A5011325824- Olfactory and Sensory Function Studies
- Biochemical Analysis and Sensing Techniques
- Advanced Chemical Sensor Technologies
- Multisensory perception and integration
- EEG and Brain-Computer Interfaces
- Sensory Analysis and Statistical Methods
- Neural dynamics and brain function
- Neural and Behavioral Psychology Studies
- Insect Pheromone Research and Control
- Eating Disorders and Behaviors
- Neuroethics, Human Enhancement, Biomedical Innovations
- Visual perception and processing mechanisms
- Memory and Neural Mechanisms
- Behavioral Health and Interventions
- Autism Spectrum Disorder Research
- Memory Processes and Influences
- Attention Deficit Hyperactivity Disorder
- Long-Term Effects of COVID-19
- Color perception and design
- Functional Brain Connectivity Studies
- Nutritional Studies and Diet
- Wireless Body Area Networks
- Sleep and Wakefulness Research
- Treatment of Major Depression
- Nutrition, Genetics, and Disease
Firmenich (Switzerland)
2022-2024
Helmut Schmidt University
2021-2023
Pennsylvania State University
2023
German Institute of Human Nutrition
2013-2022
Forschungszentrum Jülich
2018-2022
Stadtwerke Jülich (Germany)
2018-2021
Monell Chemical Senses Center
2011-2020
Nestlé (Switzerland)
2010-2013
Leipzig University
2005-2010
Nestlé (Brazil)
2009
Our current environment is characterized by the omnipresence of food cues. The sight and smell real foods, but also graphically depictions appetizing can guide our eating behavior, for example, eliciting craving influencing choice. relevance visual cues on human information processing has been demonstrated a growing body studies employing images across disciplines psychology, medicine, neuroscience. However, currently used image sets vary considerably laboratories characteristics (contrast,...
Abstract Recent anecdotal and scientific reports have provided evidence of a link between COVID-19 chemosensory impairments, such as anosmia. However, these downplayed or failed to distinguish potential effects on taste, ignored chemesthesis, generally lacked quantitative measurements. Here, we report the development, implementation, initial results multilingual, international questionnaire assess self-reported quantity quality perception in 3 distinct modalities (smell, chemesthesis) before...
Our current environment is characterized by the omnipresence of food cues. The taste and smell real foods-but also graphical depictions appetizing foods-can guide our eating behavior, for example, eliciting craving anticipatory cephalic phase responses. To facilitate research into this so-called cue reactivity, several groups have compiled standardized image sets. Yet, selecting best subset images a specific question can be difficult as sets vary along dimensions. In present report, we...
Abstract In a preregistered, cross-sectional study, we investigated whether olfactory loss is reliable predictor of COVID-19 using crowdsourced questionnaire in 23 languages to assess symptoms individuals self-reporting recent respiratory illness. We quantified changes chemosensory abilities during the course illness 0–100 visual analog scales (VAS) for participants reporting positive (C19+; n = 4148) or negative (C19−; 546) laboratory test outcome. Logistic regression models identified...
Background: Sudden smell loss is a specific early symptom of COVID-19, which, prior to the emergence Omicron, had estimated prevalence ~40% 75%. Chemosensory impairments affect physical and mental health, dietary behavior. Thus, it critical understand rate time course recovery. The aim this cohort study was characterize function recovery up 11 months post COVID-19 infection. Methods: This longitudinal survey individuals suffering COVID-19-related assessed disease symptoms gustatory olfactory...
Abstract Olfaction is a fundamental sensory modality that guides animal and human behaviour 1,2 . However, the underlying neural processes of olfaction are still poorly understood at fundamental—that is, single-neuron—level. Here we report recordings single-neuron activity in piriform cortex medial temporal lobe awake humans performing an odour rating identification task. We identified odour-modulated neurons within cortex, amygdala, entorhinal hippocampus. In each these regions, neuronal...
Current non-invasive neuroimaging methods can assess neural activity in all areas of the human brain but olfactory bulb (OB). The OB has been suggested to fulfill a role comparable that V1 and thalamus visual system have closely linked wide range tasks neuropathologies. Here we present method for recording signals from with millisecond precision. We demonstrate obtained via recordings EEG electrodes at nasal bridge represent responses - term Electrobulbogram (EBG). EBG will aid future...
Vision provides a primary sensory input for food perception. It raises expectations on taste and nutritional value drives acceptance or rejection. So far, the impact of visual cues varying in energy content subsequent integration remains unexplored. Using electrical neuroimaging, we assessed whether high- low-calorie differentially influence brain processing perception neutral electric taste. When viewing high-calorie images, participants reported to be more pleasant than when images...
Abstract Food perception is characterized by a transition from initially separate sensations of the olfactory and gustatory properties object toward their combined sensory experience during consumption. The holistic flavor experience, which occurs as smell taste merge, extends beyond mere addition two chemosensory modalities, being usually perceived more object‐like, intense rewarding. To explore cortical mechanisms give rise to olfactory–gustatory binding natural food consumption, brain...
At all times humans have made attempts to improve their cognitive abilities by different means, among others, with the use of stimulants. Widely available stimulants such as caffeine, but also prescription substances methylphenidate and modafinil, are being used healthy individuals enhance performance.
Although the first sex-dependent differences for chemosensory processing were reported in scientific literature over 60 years ago, underlying mechanisms are still unknown. Generally, more pronounced noted with increased task difficulty or levels of intranasal irritation produced by stimulus. Whether between sexes arise from sensitivity two sensory systems involved cognitive associated emotional evaluation stimulants is not known. We used simultaneous and complementary measures...
The role of congruence in cross-modal interactions has received little attention. In most experiments involving pairs, is conceived as a binary process according to which pairs are categorized perceptually and/or semantically matching or mismatching. present study investigated whether odor-taste can be perceived gradually and impacts other facets subjective experience, that is, intensity, pleasantness, familiarity. To address these questions, we presented food odorants (chicken, orange, 3...
COVID-19 has heterogeneous manifestations, though one of the most common symptoms is a sudden loss smell (anosmia or hyposmia). We investigated whether olfactory reliable predictor COVID-19. This preregistered, cross-sectional study used crowdsourced questionnaire in 23 languages to assess individuals self-reporting recent respiratory illness. quantified changes chemosensory abilities during course illness using 0-100 visual analog scales (VAS) for participants reporting positive (C19+;...
Abstract People often confuse smell loss with taste loss, so it is unclear how much gustatory function reduced in patients self-reporting loss. Our pre-registered cross-sectional study design included an online survey 12 languages instructions for self-administering chemosensory tests 10 household items. Between June 2020 and March 2021, 10,953 individuals participated. Of these, 5,225 self-reported a respiratory illness were grouped based on their reported COVID test results: COVID-positive...
Abstract Chemosensory impairments have been established as a specific indicator of COVID-19. They affect most patients and may persist long past the resolution respiratory symptoms, representing an unprecedented medical challenge. Since SARS-CoV-2 pandemic started, we now know much more about smell, taste, chemesthesis loss associated with However, temporal dynamics characteristics recovery are still unknown. Here, capitalizing on data from Global Consortium for Research (GCCR) crowdsourced...
Providing nutrition or health labels on product packaging can be an effective strategy to promote a conscious and healthier diet. However, such also have the potential counterproductive by creating obstructive expectations about flavor of food influencing odor perception. Conversely, olfaction could significantly influence label perception, whereby negative mitigated pleasant odors. This study explored neural processing interplay between odors using fMRI in 63 participants either sex, whom...