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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...

Täydet tiedot

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Bibliografiset tiedot
Julkaisussa:J Neurosci
Päätekijät: de Araujo, Ivan E., Rolls, Edmund T.
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: Society for Neuroscience 2004
Aiheet:
Linkit: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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