Нейрогастрономия. Почему мозг создает вкус еды и как этим управлять

Negus, V. E. Comparative Anatomy and Physiology of the Nose and Paranasal Sinuses. Edinburgh: Livingstone, 1958.

Settles, G. Sniffers: Fluid– dynamic sampling for olfactory trace detection in nature and homeland security. Journal of Fluids Engineering 127 (2005): 189–218.

Wrangham, R. Catching Fire: How Cooking Made Us Human. New York: Basic Books, 2009.

ГЛАВА 3. Как рот обманывает мозг

Cerf-Ducastel, B., and C. Murphy. fMRI activation in response to odorants delivered orally in aqueous solution. Chemical Senses 26 (2001): 625–637.

Veldhuizen, M. G., K. J. Rudenga, and D. M. Small. The pleasure of taste, flavor, and food. In Pleasures of the Brain, edited by M. L. Kringelbach and K. C. Berridge, 146–168. New York: Oxford University Press, 2010.

ГЛАВА 4. Молекулы вкуса

Atkins, P. W. Molecules. New York: Freeman, 1987.

Brillat-Savarin, J. A. The Physiology of Taste, or, Meditations on Transcendental Gastronomy (1825). Translated by M. F. K. Fisher. Washington, D.C.: Counterpoint, 1999.

Carpino, S., S. Mallia, S. La Terra, C. Melilli, G. Licitra, T. E. Acree, D. M. Barbano, and P. J. Van Soest. Composition and aroma compounds of Ragusano cheese: Native pasture and total mixed rations. Journal of Dairy Science 87 (2004): 816–830.

Mayr, D., T. Mark, W. Lindinger, H. Brevard, and C. Yeretzian. In– vivo analysis of banana aroma by proteon transfer reaction-mass spectrometry. In Flavour Research at the Dawn of the Twenty-first Century: Proceedings of the 10th Weurman Flavour Research Symposium, edited by J.– L. Le Quéré and P. X. Etiévant, 256–259. London: Tec and Doc/Intercept, 2003.

McGee, H. On Food and Cooking: The Science and Lore of the Kitchen. 2nd ed. New York: Scribner, 2004.

Taylor, A. J. Volatile flavor release from foods during eating. Critical Reviews in Food Science and Nutrition 36 (1996): 765–784.

This, H. Molecular Gastronomy: Exploring the Science of Flavor. New York: Columbia University Press, 2006.

Wrangham, R. Catching Fire: How Cooking Made Us Human. New York: Basic Books, 2009.

ГЛАВА 5. Молекулы запаха и их рецепторы

Buck, L., and R. Axel. A novel multigene family may encode odorant receptors: A molecular basis for odor recognition. Cell 65 (1991): 175–187.

Lancet, D. Vertebrate olfactory reception. Annual Review of Neuroscience 9 (1986): 329–355.

Malnic, B., J. Hirono, T. Sato, and L. B. Buck. Combinatorial receptor codes for odors. Cell 96 (1999): 713–723.

Mori, K., and Y. Yoshihara. Molecular recognition and olfactory pro cessing in the mammalian olfactory system. Progress in Neurobiology 45 (1995): 585–619.

Olfactory Receptor Database. SenseLab. Available at http://senselab.med.yale.edu/.

Singer, M. S. Analysis of the molecular basis for octanal interactions in the expressed rat 17 olfactory receptor. Chemical Senses 25 (2000): 155–165.

Zhao, H., L. Ivic, J. M. Otaki, M. Hashimoto, K. Micoshiba, and S. Firestein. Functional expression of a mammalian odorant receptor. Science 279 (1998): 237–242.

ГЛАВА 6. Создание сенсорного образа

Horse shoe crabs and vision. In The Horse shoe Crab. Available at http://www.mbl.edu/marineorg/images/animals/Limulus/vision/index.html.

Kuffler, S.W. Discharge patterns and functional organization of mammalian retina. Journal of Neurophysiology 16 (1953): 37–68.

Mach bands. Available at http://en.wikipedia.org/wiki/Machbands.

Mach, E. The Analysis of Sensations (1897). Translated by C. M. Williams and S. Waterlow. New York: Dover, 1959.

Ratliff, F. Mach Bands: Quantitative Studies on Natural Networks in the Retina. San Francisco: Holden Day, 1965.

Sterling, P., and J. B. Demb. Retina. In The Synaptic Organization of the Brain, edited by G. M. Shepherd, 217–270. 5th ed. New York: Oxford University Press, 2004.

ГЛАВА 7. Образ запаха: момент озарения