It has become accepted in the neuroscience community that perception and performance
are quintessentially multisensory by nature. Using the full palette of modern brain imaging …

Electronic-nose (e-nose) instruments, derived from numerous types of aroma-sensor
technologies, have been developed for a diversity of applications in the broad fields of …

The perception of flavor is perhaps the most multisensory of our everyday experiences. The
latest research by psychologists and cognitive neuroscientists increasingly reveals the …

The book you are about to read is about research that asks questions like" How do our
senses operate?"" What is the connection between nervous system activity and perception?" …

Out of all the human senses, touch is the one that is most often unappreciated, and
undervalued. Yet, the surface of the human body, the skin, is actually one huge sheet of …

Argues that olfaction is the only dual sensory modality, in that it senses both objects in the
external world and objects in the body (mouth). It is suggested that the same olfactory …

Fresh strawberries (Fragaria x ananassa) are valued for their characteristic red color, juicy
texture, distinct aroma, and sweet fruity flavor. In this study, genetic and environmentally …

When eating or drinking, the individual experiences a multitude of sensations, including
taste, smell, touch, temperature, sight, sound, and sometimes pain/irritation. This multi …

Sensory and premotor inputs to the orbital and medial prefrontal cortex (OMPFC) were
studied with retrograde axonal tracers. Restricted areas of the lateral and posterior orbital …

There is a physiological decline in food intake with aging. The reasons for the decline in
food intake are multifactorial and involve both peripheral and central mechanisms. Altered …