Author : Aage R. Moller
Publisher : Gulf Professional Publishing
Page : 489 pages
File Size : 41,21 MB
Release : 2003
Category : Medical
ISBN : 0125042574
Textbook in neuroscience used in teaching undergraduate as well as graduate students for eduction in specialized fields of medicine. A source of information for researchers in neuroscience, psychology, audiology etc.
Author : ADELMAN
Publisher : Springer Science & Business Media
Page : 162 pages
File Size : 21,35 MB
Release : 2012-12-06
Category : Mathematics
ISBN : 1468467603
This series of books, "Readings from the Encyclopedia of Neuroscience." consists of collections of subject-clustered articles taken from the Encyclopedia of Neuroscience. The Encyclopedia of Neuroscience is a reference source and compendium of more than 700 articles written by world authorities and covering all of neuroscience. We define neuroscience broadly as including all those fields that have as a primary goal the under standing of how the brain and nervous system work to mediate/control behavior, including the mental behavior of humans. Those interested in specific aspects of the neurosciences, particular subject areas or specialties, can of course browse through the alphabetically arranged articles of the En cyclopedia or use its index to find the topics they wish to read. However. for those readers-students, specialists, or others-who will find it useful to have collections of subject-clustered articles from the Encyclopedia, we issue this series of "Readings" in paperback. Students in neuroscience, psychology, medicine, biology, the mental health professions, and other disciplines will find that these collections provide concise summaries of cutting edge research in rapidly advancing fields. The nonspecialist reader will find them useful summary statements of important neuroscience areas. Each collection was compiled, and includes an introductory essay, by an authority in that field.
Author : C. U. M. Smith
Publisher : Wiley-Blackwell
Page : 542 pages
File Size : 32,91 MB
Release : 2008
Category : Medical
ISBN :
This book has been revised and takes a molecular, evolutionary and comparative approach, providing an overview of sensory systems in vertebrates, invertebrates and prokaryotes, with a strong focus on human senses.
Author :
Publisher : Academic Press
Page : 5215 pages
File Size : 34,76 MB
Release : 2020-09-30
Category : Medical
ISBN : 0128054093
The Senses: A Comprehensive Reference, Second Edition, Seven Volume Set is a comprehensive reference work covering the range of topics that constitute current knowledge of the neural mechanisms underlying the different senses. This important work provides the most up-to-date, cutting-edge, comprehensive reference combining volumes on all major sensory modalities in one set. Offering 264 chapters from a distinguished team of international experts, The Senses lays out current knowledge on the anatomy, physiology, and molecular biology of sensory organs, in a collection of comprehensive chapters spanning 4 volumes. Topics covered include the perception, psychophysics, and higher order processing of sensory information, as well as disorders and new diagnostic and treatment methods. Written for a wide audience, this reference work provides students, scholars, medical doctors, as well as anyone interested in neuroscience, a comprehensive overview of the knowledge accumulated on the function of sense organs, sensory systems, and how the brain processes sensory input. As with the first edition, contributions from leading scholars from around the world will ensure The Senses offers a truly international portrait of sensory physiology. The set is the definitive reference on sensory neuroscience and provides the ultimate entry point into the review and original literature in Sensory Neuroscience enabling students and scientists to delve into the subject and deepen their knowledge. All-inclusive coverage of topics: updated edition offers readers the only current reference available covering neurobiology, physiology, anatomy, and molecular biology of sense organs and the processing of sensory information in the brain Authoritative content: world-leading contributors provide readers with a reputable, dynamic and authoritative account of the topics under discussion Comprehensive-style content: in-depth, complex coverage of topics offers students at upper undergraduate level and above full insight into topics under discussion
Author : Robert F. Schmidt
Publisher : Springer Science & Business Media
Page : 310 pages
File Size : 28,82 MB
Release : 2012-12-06
Category : Medical
ISBN : 3642825982
Since 1978 this textbook, to the gratification of its authors and publisher, has found an undiminished readership. Recent research in sensory physiology has progressed so rapidly that this third edition, like the second, has required thorough revision. The understanding of pain, in particular, has increased to a remarkable degree. This development is reflected here in the appearance, for the first time, of a chapter devoted entirely to the subject "Nociception and Pain". In view of the great clinical significance of pain, it seemed necessary to broaden the scope of the discussion, so that in addition to the aspects directly related to sensory physiology consideration is given to the pathophysiology, pharmacology and psychology of pain. The chapters present in earlier editions have also been carefully reexamined and, where necessary, revised and extended. Most of the illustrations provided for the first edition by the Stuttgart studio Gay & Benz have been retained. Some required alteration or replacement, and a number of new illustrations have been added. For the meticulous skill with which she transformed our ideas into graphs and drawings, we are most grateful to Mrs. Regine Gattung-Petith.
Author : Krishna C. Persaud
Publisher : CRC Press
Page : 237 pages
File Size : 12,56 MB
Release : 2016-04-19
Category : Medical
ISBN : 1439871728
Many advances have been made in the last decade in the understanding of the computational principles underlying olfactory system functioning. Neuromorphic Olfaction is a collaboration among European researchers who, through NEUROCHEM (Fp7-Grant Agreement Number 216916)-a challenging and innovative European-funded project-introduce novel computing p
Author : Jay A. Gottfried
Publisher : CRC Press
Page : 458 pages
File Size : 29,24 MB
Release : 2011-03-28
Category : Medical
ISBN : 142006729X
Synthesizing coverage of sensation and reward into a comprehensive systems overview, Neurobiology of Sensation and Reward presents a cutting-edge and multidisciplinary approach to the interplay of sensory and reward processing in the brain. While over the past 70 years these areas have drifted apart, this book makes a case for reuniting sensation a
Author : Casey Henley
Publisher :
Page : pages
File Size : 44,11 MB
Release : 2021
Category : Biology
ISBN :
Author : J. Gordon Betts
Publisher :
Page : 0 pages
File Size : 27,13 MB
Release : 2013-04-25
Category :
ISBN : 9781947172807
Author : Andrew J. Taylor
Publisher : John Wiley & Sons
Page : 304 pages
File Size : 50,48 MB
Release : 2008-04-15
Category : Technology & Engineering
ISBN : 1405150017
Unlike other human senses, the exact mechanisms that lead to our perception of flavor have not yet been elucidated. It is recognised that the process involves a wide range of stimuli, which are thought likely to interact in a complex way, but, since the chemical compounds and physical structures that activate the flavor sensors change as the food is eaten, measurements of the changes in stimuli with time are essential to an understanding of the relationship between stimuli and perception. It is clear that we need to consider the whole process - the release of flavor chemicals in the mouth, the transport processes to the receptors, the specificity and characteristics of the receptors, the transduction mechanisms and the subsequent processing of signals locally and at higher centres in the brain. This book provides a state-of-the-art review of our current understanding of the key stages of flavor perception for those working in the flavor field, whether in the academic or industrial sector. In particular, it is directed at food scientists and technologists, ingredients suppliers and sensory scientists.
