Log in

Relevant bibliographies by topics / Sensory and chemesthetic stimuli / Journal articles

Journal articles on the topic 'Sensory and chemesthetic stimuli'

To see the other types of publications on this topic, follow the link: Sensory and chemesthetic stimuli.

Author: Grafiati

Published: 10 December 2022

Last updated: 28 January 2023

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Sensory and chemesthetic stimuli.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

3

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

4

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

5

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

7

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

10

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

11

Parma, Valentina, Kathrin Ohla, Maria G. Veldhuizen, Masha Y. Niv, Christine E. Kelly, Alyssa J. Bakke, Keiland W. Cooper, et al. "More Than Smell—COVID-19 Is Associated With Severe Impairment of Smell, Taste, and Chemesthesis." Chemical Senses 45, no. 7 (June 20, 2020): 609–22. http://dx.doi.org/10.1093/chemse/bjaa041.

Full text

Abstract:

Abstract Recent anecdotal and scientific reports have provided evidence of a link between COVID-19 and chemosensory impairments, such as anosmia. However, these reports have downplayed or failed to distinguish potential effects on taste, ignored chemesthesis, and generally lacked quantitative measurements. Here, we report the development, implementation, and initial results of a multilingual, international questionnaire to assess self-reported quantity and quality of perception in 3 distinct chemosensory modalities (smell, taste, and chemesthesis) before and during COVID-19. In the first 11 days after questionnaire launch, 4039 participants (2913 women, 1118 men, and 8 others, aged 19–79) reported a COVID-19 diagnosis either via laboratory tests or clinical assessment. Importantly, smell, taste, and chemesthetic function were each significantly reduced compared to their status before the disease. Difference scores (maximum possible change ±100) revealed a mean reduction of smell (−79.7 ± 28.7, mean ± standard deviation), taste (−69.0 ± 32.6), and chemesthetic (−37.3 ± 36.2) function during COVID-19. Qualitative changes in olfactory ability (parosmia and phantosmia) were relatively rare and correlated with smell loss. Importantly, perceived nasal obstruction did not account for smell loss. Furthermore, chemosensory impairments were similar between participants in the laboratory test and clinical assessment groups. These results show that COVID-19-associated chemosensory impairment is not limited to smell but also affects taste and chemesthesis. The multimodal impact of COVID-19 and the lack of perceived nasal obstruction suggest that severe acute respiratory syndrome coronavirus strain 2 (SARS-CoV-2) infection may disrupt sensory-neural mechanisms.

APA, Harvard, Vancouver, ISO, and other styles

12

Nolden, Alissa A., and Emma L. Feeney. "Genetic Differences in Taste Receptors: Implications for the Food Industry." Annual Review of Food Science and Technology 11, no. 1 (March 25, 2020): 183–204. http://dx.doi.org/10.1146/annurev-food-032519-051653.

Full text

Abstract:

Inborn genetic differences in chemosensory receptors can lead to differences in perception and preference for foods and beverages. These differences can drive market segmentation for food products as well as contribute to nutritional status. This knowledge may be essential in the development of foods and beverages because the sensory profiles may not be experienced in the same way across individuals. Rather, distinct consumer groups may exist with different underlying genetic variations. Identifying genetic factors associated with individual variability can help better meet consumer needs through an enhanced understanding of perception and preferences. This review provides an overview of taste and chemesthetic sensations and their receptors, highlighting recent advances linking genetic variations in chemosensory genes to perception, food preference and intake, and health. With growing interest in personalized foods, this information is useful for both food product developers and nutrition health professionals alike.

APA, Harvard, Vancouver, ISO, and other styles

13

Oyama, Tadasu. "Effects of Combined Sensory Stimuli." Japanese journal of ergonomics 35 (1999): 130–31. http://dx.doi.org/10.5100/jje.35.2supplement_130.

Full text

APA, Harvard, Vancouver, ISO, and other styles

14

Hirsch, Alan R. "Sensory Stimuli and Headache Sensitivity." Headache: The Journal of Head and Face Pain 40, no. 8 (September 2000): 699–700. http://dx.doi.org/10.1046/j.1526-4610.2000.040008699.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

15

Parsons, Andrew, and Denise Conroy. "Sensory stimuli and e-tailers." Journal of Consumer Behaviour 5, no. 1 (January 2006): 69–81. http://dx.doi.org/10.1002/cb.32.

Full text

APA, Harvard, Vancouver, ISO, and other styles

16

Sawyer, Carolyn M., Mirela Iodi Carstens, Christopher T. Simons, Jay Slack, T. Scott McCluskey, Stefan Furrer, and E. Carstens. "Activation of Lumbar Spinal Wide-Dynamic Range Neurons by a Sanshool Derivative." Journal of Neurophysiology 101, no. 4 (April 2009): 1742–48. http://dx.doi.org/10.1152/jn.91311.2008.

Full text

Abstract:

The enigmatic sensation of tingle involves the activation of primary sensory neurons by hydroxy-α-sanshool, a tingly agent in Szechuan peppers, by inhibiting two-pore potassium channels. Central mechanisms mediating tingle sensation are unknown. We investigated whether a stable derivative of sanshool—isobutylalkenyl amide (IBA)—excites wide-dynamic range (WDR) spinal neurons that participate in transmission of chemesthetic information from the skin. In anesthetized rats, the majority of WDR and low-threshold units responded to intradermal injection of IBA in a dose-related manner over a >5-min time course and exhibited tachyphylaxis at higher concentrations (1 and 10%). Almost all WDR and low-threshold units additionally responded to the pungent agents mustard oil (allyl isothiocyanate) and/or capsaicin, prompting reclassification of the low-threshold cells as WDR. The results are discussed in terms of the functional role of WDR neurons in mediating tingle sensation.

APA, Harvard, Vancouver, ISO, and other styles

17

McDermott, Hugh J., and Catherine M. Sucher. "Perceptual dissimilarities among acoustic stimuli and ipsilateral electric stimuli." Hearing Research 218, no. 1-2 (August 2006): 81–88. http://dx.doi.org/10.1016/j.heares.2006.05.002.

Full text

APA, Harvard, Vancouver, ISO, and other styles

18

Yerxa, Thomas E., Eric Kee, Michael R. DeWeese, and Emily A. Cooper. "Efficient sensory coding of multidimensional stimuli." PLOS Computational Biology 16, no. 9 (September 24, 2020): e1008146. http://dx.doi.org/10.1371/journal.pcbi.1008146.

Full text

APA, Harvard, Vancouver, ISO, and other styles

19

Blankenburg, F. "Imperceptible Stimuli and Sensory Processing Impediment." Science 299, no. 5614 (March 21, 2003): 1864. http://dx.doi.org/10.1126/science.1080806.

Full text

APA, Harvard, Vancouver, ISO, and other styles

20

Pelletier, Cathy A., and Catriona M. Steele. "Influence of the Perceived Taste Intensity of Chemesthetic Stimuli on Swallowing Parameters Given Age and Genetic Taste Differences in Healthy Adult Women." Journal of Speech, Language, and Hearing Research 57, no. 1 (February 2014): 46–56. http://dx.doi.org/10.1044/1092-4388(2013/13-0005).

Full text

APA, Harvard, Vancouver, ISO, and other styles

21

Tepper, Beverly J., and Iole Tomassini Barbarossa. "Taste, Nutrition, and Health." Nutrients 12, no. 1 (January 6, 2020): 155. http://dx.doi.org/10.3390/nu12010155.

Full text

Abstract:

The sensation of flavour reflects the complex integration of aroma, taste, texture, and chemesthetic (oral and nasal irritation cues) from a food or food component. Flavour is a major determinant of food palatability—the extent to which a food is accepted or rejected—and can profoundly influence diet selection, nutrition, and health. Despite recent progress, there are still gaps in knowledge on how taste and flavour cues are detected at the periphery, conveyed by the brainstem to higher cortical levels and then interpreted as a conscious sensation. Taste signals are also projected to central feeding centers where they can regulate hunger and fullness. Individual differences in sensory perceptions are also well known and can arise from genetic variation, environmental causes, or a variety of metabolic diseases, such as obesity, metabolic syndrome, and cancer. Genetic taste/smell variation could predispose individuals to these same diseases. Recent findings have also opened new avenues of inquiry, suggesting that fatty acids and carbohydrates may provide nutrient-specific signals informing the gut and brain of the nature of the ingested nutrients. This special issue on “Taste, Nutrition, and Health” presents original research communications and comprehensive reviews on topics of broad interest to researchers and educators in sensory science, nutrition, physiology, public health, and health care.

APA, Harvard, Vancouver, ISO, and other styles

22

Vicario, Carmelo Mario, Gaetano Rappo, Anna Maria Pepi, and Massimiliano Oliveri. "Timing Flickers across Sensory Modalities." Perception 38, no. 8 (January 1, 2009): 1144–51. http://dx.doi.org/10.1068/p6362.

Full text

Abstract:

In tasks requiring a comparison of the duration of a reference and a test visual cue, the spatial position of test cue is likely to be implicitly coded, providing a form of a congruency effect or introducing a response bias according to the environmental scale or its vectorial reference. The precise mechanism generating these perceptual shifts in subjective duration is not understood, although several studies suggest that spatial attentional factors may play a critical role. Here we use a duration comparison task within and across sensory modalities to examine if temporal performance is also modulated when people are exposed to spatial distractors involving different sensory modalities. Different groups of healthy participants performed duration comparison tasks in separate sessions: a time comparison task of visual stimuli during exposure to spatially presented auditory distractors; and a time comparison task of auditory stimuli during exposure to spatially presented visual distractors. We found the duration of visual stimuli biased depending on the spatial position of auditory distractors. Observers underestimated the duration of stimuli presented in the left spatial field, while there was an overestimation trend in estimating the duration of stimuli presented in the right spatial field. In contrast, timing of auditory stimuli was unaffected by exposure to visual distractors. These results support the existence of multisensory interactions between space and time showing that, in cross-modal paradigms, the presence of auditory distractors can modify visuo-temporal perception but not vice versa. This asymmetry is discussed in terms of sensory–perceptual differences between the two systems.

APA, Harvard, Vancouver, ISO, and other styles

23

Blenk, K. H., M. Michaelis, C. Vogel, and W. Janig. "Thermosensitivity of acutely axotomized sensory nerve fibers." Journal of Neurophysiology 76, no. 2 (August 1, 1996): 743–52. http://dx.doi.org/10.1152/jn.1996.76.2.743.

Full text

Abstract:

1. Thermosensitivity of axotomized myelinated and unmyelinated fibers in the sural nerve was examined in anesthetized rats within 24 h after nerve ligation and transection. Activity in single fibers was recorded extracellularly from small filaments dissected from the nerve approximately 20-30 mm proximal to the lesioned site. Cold and warm stimuli were applied to the ligated and cut nerve end or 5-10 mm further proximal. 2. Among 871 unmyelinated fibers tested, 40 were excited by cooling of the cut and ligated nerve end (8-15 degrees C), 44 were excited by warming (35-65 degrees C), and 16 were both cold and warm sensitive. None of the 438 myelinated fibers investigated were activated by either cold or warm stimuli. 3. Cold- and warm-sensitive fibers responded in a graded fashion to thermal stimuli of variable temperatures. Between 11 and 30 degrees C, the responses of cold-sensitive fibers increased when the temperature was reduced. Responses of warm-sensitive fibers increased between 40 and 65 degrees C, when the temperature was increased. 4. Thermosensitive fibers displayed characteristic response profiles. Responses to cold stimuli were maximal at the beginning and decreased continuously to lower discharge frequencies as the stimuli were maintained. The stimulus-response curves to warm stimuli were bell-shaped and discharge frequencies were maximal after 5-15 s. 5. In some cold-sensitive fibers a spatial gradient of excitability emerged after axotomy. Maximal responses to isothermal stimuli were observed at the transection site, whereas the excitability declined when the thermal stimuli were applied 5 and 10 mm further proximal. 6. After axotomy, 190 unmyelinated fibers were exposed to cold and warm stimuli at two sites 5 and 10 mm proximal of the nerve stump, and 172 intact C fibers were stimulated at anatomically comparable sites along the nerve. No statistically significant difference was found between the prevalences of thermosensitivity of C fibers along their axons in these two groups (7 of 172 vs. 11 of 190). 7. In conclusion, some unmyelinated fibers can be ectopically excited by thermal stimuli within 24 h after nerve cut and ligation. This ectopically evoked activity may contribute to the generation of paresthesias, painful sensations, and associated changes following peripheral nerve lesion.

APA, Harvard, Vancouver, ISO, and other styles

24

Burbank, Fred, and Mark J. Buchfuhrer. "Sensory Stimuli and the Restless Legs Syndrome." Journal of Clinical Sleep Medicine 10, no. 12 (December 15, 2014): 1363. http://dx.doi.org/10.5664/jcsm.4306.

Full text

APA, Harvard, Vancouver, ISO, and other styles

25

Goodin, D. S., M. J. Aminoff, and T. A. Ortiz. "Expectancy and response strategy to sensory stimuli." Neurology 43, no. 10 (October 1, 1993): 2139. http://dx.doi.org/10.1212/wnl.43.10.2139.

Full text

APA, Harvard, Vancouver, ISO, and other styles

26

Hari, Riitta. "On Brainʼs Magnetic Responses to Sensory Stimuli." Journal of Clinical Neurophysiology 8, no. 2 (April 1991): 157–69. http://dx.doi.org/10.1097/00004691-199104000-00004.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

Touryan, J. "Analysis of sensory coding with complex stimuli." Current Opinion in Neurobiology 11, no. 4 (August 1, 2001): 443–48. http://dx.doi.org/10.1016/s0959-4388(00)00232-4.

Full text

APA, Harvard, Vancouver, ISO, and other styles

28

Einhäuser, Wolfgang, and Peter König. "Getting real—sensory processing of natural stimuli." Current Opinion in Neurobiology 20, no. 3 (June 2010): 389–95. http://dx.doi.org/10.1016/j.conb.2010.03.010.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

FUSHIMI, MASAHITO, YOSHITSUGU NIIYAMA, RYUICHI FUJIWARA, NAOKI SATOH, and YASUO HISHIKAWA. "Some sensory stimuli generate spontaneous K-complexes." Psychiatry and Clinical Neurosciences 52, no. 2 (April 1998): 150–52. http://dx.doi.org/10.1111/j.1440-1819.1998.tb01000.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

30

Nikolic, Sara, and Anja Vujovic. "Commoning stimuli: Sensory approaches to urban commons." Bulletin de l'Institut etnographique 68, no. 1 (2020): 149–68. http://dx.doi.org/10.2298/gei2001149n.

Full text

APA, Harvard, Vancouver, ISO, and other styles

31

Park, Inchan, and Yeonkoo Hong. "Culture and sensory response to visual stimuli." International Journal of Psychology 53, no. 1 (April 28, 2016): 77–81. http://dx.doi.org/10.1002/ijop.12272.

Full text

APA, Harvard, Vancouver, ISO, and other styles

32

Riantiningtyas, Reisya R., Florence Carrouel, Amandine Bruyas, Wender L. P. Bredie, Camille Kwiecien, Agnès Giboreau, and Anestis Dougkas. "Oral Somatosensory Alterations in Head and Neck Cancer Patients—An Overview of the Evidence and Causes." Cancers 15, no. 3 (January 24, 2023): 718. http://dx.doi.org/10.3390/cancers15030718.

Full text

Abstract:

Food-related sensory alterations are prevalent among cancer patients and negatively impact their relationship with food, quality of life, and overall health outcome. In addition to taste and smell, food perception is also influenced by somatosensation comprising tactile, thermal, and chemesthetic sensations; yet studies on oral somatosensory perception of cancer patients are lacking to provide patients with tailored nutritional solutions. The present review aimed to summarise findings on the oral somatosensory perception of head and neck cancer (HNC) patients and the potential aetiologies of somatosensory alterations among this population. Subjective assessments demonstrated alterations in oral somatosensory perception such as sensitivity to certain textures, spices, and temperatures. Physiological changes in oral somatosensation have been observed through objective assessments of sensory function, showing reduced localised tactile function and thermal sensitivity. Changes in whole-mouth tactile sensation assessed using texture discrimination and stereognosis ability seem to be less evident. Available evidence indicated oral somatosensory alterations among HNC patients, which may affect their eating behaviour, but more studies with larger sample sizes and standardised assessment methods are needed. Unlike other types of cancers, sensory alterations in HNC patients are not only caused by the treatments, but also by the cancer itself, although the exact mechanism is not fully understood. Prevalent oral complications, such as xerostomia, dysphagia, mucositis, and chemosensory alterations, further modify their oral condition and food perception. Oral somatosensory perception of cancer patients is an under-investigated topic, which constitutes an important avenue for future research due to its potential significance on eating behaviour and quality of life.

APA, Harvard, Vancouver, ISO, and other styles

33

Arnold, Gabriel, Jacques Pesnot-Lerousseau, and Malika Auvray. "Individual Differences in Sensory Substitution." Multisensory Research 30, no. 6 (2017): 579–600. http://dx.doi.org/10.1163/22134808-00002561.

Full text

Abstract:

Sensory substitution devices were developed in the context of perceptual rehabilitation and they aim at compensating one or several functions of a deficient sensory modality by converting stimuli that are normally accessed through this deficient sensory modality into stimuli accessible by another sensory modality. For instance, they can convert visual information into sounds or tactile stimuli. In this article, we review those studies that investigated the individual differences at the behavioural, neural, and phenomenological levels when using a sensory substitution device. We highlight how taking into account individual differences has consequences for the optimization and learning of sensory substitution devices. We also discuss the extent to which these studies allow a better understanding of the experience with sensory substitution devices, and in particular how the resulting experience is not akin to a single sensory modality. Rather, it should be conceived as a multisensory experience, involving both perceptual and cognitive processes, and emerging on each user’s pre-existing sensory and cognitive capacities.

APA, Harvard, Vancouver, ISO, and other styles

34

Douda, N. D., V. J. Volbrecht, K. A. Godwin, A. D. Miller, and J. L. Nerger. "Scotopically equated stimuli versus photopically equated stimuli in unique hue judgments." Journal of Vision 10, no. 15 (December 31, 2010): 56. http://dx.doi.org/10.1167/10.15.56.

Full text

APA, Harvard, Vancouver, ISO, and other styles

35

Accarino, A. M., F. Azpiroz, and J. R. Malagelada. "Symptomatic responses to stimulation of sensory pathways in the jejunum." American Journal of Physiology-Gastrointestinal and Liver Physiology 263, no. 5 (November 1, 1992): G673—G677. http://dx.doi.org/10.1152/ajpgi.1992.263.5.g673.

Full text

Abstract:

We hypothesized that intestinal afferent pathways inducing perception may be selectively activated by transmucosal electrical nerve stimulation, without disruption of the intrinsic myoelectrical rhythm. Hence, in 12 healthy subjects we measured perception (by a questionnaire) and jejunal slow wave activity (by electromyography), and we randomly applied for 1 min at 5-min intervals graded electrical (15 Hz, 100 microseconds) and mechanical stimuli (balloon distension) in the jejunum up to the respective discomfort threshold. Electrical and mechanical stimuli induced dose-related perception; the perception and discomfort thresholds were 39 +/- 7 and 63 +/- 6 mA and 31 +/- 3 and 49 +/- 5 ml for electrical and mechanical stimuli, respectively. More than one-half of electrical stimuli elicited clinical-type symptoms (abdominal pressure, fullness, colicky or sharp sensation) similar to those induced by mechanical stimuli; the remaining electrical stimuli (38 +/- 10%) induced paresthesia or flutterlike sensation. Similar types of symptoms were perceived with weak and strong stimuli. Jejunal slow wave activity (11.3 +/- 0.4 cycles/min) was not modified by either stimuli. We conclude that activation of intestinal sensory pathways, either by transmucosal nerve stimulation or via mechanoreceptors, induces a similar dose-related symptomatic response, without interfering with the intrinsic myoelectrical activity.

APA, Harvard, Vancouver, ISO, and other styles

36

Thompson, Simon B. N., and Sarah Martin. "Making Sense of Multisensory Rooms for People with Learning Disabilities." British Journal of Occupational Therapy 57, no. 9 (September 1994): 341–44. http://dx.doi.org/10.1177/030802269405700904.

Full text

Abstract:

Clients' preferences for situations and stimuli were collected from exposure to a number of different environments before their responses were collected from the presentation of sensory stimuli. The aim of the study was to discern which novel stimuli were preferred by individual clients. Six clients with moderate learning disabilities were presented individually with a selection of sensory stimuli in a specially equipped multisensory room. Results showed the specific preferences of individual clients as well as overall stimuli preferences across clients. The systematic presentation of sensory stimuli to this client group enabled an objective evaluation of clients' preferences and facilitated clear feedback of information to keyworkers and care managers responsible for these clients.

APA, Harvard, Vancouver, ISO, and other styles

37

Miller, Sharon E., Jessica Graham, and Erin Schafer. "Auditory Sensory Gating of Speech and Nonspeech Stimuli." Journal of Speech, Language, and Hearing Research 64, no. 4 (April 14, 2021): 1404–12. http://dx.doi.org/10.1044/2020_jslhr-20-00535.

Full text

Abstract:

Purpose Auditory sensory gating is a neural measure of inhibition and is typically measured with a click or tonal stimulus. This electrophysiological study examined if stimulus characteristics and the use of speech stimuli affected auditory sensory gating indices. Method Auditory event-related potentials were elicited using natural speech, synthetic speech, and nonspeech stimuli in a traditional auditory gating paradigm in 15 adult listeners with normal hearing. Cortical responses were recorded at 64 electrode sites, and peak amplitudes and latencies to the different stimuli were extracted. Individual data were analyzed using repeated-measures analysis of variance. Results Significant gating of P1–N1–P2 peaks was observed for all stimulus types. N1–P2 cortical responses were affected by stimulus type, with significantly less neural inhibition of the P2 response observed for natural speech compared to nonspeech and synthetic speech. Conclusions Auditory sensory gating responses can be measured using speech and nonspeech stimuli in listeners with normal hearing. The results of the study indicate the amount of gating and neural inhibition observed is affected by the spectrotemporal characteristics of the stimuli used to evoke the neural responses.

APA, Harvard, Vancouver, ISO, and other styles

38

Piochi, Maria, Caterina Dinnella, Sara Spinelli, Erminio Monteleone, and Luisa Torri. "Individual differences in responsiveness to oral sensations and odours with chemesthetic activity: Relationships between sensory modalities and impact on the hedonic response." Food Quality and Preference 88 (March 2021): 104112. http://dx.doi.org/10.1016/j.foodqual.2020.104112.

Full text

APA, Harvard, Vancouver, ISO, and other styles

39

Shomstein, S., M. Behrmann, and R. Kimchi. "Neglected stimuli influence perception." Journal of Vision 6, no. 6 (March 18, 2010): 302. http://dx.doi.org/10.1167/6.6.302.

Full text

APA, Harvard, Vancouver, ISO, and other styles

40

Barthelme, S., and P. Mamassian. "Confidence in crowded stimuli." Journal of Vision 9, no. 8 (March 22, 2010): 1013. http://dx.doi.org/10.1167/9.8.1013.

Full text

APA, Harvard, Vancouver, ISO, and other styles

41

Rauschenberger, R., and M. A. Peterson. "When unambiguous stimuli become ambiguous: Spatiotemporal context effects with nominally unambiguous stimuli." Journal of Vision 4, no. 8 (August 1, 2004): 179. http://dx.doi.org/10.1167/4.8.179.

Full text

APA, Harvard, Vancouver, ISO, and other styles

42

Nishijo, Hisao, Teruko Uwano, Ryoi Tamura, and Taketoshi Ono. "Gustatory and Multimodal Neuronal Responses in the Amygdala During Licking and Discrimination of Sensory Stimuli in Awake Rats." Journal of Neurophysiology 79, no. 1 (January 1, 1998): 21–36. http://dx.doi.org/10.1152/jn.1998.79.1.21.

Full text

Abstract:

Nishijo, Hisao, Teruko Uwano, Ryoi Tamura, and Taketoshi Ono. Gustatory and multimodal neuronal responses in the amygdala during licking and discrimination of sensory stimuli in awake rats. J. Neurophysiol. 79: 21–36, 1998. The amygdala (AM) receives information from various sensory modalities via the neocortex and directly from the thalamus and brain stem and plays an important role in ingestive behaviors. In the present study, neuronal activity was recorded in the AM and amygdalostriatal transition area of rats during discrimination of conditioned sensory stimuli and ingestion of sapid solutions. Of the 420 responsive neurons, 227 responded exclusively to one sensory modality, 120 responded to two or more modalities, and the remaining 73 could not be classified. Among the responsive neurons, 108 responded to oral-sensory stimulation (oral-sensory neurons). In detailed analyses of 84 of these oral-sensory neurons, 24 were classified as taste responsive and were located mainly in the central nucleus of the AM. The other 60 oral-sensory neurons were classified as nontaste oral-sensory neurons and were distributed widely throughout the AM. Both the taste and nontaste oral-sensory neurons also responded to other sensory stimuli. Of the 24 taste neurons, 21 were tested at least with four standard taste solutions. On the basis of the magnitudes of their responses to these sapid stimuli, the taste neurons were classified as follows: seven sucrose-best, four NaCl-best, three citric acid-best, and six quinine HCl-best. The remaining cell responded significantly only to lysine HCl and monosodium glutamate. Multivariate analyses of these 21 taste neurons suggested that, in the AM, taste quality was processed based on palatability. Taken with previous lesion studies, the present results suggest that the AM plays a role in the evaluation of taste palatability and in the association of taste stimuli with other sensory stimuli.

APA, Harvard, Vancouver, ISO, and other styles

43

Jerath, Ravinder, Shannon M. Cearley, Ruchir Paladiya, and Vernon A. Barnes. "Sensory Consciousness is Experienced through Amplification of Sensory Stimuli via Lateral Inhibition." World Journal of Neuroscience 07, no. 03 (2017): 244–56. http://dx.doi.org/10.4236/wjns.2017.73020.

Full text

APA, Harvard, Vancouver, ISO, and other styles

44

Schestatsky, Pedro, Rebeca Algaba, Daniel Pérez, Jordi Casanova-Molla, Lucia León, Joao Costa, and Josep Valls-Solé. "Transient decrease of sensory perception after thermoalgesic stimuli for quantitative sensory testing." Muscle & Nerve 36, no. 4 (2007): 466–70. http://dx.doi.org/10.1002/mus.20837.

Full text

APA, Harvard, Vancouver, ISO, and other styles

45

Barutchu, Ayla, and Charles Spence. "Top–down task-specific determinants of multisensory motor reaction time enhancements and sensory switch costs." Experimental Brain Research 239, no. 3 (January 30, 2021): 1021–34. http://dx.doi.org/10.1007/s00221-020-06014-3.

Full text

Abstract:

AbstractThis study was designed to investigate the complex interplay between multisensory processing, top–down processes related to the task relevance of sensory signals, and sensory switching. Thirty-five adults completed either a speeded detection or a discrimination task using the same auditory and visual stimuli and experimental setup. The stimuli consisted of unisensory and multisensory presentations of the letters ‘b’ and ‘d’. The multisensory stimuli were either congruent (e.g., the grapheme ‘b’ with the phoneme /b/) or incongruent (e.g., the grapheme ‘b’ with the phoneme /d/). In the detection task, the participants had to respond to all of the stimuli as rapidly as possible while, in the discrimination task, they only responded on those trials where one prespecified letter (either ‘b’ or ‘d’) was present. Incongruent multisensory stimuli resulted in faster responses as compared to unisensory stimuli in the detection task. In the discrimination task, only the dual-target congruent stimuli resulted in faster RTs, while the incongruent multisensory stimuli led to slower RTs than to unisensory stimuli; RTs were the slowest when the visual (rather than the auditory) signal was irrelevant, thus suggesting visual dominance. Switch costs were also observed when switching between unisensory target stimuli, while dual-target multisensory stimuli were less likely to be affected by sensory switching. Taken together, these findings suggest that multisensory motor enhancements and sensory switch costs are influenced by top–down modulations determined by task instructions, which can override the influence of prior learnt associations.

APA, Harvard, Vancouver, ISO, and other styles

46

Barratt, Emma L., Charles Spence, and Nick J. Davis. "Sensory determinants of the autonomous sensory meridian response (ASMR): understanding the triggers." PeerJ 5 (October 6, 2017): e3846. http://dx.doi.org/10.7717/peerj.3846.

Full text

Abstract:

The autonomous sensory meridian response (ASMR) is an atypical sensory phenomenon involving electrostatic-like tingling sensations in response to certain sensory, primarily audio-visual, stimuli. The current study used an online questionnaire, completed by 130 people who self-reported experiencing ASMR. We aimed to extend preliminary investigations into the experience, and establish key multisensory factors contributing to the successful induction of ASMR through online media. Aspects such as timing and trigger load, atmosphere, and characteristics of ASMR content, ideal spatial distance from various types of stimuli, visual characteristics, context and use of ASMR triggers, and audio preferences are explored. Lower-pitched, complex sounds were found to be especially effective triggers, as were slow-paced, detail-focused videos. Conversely, background music inhibited the sensation for many respondents. These results will help in designing media for ASMR induction.

APA, Harvard, Vancouver, ISO, and other styles

47

Darki, Farzaneh, and James Rankin. "Perceptual rivalry with vibrotactile stimuli." Attention, Perception, & Psychophysics 83, no. 6 (April 22, 2021): 2613–24. http://dx.doi.org/10.3758/s13414-021-02278-1.

Full text

Abstract:

AbstractIn perceptual rivalry, ambiguous sensory information leads to dynamic changes in the perceptual interpretation of fixed stimuli. This phenomenon occurs when participants receive sensory stimuli that support two or more distinct interpretations; this results in spontaneous alternations between possible perceptual interpretations. Perceptual rivalry has been widely studied across different sensory modalities including vision, audition, and to a limited extent, in the tactile domain. Common features of perceptual rivalry across various ambiguous visual and auditory paradigms characterize the randomness of switching times and their dependence on input strength manipulations (Levelt’s propositions). It is still unclear whether the general characteristics of perceptual rivalry are preserved with tactile stimuli. This study aims to introduce a simple tactile stimulus capable of generating perceptual rivalry and explores whether general features of perceptual rivalry from other modalities extend to the tactile domain. Our results confirm that Levelt’s proposition II extends to tactile bistability, and that the stochastic characteristics of irregular perceptual alternations agree with non-tactile modalities. An analysis of correlations between subsequent perceptual phases reveals a significant positive correlation at lag 1 (as found in visual bistability), and a negative correlation for lag 2 (in contrast with visual bistability).

APA, Harvard, Vancouver, ISO, and other styles

48

Jennings, J. Richard, Maurits W. Molen van der, Rlek J. M. Somsen, and Kay Brock. "Weak Sensory Stimuli Induce a Phase Sensitive Bradycardia." Psychophysiology 28, no. 1 (January 1991): 1–10. http://dx.doi.org/10.1111/j.1469-8986.1991.tb03380.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

49

Spierer, David K., Rebecca A. Petersen, Kevin Duffy, Bradley M. Corcoran, and Tracye Rawls-Martin. "Gender Influence on Response Time to Sensory Stimuli." Journal of Strength and Conditioning Research 24, no. 4 (April 2010): 957–63. http://dx.doi.org/10.1519/jsc.0b013e3181c7c536.

Full text

APA, Harvard, Vancouver, ISO, and other styles

50

Berman, Howard H., Karl H. S. Kim, Ardesheer Talati, and Joy Hirsch. "Representation of nociceptive stimuli in primary sensory cortex." NeuroReport 9, no. 18 (December 1998): 4179–87. http://dx.doi.org/10.1097/00001756-199812210-00033.

Full text

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!