ( P &lt; 0.05) overall acceptability. Additionally, two multivariate exploratory techniques, namely, Principal Component Analysis (PCA) and Hierarchical Cluster Analysis (HCA), were used to all obtained data describing the main characteristics attributed to refrigerated turkey meat samples. The applied chemometric approaches were useful in discriminating meat samples and therefore offer an approach to rely interrelationships between meat quality traits. Overall, the findings demonstrate the potential functional and economic utility of IFC as a promising ingredient for future healthy meat applications.
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Rohall, Shannon, Jennifer Ballintine, Jessica Vowels, Linsday Wexler, and Keiko Goto. "Who’s your patty? Consumer acceptance and sensory properties of burger patties made with different types of meat or plant-based products." Californian Journal of Health Promotion 7, SI (2009): 01–06. http://dx.doi.org/10.32398/cjhp.v7isi.1995.

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Having more healthful options at campus eateries is a viable way to meet consumer demand, as well as to promote health on campus. Our study tested three healthier alternatives (low-fat beef, turkey, and soy/rice burgers) against the conventional full-fat hamburger patty (control). We examined consumer acceptance of the four burger patties with 48 untrained student panelists. A 9-point scale hedonic test was used to measure consumer acceptance. Quantitative descriptive analysis (QDA) was also conducted with six trained panelists to evaluate the intensity of sensory properties. Analysis of variance was used to detect significant differences among the treatments. Consumer acceptance mean scores for full-fat beef, lean beef, turkey, and soy/rice patties were 5.98, 6.68, 5.50 and 5.56, respectively, with no preference of the control patty over turkey or soy/rice, but a significant preference of the lean beef over turkey and soy/rice. QDA results showed flavor, spiciness, and elasticity significantly varied across the treatments. Panelists rated lean beef as significantly more elastic than all other patties. It is uncertain whether those sensory attributes contributed to consumer acceptance. In conclusion, our research indicates that college consumers may accept these healthier substitutes for traditional full-fat beef patties. Consumer acceptance of healthier patty substitutes should be further investigated in primary and secondary schools as well. With proper marketing, healthier alternatives to the conventional, full-fat hamburger patty could become competitive choices.
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Ni, Qianlin, Iuliia Khomenko, Luigi Gallo, Franco Biasioli, and Giovanni Bittante. "Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Characterization of Chicken, Turkey, Pork, Veal and Beef Meat." Foods 9, no. 12 (2020): 1776. http://dx.doi.org/10.3390/foods9121776.

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This study aimed to compare the volatile organic compound (VOC) profiles of cooked meat from different species. Four burgers were prepared and cooked from each of 100 meat samples obtained from 100 animals of five species/categories (chicken, turkey, pork, veal and beef) sourced from five supermarkets and five local butchers. Two burgers were cooked in a water bath and two were grilled. Direct proton-transfer-reaction time-of-flight mass-spectrometry (PTR-ToF-MS) analysis of the sample headspace yielded 129 mass peaks, 64 of which were tentatively identified. The results showed that turkey and chicken had the largest and the smallest total concentrations of all VOCs, respectively. Of the mammalian meats, veal and beef had greater total VOC concentrations than pork. The proportions of the amounts of all the individual VOCs differed significantly according to species. Additionally, 14 of 17 independent latent explanatory factors (LEFs) identified by multivariate analysis exhibited significant differences between meat species/categories, and therefore helped to characterize them. PTR-ToF-MS has been used for the first time for the rapid and non-invasive profiling of cooked meat of different species/categories. Knowledge of specific VOC profiles paves new avenues for research aimed at characterizing species through sensory description, at authenticating species or at identifying abnormalities or fraud.
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Duong, Minh, Anna C. S. Porto-Fett, Bradley A. Shoyer, et al. "Thermal Inactivation of Salmonella spp. Within Refrigerated or Frozen Turkey Burgers Following Pan Frying." International Journal of Agricultural Sciences and Technology 1, no. 4 (2021): 1. http://dx.doi.org/10.51483/ijagst.1.4.2021.1-12.

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Bittante, Giovanni, Qianlin Ni, Iuliia Khomenko, Luigi Gallo, and Franco Biasioli. "Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Underlying Latent Explanatory Factors." Foods 9, no. 12 (2020): 1738. http://dx.doi.org/10.3390/foods9121738.

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Volatile organic compounds (VOCs) are important contributors to meat aroma and are variably correlated with each other. To study the sources of variation and the correlations among meat VOCs, meat cuts from five animal species/categories (chicken, turkey, pork, veal, and beef; two animals/species/retailer: 100 meat cuts) were obtained by 10 retailers. Each cut was processed into four burgers, two of which were grilled and two were cooked in a water bath (400 meat burgers). VOCs were detected by Proton-Transfer-Reaction Time-of-Flight Mass-Spectrometry (PTR-ToF-MS). From these, 129 peaks were selected, of which 72 were tentatively identified as relevant VOCs. Pearson correlations revealed a large number of positive and negative relationships among the VOCs. A multivariate statistical analysis revealed that 87% of the matrix covariance was explained by 17 independent Latent Explanatory Factors (LEFs), which have been described and characterized. LEFs identified may be valuable tools for reducing the dimensionality of results from VOC analyses and can be useful for better understanding and interpreting the variation in the meat aroma profile, although further study is required to characterize their sensory meaning.
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DUONG, MINH, ELLEN THOMAS SHUMAKER, SHERYL C. CATES, et al. "An Observational Study of Thermometer Use by Consumers When Preparing Ground Turkey Patties." Journal of Food Protection 83, no. 7 (2020): 1167–74. http://dx.doi.org/10.4315/jfp-19-594.

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ABSTRACT The purpose of this study was to test the effectiveness of an intervention for consumer thermometer use by using a randomized experimental design and direct observation of meal preparation. The study was conducted in test kitchen facilities in two locations in North Carolina (one urban and one rural). Cameras recorded participants' actions at various locations throughout the kitchen and recorded the meal preparation from beginning to end. Before preparing the meal, a randomized treatment group watched a 3-min U.S. Department of Agriculture (USDA) food safety video “The Importance of Cooking to a Safe Internal Temperature and How to Use a Food Thermometer.” Participants in the control and treatment groups were observed while cooking turkey burgers and preparing a salad to determine whether a thermometer was used to check the doneness of the turkey patties. Following meal preparation, all participants responded to a postobservation interview about food handling behaviors. Treatment group participants were also asked about the intervention. A total of 383 people participated in the study (201 in the control group and 182 in the treatment group). Participants who viewed the video were twice as likely to use a thermometer to check the doneness of the turkey patties compared with the participants who were not exposed to the video (75 versus 34%) and twice as likely to place the thermometer in the correct location (52 versus 23%). Sixty-seven percent of participants who watched the video reported that it influenced their behavior in the kitchen. This study demonstrates the importance of timing and framing of a behavioral intervention for thermometer use and highlights considerations for the development of additional messages (e.g., proper insertion). HIGHLIGHTS
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Wen, J., P. A. Morrissey, D. J. Buckley та P. J. A. Sheehy. "Oxidative stability and α‐tocopherol retention in turkey burgers during refrigerated and frozen storage as influenced by dietary α‐tocopheryl acetate". British Poultry Science 37, № 4 (1996): 787–95. http://dx.doi.org/10.1080/00071669608417908.

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Marti‐Quijal, Francisco J., Sol Zamuz, Igor Tomašević, et al. "A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers." Journal of the Science of Food and Agriculture 99, no. 7 (2019): 3672–80. http://dx.doi.org/10.1002/jsfa.9595.

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Aaron, Lavallee. "The Oft Forgotten Part of Nutrition: Lessons from an Integrated Approach to Understand Consumer Food Safety Behaviors." Current Developments in Nutrition 4, Supplement_2 (2020): 1322. http://dx.doi.org/10.1093/cdn/nzaa059_039.

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Abstract Objectives A multi-year, integrated methods study showed comprehensive consumer food handling practices when preparing a meal, compared to prevalence of self-reported behaviors. Experimental conditions provided insights on the effectiveness of current and future food safety messages. Methods Demographically-diverse participants were recruited from various communities in one state. Year 1: Participants prepared raw turkey burgers in a simulated home kitchen. Half of participants viewed an educational video on thermometer use before meal preparation; the other half served as a control. Year 2: Participants who self-reported washing poultry prepared raw chicken products. Half of participants received mock social media messages about not washing poultry; the other half served as a control. Food handling behaviors were coded and compared to self-reported actions and attitudes towards food safety, collected via written surveys and in-depth interviews. Results At least one contributing factor to foodborne illness was examined during each observation; cross-contamination actions were always observed. Year 1: Over 60% (n = 383) of participants self-reported owning and using a food thermometer when cooking raw meat and poultry products; however, only 35% of unprompted participants measured final internal temperature with a food thermometer. Year 2: Nearly 25% (n = 300) of participants cross-contaminated a ready-to-eat side; over 50% cross-contaminated due to poor sink sanitation. Differences between self-reported and observed food safety behaviors were seen across participant groups. Lack of sufficient handwashing leading to bacterial cross-contamination was a notable secondary outcome. Conclusions Observations more accurately reflect consumer food handling behaviors and allow for targeted message development to decrease risk of foodborne illness through safe at-home food handling. Findings and messages are shared with health educators, news and social media outlets, and directly to consumers through various resources. Funding Sources This work was funded by the U.S. Department of Agriculture (USDA), Food Safety and Inspection Service (FSIS). All views expressed here are those of the authors and not necessarily of USDA FSIS. USDA is an equal opportunity provider, employer, and lender.
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Dissertations / Theses on the topic "Turkey burgers"

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Sjöblom, Stefan. "Medborgarinitiativ i kommunalt beslutsfattande en studie av medlemsinitiativ i Åbo åren 1977-79 /." Åbo : Pargas : Åbo akademis förlag ; Distribution, Tidningsbokhandeln, 1988. http://catalog.hathitrust.org/api/volumes/oclc/20484061.html.

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Books on the topic "Turkey burgers"

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Burger Recipe Book: Your Favorite Burger Recipes Stored in One Place with This 6 X 9 Inch Bound Recipe Book for All Cooks. Hamburger, Chicken Burgers, Turkey Burgers, Veggie Burgers - Whatever Your Favorite Ingredients - This Is the Place Save Them. Independently Published, 2020.

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Bloom, Emily Haft. Burgers Every Way: 100 Recipes Using Beef, Chicken, Turkey, Lamb, Fish, and Vegetables. Stewart, Tabori and Chang, 2004.

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Panda. Burger: Turkey. Independently Published, 2018.

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Boyers, Lindsay. Everything Low-Carb Meal Prep Summer Menu : A Low-Carb Summer Menu You Can Make Ahead, Including: * Creamy Cucumber Salad * Mozzarella and Basil Tomatoes * Grilled Cauliflower with Sesame Sauce * Ranch Cheddar Burgers * Bacon Turkey Burgers * Strawberry Cheesecake. Adams Media Corporation, 2018.

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Ninomiya, Tadahiro. Turkei: Politik-Gesellschaft-Wirtschaft (Reihe, Der Burger Im Staat). Leske + Budrich, 2002.

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Gibborim, Bathsheba. Adventures of Mooey and Memoo: & the Legend of the Turkey Burger and the 100th Day. Independently Published, 2021.

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Healthy. Hello! 222 Healthy Sandwich Recipes: Best Healthy Sandwich Cookbook Ever for Beginners [Veggie Burger Cookbook, Vegetarian Sandwich Cookbook, Greek Cuisine Cookbook, Ground Turkey Recipes] [Book 1]. Independently Published, 2019.

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Talvitie, Petri, and Juha-Matti Granqvist, eds. Civilians and Military Supply in Early Modern Finland. Helsinki University Press, 2021. http://dx.doi.org/10.33134/hup-10.

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During the early modern centuries, gunpowder and artillery revolutionized warfare, and armies grew rapidly. To sustain their new military machines, the European rulers turned increasingly to their civilian subjects, making all levels of civil society serve the needs of the military. This volume examines civil-military interaction in the multinational Swedish Realm in 1550–1800, with a focus on its eastern part, present-day Finland, which was an important supply region and battlefield bordered by Russia. Sweden was one of the frontrunners of the Military Revolution in the 16th and 17th centuries. The crown was eager to adapt European models, but its attempts to outsource military supply to civilians in a realm lacking people, capital, and resources were not always successful. This book aims at explaining how the army utilized civilians – burghers, peasants, entrepreneurs – to provision itself, and how the civil population managed to benefit from the cooperation. The chapters of the book illustrate the different ways in which Finnish civilians took part in supplying war efforts, e.g. how the army made deals with businessmen to finance its military campaigns and how town and country people were obliged to lodge and feed soldiers. The European armies’ dependence on civilian maintenance has received growing scholarly attention in recent years, and Civilians and Military Supply in Early Modern Finland brings a Nordic perspective to the debate.
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Book chapters on the topic "Turkey burgers"

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Moss, Eloise. "The ‘King of All Burglars’." In Night Raiders. Oxford University Press, 2019. http://dx.doi.org/10.1093/oso/9780198840381.003.0001.

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Chapter 1 charts the emergence of the ‘professional’ London burglar as a masculine, daring, and diabolically clever criminal type, embodied in the exploits of Charles Peace (d. 1879). Peace, a notorious burglar and murderer originally from Sheffield, committed twenty-six burglaries in London’s Blackheath district single-handed in 1878. Using inventive disguises, hand-made tools, and enjoying an extensive and prolific ‘career’, Peace gained a notoriety which endured into the late 1930s. Peace was exceptional. His life and criminal exploits were an anomaly among a much larger number of opportunistic thieves, whose burglaries, from predominantly working-class homes, were few and their rewards meagre. Why, then, did Peace become the archetype of burglars, upon whose legacy police and public were encouraged to dwell when deciding how to regulate the city and secure their homes? Chapter 1 traces how a real-life villain was turned into a legendary criminal, in a process that had profound implications for all subsequent versions of burglary whether legal, criminological, or circulating through popular culture.
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Granqvist, Juha-Matti. "Army Maintenance Shaping the Local Burgher Community in 18th-Century Helsinki." In Civilians and Military Supply in Early Modern Finland. Helsinki University Press, 2021. http://dx.doi.org/10.33134/hup-10-8.

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This chapter focuses on the town of Helsinki during the construction of Fortress Sveaborg. Founded in 1747 to be the keystone of the Swedish Realm’s eastern defence, Sveaborg was the biggest construction project in the history of the old realm and turned the small Finnish town of Helsinki into a massive building site. The fortress needed massive amounts of construction materials, as well as food, drink and accommodation for its many thousands of soldiers and workers. The article traces the evolution of the Helsinki burgher community during the fortress construction years, arguing that the close and long-lasting interaction between the town and the fortress gave birth to a special ‘military town bourgeoisie’. Guided by the forces of supply and demand, through the process of trial and error, the local burgher community slowly evolved into a shape that was ideal in serving the military.
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Keyes, Ralph. "Coined with Intent." In The Hidden History of Coined Words. Oxford University Press, 2021. http://dx.doi.org/10.1093/oso/9780190466763.003.0014.

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Although most deliberately coined neologisms disappear without a trace, some durable words have been coined with intent. Linguists call them de novo terms. Such neologisms are typically created by combining existing words and clauses, adding prefixes and suffixes, and adapting terms borrowed from other languages (as when Thomas Huxley turned to Greek for agnostic, Richard Dawkins for meme, and Norbert Wiener for cybernetics). An elite group of neologizers don’t just tap existing terminology to produce new words, they create them from scratch. The results, notable for their scarcity, can be thought of as scratch words. In addition to recoining the chemical term bromide to refer to soporific pronouncements, humorist Gelett Burgess cut blurb and goop from whole cloth. Playwright George S. Kaufman did the same thing when coining widget. Any number of brand names, such as Kodak and nylon were also created from scratch.
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Ersanilli, Evelyn, and Sawitri Saharso. "Thuis zonder Heimat: Het thuisgevoel van kinderen van Turkse migranten in Nederland, Frankrijk en Duitsland." In Geleefd Burgerschap: Van eenheidsdwang naar ruimte voor verschil en vitaliteit. Uitgeverij SWP, 2012. http://dx.doi.org/10.36254/978-90-8850-334-4.04.

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Immigranten, en vooral islamitische immigranten, zouden zich onvoldoende met Nederland identificeren en dat is de schuld van het multiculturalisme, zo is de gangbare gedachte. Zij zijn burgers met een dubbele loyaliteit. Hebben migranten inderdaad geen band met Nederland? En komt dat door het Nederlandse integratiebeleid? Beide aannames zijn onjuist, zo zal uit onze bijdrage blijken. In onze bijdrage vergelijken we de affectieve component van burgerschap, de identificatie, van kinderen van Turkse immigranten in Nederland, Duitsland en Frankrijk. Deze landen hebben alle drie een significante populatie van Turkse komaf, maar hebben een verschillend integratiebeleid gevoerd. Integratiebeleid, zo hebben wij vastgesteld, heeft geen effect op de identificatie met het land van herkomst, maar een inclusief beleid heeft wel een (bescheiden) positief effect op de identificatie met het land waar men woont. Multicultureel beleid richt niet de schade aan die tegenstanders verwachtten, maar heeft ook niet de positieve effecten opgeleverd waar voorstanders op hoopten. De rol van integratiebeleid bij de identificatieprocessen van kinderen van immigranten blijkt veel kleiner dan wat op grond van het heersende politieke debat verwacht mag worden, zo zullen we laten zien. Processen van uitsluiting en zelfuitsluiting verhinderen dat jongeren van Turkse komaf zich ondubbelzinnig Nederlander, Duitser of Fransman noemen, en doordat zij niet in Turkije zijn opgegroeid, voelen ze zich ook daar niet op hun plaats. Dat betekent echter niet dat ze een ‘thuisloze’ groep zijn. Ze voelen vaak een sterke band met hun woonplaats. Dit is niet alleen het geval in grote steden maar ook in kleine plaatsen en dorpen. Met behulp van het onderscheid tussen Heimat en Zuhause maken we duidelijk dat de kinderen van Turkse migranten zich wel degelijk verbonden voelen met het land dat voor velen hun geboorteland is. Nadenkend over natie, migratie en burgerschap denken wij dat de opdracht niet is om voor iedereen een Heimat te creëren maar dat Zuhause betere mogelijkheden biedt voor binding tussen dik en dun burgerschap in.
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Mısır, Samet. "Glocalisation in Global Food and Beverage Business." In Küresel Ekonomi ve İşletmeler: Geleceğin Trendleri. Özgür Yayınları, 2024. https://doi.org/10.58830/ozgur.pub565.c2527.

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In a globalised world, food and beverage companies are adopting glocalisation strategies that combine global standards with local adaptations to meet diverse consumer expectations. Glocalisation involves tailoring products, marketing and service models to regional preferences while maintaining a global brand identity. For example, McDonald's offers vegetarian and chicken alternatives in India, respecting local dietary norms, while Starbucks offers green tea and mochi-based desserts in Japan. In Turkey, Coca-Cola celebrates Ramadan with festive campaigns and Burger King offers menu items such as the "Kral Menu". Nestlé's locally inspired "Damla Sakızlı" desserts are another example of this approach. Beyond product adaptations, glocalisation extends to marketing, packaging and service models, all informed by digital tools that analyse local market data. This ensures that brands resonate with cultural and geographical differences, thereby fostering customer loyalty. However, the success of glocalisation depends on understanding cultural sensitivities and consumer behaviour. Missteps in adapting to local needs can lead to failure. Effective strategies therefore require collaboration with local experts and a deep understanding of regional markets. Glocalisation is essential for brands seeking sustainable growth and long-term success in diverse global markets. It balances global identity with local relevance, enabling companies to thrive in an interconnected world.
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Edwards, Joe, and Thomas D. Parsons. "Virtual Reality Applications for Neuropsychological Assessment in the Military." In The Role of Technology in Clinical Neuropsychology. Oxford University Press, 2017. http://dx.doi.org/10.1093/oso/9780190234737.003.0014.

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Neuropsychological assessment has a long history in the United States military and has played an essential role in ensuring the mental health and operational readiness of service members since World War I (Kennedy, Boake, &amp; Moore, 2010). Over the years, mental health clinicians in the military have developed paper-and-pencil assessment instruments, which have evolved in terms of psychometric rigor and clinical utility, but not in terms of technological sophisti­cation. Since the advent of modern digital computing technology, considerable research has been devoted to the development of computer-automated neuropsychological assessment applications (Kane &amp; Kay, 1992; Reeves, Winter, Bleiberg, &amp; Kane, 2007), a trend that is likely to continue in the future. While many comparatively antiquated paper-and-pencil-based test instruments are still routinely used, it is arguably only a matter of time until they are supplanted by more technologically advanced alternatives. It is important to note, however, that questions have been raised about the ecological validity of many commonly used traditional neuropsychological tests, whether paper-and-pencil-based or computerized (Alderman, Burgess, Knight, &amp; Henman, 2003; Burgess et al., 2006; Chaytor &amp; Schmitter- Edgecombe, 2003; Chaytor, Schmitter-Edgecombe, &amp; Burr, 2006; Parsons, 2016a; Sbordone, 2008). In the context of neuropsychological testing, ecological validity generally refers to the extent to which test performance corresponds to real-world performance in everyday life (Sbordone, 1996). In order to develop neuropsychological test instruments with greater ecological validity, investigators have increasingly turned to virtual reality (VR) technologies as a means to assess real-world performance via true-to-life simulated environments (Campbell et al., 2009; Negut, Matu, Sava, &amp; Davis, 2016; Parsons, 2015a, 2015b, 2016a). Bilder (2011) described three historical and theoretical formulations of neuropsychology. First, clinical neuropsychologists focused on lesion localization and relied on interpretation without extensive normative data. Next, clinical neuropsychologists were affected by technological advances in neuroimaging and as a result focused on characterizing cognitive strengths and weaknesses rather than on differential diagnosis.
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Polovinkina, Olga I. "The Representation of a Body / Artificial Body in A. Burgess’ “A Clockwork Orangeˮ and the Film Adaptation by S. Kubrick." In Artificial Body in the World Intellectual and Artistic Culture. A.M. Gorky Institute of World Literature of the Russian Academy of Sciences, 2023. http://dx.doi.org/10.22455/978-5-9208-0719-9-435-454.

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The article discusses representations of a hybrid body in the novel A Clockwork Orange and its film adaptation by S. Kubrick. Both works examine a hybrid body as a symptom of the post-human state. The article proves that in his film, Kubrick makes use of the novel’s imagery and, rather than creating a radically different work, is engaged in interpretation of the source. The eloquent orange metaphor, chosen by Burgess for the book’s title, directly points to the literary theme at the heart of the novel: youth as a restless and lawless time. In the novel, these ideas are supported with Shakespeare and Yeats quotations. That the writer should have turned to the theme of youth is explained as his response to the youth subculture of the late 1950s – early 1960s which was associated with asocial experience. The quotation from Yeats still enjoys prominence in Kubrick’s film, which, however, was made at a later date when youth culture had already received plenty of self-reflective feedback and definitions. This may partly explain the differences in the approach to representation of a hybrid body in the book vs. the film. The article defines the central theme that prompts the choice of the representation method: an artist that embodies the power of youth and creativity.
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Giddins, Gary. "Different Drummer (Modern Jazz Quartet)." In Weather Bird. Oxford University PressNew York, NY, 2006. http://dx.doi.org/10.1093/oso/9780195304497.003.0033.

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Abstract Long ago, in the depths of adolescence, I stood shoulder to shoulder with a friend and future jazz critic at a Duke Ellington concert and dance. I had seen Ellington before, including a recent performance of virtually the same set—a point I made with jaded impatience to my friend, who was hearing him live for the first time. He turned on me with justifiable irritation for trying to divert his awe. Taking in his slack jaw and glazed eyes, as he stared at the bandstand, I recalled my own first encounter with Ellington, my own slack jaw and glazed eyes, and quickly recovered my sense of wonder. The first time with Ellington is, like the first time with sex or Charlie Chaplin or really good asparagus, epic. Later you may have to call up your purer self to defeat the deadening effects of sophistication. A great concert is ultimately a collusion between artist and listener, in which the alertness of one is inseparable from that of the other. The musicians may savor the joys of a shining performance before a dull audience, just as a falling tree may crash through an uninhabited forest, but art truly burgeons when its nuances are shared. The Modern Jazz Quartet, now at the close of its 43rd year, opened the 1995 San Francisco Jazz Festival with a performance worth savoring—a performance that restored the wonder elicited by this longest-lived chamber ensemble at its best.
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