Effects of exposure to novel taste stimuli on taste aversive conditioning (TAC) in rats / Efectos de la exposición a estímulos gustativos novedosos sobre el condicionamiento aversivo a sabores (CAS) en ratas
Minerva Saraí Santillán Rivera,
Ana Malintzin Gonzalez Martin,
Antonio López Espinoza
et al.
Abstract:Organisms are capable of developing taste or food aversion behaviors by learning processes and avoid a food or flavor when it is related to physical discomfort, illness or some unpleasant condition. Conditioned taste aversion (CTA) is a procedure that can explain this phenomenon. It is characterized by the association of an unconditioned stimulus (US) and a conditioned stimulus (CS). Some factors that influence this process are the familiarity of the US and the intensity of the CS. Although CTA has been extens… Show more
Set email alert for when this publication receives citations?
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.