Khalid Touzani

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Increase of the aversive value of taste stimuli following ibotenic acid lesion of the central amygdaloid nucleus in the rat

Khalid Touzani, Khalid Taghzouti, Lydia Velley
Behavioural Brain Research
1997

Male Sprague-Dawley rats received bilateral ibotenic acid lesions of the central amygdaloid nucleus (CeA) and were compared to sham-lesioned rats in their response to different concentrations of… (More)

Critical role of amygdala in flavor but not taste preference learning in rats.

Khalid Touzani, Anthony Sclafani
The European journal of neuroscience
2005

The role of the amygdala (AMY) in learning to associate complex flavor (taste + odor cues) with the oral and post-oral properties of nutrients was examined. Rats with excitotoxic lesions of the… (More)

Flavor preferences conditioned by intragastric fructose and glucose: differences in reinforcement potency

Karen Ackroff, Khalid Touzani, Tatanisha K Peets, Anthony Sclafani
Physiology & Behavior
2001

Many prior conditioning studies indicate that fructose, unlike glucose, has minimal postingestive reinforcing effects. Using a new training procedure, food-restricted rats were trained in alternate… (More)

Consolidation of learning strategies during spatial working memory task requires protein synthesis in the prefrontal cortex.

Khalid Touzani, Sathyanarayanan V. Puthanveettil, Eric R Kandel
Proceedings of the National Academy of Sciences…
2007

Working memory is a temporary memory store where information is held briefly until the appropriate behavior is produced. However, the improvement in the performance of working memory tasks with… (More)

Neuropharmacology of learned flavor preferences

Khalid Touzani, Richard J Bodnar, Anthony Sclafani
Pharmacology Biochemistry and Behavior
2010

Innate and learned flavor preferences influence food and fluid choices in animals. Two primary forms of learned preferences involve flavor-flavor and flavor-nutrient associations in which a… (More)

Activation of dopamine D1-like receptors in nucleus accumbens is critical for the acquisition, but not the expression, of nutrient-conditioned flavor preferences in rats.

Khalid Touzani, Richard J Bodnar, Anthony Sclafani
The European journal of neuroscience
2008

The present study investigated the role of dopamine neurotransmission within the nucleus accumbens (NAc) in flavor preference learning induced by the postoral consequences of carbohydrates. In… (More)

Role of olfaction in the conditioned sucrose preference of sweet-ageusic T1R3 knockout mice.

Steven Zukerman, Khalid Touzani, Robert F Margolskee, Anthony Sclafani
Chemical senses
2009

Prior work has shown that sweet taste-deficient T1R3 knockout (KO) mice developed significant sucrose preferences when given long-term sugar versus water tests. The current study investigated the… (More)

Role of amygdala dopamine D1 and D2 receptors in the acquisition and expression of fructose-conditioned flavor preferences in rats

Sonia Y. Bernal, Patricia Miner, +5 authors Richard J Bodnar
Behavioural Brain Research
2009

Systemic administration of dopamine D1-like (SCH23390) and, to a lesser degree D2-like (raclopride), receptor antagonists significantly reduce the acquisition and expression of fructose-conditioned… (More)

Dopamine and learned food preferences

Anthony Sclafani, Khalid Touzani, Richard J Bodnar
Physiology & Behavior
2011

An early study performed in Bart Hoebel's laboratory suggested that dopamine (DA) signaling in the nucleus accumbens was involved in learned flavor preferences produced by post-oral nutritive… (More)

Conditioned flavor preference and aversion: role of the lateral hypothalamus.

Khalid Touzani, Anthony Sclafani
Behavioral neuroscience
2001

Food-restricted rats with ibotenic acid lesions of the lateral hypothalamus (LH) and sham controls were trained to associate flavored solutions with positive or negative postingestive consequences.… (More)

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