Joost X. Maier
Affiliations: | Brandeis University, Waltham, MA, United States |
Area:
auditory systemGoogle:
"Joost Maier"Mean distance: 13.87 (cluster 17) | S | N | B | C | P |
Cross-listing: CSD Tree
Parents
Sign in to add mentorAsif A. Ghazanfar | grad student | 2003-2006 | MPI Tuebingen |
Jennifer M. Groh | post-doc | Duke | |
Donald B. Katz | post-doc | Brandeis |
Children
Sign in to add traineeVictoria E. Elliott | grad student | 2017- | Wake Forest University Graduate School of Arts and Sciences |
Zihao Zhang | grad student | 2019- | Wake Forest School of Medicine |
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Publications
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Christensen BA, Triplett CS, Maier JX. (2022) Odor mixture perception during flavor consumption in rats. Behavioral Neuroscience |
Zhang Z, Collins DC, Maier JX. (2020) Network Dynamics in the Developing Piriform Cortex of Unanesthetized Rats. Cerebral Cortex (New York, N.Y. : 1991) |
Maier JX, Elliott VE. (2020) Adaptive weighting of taste and odor cues during flavor choice. Journal of Neurophysiology |
Elliott VE, Maier JX. (2019) Multisensory interactions underlying flavor consumption in rats: The role of experience and unisensory component liking. Chemical Senses |
Blankenship ML, Grigorova M, Katz DB, et al. (2018) Retronasal Odor Perception Requires Taste Cortex, but Orthonasal Does Not. Current Biology : Cb |
Maier JX. (2016) Single-neuron responses to intra-oral delivery of odor solutions in primary olfactory and gustatory cortex. Journal of Neurophysiology. jn.00802.2016 |
Li JX, Maier JX, Reid EE, et al. (2016) Sensory Cortical Activity Is Related to the Selection of a Rhythmic Motor Action Pattern. The Journal of Neuroscience : the Official Journal of the Society For Neuroscience. 36: 5596-607 |
Baez-Santiago MA, Reid EE, Moran A, et al. (2016) Dynamic taste responses of parabrachial pontine neurons in awake rats. Journal of Neurophysiology. jn.00311.2015 |
Maier JX, Blankenship ML, Li JX, et al. (2015) A Multisensory Network for Olfactory Processing. Current Biology : Cb. 25: 2642-50 |
Maier JX, Blankenship ML, Barry NC, et al. (2014) Stability and flexibility of the message carried by semiochemical stimuli, as revealed by devaluation of carbon disulfide followed by social transmission of food preference. Behavioral Neuroscience. 128: 413-8 |