ГЛАВА 13. Вкус и вкусовые ощущения
ГЛАВА 13. Вкус и вкусовые ощущенияBartoshuk, L. Interview.
Brillat-Savarin, J. A.
Brochet, F., and D. Dubourdieu. Wine descriptive language supports cognitive specifi city of chemical senses.
Dinehart, M. E., J. E. Hayes, L. M. Bartoshuk, S. L. Lanier, and V. B. Duffy. Bitter taste markers explain variability in vegetable sweetness, bitterness, and intake.
Garcia, J., and R. A. Koelling. Relation of cue to consequence in avoidance learning.
Small, D. M., J. C. Gerber, Y. E. Mak, and T. Hummel. Differential neural responses evoked by orthonasal versus retronasal odorant perception in humans.
Steiner, J. E. Discussion paper: Innate, discriminative human facial expressions to taste and smell stimulation.
Verhagen, J. V., and L. Engelen. The neurocognitive bases of human multimodal food perception: Sensory integration.