Géraldine Coppin and her colleagues wrote an article on a new priming technique to measure feelings elicited by odors. This article has been published in the journal Food Quality and Preference and can be read here: article link
Chargé-e de cours pour le module « Psychopathologie : questions approfondies » (9%)
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Prof. Dr Nicolas Rothen explique comment les souvenirs se forment, disparaissent ou peuvent être manipulés
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Article on online threat conditioning research published in Biological Psychology
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