The role of cue additivity in salience in taste aversion conditioning-Reference-Cited by-同舟云学术

The role of cue additivity in salience in taste aversion conditioning

Published:1976-05 Issue:2 Volume:7 Page:254-264
ISSN:0023-9690
Container-title:Learning and Motivation
language:en
Short-container-title:Learning and Motivation

Author:

Best Phillip J,Best Michael R,Lindsey Gaye P

Publisher

Elsevier BV

Subject

Developmental and Educational Psychology,Education,Experimental and Cognitive Psychology,Neuropsychology and Physiological Psychology,Health (social science)

Reference12 articles.

1. Acute anosmia in the rat: A behavioral test of a peripherally-induced olfactory deficit;Alberts;Physiology and Behavior,1971

2. Conditioned inhibition in taste aversion: A test of the learned safety theory of baitshyness;Best;Journal of Experimental Psychology,1975

3. Dissociation of odor and taste in baitshyness;Hankins;Behavioral Biology,1973

4. Taste salience depends on novelty, not concentration, in rats' taste-aversion learning;Kalat;Journal of Comparative and Physiological Psychology,1973

5. “Salience”: A factor which can override temporal contiguity in taste-aversion learning;Kalat;Journal of Comparative and Physiological Psychology,1970

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1. Food Avoidance Learning in Squirrel Monkeys and Common Marmosets;Learning & Memory;1998-07-01

2. Effects of flavor salience on aversion performance following relatively long-delay backward conditioning procedures;Behavioral and Neural Biology;1989-03

3. Flavor, not postingestive, cues contribute to the salience of proteins as targets in aversion conditioning.;Behavioral Neuroscience;1987

4. Congener characteristics influence aversion conditioning to alcoholic beverages in rats;Behaviour Research and Therapy;1986

5. On the nature of processes governing defensive burying of aversive flavors and odors in rats;Learning and Motivation;1985-08