• We are sorry, but NCBI web applications do not support your browser and may not function properly. More information

NCBI Bookshelf. A service of the National Library of Medicine, National Institutes of Health.

Cover of The Neural Bases of Multisensory Processes

The Neural Bases of Multisensory Processes

Frontiers in Neuroscience

Edited by Micah M. Murray and Mark T. Wallace.

Editor Information

Edited by Micah M. Murray1 and Mark T. Wallace2.

1 Center for Biomedical Imaging Lausanne, Switzerland
2 Vanderbilt University Nashville, Tennessee
Boca Raton (FL): CRC Press; .
ISBN-13: 978-1-4398-1217-4

It has become accepted in the neuroscience community that perception and performance are quintessentially multisensory by nature. Using the full palette of modern brain imaging and neuroscience methods, The Neural Bases of Multisensory Processes details current understanding in the neural bases for these phenomena as studied across species, stages of development, and clinical statuses.

Organized thematically into nine subsections, the book is a collection of contributions by leading scientists in the field. Chapters build generally from basic to applied, allowing readers to ascertain how fundamental science informs the clinical and applied sciences.

Topics discussed include

  • Anatomy, essential for understanding the neural substrates of multisensory processing
  • Neurophysiological bases and how multisensory stimuli can dramatically change the encoding processes for sensory information
  • Combinatorial principles and modeling, focusing on efforts to gain a better mechanistic handle on multisensory operations and their network dynamics
  • Development and plasticity
  • Clinical manifestations and how perception and action are affected by altered sensory experience
  • Attention and spatial representations

The last sections of the book focus on naturalistic multisensory processes in three separate contexts: motion signals, multisensory contributions to the perception and generation of communication signals, and how the perception of flavor is generated. The text provides a solid introduction for newcomers and a strong overview of the current state of the field for experts.

Contents

Copyright © 2012 by Taylor & Francis Group, LLC.
Bookshelf ID: NBK92848PMID: 22593873
PubReader format: click here to try

Views

Other titles in this collection

Related information

Related citations in PubMed

See reviews...See all...

Recent Activity

Your browsing activity is empty.

Activity recording is turned off.

Turn recording back on

See more...