Search results for "perception."

Exploration fonctionnelle du système neuronal à mélanocortine et corrélats comportementaux chez le rongeur

2022

Chimio-détection, signalisation et intégration nerveuse chez la drosophile

2022

Techniques EEG et IRM pour l’étude de la flaveur chez l’humain

2022

Goût et plaisir alimentaire chez la personne âgée : des idées reçues à la réalité scientifique

2018

National audience

Visual exploration of face and facial expression in infancy: A qualitative approach of cognitive and social development

2016

International audience; This article proposes a methodological consideration for the use of "head free" eye-tracking systems, which allowed to extend this technique to the study of infant skills. It explores how the technological developments enable a more qualitative approach, which offers the possibility of considering "how" in addition to "how long" the infant looks at a visual scene, especially the scene of the face.

Factors of good visual outcome in acute post-cataract endophthalmitis (friends group)

2009

International audience; Purpose: To analyze initial clinical factors of good visual outcome in patients with acute endophthalmitis following cataract surgery. Methods: A prospective study was performed in 4 University hospital (Dijon, Grenoble, Lyon, Saint-Etienne, FRIENDS group) on 100 patients with acute post-cataract endophthalmitis. Factors related to cataract surgery (complications), the initial presentation and the microbiological identification were analyzed according to the final visual outcome using univariate and multivariate analysis (SPSS 12.0). Results: 46% out of the patients had a final visual acuity less than or equal to 0.3 logMar (good visual outcome) at 6 months while 10%…

Maternal odor selectively enhances the categorization of face(like) stimuli in the 4 month-old infant brain

2020

Présentation Poster; International audience; In the 4-month-old infant brain, the visual categorization of natural face images is enhanced by concomitant maternal odor (Leleu et al., 2019), providing support for the early perception of congruent associations between co-occurring inputs from multiple senses. Here, we further explore whether this maternal odor effect is selective to faces or if it can be explained by a more general influence of salient odor cues on the perception of any visual object category. In Experiment 1, scalp electroencephalogram was recorded during a fast periodic visual stimulation (FPVS-EEG) while 4-month-old infants were exposed to the maternal vs. a control odor. …

Rules and Mechanisms of Perceptual Interaction of Odor Mixtures : Application to Icewine aroma

2021

Icewine was used as an experimental object, and hundreds of wine- or food-related odor mixtures were designed and investigated for the first time based on the identification and analysis of icewine’ odorants. The aim of the thesis work was to explore the key odor elements that affected the perception of odor mixtures and the general laws behind olfactory perceptual interactions. The thesis manuscript contains seven chapters:The first review of the literature gives a brief introduction to the olfactory system and odor perception. Then, odorants’ mixture perception is highlighted through examples of interactions between odorants at the perceptual level. Research progress in perceptual interac…

Using cross-modal interactions to counterbalance salt reduction in solid foods

2011

International audience; We investigated odour-induced saltiness enhancement (OISE) in a solid model cheese with the aim of evaluating the influence of cross-modal interactions (odour-texture-taste) on saltiness perception and assessing the efficacy of using OISE to counterbalance salt reduction. Four model cheeses, varying in texture, were flavoured with three commercial tasteless aromas (comte cheese, sardine and carrot) differently associated with salty and cheesy food products. Twenty-seven consumers evaluated taste intensity, aroma intensity and its congruence with the product flavour, and the overall pleasantness of 12 flavoured and four unflavoured samples. The comparison of the perce…

In-mouth aroma compound release during cheese consumption: Relationship with food bolus formation

2011

International audience; The present study describes the changes in mechanical properties and saliva incorporation for cheese samples with different composition and texture, and their influence on the rate of aroma release. Chewing work per cycle, salivary flow rate and chewing rate varied highly among subjects. Despite the differences in cheese hardness, at the end of mastication, bolus texture was the same for cheeses with the same lipid content. Low-fat cheeses gave harder bolus than high fat ones, despite being chewed longer, with higher work per cycle and more moisture. Salivary flow rate did not vary among cheese samples but, at the end of mastication, the amount of saliva in boluses d…