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@ARTICLE{Pergola:837848,
      author       = {Pergola, Giulio and Foroni, Francesco and Mengotti, Paola
                      and Argiris, Georgette and Rumiati, Raffaella Ida},
      title        = {{A} neural signature of food semantics is associated with
                      body-mass index},
      journal      = {Biological psychology},
      volume       = {129},
      number       = {-},
      issn         = {0301-0511},
      address      = {Amsterdam [u.a.]},
      publisher    = {Elsevier Science},
      reportid     = {FZJ-2017-06625},
      pages        = {282-292},
      year         = {2017},
      abstract     = {Visual recognition of objects may rely on different
                      features depending on the category to which they belong.
                      Recognizing natural objects, such as fruits and plants,
                      weighs more on their perceptual attributes, whereas
                      recognizing man-made objects, such as tools or vehicles,
                      weighs more upon the functions and actions they enable.
                      Edible objects are perceptually rich but also prepared for
                      specific functions, therefore it is unclear how perceptual
                      and functional attributes affect their recognition.Two
                      event-related potentials experiments investigated: (i)
                      whether food categorization in the brain is differentially
                      modulated by sensory and functional attributes, depending on
                      whether the food is natural or transformed; (ii) whether
                      these processes are modulated by participants’ body mass
                      index. In experiment 1, healthy normal-weight participants
                      were presented with a sentence (prime) and a photograph of a
                      food. Primes described either a sensory feature (‘It
                      tastes sweet’) or a functional feature (‘It is suitable
                      for a wedding party’) of the food, while photographs
                      depicted either a natural (e.g., cherry) or a transformed
                      food (e.g., pizza). Prime-feature pairs were either
                      congruent or incongruent. This design aimed at modulating
                      N400-like components elicited by semantic processing. In
                      experiment 1, N400-like amplitude was significantly larger
                      for transformed food than for natural food with sensory
                      primes, and vice versa with functional primes. In experiment
                      2, underweight and obese women performed the same semantic
                      task. We found that, while the N400-like component in obese
                      participants was modulated by sensory-functional primes only
                      for transformed food, the same modulation was found in
                      underweight participants only for natural food. These
                      findings suggest that the level of food transformation
                      interacts with participants’ body mass index in modulating
                      food perception and the underlying brain processing.},
      cin          = {INM-3},
      ddc          = {370},
      cid          = {I:(DE-Juel1)INM-3-20090406},
      pnm          = {572 - (Dys-)function and Plasticity (POF3-572)},
      pid          = {G:(DE-HGF)POF3-572},
      typ          = {PUB:(DE-HGF)16},
      pubmed       = {pmid:28899747},
      UT           = {WOS:000416436800028},
      doi          = {10.1016/j.biopsycho.2017.09.001},
      url          = {https://juser.fz-juelich.de/record/837848},
}