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Date: 2011
Language: eng
Resource Type: book chapter
Identifier: http://hdl.handle.net/1959.14/315944
Description: This paper explores how the quality of an odor changes as its concentration is increased. In Experiment 1, participants rated degree of presence for various qualities and stimulus intensity, for seven ... More
Date: 2011
Subject Keyword: 170100 Psychology | localization | odor | flavor | binding
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/127892
Description: Odors can be perceived as arising from the environment or as part of a flavor located in the mouth. One factor that may dictate where an odor is perceived to be is concurrent gustatory stimulation in ... More
Reviewed: Reviewed
Date: 2008
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/1159867
Description: Certain odors have tastelike qualities when sniffed. To the extent that these qualities are akin to real taste experiences, impairment in perception of odor-induced tastes should be accompanied by tas ... More
Reviewed: Reviewed
Date: 2006
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/8267
Description: Disgust is a powerful behavioral adaptation, which confers the advantage of reducing the risk of pathogen infection. However, there are situations in which disgust at core elicitors (e.g., feces) must ... More
Reviewed: Reviewed
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