Peter M. Jones
University of Plymouth
24 Papers
35 Citations
Peter M. Jones is an academic researcher from University of Plymouth. The author has contributed to research in topics: Associative learning & Classical conditioning. The author has an hindex of 9, co-authored 23 publications. Previous affiliations of Peter M. Jones include University of Nottingham & Cardiff University.
Chat about Author
Papers
Transfer of Spatial Behavior Between Different Environments: Implications for Theories of Spatial Learning and for the Role of the Hippocampus in Spatial Learning
TL;DR: The results suggest that rats did not use the overall shape of the arena to locate the platform but relied on more local cues and that the hippocampus plays a role in navigation based on these cues.
142
Potentiation, overshadowing, and blocking of spatial learning based on the shape of the environment.
TL;DR: The results mimic findings that have been obtained with Pavlovian conditioning, and they challenge the claim that learning about the shape of the environment takes places in a dedicated geometric module.
141
Further evidence that rats rely on local rather than global spatial information to locate a hidden goal: reply to Cheng and Gallistel (2005).
TL;DR: Findings indicate that rats identified the correct corner in the pentagon by local cues, contradict the suggestion that rats navigate by moving in a particular direction relative to the principal axis of the shape of their environment.
54
Impaired processing of local geometric features during navigation in a water maze following hippocampal lesions in rats.
TL;DR: Results indicate that the hippocampus plays a role in disambiguating locations by processing (metric) information related to the distance between corners, and that hippocampal lesions may impair processing of 1 or more of the local geometric features of an environment.
38
Cue interactions in flavor preference learning: a configural analysis.
TL;DR: Four experiments showed that the preference normally established to a neutral flavor cue that was paired with maltodextrin was attenuated when that cue was conditioned in compound with another flavor--overshadowing.