Massimiliano Zampini

TL;DR: This paper reviewed the empirical literature concerning the important question of whether or not food color influences taste and flavor perception in humans and argued that this is, at least in part, due to the fact that many researchers have failed to distinguish between two qualitatively distinct research questions.

TL;DR: In this paper, the authors investigated whether the perception of the crispness and staleness of potato chips can be affected by modifying the sounds produced during the biting action and found that the potato chips were perceived as being both crisper and fresher when either the overall sound level was increased, or when just the high frequency sounds (in the range of 2 kHz-20 kHz) were selectively amplified.

TL;DR: The findings demonstrate that the medial-to-lateral bias by conceptual domain in the ventral visual pathway does not require visual experience in order to develop and suggest the operation of innately determined domain-specific constraints on the organization of object knowledge.

TL;DR: The participants in all three experiments were more likely to report the stimuli as being simultaneous when they originated from the same spatial position than when they came from different positions, demonstrating that the apparent perception of multisensory simultaneity is dependent on the relative spatial position from which stimuli are presented.

TL;DR: The results demonstrate that multisensory TOJs are critically dependent on both the relative spatial position from which stimuli are presented and on the particular dimension being judged.