Relevant bibliographies by topics / Sensory and chemesthetic stimuli

Academic literature on the topic 'Sensory and chemesthetic stimuli'

Author: Grafiati
Published: 10 December 2022
Last updated: 28 January 2023

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Journal articles on the topic "Sensory and chemesthetic stimuli"

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Byrnes, Nadia K., Michael A. Nestrud, and John E. Hayes. "Perceptual Mapping of Chemesthetic Stimuli in Naive Assessors." Chemosensory Perception 8, no. 1 (March 22, 2015): 19–32. http://dx.doi.org/10.1007/s12078-015-9178-7.

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Roukka, Sulo, Sari Puputti, Heikki Aisala, Ulla Hoppu, Laila Seppä, and Mari A. Sandell. "The Individual Differences in the Perception of Oral Chemesthesis Are Linked to Taste Sensitivity." Foods 10, no. 11 (November 8, 2021): 2730. http://dx.doi.org/10.3390/foods10112730.

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Chemesthesis is a part of the flavor experience of foods. Chemesthetic perception is studied to understand its effect on food-related behavior and health. Thus, the objective of this research was to study individual differences in chemesthetic perception. Our study involved sensory tests of three chemesthetic modalities (astringency, pungency, and cooling). Participants (N = 196) evaluated the intensity of samples in different concentrations using a line scale under sensory laboratory conditions. Aluminum ammonium sulfate, capsaicin, and menthol were used as the prototypic chemesthetic compounds. The participants were divided into sensitivity groups in different chemesthetic modalities by hierarchical clustering based on their intensity ratings. In addition, an oral chemesthesis sensitivity score was determined to represent the generalized chemesthesis sensitivity. The results showed that people can perceive chemesthesis on different intensity levels. There were significantly positive correlations between (1) sensitivity scores for oral chemesthesis and taste as well as (2) each chemesthesis and taste modalities. Moreover, based on the multinomial logistic regression model, significant interactions between oral chemesthesis and taste sensitivity were discovered. Our findings showed that people can be classified into different oral chemesthesis sensitivity groups. The methods and results of this study can be utilized to investigate associations with food-related behavior and health.
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Risso, Davide, Dennis Drayna, and Gabriella Morini. "Alteration, Reduction and Taste Loss: Main Causes and Potential Implications on Dietary Habits." Nutrients 12, no. 11 (October 27, 2020): 3284. http://dx.doi.org/10.3390/nu12113284.

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Our sense of taste arises from the sensory information generated after compounds in the oral cavity and oropharynx activate taste receptor cells situated on taste buds. This produces the perception of sweet, bitter, salty, sour, or umami stimuli, depending on the chemical nature of the tastant. Taste impairments (dysgeusia) are alterations of this normal gustatory functioning that may result in complete taste losses (ageusia), partial reductions (hypogeusia), or over-acuteness of the sense of taste (hypergeusia). Taste impairments are not life-threatening conditions, but they can cause sufficient discomfort and lead to appetite loss and changes in eating habits, with possible effects on health. Determinants of such alterations are multiple and consist of both genetic and environmental factors, including aging, exposure to chemicals, drugs, trauma, high alcohol consumption, cigarette smoking, poor oral health, malnutrition, and viral upper respiratory infections including influenza. Disturbances or loss of smell, taste, and chemesthesis have also emerged as predominant neurological symptoms of infection by the recent Coronavirus disease 2019 (COVID-19), caused by Severe Acute Respiratory Syndrome Coronavirus strain 2 (SARS-CoV-2), as well as by previous both endemic and pandemic coronaviruses such as Middle East Respiratory Syndrome Coronavirus (MERS-CoV) and SARS-CoV. This review is focused on the main causes of alteration, reduction, and loss of taste and their potential repercussion on dietary habits and health, with a special focus on the recently developed hypotheses regarding the mechanisms through which SARS-CoV-2 might alter taste perception.
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Thibodeau, Margaret, and Gary Pickering. "Perception of Aqueous Ethanol Binary Mixtures Containing Alcohol-Relevant Taste and Chemesthetic Stimuli." Beverages 7, no. 2 (April 29, 2021): 23. http://dx.doi.org/10.3390/beverages7020023.

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Ethanol is a complex stimulus that elicits multiple gustatory and chemesthetic sensations. Alcoholic beverages also contain other tastants that impact flavour. Here, we sought to characterize the binary interactions between ethanol and four stimuli representing the dominant orosensations elicited in alcoholic beverages: fructose (sweet), quinine (bitter), tartaric acid (sour) and aluminium sulphate (astringent). Female participants were screened for thermal taste status to determine whether the heightened orosensory responsiveness of thermal tasters (n = 21–22) compared to thermal non-tasters (n = 13–15) extends to these binary mixtures. Participants rated the intensity of five orosensations in binary solutions of ethanol (5%, 13%, 23%) and a tastant (low, medium, high). For each tastant, 3-way ANOVAs determined which factors impacted orosensory ratings. Burning/tingling increased as ethanol concentration increased in all four binary mixture types and was not impacted by the concentration of other stimuli. In contrast, bitterness increased with ethanol concentration, and decreased with increasing fructose concentration. Sourness tended to be reduced as ethanol concentration increased, although astringency intensity decreased with increasing concentration of fructose. Overall, thermal tasters tended to be more responsive than thermal non-tasters. These results provide insights into how the taste and chemesthetic profiles of alcoholic beverages across a wide range of ethanol concentrations can be manipulated by changing their composition.
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Todd, J. Tee, Susan G. Butler, Drew P. Plonk, Karen Grace-Martin, and Cathy A. Pelletier. "Effects of chemesthetic stimuli mixtures with barium on swallowing apnea duration." Laryngoscope 122, no. 10 (September 7, 2012): 2248–51. http://dx.doi.org/10.1002/lary.23511.

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Rhyu, Mee-Ra, Yiseul Kim, and Vijay Lyall. "Interactions between Chemesthesis and Taste: Role of TRPA1 and TRPV1." International Journal of Molecular Sciences 22, no. 7 (March 25, 2021): 3360. http://dx.doi.org/10.3390/ijms22073360.

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In addition to the sense of taste and olfaction, chemesthesis, the sensation of irritation, pungency, cooling, warmth, or burning elicited by spices and herbs, plays a central role in food consumption. Many plant-derived molecules demonstrate their chemesthetic properties via the opening of transient receptor potential ankyrin 1 (TRPA1) and transient receptor potential vanilloid 1 (TRPV1) channels. TRPA1 and TRPV1 are structurally related thermosensitive cation channels and are often co-expressed in sensory nerve endings. TRPA1 and TRPV1 can also indirectly influence some, but not all, primary taste qualities via the release of substance P and calcitonin gene-related peptide (CGRP) from trigeminal neurons and their subsequent effects on CGRP receptor expressed in Type III taste receptor cells. Here, we will review the effect of some chemesthetic agonists of TRPA1 and TRPV1 and their influence on bitter, sour, and salt taste qualities.
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Plonk, Drew P., Susan G. Butler, Karen Grace-Martin, and Cathy A. Pelletier. "Effects of Chemesthetic Stimuli, Age, and Genetic Taste Groups on Swallowing Apnea Duration." Otolaryngology–Head and Neck Surgery 145, no. 4 (April 26, 2011): 618–22. http://dx.doi.org/10.1177/0194599811407280.

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Byrnes, Nadia K., Christopher R. Loss, and John E. Hayes. "Perception of chemesthetic stimuli in groups who differ by food involvement and culinary experience." Food Quality and Preference 46 (December 2015): 142–50. http://dx.doi.org/10.1016/j.foodqual.2015.07.017.

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Running, Cordelia A. "Human Oral Sensory Systems and Swallowing." Perspectives of the ASHA Special Interest Groups 1, no. 13 (March 31, 2016): 38–47. http://dx.doi.org/10.1044/persp1.sig13.38.

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Numerous oral sensations contribute to the flavor experienced from foods. Texture is sensed throughout the mouth by nerve endings in the oral epithelium. Chemesthetic sensations, including irritation, spiciness, and chemical burn or cooling, are sensed by these same nerves. Tastes are sensed by taste buds, primarily on the tongue, which transduce information through the gustatory nerves. Even after placing food in the mouth, odor is still experienced through retronasal olfaction, the air that passes through the rear of the oral cavity into the nasal passages. All of these sensations combine to give an overall experience of flavor. In individuals with dysphagia, these oral sensory systems can be used to improve swallowing function. Texture is the most common current approach, but the other oral sensations, particularly chemesthesis, may also hold potential for making sensory modified foods for dysphagia management. However, modifying any of these sensory properties also alters the overall food flavor, which can lead to decreased liking of the food.
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Nagy, Ahmed, Catriona M. Steele, and Cathy A. Pelletier. "Barium Versus Nonbarium Stimuli: Differences in Taste Intensity, Chemesthesis, and Swallowing Behavior in Healthy Adult Women." Journal of Speech, Language, and Hearing Research 57, no. 3 (June 2014): 758–67. http://dx.doi.org/10.1044/2013_jslhr-s-13-0136.

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Purpose The authors examined the impact of barium on the perceived taste intensity of 7 different liquid tastant stimuli and the modulatory effect that these differences in perceived taste intensity have on swallowing behaviors. Method Participants were 80 healthy women, stratified by age group (<40; >60) and genetic taste status (supertasters; nontasters). Perceived taste intensity and chemesthetic properties (fizziness; burning–stinging) were rated for 7 tastant solutions (each prepared with and without barium) using the general Labeled Magnitude Scale. Tongue-palate pressures and submental surface electromyography (sEMG) were simultaneously measured during swallowing of these same randomized liquids. Path analysis differentiated the effects of stimulus, genetic taste status, age, barium condition, taste intensity, and an effortful saliva swallow strength covariate on swallowing. Results Barium stimuli were rated as having reduced taste intensity compared with nonbarium stimuli. Barium also dampened fizziness but did not influence burning–stinging sensation. The amplitudes of tongue-palate pressure or submental sEMG did not differ when swallowing barium versus nonbarium stimuli. Conclusions Despite impacting taste intensity, the addition of barium to liquid stimuli does not appear to alter behavioral parameters of swallowing. Barium solutions can be considered to elicit behaviors that are similar to those used with nonbarium liquids outside the assessment situation.
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Dissertations / Theses on the topic "Sensory and chemesthetic stimuli"

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Knüsel, Philipp. "Dynamic neuronal representations of static sensory stimuli /." Zürich : ETH, 2006. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=16660.

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May, Kristina A. "Nursing utilization of sensory stimuli on the impact of infant cognition." Honors in the Major Thesis, University of Central Florida, 2009. http://digital.library.ucf.edu/cdm/ref/collection/ETH/id/1294.

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This item is only available in print in the UCF Libraries. If this is your Honors Thesis, you can help us make it available online for use by researchers around the world by following the instructions on the distribution consent form at http://library.ucf.edu/Systems/DigitalInitiatives/DigitalCollections/InternetDistributionConsentAgreementForm.pdf You may also contact the project coordinator, Kerri Bottorff, at kerri.bottorff@ucf.edu for more information.
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Mlynarski, Wiktor. "Functional Sensory Representations of Natural Stimuli: the Case of Spatial Hearing." Doctoral thesis, Universitätsbibliothek Leipzig, 2015. http://nbn-resolving.de/urn:nbn:de:bsz:15-qucosa-159866.

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In this thesis I attempt to explain mechanisms of neuronal coding in the auditory system as a form of adaptation to statistics of natural stereo sounds. To this end I analyse recordings of real-world auditory environments and construct novel statistical models of these data. I further compare regularities present in natural stimuli with known, experimentally observed neuronal mechanisms of spatial hearing. In a more general perspective, I use binaural auditory system as a starting point to consider the notion of function implemented by sensory neurons. In particular I argue for two, closely-related tenets: 1. The function of sensory neurons can not be fully elucidated without understanding statistics of natural stimuli they process. 2. Function of sensory representations is determined by redundancies present in the natural sensory environment. I present the evidence in support of the first tenet by describing and analysing marginal statistics of natural binaural sound. I compare observed, empirical distributions with knowledge from reductionist experiments. Such comparison allows to argue that the complexity of the spatial hearing task in the natural environment is much higher than analytic, physics-based predictions. I discuss the possibility that early brain stem circuits such as LSO and MSO do not \"compute sound localization\" as is often being claimed in the experimental literature. I propose that instead they perform a signal transformation, which constitutes the first step of a complex inference process. To support the second tenet I develop a hierarchical statistical model, which learns a joint sparse representation of amplitude and phase information from natural stereo sounds. I demonstrate that learned higher order features reproduce properties of auditory cortical neurons, when probed with spatial sounds. Reproduced aspects were hypothesized to be a manifestation of a fine-tuned computation specific to the sound-localization task. Here it is demonstrated that they rather reflect redundancies present in the natural stimulus. Taken together, results presented in this thesis suggest that efficient coding is a strategy useful for discovering structures (redundancies) in the input data. Their meaning has to be determined by the organism via environmental feedback.
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Ollerenshaw, Douglas R. "Adaptive information processing during detection and discrimination of tactile sensory stimuli." Diss., Georgia Institute of Technology, 2013. http://hdl.handle.net/1853/52933.

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Our sensory systems provide us with our ability to perceive and ultimately act upon the world around us. One of the challenges constantly placed on the nervous system is the task of detecting important stimuli among ongoing sensory inputs and then correctly discriminating between possible sources of the stimulus. This dissertation is focused on the study of tactile processing in the rodent vibrissa system to better understand how the nervous system moves between these two operating regimes. The work used a combination of behavioral tasks in trained rats and electrophysiological measurement of neural activity in both anesthetized and awake animals. Results demonstrate that persistent exposure to a sensory stimulus - sensory adaptation - improves spatial discrimination performance, but at the expense of the ability to detect weak stimuli. Parallel experiments involved cortical imaging of anesthetized animals demonstrated important processing changes that could explain these behavioral effects. In a final set of experiments, recordings were obtained from the thalamus, the input stage to the cortex, in awake, behaving animals during performance of a detection task including sensory adaptation. Important changes in the information processing characteristics of the thalamus helped to explain the subsequent cortical and behavioral effects of sensory adaptation. Taken together, results from this set of studies suggest a general principle of adaptive shaping of feature selectivity in sensory processing, resulting from both self-generated sensor motion and the properties of the ongoing stimulus.
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Ravulakollu, Kiran Kumar. "Sensory integration model inspired by the superior colliculus for multimodal stimuli localization." Thesis, University of Sunderland, 2012. http://sure.sunderland.ac.uk/3759/.

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Sensory information processing is an important feature of robotic agents that must interact with humans or the environment. For example, numerous attempts have been made to develop robots that have the capability of performing interactive communication. In most cases, individual sensory information is processed and based on this, an output action is performed. In many robotic applications, visual and audio sensors are used to emulate human-like communication. The Superior Colliculus, located in the mid-brain region of the nervous system, carries out similar functionality of audio and visual stimuli integration in both humans and animals. In recent years numerous researchers have attempted integration of sensory information using biological inspiration. A common focus lies in generating a single output state (i.e. a multimodal output) that can localize the source of the audio and visual stimuli. This research addresses the problem and attempts to find an effective solution by investigating various computational and biological mechanisms involved in the generation of multimodal output. A primary goal is to develop a biologically inspired computational architecture using artificial neural networks. The advantage of this approach is that it mimics the behaviour of the Superior Colliculus, which has the potential of enabling more effective human-like communication with robotic agents. The thesis describes the design and development of the architecture, which is constructed from artificial neural networks using radial basis functions. The primary inspiration for the architecture came from emulating the function top and deep layers of the Superior Colliculus, due to their visual and audio stimuli localization mechanisms, respectively. The integration experimental results have successfully demonstrated the key issues, including low-level multimodal stimuli localization, dimensionality reduction of audio and visual input-space without affecting stimuli strength, and stimuli localization with enhancement and depression phenomena. Comparisons have been made between computational and neural network based methods, and unimodal verses multimodal integrated outputs in order to determine the effectiveness of the approach.
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Mura, Emi. "Studies on the sensory perception and oral function of aversive stimuli in food." Kyoto University, 2018. http://hdl.handle.net/2433/233849.

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Retsa, Chryssoula. "Sub-second temporal processing : effects of modality and spatial change on brief visual and auditory time judgments." Thesis, University of Edinburgh, 2013. http://hdl.handle.net/1842/8021.

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The present thesis set out to investigate how sensory modality and spatial presentation influence visual and auditory duration judgments in the millisecond range. The effects of modality and spatial location were explored by considering right and left side presentations of mixed or blocked visual and auditory stimuli. Several studies have shown that perceived duration of a stimulus can be affected by various extra-temporal factors such as modality and spatial position. Auditory stimuli lead to more precise duration judgments than visual stimuli and often last subjectively longer than visual stimuli of equal duration. The circumstances under which these modality differences occur are not clear yet. Recent studies indicated an interaction between temporal and spatial processing. Overestimation of durations was associated with right side presentation of visual stimuli, underestimation with left side presentation. However, the effect of spatial presentation has not been explored in the auditory temporal judgments. Furthermore, there is a debate concerning the mechanisms underlying processing of visual and auditory intervals with some researchers supporting the view that there is a central, amodal temporal mechanism and others arguing in favour of distinct, modality specific temporal mechanisms. The above issues were examined in a series of experiments using the duration discrimination paradigm. Processing demands where varied between experiments by varying the number of stimuli positions and the way that different modality trials were presented (mixed or blocked). Across all experiments we found no effect of location either in visual or auditory domain. However, in experiments in which different modality trials were intermixed, participants in the visual versions of the task tended to overestimate durations of comparison stimuli that were presented at different locations to the standard stimuli. In such conditions, visual stimuli were also judged to be longer than the auditory. However, when the location of the comparison stimulus was at the same side as the standard a reverse effect was observed. These findings call into question an influence of the position per se on temporal judgments as the visual duration judgments were affected rather by the change of the location. Auditory judgments were not affected by location manipulations, suggesting that different mechanisms might underlie visual and auditory temporal processing. Based on these results, we propose the existence of an error-correction mechanism, according to which a specific duration is added in order to compensate for the loss of time caused by spatial attention shifts. This mechanism is revealed under some circumstances (such as mixed modality) where it is over-activated, resulting into a systematic bias. This work has important implications for the contemporary research in time perception as it is shedding new light on the possible ways that a unified experience of timing arises from modally and spatially specific temporal mechanisms.
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Mannix, Paul Anthony. "Studies of the effects of sensory stimuli on the heart rate variability in infants." Thesis, Queen Mary, University of London, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.417686.

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Bartlett, Kate. "Changes in Cortical Tissue Oxygenation in rodent somatosensory cortex produced by sensory stimuli and hypercapnia." Thesis, University of Sheffield, 2008. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.500531.

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Bonnington, Jennifer Karen. "The role of nerve growth factor in rapid sensitisation of sensory neurones to painful stimuli." Thesis, University of Cambridge, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.620503.

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Books on the topic "Sensory and chemesthetic stimuli"

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Tsotsos, John Konstantine. Localizing stimuli in a sensory field using an inhibitory attentional beam. Toronto: Dept. of Computer Science, University of Toronto, 1991.

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Young, Laurence R. Visual-vestibular interaction: Final report for NASA grant NAG 2-445. [Washington, DC: National Aeronautics and Space Administration, 1994.

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Young, Laurence R. Visual-vestibular interaction: Final report for NASA grant NAG 2-445. [Washington, DC: National Aeronautics and Space Administration, 1994.

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Young, Laurence R. Visual-vestibular interaction: Final report for NASA grant NAG 2-445. [Washington, DC: National Aeronautics and Space Administration, 1994.

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Stoneley, Sarah, and Simon Rinald. Sensory loss. Edited by Patrick Davey and David Sprigings. Oxford University Press, 2018. http://dx.doi.org/10.1093/med/9780199568741.003.0047.

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Sensory disturbance can either be a complete loss (anaesthesia) or a reduction (hypoaesthesia) in the ability to perceive the sensory input. Dysaesthesia is an abnormal increase in the perception of normal sensory stimuli. Hyperalgesia is an increased sensitivity to normally painful stimuli, and allodynia is the perception of usually innocuous stimuli as painful. A complete loss of sensation is likely to be due to a central nervous system problem, while a tingling/paraesthesia (large fibre) or burning/temperature (small fibre) sensation is likely due to an acquired peripheral nervous system problem. Shooting, electric-shock-like pains suggest radicular pathology, a tight-band spinal cord dysfunction. Positive sensory symptoms are usually absent in inherited neuropathies, even in the context of significant deficits on examination. This chapter describes the clinical approach to patients with sensory symptoms. Common patterns of sensory loss and their causes are described.
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Grimaldi, Stephanie J., and Emily R. Stern. Sensory Processing and Intolerance in OCD. Edited by Christopher Pittenger. Oxford University Press, 2017. http://dx.doi.org/10.1093/med/9780190228163.003.0011.

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Patients with obsessive-compulsive disorder (OCD) often exhibit abnormal sensitivity to sensory stimuli and a reduced ability to screen out stimuli that most do not find bothersome. This chapter reviews evidence documenting increased sensitivity to external sensory stimuli (auditory, olfactory, tactile) and reduced sensory gating in patients with OCD. In some individuals such sensitivity can present as a primary symptom. Many patients with OCD also experience sensations that appear to be “internally generated,” including not-just-right experiences, incompleteness, and physical urges; this is the focus of the second half of the chapter. These sensations, termed “sensory phenomena,” cause significant distress and impairment in daily functioning and may require different treatments than fear-based obsessions. The chapter concludes with a brief discussion of directions for future research that may provide further insight into the nature of sensory symptoms as well as potential treatments.
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Kinney, Norman Eugene. Measurement of behavioral functionality of the olfactory system following bulbectomy and nerve section and the role of olfaction in conditioned flavor aversion. 1985.

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Mason, Peggy. Perceiving the World. Oxford University Press, 2017. http://dx.doi.org/10.1093/med/9780190237493.003.0014.

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As exemplified by sensory illusions, perception is interpretative rather than faithfully representational of the changes in the world. All perceptual pathways involve stimulus transduction, transmission, and modulation before sensory events are coded by the nervous system. The set of stimuli that humans respond to are a subset of the stimuli that elicit reactions across the animal kingdom. The brain processes visual, auditory, mechanical, and vestibular stimuli by breaking stimuli into their sinusoidal components for neuronal processing. The probabilistic response of sensory receptors to stimulation within a receptive field is described. A fundamental property of sensory perception is responsiveness to a wide range of stimulus intensities over several orders of magnitude. Yet, at any one time, the response to a stimulus is proportional to the background level of stimulation. The concept of labeled line sensory transmission is described, and the reality of multimodal integration is revealed through examples.
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Guillery, Ray. Interacting with the world. Oxford University Press, 2017. http://dx.doi.org/10.1093/oso/9780198806738.003.0012.

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In this chapter, the extent to which actions and perceptions depend on each other is explored particularly for the visual system. Viewing the world through a mirror or a lens that displaces or inverts images provides examples of our ability to learn new sensorimotor consistencies. The use of sensory prostheses that replace one sensory modality with another, for example, visual by tactile stimuli or vestibular by tactile stimuli, provides examples of the capacity of our brains to learn about new sensorimotor relationships, often with surprising rapidity, even in an adult.
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Serences, John T., and Sabine Kastner. A Multi-level Account of Selective Attention. Edited by Anna C. (Kia) Nobre and Sabine Kastner. Oxford University Press, 2014. http://dx.doi.org/10.1093/oxfordhb/9780199675111.013.022.

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To achieve behavioural goals, relevant sensory stimuli must be processed more quickly and reliably than irrelevant distracters. The ability to prioritize relevant over irrelevant stimuli is usually referred to as selective information processing, or selective attention. Over the last 50–60 years, there has been an ongoing debate about the point along the sensory–response processing stream at which selective attention operates: are relevant and irrelevant inputs segregated early in processing based on low-level featural differences, or does this segregation occur late in processing after the meaning of each stimulus has been computed? As with nearly all dichotomies in psychology, the emerging consensus is that neither extreme is correct. Instead, depending on task demands, the mechanisms of selective attention can flexibly operate on the quality of low-level sensory representations as well as on later stages of semantic analysis and decision-making.
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Book chapters on the topic "Sensory and chemesthetic stimuli"

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Lestrud, Michelle. "Sensory Stimuli." In Encyclopedia of Autism Spectrum Disorders, 2816–17. New York, NY: Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4419-1698-3_1597.

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Lestrud, Michelle. "Sensory Stimuli." In Encyclopedia of Autism Spectrum Disorders, 4285–86. Cham: Springer International Publishing, 2021. http://dx.doi.org/10.1007/978-3-319-91280-6_1597.

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Atema, Jelle. "Distribution of Chemical Stimuli." In Sensory Biology of Aquatic Animals, 29–56. New York, NY: Springer New York, 1988. http://dx.doi.org/10.1007/978-1-4612-3714-3_2.

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Cance, Caroline, Danièle Dubois, Arthur Paté, and Matt Coler. "Chapter 12. From stimulations to stimuli construction and selection." In Sensory Experiences, 439–73. Amsterdam: John Benjamins Publishing Company, 2021. http://dx.doi.org/10.1075/celcr.24.12can.

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Ward, Cindy. "Some like it hot! Sensory analysis of products containing chemesthetic compounds." In Chemesthesis, 166–84. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118951620.ch10.

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Carr, William E. S. "The Molecular Nature of Chemical Stimuli in the Aquatic Environment." In Sensory Biology of Aquatic Animals, 3–27. New York, NY: Springer New York, 1988. http://dx.doi.org/10.1007/978-1-4612-3714-3_1.

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Bandyopadhyay, Sharba, Eric D. Young, and Lina A. J. Reiss. "Spectral Edges as Optimal Stimuli for the Dorsal Cochlear Nucleus." In Hearing – From Sensory Processing to Perception, 43–50. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-73009-5_6.

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Stebbins, W. C., D. W. Smith, and D. B. Moody. "Discrimination Strategies in Animal Psychophysics and Their Role in Understanding Sensory Receptor Function." In Transduction Mechanisms of Drug Stimuli, 199–214. Berlin, Heidelberg: Springer Berlin Heidelberg, 1988. http://dx.doi.org/10.1007/978-3-642-73223-2_15.

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Overton, D. A. "Similarities and Differences Between Behavioral Control by Drug-Produced Stimuli and by Sensory Stimuli." In Transduction Mechanisms of Drug Stimuli, 176–98. Berlin, Heidelberg: Springer Berlin Heidelberg, 1988. http://dx.doi.org/10.1007/978-3-642-73223-2_14.

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Gastaut, H., and J. Bert. "Electroencephalographic Detection of Sleep Induced by Repetitive Sensory Stimuli." In Ciba Foundation Symposium - The Nature of Sleep, 260–83. Chichester, UK: John Wiley & Sons, Ltd., 2008. http://dx.doi.org/10.1002/9780470719220.ch12.

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Conference papers on the topic "Sensory and chemesthetic stimuli"

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Raoui, Younes, and El Houssine Bouyakhf. "A Multi-sensory Stimuli Computation Method for Complex Robot Behavior Generation." In 12th International Conference on Informatics in Control, Automation and Robotics. SCITEPRESS - Science and and Technology Publications, 2015. http://dx.doi.org/10.5220/0005528301390145.

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du Bois de Dunilac, Sophie, Thomas Campbell, James F. X. Jones, and Stephen J. Redmond. "Cutaneous Sensory Afferent Response to Sliding Stimuli in the Rat Forepaw*." In 2021 IEEE World Haptics Conference (WHC). IEEE, 2021. http://dx.doi.org/10.1109/whc49131.2021.9517266.

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Eduardo Hauqui Tonin, Paulo, Elton Moura Nickel, and Flávio Anthero Nunes Vianna Dos Santos. "Technology and sensory stimuli as support for physical retail experience design." In 13th International Conference on Applied Human Factors and Ergonomics (AHFE 2022). AHFE International, 2022. http://dx.doi.org/10.54941/ahfe1001792.

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With the Coronavirus pandemic and the necessary social isolation, purchases made by the digital channel gained a notable space, evidecing the changes in shopping habits that have been taking place over the last ten years. In Brazil, the growth of online shopping was 75% and in China, sales through e-commerce are expected to surpass sales in physical stores for the next two years to come (e-Marketer, 2021). In the age of digital interactions, consumers demand a new level of concern. Being at the center in the making of products and services, users define any and all design decisions. Euromonitor, in a report issued in late 2020, pointed out that approximately 60% of consumers between 15 and 29 years old used augmented reality or virtual reality in the last year at the same time that 68% of consumers over 60 years old prefer to talk to human representatives when making transactions or purchases. This proves the need to rethink the experience offered in physical retail, incorporating different generations and shopping habits. Although attracted by the speed and convenience of the virtual environment, customers are looking for personalized and multi-sensory shopping experiences that only physical stores are able to offer. In order to claim their importance and permanence in the current scenario that moves with dynamism, these points of sale must include in the experience they offer personalized solutions that involve, for instance, sensory stimulation and technology. When consistent with the brand image, product, and target audience, these solutions can, together, create a more compelling experience.Marketing or sensory branding consists of the precise use of environmental elements in order to act on the senses and generate affective, cognitive and behavioral reactions, which can contribute to usability and satisfaction, as well as memory and decision-making processes. Through technology, in addition to simplifying tasks, it becomes possible to make visible what would otherwise be invisible or even hide what is irrelevante in the shaping of the shopping journey. In attendance as mnemonic aids, like smartphones and tablets, or even solutions for immersive experiences, as augmented or virtural reality devices, technologies must be designed according to the audience they intend to interact with. This study is characterized as an exploratory research that, through literature review, seeks to raise ideas and thoughts on technology and sensory stimulation acting as support for experience design in physical retail environments, understanding the influence they can exert on users cognitive processes and responses. Based on different fields of knowledge, such as cognitive ergonomics and marketing, the study intends to promote an integrated view of the topic, facilitating its approach and understanding for both designers and retailers.
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Jinhwan Kwon, Ken-ichiro Ogawa, and Yoshihiro Miyake. "Temporal order perception of sensory stimuli under motion perception in audiovisual processing." In 2014 53rd Annual Conference of the Society of Instrument and Control Engineers of Japan (SICE). IEEE, 2014. http://dx.doi.org/10.1109/sice.2014.6935229.

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Balint, Nela Tatiana. "The Influence of Sensory Stimuli on Improving Attention and Memory in Children." In 4th International Scientific Conference "Sports, Education, Culture - Interdisciplinary Approaches in Scientific Research", SEC-IASR 2019, Galati, Romania, 7th - 8th June, 2019. LUMEN Publishing house, 2020. http://dx.doi.org/10.18662/lumproc/sec-iasr2019/05.

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Kiryu, T., A. Iijima, and T. Bando. "Relationships between Sensory Stimuli and Autonomic Regulation During Real and Virtual Exercises." In 2005 IEEE Engineering in Medicine and Biology 27th Annual Conference. IEEE, 2005. http://dx.doi.org/10.1109/iembs.2005.1615596.

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Daenzer, Stefan, and Klaus Fritzsche. "A simulator for surgery training: optimal sensory stimuli in a bone pinning simulation." In Medical Imaging, edited by Michael I. Miga and Kevin R. Cleary. SPIE, 2008. http://dx.doi.org/10.1117/12.770726.

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Sliburytė, Laimona, and Jérémy Le Ny. "The Influence of Sensory Marketing: a Study of Atmospheric Factors and Consumer Response." In Contemporary Issues in Business, Management and Education. Vilnius Gediminas Technical University, 2017. http://dx.doi.org/10.3846/cbme.2017.109.

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This paper focuses on the sensory marketing that wants to be a marketing tool which influences the mood and consumer behavior. The consumer is not looking only for buying a product or a service alone, but he is seeking an emotional and unique experience around what he buys. In line with previous studies, our survey study reveals how consumers evaluated the atmosphere of restaurants through the cognitive and emotional reactions. A synergy makes the internal response (cognitive and/or emotional) of the customer-facing the stimuli of the atmosphere, superposition of the four senses (sound, sight, touch, smell). According to our survey results, this research highlights the importance of recognizing that the stimuli of the atmosphere of the point of sales influence to emotional (feel more pleasure) and cognitive (perceive a better quality) responses of the customer through the experience of the sensory marketing.
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Jung, Sungchul, Andrew L. Wood, Simon Hoermann, Pramuditha L. Abhayawardhana, and Robert W. Lindeman. "The Impact of Multi-sensory Stimuli on Confidence Levels for Perceptual-cognitive Tasks in VR." In 2020 IEEE Conference on Virtual Reality and 3D User Interfaces (VR). IEEE, 2020. http://dx.doi.org/10.1109/vr46266.2020.00067.

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Jung, Sungchul, Andrew L. Wood, Simon Hoermann, Pramuditha L. Abhayawardhana, and Robert W. Lindeman. "The Impact of Multi-sensory Stimuli on Confidence Levels for Perceptual-cognitive Tasks in VR." In 2020 IEEE Conference on Virtual Reality and 3D User Interfaces (VR). IEEE, 2020. http://dx.doi.org/10.1109/vr46266.2020.1580947852943.

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Reports on the topic "Sensory and chemesthetic stimuli"

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Shijani, Seyed Mohammad Malakooti, Sina Neshat, Hossein Shayestehyekta, and Milad Gorgani. Lance-Adams syndrome; what we know now. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, November 2022. http://dx.doi.org/10.37766/inplasy2022.11.0025.

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Review question / Objective: 1. In Lance-Adams syndrome, what is the effect of current therapeutic management on improving patients' condition compared with the control group? 2. Are EEG, Brain CT, MRI, and brain SPECT more accurate in diagnosing Lance-Adams syndrome? 3. Does Early diagnosis and treatment influence the quality of life in patients with Lance-Adams syndrome? 4. Are patients with abnormal cortical discharge or cerebellum brain stem and thalamus cortical circuit or neurotransmitter imbalance at higher risk for/of Lance-Adams syndrome compared with patients without these symptoms? Condition being studied: LAS is a group of clinical symptoms; The primary manifestation is action myoclonus which can occur as generalized, focal, or multifocal repeated myoclonic motor movement myoclonus. In some patients, sensory stimuli can trigger myoclonus. Furthermore, negative myoclonus can impair posture and cause falls in the lower extremities.
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Naim, Michael, Andrew Spielman, Shlomo Nir, and Ann Noble. Bitter Taste Transduction: Cellular Pathways, Inhibition and Implications for Human Acceptance of Agricultural Food Products. United States Department of Agriculture, February 2000. http://dx.doi.org/10.32747/2000.7695839.bard.

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Historically, the aversive response of humans and other mammals to bitter-taste substances has been useful for survival, since many toxic constituents taste bitter. Today, the range of foods available is more diverse. Many bitter foods are not only safe for consumption but contain bitter constituents that provide nutritional benefits. Despite this, these foods are often eliminated from our current diets because of their unacceptable bitterness. Extensive technology has been developed to remove or mask bitterness in foods, but a lack of understanding of the mechanisms of bitterness perception at the taste receptor level has prevented the development of inhibitors or efficient methods for reducing bitterness. In our original application we proposed to: (a) investigate the time course and effect of selected bitter tastants relevant to agricultural products on the formation of intracellular signal molecules (cAMP, IP3, Ca2+) in intact taste cells, in model cells and in membranes derived therefrom; (b) study the effect of specific bitter taste inhibitors on messenger formation and identify G-proteins that may be involved in tastant-induced bitter sensation; (c) investigate interactions and self-aggregation of bitter tastants within membranes; (d) study human sensory responses over time to these bitter-taste stimuli and inhibitors in order to validate the biochemical data. Quench-flow module (QFM) and fast pipetting system (FPS) allowed us to monitor fast release of the aforementioned signal molecules (cGMP, as a putative initial signal was substituted for Ca2+ ions) - using taste membranes and intact taste cells in a time range below 500 ms (real time of taste sensation) - in response to bitter-taste stimulation. Limonin (citrus) and catechin (wine) were found to reduce cellular cAMP and increase IP3 contents. Naringin (citrus) stimulated an IP3 increase whereas the cheese-derived bitter peptide cyclo(leu-Trp) reduced IP3 but significantly increased cAMP levels. Thus, specific transduction pathways were identified, the results support the notion of multiple transduction pathways for bitter taste and cross-talk between a few of those transduction pathways. Furthermore, amphipathic tastants permeate rapidly (within seconds) into liposomes and taste cells suggesting their availability for direct activation of signal transduction components by means of receptor-independent mechanisms within the time course of taste sensation. The activation of pigment movement and transduction pathways in frog melanophores by these tastants supports such mechanisms. Some bitter tastants, due to their amphipathic properties, permeated (or interacted with) into a bitter tastant inhibitor (specific phospholipid mixture) which apparently forms micelles. Thus, a mechanism via which this bitter taste inhibitor acts is proposed. Human sensory evaluation experiments humans performed according to their 6-n-propyl thiouracil (PROP) status (non-tasters, tasters, super-tasters), indicated differential perception of bitterness threshold and intensity of these bitter compounds by different individuals independent of PROP status. This suggests that natural products containing bitter compounds (e.g., naringin and limonin in citrus), are perceived very differently, and are in line with multiple transduction pathways suggested in the biochemical experiments. This project provides the first comprehensive effort to explore the molecular basis of bitter taste at the taste-cell level induced by economically important and agriculturally relevant food products. The findings, proposing a mechanism for bitter-taste inhibition by a bitter taste inhibitor (made up of food components) pave the way for the development of new, and perhaps more potent bitter-taste inhibitors which may eventually become economically relevant.
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