W
Waka Fujisaki
Researcher at National Institute of Advanced Industrial Science and Technology
Publications - 16
Citations - 432
Waka Fujisaki is an academic researcher from National Institute of Advanced Industrial Science and Technology. The author has contributed to research in topics: Perception & Nursing care. The author has an hindex of 9, co-authored 16 publications receiving 381 citations. Previous affiliations of Waka Fujisaki include Japan Women's University.
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Audio-tactile superiority over visuo-tactile and audio-visual combinations in the temporal resolution of synchrony perception.
Waka Fujisaki,Shin'ya Nishida +1 more
TL;DR: The AT superiority in temporal resolution was indicated not only by synchrony–asynchrony discrimination but also by simultaneity judgments, and Temporal order judgments were less affected by modality combination than the other two tasks.
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Perception of the material properties of wood based on vision, audition, and touch.
TL;DR: The results suggest that the affective material properties of wood are at least partly represented in a supramodal fashion and suggest an association between perceptual and affective properties, which will be a useful tool not only in science, but also in applied fields.
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A common perceptual temporal limit of binding synchronous inputs across different sensory attributes and modalities
Waka Fujisaki,Shin'ya Nishida +1 more
TL;DR: Examining how combinations of visual, auditory and tactile attributes affect the temporal frequency limit of synchrony-based binding suggested that cross-attribute temporal binding is mediated by a slow central process that combines separately processed ‘what’ and ‘when’ properties of a single event.
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Audiovisual integration in the human perception of materials.
TL;DR: The results indicated strong interactions between audiovisual material perceptions; for example, the appearance of glass paired with a pepper sound is perceived as transparent plastic.
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The effect of a crunchy pseudo-chewing sound on perceived texture of softened foods.
TL;DR: The "crunchy" pseudo-chewing sound could influence the perception of food texture, even if the actual "crUNCHy" oral sensation is lacking, and would be a useful technique to help people on texture-modified diets to enjoy their food.