Sensory processing is fundamental to perception, action, and cognition, and its disruption contributes to a wide range of neurological, psychiatric, and ...

Sensory information enters the brain at the primary sensory cortex, where they are processed by different layers of cells in ways that ultimately influence an animal's perception and behavioral ...

The study of temporal dynamics in sensory perception addresses how our sensory experiences evolve over time as we interact with complex stimuli, notably in food and beverage contexts. This ...

This Collection supports and amplifies research related to SDG 2, SDG 3 and SDG 12. The field of sensory nutrition has traditionally focused on cranial senses such as taste and smell, exploring how ...

When we interact with the world, such as when we reach out to touch an object, the brain actively changes incoming sensory signals based on anticipation. This so-called 'sensory gating' has now been ...

Traditionally, perception and cognition have been considered distinct domains of psychological science. Perception was understood to be the raw data collector—our sensory touchpoint with the external ...

Although Parkinson's disease is often associated with motor symptoms such as stiffness, poor balance and trembling, the first symptoms are often sensory and include a reduced sense of touch and smell.

Nowhere is this convergence more evident than in the emerging field of sensory augmentation, where artificial intelligence ...

(Nanowerk Spotlight) Insect antennae have long fascinated scientists with their remarkable ability to detect an array of environmental stimuli, from vibrations and surface textures to magnetic fields.

A significant amount of research and development has gone into creating sophisticated prosthetic limbs and learning how to effectively control them. But a major challenge for controlling a prosthetic ...

Research into why wine and tea pair with fatty food could offer the food industry a lesson in how to better balance fatty and astringent mouthfeels in processed foods, say researchers. It may seem ...