Joseph Michael Breza, Ph.D.

Affiliations: 
2011 Psychology Florida State University, Tallahassee, FL, United States 
 2014- Psychology Eastern Michigan University, Ypsilanti, MI, United States 
Area:
Neuroscience, Sensory Physiology
Website:
https://www.emich.edu/psychology/faculty/breza.php
Google:
"Joseph Michael Breza" OR "Joseph M Breza"
Mean distance: 21.44 (cluster 31)
 

Parents

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Robert J. Contreras grad student 2005-2011 Florida State
 (Anion size and acetic acid modulate salt taste in rats.)
Susan Plock Travers post-doc 2012-2014 Ohio State
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Publications

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Raymond MA, Mast TG, Breza JM. (2018) An open-source lickometer and microstructure analysis program. Hardwarex. 4
Whiddon ZD, Rynberg ST, Mast TG, et al. (2017) Aging Decreases Chorda-Tympani Nerve Responses to NaCl and Alters Morphology of Fungiform Taste Pores in Rats. Chemical Senses
Mast TG, Breza JM, Contreras RJ. (2017) Thirst Increases Chorda Tympani Responses to Sodium Chloride. Chemical Senses. 42: 675-681
Lu B, Breza JM, Contreras RJ. (2016) Temperature Influences Chorda Tympani Nerve Responses to Sweet, Salty, Sour, Umami, and Bitter Stimuli in Mice. Chemical Senses
Breza JM, Travers SP. (2016) P2X2 Receptor Terminal Field Demarcates a "Transition Zone" for Gustatory and Mechanosensory Processing in the Mouse Nucleus Tractus Solitarius. Chemical Senses
Wu W, Mast TG, Ziembko C, et al. (2013) Statistical analysis and decoding of neural activity in the rodent geniculate ganglion using a metric-based inference system. Plos One. 8: e65439
Breza JM, Contreras RJ. (2012) Acetic acid modulates spike rate and spike latency to salt in peripheral gustatory neurons of rats. Journal of Neurophysiology. 108: 2405-18
Lu B, Breza JM, Nikonov AA, et al. (2012) Leptin increases temperature-dependent chorda tympani nerve responses to sucrose in mice. Physiology & Behavior. 107: 533-9
Breza JM, Contreras RJ. (2012) Anion size modulates salt taste in rats. Journal of Neurophysiology. 107: 1632-48
Torregrossa AM, Bales MB, Breza JM, et al. (2012) Water restriction and fluid temperature alter preference for water and sucrose solutions. Chemical Senses. 37: 279-92
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