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Representation in the Human Brain of Food Texture and Oral Fat
Important factors that influence food palatability are its texture and fat content. We investigated their representation in the human brain using event-related functional magnetic resonance imaging. It was shown that the viscosity of oral stimuli is represented in the (primary) taste cortex in the a...
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| Pubblicato in: | J Neurosci |
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| Autori principali: | , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
Society for Neuroscience
2004
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6729847/ https://ncbi.nlm.nih.gov/pubmed/15044548 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1523/JNEUROSCI.0130-04.2004 |
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