Journal article icon

Journal article

Food's visually perceived fat content affects discrimination speed in an orthogonal spatial task

Abstract:

Choosing what to eat is a complex activity for humans. Determining a food's pleasantness requires us to combine information about what is available at a given time with knowledge of the food's palatability, texture, fat content, and other nutritional information. It has been suggested that humans may have an implicit knowledge of a food's fat content based on its appearance; Toepel et al. (Neuroimage 44: 967-974, 2009) reported visual-evoked potential modulations after participants viewed ima...

Expand abstract
Publication status:
Published
Peer review status:
Peer reviewed

Actions


Access Document


Publisher copy:
10.1007/s00221-011-2833-6

Authors


More by this author
Institution:
University of Oxford
Department:
Medical Sciences Division - Experimental Psychology
More by this author
Institution:
"Centre Hospitalier Universitaire Vaudois", "University of Lausanne, Switzerland"
Department:
Neuropsychology and Neurorehabilitation Service,Department of Clinical Neurosciences
More by this author
Institution:
"Centre Hospitalier Universitaire Vaudois", "University of Lausanne, Switzerland"
Department:
Neuropsychology and Neurorehabilitation Service,Department of Clinical Neurosciences
More by this author
Institution:
University of Oxford
Department:
Medical Sciences Division - Experimental Psychology
Publisher:
Springer Publisher's website
Journal:
Experimental Brain Research Journal website
Volume:
214
Issue:
3
Pages:
351-356
Publication date:
2011
DOI:
EISSN:
1432-1106
ISSN:
0014-4819
URN:
uuid:85350dc3-3942-4d0c-b901-6a45a8c3e023
Local pid:
ora:5781

Terms of use


Metrics



If you are the owner of this record, you can report an update to it here: Report update to this record

TO TOP