[HTML][HTML] How to do better N400 studies: reproducibility, consistency and adherence to research standards in the existing literature

A Šoškić, V Jovanović, SJ Styles, ES Kappenman… - Neuropsychology …, 2022 - Springer
Given the complexity of ERP recording and processing pipeline, the resulting variability of
methodological options, and the potential for these decisions to influence study outcomes, it …

Public stereotypes of recycled water end uses with different human contact: evidence from event-related potential (ERP)

C Hou, Y Wen, Y He, X Liu, M Wang, Z Zhang… - Resources, Conservation …, 2021 - Elsevier
Recycled water is an effective way to ease regional water resource shortages and promote
environmental protection. The public is a direct user of recycled water, so their attitudes and …

On the contribution of the senses to food emotional experience

M Dantec, M Mantel, J Lafraire, C Rouby… - Food quality and …, 2021 - Elsevier
Emotions are an important component of our daily lives and contribute to behavior as well as
general well-being. Foods are prominent sources of emotions (eg enjoyment, disgust…) …

Using real-time fMRI brain-computer interfacing to treat eating disorders

MO Sokunbi - Journal of the neurological sciences, 2018 - Elsevier
Real-time functional magnetic resonance imaging based brain-computer interfacing (fMRI
neurofeedback) has shown encouraging outcomes in the treatment of psychiatric and …

The semantic representation of food is shaped by cultural experience

C Mazzuca, A Majid - Language and Cognition, 2023 - cambridge.org
While eating is universally salient, food habits vary greatly even across similar western
cultural groups. Italians, for example, are renowned pasta consumers whereas this habit is …

Food as a borderline domain of knowledge: The development of domain-specific inductive reasoning strategies in young children

J Lafraire, C Rioux, J Hamaoui, H Girgis, S Nguyen… - Cognitive …, 2020 - Elsevier
This study investigated how young children's inductive reasoning abilities pertain to the food
domain in comparison with the natural kind and artifact domains. Two research hypotheses …

Implicit and explicit evaluations of foods: The natural and transformed dimension

C Coricelli, F Foroni, SA Osimo, RI Rumiati - Food Quality and Preference, 2019 - Elsevier
In Western societies, choosing what to eat can be a demanding task due to the excessive
availability of food. To make our feeding decisions more complex, our explicit and implicit …

Body weight and its association with impulsivity in middle and old age individuals

M Aiello, E Ambron, R Situlin, F Foroni, G Biolo… - Brain and …, 2018 - Elsevier
Impulsivity, conceptualized as impulsive personality trait, poor inhibitory control and
enhanced reward sensitivity, has been strongly linked to obesity. In particular, a …

Distinct brain representations of processed and unprocessed foods

C Coricelli, U Toepel, ML Notter… - European Journal of …, 2019 - Wiley Online Library
Among all of the stimuli surrounding us, food is arguably the most rewarding for the essential
role it plays in our survival. In previous visual recognition research, it has already been …

EEG correlates of perceived food product similarity in a cross-modal taste-visual task

M Domracheva, S Kulikova - Food Quality and Preference, 2020 - Elsevier
The most common tools to understand perception of food products are hall tests, surveys
and observations. However, these approaches require large samples to get reliable results …