Heterohistoria, Cine y Arte

Aproximación heterodoxa a la historia de la psicología, el cine y el arte

Integrantes

Dr. Cagigas Balcaza, Ángel
Profesor titular de Psicología Básica
orcid.org/0000-0002-9096-5353
acagigas [arroba] ujaen [punto] es

Universidad de Jaén

Dr. Rosas, Juan M.
Catedrático de Psicología Básica
orcid.org/0000-0002-5383-9876
jmrosas [arroba] ujaen [punto] es

Universidad de Jaén

Arbeláez Mejía, Sonia
Investigadora en formación
arbelaez [arroba] ujaen [punto] es

Universidad de Jaén

Publicaciones destacadas
Martín-Guerrero, T. L., Ramos-Álvarez, M. M. y Rosas, J. M. (2016). Payoff affects Tasters’ Decisions but it does not affect their Sensitivity to Basic Tastes. Food Quality & Preference, 48, 11-16. (https://doi.org/10.1016/j.foodqual.2015.07.016) Martín-Guerrero, T. L., Rosas, J. M., Paredes-Olay, C. y Ramos-Álvarez, M. M. (2015). Psychophysical curves for tasting based on a dissociation model. Journal of Sensory Studies, 30, 225-236 (https://doi.org/10.1111/joss.12153) Ramos-Álvarez, M. M., Moreno-Fernández, M. M., Paredes-Olay, C. y Rosas, J. M. (2013). A methodological proposal based on Signal Detection Theory for the study of dissociation between sensory and decision processes in the context of olive oil tasting. Food Quality and Preference, 28, 71-76. (https://doi.org/10.1016/j.foodqual.2012.09.004) Moreno-Fernández, M. M., Ramos-Álvarez, M. M., Paredes-Olay, C. y Rosas, J. M. (2012). Effects of progressively increasing the difficulty of training on sensitivity and strategic factors in olive oil tasting. Food Quality and Preference, 24, 225-229. (https://doi.org/10.1016/j.foodqual.2011.12.001) Paredes-Olay, C. Moreno-Fernández, M. M., Rosas, J. M. y Ramos-Álvarez, M. M. (2010). ROC analysis in olive oil tasting: A signal detection theory approach to tasting tasks. Food Quality and Preference, 21, 562-568. (https://doi.org/10.1016/j.foodqual.2010.03.003)

Publicaciones destacadas

Martín-Guerrero, T. L., Ramos-Álvarez, M. M. y Rosas, J. M. (2016). Payoff affects Tasters’ Decisions but it does not affect their Sensitivity to Basic Tastes. Food Quality & Preference, 48, 11-16. (https://doi.org/10.1016/j.foodqual.2015.07.016)

Martín-Guerrero, T. L., Rosas, J. M., Paredes-Olay, C. y Ramos-Álvarez, M. M. (2015). Psychophysical curves for tasting based on a dissociation model. Journal of Sensory Studies, 30, 225-236 (https://doi.org/10.1111/joss.12153)

Ramos-Álvarez, M. M., Moreno-Fernández, M. M., Paredes-Olay, C. y Rosas, J. M. (2013). A methodological proposal based on Signal Detection Theory for the study of dissociation between sensory and decision processes in the context of olive oil tasting. Food Quality and Preference, 28, 71-76. (https://doi.org/10.1016/j.foodqual.2012.09.004)

Moreno-Fernández, M. M., Ramos-Álvarez, M. M., Paredes-Olay, C. y Rosas, J. M. (2012). Effects of progressively increasing the difficulty of training on sensitivity and strategic factors in olive oil tasting. Food Quality and Preference, 24, 225-229. (https://doi.org/10.1016/j.foodqual.2011.12.001)

Paredes-Olay, C. Moreno-Fernández, M. M., Rosas, J. M. y Ramos-Álvarez, M. M. (2010). ROC analysis in olive oil tasting: A signal detection theory approach to tasting tasks. Food Quality and Preference, 21, 562-568. (https://doi.org/10.1016/j.foodqual.2010.03.003)

Heterohistoria, Cine y Arte

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