Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Roberto Vincis"'
Autor:
Chad L. Samuelsen, Roberto Vincis
Publikováno v:
Frontiers in Systems Neuroscience, Vol 15 (2021)
The experience of eating is inherently multimodal, combining intraoral gustatory, olfactory, and somatosensory signals into a single percept called flavor. As foods and beverages enter the mouth, movements associated with chewing and swallowing activ
Externí odkaz:
https://doaj.org/article/edcbf6f0894d4f09a881963630d132ef
Autor:
Anindya S. Bhattacharjee, Sasank Konakamchi, Dmitrij Turaev, Roberto Vincis, Daniel Nunes, Atharva A. Dingankar, Hartwig Spors, Alan Carleton, Thomas Kuner, Nixon M. Abraham
Publikováno v:
Cell Reports, Vol 28, Iss 11, Pp 2966-2978.e5 (2019)
Summary: The olfactory environment is first represented by glomerular activity patterns in the olfactory bulb. It remains unclear how these representations intersect with sampling behavior to account for the time required to discriminate odors. Using
Externí odkaz:
https://doaj.org/article/a34d10ad332c444cac051975a55b1138
Publikováno v:
Cell Reports, Vol 12, Iss 2, Pp 313-325 (2015)
Functional brain-imaging techniques used in humans and animals, such as functional MRI and intrinsic optical signal (IOS) imaging, are thought to largely rely on neurovascular coupling and hemodynamic responses. Here, taking advantage of the well-des
Externí odkaz:
https://doaj.org/article/09560d3e8dff464ebe6a9c2e8e88c53e
Autor:
Roberto Vincis, Alfredo Fontanini
Publikováno v:
eLife, Vol 5 (2016)
A growing body of literature has demonstrated that primary sensory cortices are not exclusively unimodal, but can respond to stimuli of different sensory modalities. However, several questions concerning the neural representation of cross-modal stimu
Externí odkaz:
https://doaj.org/article/ba3b42319509415ebfa239dd6c1a912b
Publikováno v:
eLife, Vol 3 (2014)
Sensory inputs are remarkably organized along all sensory pathways. While sensory representations are known to undergo plasticity at the higher levels of sensory pathways following peripheral lesions or sensory experience, less is known about the fun
Externí odkaz:
https://doaj.org/article/eae844e63c5c460fb95c6851871d4939
Publikováno v:
bioRxiv
Oral temperature is a sensory cue relevant to food preference and nutrition. However, the cortical computation involved in processing thermosensory information in behaving animals remains largely elusive. In this study, we investigate how orally-sour
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b075be2b068934f32e824457e0567171
https://europepmc.org/articles/PMC9934522/
https://europepmc.org/articles/PMC9934522/
Autor:
Camden Neese, Cecilia G. Bouaichi, Tom Needham, Martin Bauer, Richard Bertram, Roberto Vincis
Neurons in the gustatory cortex (GC) represent taste through time-varying changes in their spiking activity. The predominant view is that the neural firing rate represents the sole unit of taste information. It is currently not known whether the phas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7fd63a5c669d784a61dc36dfba7eebb
https://doi.org/10.1101/2022.05.13.491862
https://doi.org/10.1101/2022.05.13.491862
Autor:
Cecilia Grace Bouaichi, Roberto Vincis
Publikováno v:
J Neurophysiol
In the last two decades, a considerable amount of work has been devoted to investigating the neural processing and dynamics of the primary taste cortex of rats. Surprisingly, much less information is available on cortical taste electrophysiology in a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::338cec2fcf73a94c089f1b0121108cec
https://doi.org/10.1152/jn.00069.2020
https://doi.org/10.1152/jn.00069.2020
Autor:
Morgan Shakeshaft, Roberto Vincis
Publikováno v:
The Journal of physiologyReferences. 598(23)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::86df81eb9a29997cb4dbc765337e6ee5
https://pubmed.ncbi.nlm.nih.gov/32857870
https://pubmed.ncbi.nlm.nih.gov/32857870
Autor:
Roberto Vincis, Alfredo Fontanini
Publikováno v:
Handbook of clinical neurology. 164
The gustatory system contributes to the flavor of foods and beverages and communicates information about nutrients and poisons. This system has evolved to detect and ultimately respond to hydrophilic molecules dissolved in saliva. Taste receptor cell
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8db6fe91de50135a73f9da373ee49526
https://pubmed.ncbi.nlm.nih.gov/31604547
https://pubmed.ncbi.nlm.nih.gov/31604547