Changes in food valence of regular diet depending on the experience of high and low preference food
We developed a new food reservation task, which allows to assess experience-dependent change in the food valence of a regular diet. This task will contribute to a better understanding of the neural mechanisms underlying those changes.
Authors
- Satoshi Kida (ORCID: https://orcid.org/0000-0002-8038-9583)
- Xi Cheng (ORCID: https://orcid.org/0000-0002-6653-8378)
- Kazuto Tsuruyama
Institutions
- The University of Tokyo (JP)
Publication Details
- Journal
- Neuropsychopharmacology Reports
- Published
- 2024-10-28
- DOI
- https://doi.org/10.1002/npr2.12481
- Primary Topic
- Biochemical Analysis and Sensing Techniques
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Amdocs
- Naito Foundation
- Takeda Science Foundation
- Danone
- Sumitomo Foundation
- Uehara Memorial Foundation
- Food Science Institute Foundation
- Daiichi Sankyo Foundation of Life Science
- Tojuro Iijima Foundation for Food Science and Technology
- Instituto Danone
- Moonshot Research and Development Program
- Daiichi Sankyo Europe