Morrot, G., F. Brochet, and D. Dubourdieu. The color of odors. Brain and Language 79 (2001): 309–320.

Small, D. M., M. Jones-Gotman, R. Zatorre, M. Petrides, and A. Evans. Flavor processing: More than the sum of its parts. NeuroReport 8 (1997): 3913–3917.

ГЛАВА 16. Слух и вкус

Bourne, M. Food Texture and Viscosity: Concept and Mea sure ment. 2nd ed. New York: Academic Press, 2002.

Vickers, Z. M. Crispness and crunchiness – a difference in pitch? Journal of Texture Studies 15 (1984): 157–163.

Vickers, Z. M., and M. C. Bourne. A psychoacoustical theory of crispness. Journal of Food Science 41 (1976): 1158.

Vickers, Z. M., and S. S. Wasserman. Sensory qualities of food sounds based on individual perceptions. Journal of Texture Studies 10 (1980): 319.

ГЛАВА 17. Мышцы вкуса

Amat, J.-M., and J.-D. Vincent. L’art de parler la bouche pleine. Paris: La Presqu’ile, 1997.