No abstract

Despite the efficacy of cognitive-behavioural interventions in improving the experience of obsessions and compulsions, some people do not benefit from this approach. The present research uses a case series design to establish whether mindfulness-based therapy could benefit those experiencing obsessive-intrusive thoughts by targeting thought-action fusion and thought suppression. Three participants received a relaxation control intervention followed by a six-session mindfulness-based intervention which emphasized daily practice. Following therapy all participants demonstrated reductions in Yale-Brown Obsessive-Compulsive Scale scores to below clinical levels, with two participants maintaining this at follow-up. Qualitative analysis of post-therapy feedback suggested that mindfulness skills such as observation, awareness and acceptance were seen as helpful in managing thought-action fusion and suppression. Despite being limited by small participant numbers, these results suggest that mindfulness may be beneficial to some people experiencing intrusive unwanted thoughts and that further research could establish the possible efficacy of this approach in larger samples.

No abstract

Wheat sprouts and wheatgrass represent a sort of fresh vegetable for the ready‐to‐eat market and are acknowledged for their bioactive compounds content. Besides nutritional properties, sensory quality is a crucial issue for consumers’ satisfaction. This work reports several sensory traits of sprouts and wheatgrass from five genotypes of Triticum species. Sprouts showed higher soluble solids content (SSC) and SSC/TA (titratable acidity) ratio than wheatgrass. The prevalent volatile compounds of both sprouts and wheatgrass were 1‐penten‐3‐ol, 1‐penten‐3‐one, E‐2‐hexenal, and 1‐octen‐3‐ol, responsible for green, solvent, earthy, and mushroom odors. Differences among samples were affected more by the growing stage than by the genotype. Practical applications Results indicate sprouts and wheatgrass have a strong flavor, which might not be acceptable to consumers. This suggests the addition of sprouts to vegetable‐based products, such as salads, in order to enhance the taste complexity while providing valuable phytochemicals. Similarly, the strong flavor of wheatgrass, which is mainly used alone to make juices, could be mitigated by mixing it with other vegetable products or by using it as a garnishment. Overall, the observed sensory traits and volatile compounds represent a tool for a tailored choice of the sprout stage and genotype depending on the desired food specialty (e.g., salad, course garnishment, juice).

A weighted Euclidean distance model for analyzing three-way dissimilarity data (stimuli by stimuli by subjects) for heterogeneous subjects is proposed. First, it is shown that INDSCAL may fail to identify a common space representative of the observed data structure in presence of heterogeneity. A new model that removes the rotational invariance of the classical multidimensional scaling problem and specifies K common homogeneous spaces is proposed. The model, called mixture INDSCAL in K classes, or briefly K-INDSCAL, still includes individual saliencies. However, the large number of parameters in K-INDSCAL may produce instability of the estimates and therefore a parsimonious model will also be discussed. The parameters of the model are estimated in a least-squares fitting context and an efficient coordinate descent algorithm is given. The usefulness of K-INDSCAL is demonstrated by both artificial and real data analyses.