Нейрогастрономия. Почему мозг создает вкус еды и как этим управлять

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Xiong, W., and W. R. Chen. Dynamic gating of spike propagation in the mitral cell lateral dendrites. Neuron 34 (2002): 115–126.

ГЛАВА 11. Создание, изучение и запоминание запахов

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ГЛАВА 12. Запах и вкус

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Rolls, E. T. Taste, olfactory, and food texture reward pro cessing in the brain and obesity. International Journal of Obesity 35 (2010): 550–561.

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Yeshurun, Y., and N. Sobel. An odor is not worth a thousand words: From multidimensional odors to unidimensional odor objects. Annual Review of Psychology 61 (2010): 219–241.

ГЛАВА 13. Вкус и вкусовые ощущения

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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.