Sentence examples for sensory exposure from inspiring English sources

In humans expressing facial emotion, fear may be configured to maximize sensory exposure (e.g., increases visual input) whereas disgust can reduce sensory exposure (e.g., decreases visual input).

Our findings have implications beyond the simple question of the physiological influence of fear and disgust on sensory exposure in expressers[10].

The qRT-PCR analysis showed that the expression levels of honeybee NrxI and neuroligins were generally higher in bees that had undergone associative scent training compared to the control bees, which had the same sensory exposure, but did not learn the scent-reward association (Figure 2, Table S2).

Another group of bees was subjected to a control treatment: they were restrained and kept in the same way as the trained bees and received the same amount of sensory exposure, but the sugar reward (US) was presented before the scent (CS) (backward control), thus preventing associative learning of US and CS.

This latter example is a sensory experience corresponding to allodynia, and paroxysms are triggered by sensory exposure.

Switching back to the original conditions resulted again in a high incidence, further optimized by sensory exposure to female mice.

Foods that can be eaten quickly with large bite sizes and little chewing are believed to produce a poorer satiety response due to reduced oro-sensory exposure and faster eating rates (Forde et al. 2013a).

Findings showed that eating rate and intake were influenced by the texture of some meal components, and that it was possible to reduce overall food consumed by combining meal textures that required smaller bite sizes, more chews per bite and longer oro-sensory exposure within the meal.

In cases where other health effects occur at or below levels producing sensory irritation, exposure guidelines use the more sensitive adverse effect.

Headache, included in our a priori grouping of CNS symptoms, has been reported in association with sensory irritant exposures (Otto et al. 1990) and may be associated with triggering of mucosal irritant receptors, but evaluation of this mechanism was beyond the scope of our study.

In this study, fat-free milk was exposed to LED and fluorescent light at 2,000 lx to compare the sensory thresholds of exposure, the flavor profile of milk produced by these exposures, and resultant consumer acceptance of the samples.