Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Kei Iwashina"'
Autor:
Teruko Yuhi, Kosuke Ise, Kei Iwashina, Naoya Terao, Satoshi Yoshioka, Keijiro Shomura, Toshikatsu Maehara, Akari Yazaki, Kana Koichi, Kazumi Furuhara, Stanislav M. Cherepanov, Maria Gerasimenko, Anna A. Shabalova, Kouhei Hosoki, Hikari Kodama, Hong Zhu, Chiharu Tsuji, Shigeru Yokoyama, Haruhiro Higashida
Publikováno v:
Behavioral Sciences, Vol 8, Iss 11, p 101 (2018)
Background: Oxytocin (OT), a neuropeptide, has positive effects on social and emotional processes during group activities. Because cooking is an integrated process in the cognitive, physical, and socio-emotional areas, cooking in a group is reported
Externí odkaz:
https://doaj.org/article/1712a64a82364ef898023bfef37acd6a
Autor:
Hong Zhu, Akari Yazaki, Keijiro Shomura, Satoshi Yoshioka, Hikari Kodama, Haruhiro Higashida, Stanislav M. Cherepanov, Chiharu Tsuji, Maria Gerasimenko, Anna A. Shabalova, Teruko Yuhi, Kana Koichi, Kei Iwashina, Toshikatsu Maehara, Shigeru Yokoyama, Kosuke Ise, Kazumi Furuhara, Kouhei Hosoki, Naoya Terao
Publikováno v:
Behavioral Sciences
Volume 8
Issue 11
Behavioral Sciences, Vol 8, Iss 11, p 101 (2018)
Volume 8
Issue 11
Behavioral Sciences, Vol 8, Iss 11, p 101 (2018)
Background: Oxytocin (OT), a neuropeptide, has positive effects on social and emotional processes during group activities. Because cooking is an integrated process in the cognitive, physical, and socio-emotional areas, cooking in a group is reported
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::134269f28b63923554fdb6eb154d0863