2023
Spatiotemporal features of neurovascular (un)coupling with stimulus-induced activity and hypercapnia challenge in cerebral cortex and olfactory bulb
James S, Sanggaard S, Akif A, Mishra S, Sanganahalli B, Blumenfeld H, Verhagen J, Hyder F, Herman P. Spatiotemporal features of neurovascular (un)coupling with stimulus-induced activity and hypercapnia challenge in cerebral cortex and olfactory bulb. Cerebrovascular And Brain Metabolism Reviews 2023, 43: 1891-1904. PMID: 37340791, PMCID: PMC10676132, DOI: 10.1177/0271678x231183887.Peer-Reviewed Original ResearchConceptsVasodilatory responseCerebral cortexNeurovascular couplingOlfactory bulbNeuronal activityBrief sensory stimuliRegional neurovascular couplingStimulus-induced activityHypercapnia challengeVascular toneNeuronal deactivationHemodynamic responseNeuronal excitabilityNeuronal responsesCalcium transientsBrain functionHemodynamic signalsSensory stimuliVasodilationHypercapniaCortexMiceCareful appraisalStimuliMetabolic waste
2012
Taste Quality and Intensity of 100 Stimuli as Reported by Rats: The Taste–Location Association Task
Gautam SH, Rebello MR, Verhagen JV. Taste Quality and Intensity of 100 Stimuli as Reported by Rats: The Taste–Location Association Task. Frontiers In Behavioral Neuroscience 2012, 6: 19. PMID: 22590456, PMCID: PMC3349291, DOI: 10.3389/fnbeh.2012.00019.Peer-Reviewed Original ResearchAssociation taskNovel behavioral paradigmSpecific taste stimuliSpatial tasksStimulus setBehavioral paradigmsGeneralization experimentsTaste stimuliNeural activityTaste cuesLevel of performanceSubjects' perceptionsNeurophysiological studiesSensory stimulationIntensity ratingsSpatial locationStimuliPerceptionBasic tastantsTaskChemosensory stimuliBasic taste qualitiesBasic taste stimuliBehaving ratsTaste quality
2005
The primate amygdala: Neuronal representations of the viscosity, fat texture, temperature, grittiness and taste of foods
Kadohisa M, Verhagen J, Rolls E. The primate amygdala: Neuronal representations of the viscosity, fat texture, temperature, grittiness and taste of foods. Neuroscience 2005, 132: 33-48. PMID: 15780464, DOI: 10.1016/j.neuroscience.2004.12.005.Peer-Reviewed Original ResearchConceptsAmygdala neuronsOral stimuliPrimate amygdalaFood intakeResponsive neuronsPathophysiological processesTaste representationsNeuronsFat textureAppetitive responsesStimulus-reinforcement learningTaste of foodNeuronal representationsAmygdalaIntakeFatty acidsFlavor of foodFundamental evidenceFood selectionStimuliBehavioral responsesFood textureFoodCapsaicinBrain
2004
Orbitofrontal cortex: neuronal representation of oral temperature and capsaicin in addition to taste and texture
Kadohisa M, Rolls E, Verhagen J. Orbitofrontal cortex: neuronal representation of oral temperature and capsaicin in addition to taste and texture. Neuroscience 2004, 127: 207-221. PMID: 15219683, DOI: 10.1016/j.neuroscience.2004.04.037.Peer-Reviewed Original ResearchConceptsOrbitofrontal cortexOral temperatureCortical areasSingle neuronsSomatosensory cortical areasPrimate cortical areasPrimate orbitofrontal cortexPalatability of foodResponsive neuronsMacaque orbitofrontal cortexSite of convergenceFirst evidenceNeuronal responsesCold stimuliNeuronal levelNeuronsC. TwentyCapsaicinDegrees C. TwentyCortexPrimary tastesNeuronal representationsDegrees CStimuliTuning profiles