scholarly journals Holistic perception of faces in 17 milliseconds: Evidence from three measures

2019 ◽  
Vol 19 (10) ◽  
pp. 92 ◽  
Author(s):  
Xiaoyi Liu ◽  
James W. Tanaka
Keyword(s):  
2020 ◽  
Vol 2020 (2) ◽  
pp. 181-187
Author(s):  
Brych M ◽  

In Ukraine, there is no holistic perception of historical and cultural environments of monumental ensembles and complexes as an object of protection and use today. Their preservation will be effective only when the understanding of the object of protection is extended to the boundaries of the cultural landscape, including all its valuable elements. The best way to implement this concept is to include cultural landscapes in the open-air museum exhibition as its integral, active, and living element.


2018 ◽  
Vol 6 (2) ◽  
pp. 116-125
Author(s):  
Gabriela Petrová ◽  
Nina Kozárová

Abstract The majority of people who have experienced institutionalized education have found it extremely laborious, slow and a necessarily repetitive process. The authors of this paper focus on and present possibilities for making the teaching of a foreign language more effective through mind mapping: the implementation of neuro-linguistic knowledge and mind maps into the learning process.


2021 ◽  
Vol 53 (4) ◽  
Author(s):  
Maria Samires Martins Castro ◽  
Delano de Sousa Oliveira ◽  
Raquel Oliveira dos Santos Fontenelle ◽  
Ana Paula Araújo do Nascimento ◽  
Robson Mateus Freitas Silveira ◽  
...  

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 667
Author(s):  
Russell Keast ◽  
Andrew Costanzo ◽  
Isabella Hartley

There are numerous and diverse factors enabling the overconsumption of foods, with the sense of taste being one of these factors. There are four well established basic tastes: sweet, sour, salty, and bitter; all with perceptual independence, salience, and hedonic responses to encourage or discourage consumption. More recently, additional tastes have been added to the basic taste list including umami and fat, but they lack the perceptual independence and salience of the basics. There is also emerging evidence of taste responses to kokumi and carbohydrate. One interesting aspect is the link with the new and emerging tastes to macronutrients, with each macronutrient having two distinct perceptual qualities that, perhaps in combination, provide a holistic perception for each macronutrient: fat has fat taste and mouthfeel; protein has umami and kokumi; carbohydrate has sweet and carbohydrate tastes. These new tastes can be sensed in the oral cavity, but they have more influence post- than pre-ingestion. Umami, fat, kokumi, and carbohydrate tastes have been suggested as an independent category named alimentary. This narrative review will present and discuss evidence for macronutrient sensing throughout the alimentary canal and evidence of how each of the alimentary tastes may influence the consumption of foods.


2010 ◽  
Vol 10 (7) ◽  
pp. 638-638
Author(s):  
G. Van Belle ◽  
K. Verfaillie ◽  
P. De Graef ◽  
B. Rossion ◽  
P. Lefere
Keyword(s):  

2015 ◽  
Vol 282 (1799) ◽  
pp. 20142384 ◽  
Author(s):  
Aurore Avarguès-Weber ◽  
Adrian G. Dyer ◽  
Noha Ferrah ◽  
Martin Giurfa

Traditional models of insect vision have assumed that insects are only capable of low-level analysis of local cues and are incapable of global, holistic perception. However, recent studies on honeybee ( Apis mellifera ) vision have refuted this view by showing that this insect also processes complex visual information by using spatial configurations or relational rules. In the light of these findings, we asked whether bees prioritize global configurations or local cues by setting these two levels of image analysis in competition. We trained individual free-flying honeybees to discriminate hierarchical visual stimuli within a Y-maze and tested bees with novel stimuli in which local and/or global cues were manipulated. We demonstrate that even when local information is accessible, bees prefer global information, thus relying mainly on the object's spatial configuration rather than on elemental, local information. This preference can be reversed if bees are pre-trained to discriminate isolated local cues. In this case, bees prefer the hierarchical stimuli with the local elements previously primed even if they build an incorrect global configuration. Pre-training with local cues induces a generic attentional bias towards any local elements as local information is prioritized in the test, even if the local cues used in the test are different from the pre-trained ones. Our results thus underline the plasticity of visual processing in insects and provide new insights for the comparative analysis of visual recognition in humans and animals.


2010 ◽  
Vol 10 (5) ◽  
pp. 10-10 ◽  
Author(s):  
G. Van Belle ◽  
P. De Graef ◽  
K. Verfaillie ◽  
B. Rossion ◽  
P. Lefevre

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