ADAPTATION OF THE TURKISH VERSION OF THE OBSESSION WITH COVID-19 SCALE (TR-OCS): ITS ASSOCIATION WITH PSYCHOLOGICAL DISTRESS AND RESILIENCE

Adaptation of the Turkish version of the obsession with COVID-19 scale (TR-OCS): its association with psychological distress and resilience

Abstract The COVID-19 pandemic adversely affected the physical and mental health of individuals.Measures required to prevent the spread of the virus, such as isolation, hygiene, mask Jacket use, and lockdown, led individuals to develop obsessive thoughts and behaviors.This study aims to adapt the obsession with COVID-19 scale (OCS) to Turkish cultu

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Non-Invasive and Minimally-Invasive Cerebral Autoregulation Assessment: A Narrative Review of Techniques and Implications for Clinical Research

The process of cerebral vessels Facial toner regulating constant cerebral blood flow over a wide range of systemic arterial pressures is termed cerebral autoregulation (CA).Static and dynamic autoregulation are two types of CA measurement techniques, with the main difference between these measures relating to the time scale used.Static autoregulati

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Investigating Sand Production Phenomena: An Appraisal of Past and Emerging Laboratory Experiments and Analytical Models

This paper provides an in-depth review of research developments on a common phenomenon in oil and gas exploration: sand production.Due to its significant impact to reservoir productivity and production efficiency, sand production has been widely researched in recent years.This paper focused on the review of historical progress in experimental and a

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Fat Inclusion Level, NaCl Content and LAB Starter Cultures in the Manufacturing of Italian-Type Ostrich Salami: Weight Loss and Nutritional Traits

The experiment studied the effect of two different fat inclusion levels (30% and 40%), NaCl contents (2.4 and 2.6%) and starter cultures (lactic acid bacteria (LAB) 6: L.curvatus/S.xylosus; LAB 8: L.sakei/S.xylosus) on the weight loss and nutritional composition of Italian-type ostrich salami.With this purpose, 8 batches of 9 salami each (n = 72) w

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