Yarmolinsky, D. A., C. S. Zuker, and N. J. Ryba. Common sense about taste: From mammals to insects. Cell 139 (2009): 234–244.

ГЛАВА 14. Ощущения в полости рта и вкус

Penfield, W., and T. Rasmussen. The Cerebral Cortex of Man. New York: Macmillan, 1950.

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

Wang, G.-J., N. D. Volkow, C. Felder, J. S. Fowler, A. V. Levy, N. R. Pappas, C. T. Wong, W. Zju, and N. Netusil. Enhanced resting activity of the oral somatosensory cortex in obese subjects. NeuroReport 13 (2002): 1151–1155.

ГЛАВА 15. Зрение и вкус

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

Engen, T. The effect of expectation on judgments of odor. Acta Psychologica 36 (1972): 450–456.

Koza, B. J., A. Cilmi, M. Dolese, and D. A. Zellner. Color enhances orthonasal olfactory intensity and reduces retronasal olfactory intensity. Chemical Senses 30 (2005): 643–649.