The data on averaged EPs were used for simulation of stationary responses to sensory stimuli. The EP variability was observed when the range of the latency shift exceeded 90 msec. The N1, P2 and N2 components of the averaged long-latency auditory EPs were chosen for estimation of the latent variation range in normal subjects using encephaloscopy (RES) technique. The variability of the averaged EP was shown to depend on the difference among the component ranges, particularly N1 and N2 those. The advantages of the proposed RES technique for investigation of the EP variability and the possibilities of the estimation of non-stationary responses to sensory stimuli, are discussed.
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Elife
January 2025
Department of Psychology, University of York, North Yorkshire, United Kingdom.
Processing pathways between sensory and default mode network (DMN) regions support recognition, navigation, and memory but their organisation is not well understood. We show that functional subdivisions of visual cortex and DMN sit at opposing ends of parallel streams of information processing that support visually mediated semantic and spatial cognition, providing convergent evidence from univariate and multivariate task responses, intrinsic functional and structural connectivity. Participants learned virtual environments consisting of buildings populated with objects, drawn from either a single semantic category or multiple categories.
View Article and Find Full Text PDFPain
January 2025
Integrative Spinal Research Group, Department of Chiropractic Medicine, Balgrist University Hospital, University of Zurich, Zurich, Switzerland.
Recent evidence highlights that monetary rewards can increase the precision at which healthy human volunteers can detect small changes in the intensity of thermal noxious stimuli, contradicting the idea that rewards exert a broad inhibiting influence on pain perception. This effect was stronger with contingent rewards compared with noncontingent rewards, suggesting a successful learning process. In the present study, we implemented a model comparison approach that aimed to improve our understanding of the mechanisms that underlie thermal noxious discrimination in humans.
View Article and Find Full Text PDFDisabil Rehabil
January 2025
Stroke Theme, Level 1, The Florey Institute of Neuroscience and Mental Health, Heidelberg, VIC, Australia.
Unlabelled: Stroke patients are rarely asked about their responses to specific design attributes. Virtual reality (VR) offers a promising tool to explore how hospital environments are experienced after stroke.
Purpose: To gather perspectives and emotional responses regarding physical design attributes of hospital patient rooms after stroke.
Angew Chem Int Ed Engl
January 2025
Ningbo Institute of Materials Technology and Engineering, Chinese Academy of Sciences, Key Laboratory of Advanced Marine Materials, 1219 Zhongguan West Road, 315201, Ningbo, CHINA.
Many marine organisms feature sensitive sensory-perceptual systems to sense the surrounding environment and respond to disturbance with intense bioluminescence. However, it remains a great challenge to develop artificial materials that can sense external disturbance and simultaneously activate intense luminescence, although such materials are attractive for visual sensing and intelligent displays. Herein, we present a new class of bioinspired smart gels constructed by integrating hydrophilic polymeric networks, metastable supersaturated salt and fluorophores containing heterogenic atoms.
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January 2025
Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea.
Flavor and taste are critical factors influencing consumer attraction for meat, shaping preferences and commercial demand. This review examines conventional and novel approaches to flavor and taste creation in the meat business, highlighting ways that improve sensory profiles and meet consumer demands. Conventional methods, such as aging and marination, are analyzed in conjunction with new technologies, including enzymatic treatment, fermentation, genetic treatments to alter texture and enhance umami.
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