From coarse to fine? Spatial and temporal dynamics of cortical face processing.
From coarse to fine? Spatial and temporal dynamics of cortical face processing.
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DOI：
10.1093/cercor/bhq112
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发表时间：
2011-02
期刊：
影响因子：
--
通讯作者：
Goebel R
中科院分区：
文献类型：
--
作者：
Goffaux V;Peters J;Haubrechts J;Schiltz C;Jansma B;Goebel R
主要视觉沿着两个主要维度分离信息：方向和空间频率（SF）。一个重要的问题是如何集成这些主要视觉信息以支持高级表示。通常假设不同SF携带的信息按照从粗到细的顺序组合。我们通过研究面部偏好皮层区域网络如何随时间处理不同的 SF 来直接解决这个假设。面部刺激在 75、150 或 300 毫秒内闪烁并被遮蔽。它们经过过滤以保留低 SF (LSF)、中 SF (MSF) 或高 SF (HSF)。大多数面部偏好区域在视觉处理的早期阶段（即直到曝光持续时间 75 毫秒）对粗略 LSF、面部信息做出强烈反应。 LSF 处理随着曝光时间的变化而衰减（大部分直到 150 毫秒）。相比之下，随着时间的推移，精细 HSF 的处理在双侧梭状面部区域和右枕面部区域中面部信息变得更加稳健。目前的证据表明，从粗到细的策略是高级视觉皮层中一种合理的操作方式。
Primary vision segregates information along 2 main dimensions: orientation and spatial frequency (SF). An important question is how this primary visual information is integrated to support high-level representations. It is generally assumed that the information carried by different SF is combined following a coarse-to-fine sequence. We directly addressed this assumption by investigating how the network of face-preferring cortical regions processes distinct SF over time. Face stimuli were flashed during 75, 150, or 300 ms and masked. They were filtered to preserve low SF (LSF), middle SF (MSF), or high SF (HSF). Most face-preferring regions robustly responded to coarse LSF, face information in early stages of visual processing (i.e., until 75 ms of exposure duration). LSF processing decayed as a function of exposure duration (mostly until 150 ms). In contrast, the processing of fine HSF, face information became more robust over time in the bilateral fusiform face regions and in the right occipital face area. The present evidence suggests the coarse-to-fine strategy as a plausible modus operandi in high-level visual cortex.
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影响因子：
--
作者：
Bullier, J
通讯作者：
Bullier, J
DOI：
10.1016/s0926-6410(03)00056-9
发表时间：
2003-05-01
期刊：
COGNITIVE BRAIN RESEARCH
影响因子：
--
作者：
Goffaux, V;Gauthier, I;Rossion, B
通讯作者：
Rossion, B
影响因子：
9.9
作者：
Barton, JJS;Press, DZ;O'Connor, M
通讯作者：
O'Connor, M
影响因子：
2.9
作者：
Fleuaris, Anastasia V.;Robertson, Lynn C.;Bentin, Shlomo
通讯作者：
Bentin, Shlomo
影响因子：
1.7
作者：
Goffaux, V;Hault, B;Rossion, B
通讯作者：
Rossion, B