Study sheds light on why some people with autism experience aversion to certain smells and the neural mechanisms that underlie olfactory processing in those with ASD.
Researchers have identified two distinct processes that are triggered in the brain when a person is exposed to prolonged or repeated sensory input.
Researchers have decoded the sensory processing mechanisms that make the sensation of eating chocolate so irresistible to most people.
In rats, high-sugar diets lower the ability of the taste system to sense sweetness. However, curbing high sugar in the diet allowed sensitivity to sweetness to return.
Researchers have created the first body map of sensations experienced during hallucinations in people experiencing psychosis.
Study provides a new understanding of the neuroscience mechanisms that make some parts of the body so sensitive to touch.
Combining deep learning algorithms with robotic engineering, researchers have developed a new robot able to combine vision and touch.
For people who control their food consumption, the direct touch of picking up food triggers an enhanced sensory response, making the food more desirable and appealing.
Microglia, immune cells that protect the brain from infection and inflammation, also appear to play a critical role in sculpting circuits in the developing brain.
Humans and mice use inference skills to solve problems in a remarkably similar manner.
Researchers report sensory responses change between childhood and adulthood in those with ASD.
Researchers present their findings about the acute neurosensory symptoms experienced by workers in the Havana embassy exposed to a unique sound and pressure phenomenon in 2016.
