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Bases of a Cognitive Technology for Food Quality
Cognitive technology provides a response‐sensitivity metric for interactions between major influences on a response by an individual consumer. There is no restriction on the types of influence orExpand
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Discriminative feature integration by individuals.
A tactile pattern on the skin generally comes to be recognised from its function within action. What is perceived tactually and may generate a textural or geometrical sensation is therefore a set ofExpand
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Users of ‘diet’ drinks who think that sweetness is calories
We present the first experiment that was based on a novel analysis of the mental processes of choice. Sensed material characteristics such as the sweetness of a drink and symbolic attributes such asExpand
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Insight into sight, touch, taste and smell by multiple discriminations from norm.
The paper presents an innovative theory of perception of multiple features across and within modalities. Each step is illustrated by an aspect of data from diverse experiments. The theory is that aExpand
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A strawberry by any other name would smell as sweet, green, fruity and buttery. Multisensory cognition of a food aroma
This brief report presents illustrative findings from the first implementation for recognition of an aroma of individualised analysis of cognition as normed discriminations. Two assessors comparedExpand
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Perception as Interacting Psychophysical Functions. Could the Configuring of Features Replace a Specialised Receptor?
This paper illustrates how perception is achieved through interactions among the psychophysical functions of judged features of an object. The theory is that the perceiver places processed featuresExpand
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Individuals’ integration of sensory and semantic features in discriminal object-recognition space
This e-paper contains the pre-circulated Abstracts, scripts and slides of two oral presentations to the joint meeting of the Canadian Society for Brain, Behaviour and Cognitive Science and theExpand
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