Author: Dr. David Lowemann

White wine, lemon juice combo prevents unwanted discoloration of pastry dough

No matter if it’s grandma’s cookies or commercially produced rolls, pastry lovers expect their baked goods to have a certain ‘golden brown’ allure — but only after baking. A white dough that changes hue during storage, however, can negatively affect the appearance and perception of the final baked product. Scientists report that they have now […]

Published on November 7, 2018

The CAMH Neuroinformatics Platform: A Hospital-Focused Brain-CODE Implementation

David J. Rotenberg, Qing Chang, Natalia Potapova, Andy Wang, Marcia Hon, Marcos Sanches, Nikola Bogetic, Nathan Frias, Tommy Liu, Brendan Behan, Rachad El-Badrawi, Stephen C. Strother, Susan G. Evans, Jordan Mikkelsen, Tom Gee, Fan Dong, Stephen R. Arnott, Shuai Laing, Moyez Dharsee, Anthony L. Vaccarino, Mojib Javadi, Kenneth R. Evans, Damian Jankowicz Read Full Article […]

Published on November 7, 2018

Generalization and Search in Risky Environments

Abstract How do people pursue rewards in risky environments, where some outcomes should be avoided at all costs? We investigate how participant search for spatially correlated rewards in scenarios where one must avoid sampling rewards below a given threshold. This requires not only the balancing of exploration and exploitation, but also reasoning about how to […]

Published on November 7, 2018