Светлый фон
Annual Review of Psychology

 

ГЛАВА 13. Вкус и вкусовые ощущения

ГЛАВА 13. Вкус и вкусовые ощущения

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Science Careers

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The Physiology of Taste, or, Meditations on Transcendental Gastronomy

Brochet, F., and D. Dubourdieu. Wine descriptive language supports cognitive specifi city of chemical senses. Brain and Language 77 (2001): 187–196.

Brain and Language

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. Physiology and Behavior 87 (2006): 304–313.

Physiology and Behavior

Garcia, J., and R. A. Koelling. Relation of cue to consequence in avoidance learning. Psychonometric Science 4 (1966): 123–124.

Psychonometric Science

Small, D. M., J. C. Gerber, Y. E. Mak, and T. Hummel. Differential neural responses evoked by orthonasal versus retronasal odorant perception in humans. Neuron 47 (2005): 593–605.

Neuron

Steiner, J. E. Discussion paper: Innate, discriminative human facial expressions to taste and smell stimulation. Annals of the New York Academy of Sciences 237 (1974): 229–233.

Annals of the New York Academy of Sciences

Verhagen, J. V., and L. Engelen. The neurocognitive bases of human multimodal food perception: Sensory integration. Neuroscience and Biobehavioral Reviews 30 (2006): 613–650.

Neuroscience and Biobehavioral Reviews