J. Balaji Center for Neuroscience, Indian Institute of Science, India, India,
1 protocol

Aditya Singh
  • Center for Neuroscience, Indian Institute of Science, India, India,
  • 1 Author merit

Education

M.Sc Biotechnology, University of Mysore / Department of Studies in Biotechnology, India, 2012

Current position

PhD Student, Centre for Neuroscience, Indian Institute of Science, India

Publications

  1. Google Scholar Profile: https://scholar.google.co.in/citations?hl=en&view_op=list_works&gmla=AJsN-F6JveNvJeuvjTR62Uf-Qtxrf9rZVPsMG4rXMem9QZdvvSCPYeXXHNsbKEJ1DG_RfZZuWJphhg2KF2wFXkc47Kg3D-iMAw&user=08qJChsAAAAJ
  2. Singh, A., Kumar, S., Singh, V. P., Das, A. and Balaji, J. (2017). Flavor Dependent Retention of Remote Food Preference Memory. Frontiers in Behavioral Neuroscience 11:7. 
  3. Kumar, S., Singh, A., Singh, V. R., George, J. B. and Balaji, J. (2016). Saturation Dynamics Measures Absolute Cross Section and Generates Contrast within a Neuron. Biophysic J 111(5): 1328-1336.
  4. Singh, A., Kumar, S., Singh, V. P. and Balaji, J. (2013). Optical microscopy methods for understanding learning and memory. Current Science 105: 1537–1548.
1 Protocol published
Sensitive Estimation of Flavor Preferences in STFP Using Cumulative Time Profiles
Authors:  Aditya Singh and J. Balaji, date: 11/05/2017, view: 2997, Q&A: 0
Social transmission of food preference (STFP) is observed among rodents between a demonstrator and a naïve hungry observer. During social interaction, hungry observer receives information about safety of the food consumed by the demonstrator. This ...
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