Gustatory perception is a complex phenomenon involving the recognition of sensory properties of a food (taste modality and intensity, flavour, texture, fat content, temperature) as well as its reward value (pleasantness and nutritional value). The sense of ...
Many experimental paradigms in biology aim at studying the response to coordinated stimuli. In dynamic imaging experiments, the observed data is often not straightforward to interpret and not directly measurable in a quantitative fashion. Consequently, the ...
Primary sensory cortices are remarkably organized in spatial maps according to specific sensory features of the stimuli. These cortical maps can undergo plastic rearrangements after changes in afferent ("bottom-up") sensory inputs such as peripheral lesion ...
Discrimination between foods is crucial for the nutrition and survival of animals. Remarkable progress has been made through molecular and genetic manipulations in the understanding of the coding of taste at the receptor level. However, much less is known ...
