Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Robert A. Österbauer"'
Publikováno v:
Cognitive Processing. 5:84-93
The development of neuroimaging methods has had a significant impact on the study of the human brain. Functional MRI, with its high spatial resolution, provides investigators with a method to localize the neuronal correlates of many sensory and cogni
Autor:
Peter Boesiger, Klaas P. Pruessmann, Robert A. Österbauer, Peter Jezzard, Peter Börnert, Markus Weiger
Publikováno v:
Magnetic Resonance in Medicine. 48:860-866
Sensitivity encoding (SENSE) with iterative image reconstruction was used to shorten the readout duration in single-shot spiral imaging by a factor of 2. This enabled susceptibility-related blurring and signal loss artifacts to be reduced and spatial
Facial attractiveness is a highly relevant social cue, readily assessed by human observers. Facial attractiveness significantly impact on success in both work and social environments [1, 2]. Taking a Darwinian perspective, Perrett at al. [3] have arg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::19cfce1573fd05ce3eabfaba1895f715
https://doi.org/10.5772/56504
https://doi.org/10.5772/56504
Publikováno v:
Chemical senses. 32(6)
We report an experiment designed to investigate whether olfactory cues can influence people's judgments of facial attractiveness. Sixteen female participants judged the attractiveness of a series of male faces presented briefly on a computer monitor
Publikováno v:
NeuroImage. 29(1)
Imaging the human orbitofrontal cortex (OFC) with fMRI is problematic due to the proximity of this region to the air-filled sinuses, which causes susceptibility artifacts. Placing a strongly diamagnetic material into the mouth ('mouthshim') of a huma
Autor:
Paul M. Matthews, Gemma A. Calvert, Robert A. Österbauer, Peter C. Hansen, Mark Jenkinson, Christian F. Beckmann
Publikováno v:
Journal of neurophysiology. 93(6)
Color has a profound effect on the perception of odors. For example, strawberry-flavored drinks smell more pleasant when colored red than green and descriptions of the “nose” of a wine are dramatically influenced by its color. Using functional ma
Autor:
Tannenbaum, Joel Harold
Publikováno v:
Gastronomica; Summer2020, Vol. 20 Issue 2, p30-36, 7p
Publikováno v:
ACM International Conference Proceeding Series; 11/16/2015, p1-4, 4p