Zobrazeno 1 - 9 of 9 pro vyhledávání: '"Adam Y. Shavit"'
2
Contextual Effects in Judgments of Taste Intensity: No Assimilation, Sometimes Contrast
Autor: Lawrence E. Marks, Timothy G. Shepard, Adam Y. Shavit, Maria G. Veldhuizen
Publikováno v: Perception. 46:268-282
Judgments of taste intensity often show contextual contrast but not assimilation, even though both effects of stimulus context appear in other sense modalities, such as hearing. Four experiments used a paradigm that shifts the stimulus context within
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cc2b2eede7a1b9da4e32b88460736a47
https://doi.org/10.1177/0301006616686099
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3
Identification of Gustatory-Olfactory Flavor Mixtures: Effects of Linguistic Labeling
Autor: Adam Y. Shavit, Timothy G. Shepard, Jennifer Brewer, Maria G. Veldhuizen, Roshan Parikh, Lawrence E. Marks
Publikováno v: Chemical Senses. 38:305-313
Two experiments, using different ranges and numbers of stimuli, examined how linguistic labels affect the identification of flavor mixtures containing different proportions of sucrose (gustatory flavorant) and citral (olfactory flavorant). Both exper
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8938f3a4a54b881b2eb0ed5ae908ab3e
https://doi.org/10.1093/chemse/bjs142
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4
Individual differences in perceived elevation and verticality: evidence of a common visual process
Autor: Adam Y. Shavit, Wenxun Li, Leonard Matin
Publikováno v: Multisensory research. 26(3)
The frontoparallel orientation of a long peripheral line influences two visual norms, elevation, also called the visual perception of eye level (VPEL), and orientation in the frontoparallel plane, called visually perceived vertical (VPV). However, VP
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65621e39285ca27e4018959d5e1474ef
https://pubmed.ncbi.nlm.nih.gov/23964476
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5
Detecting gustatory-olfactory flavor mixtures: models of probability summation
Autor: Maria G. Veldhuizen, Lawrence E. Marks, Adam Y. Shavit, Timothy G. Shepard
Publikováno v: Chemical senses. 37(3)
Odorants and flavorants typically contain many components. It is generally easier to detect multicomponent stimuli than to detect a single component, through either neural integration or probability summation (PS) (or both). PS assumes that the senso
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a39a406a81979384142e62ef7b4d59b
https://pubmed.ncbi.nlm.nih.gov/22075720
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