Representations of the Texture of Food in the Primate Orbitofrontal Cortex: Neurons Responding to Viscosity, Grittiness, and Capsaicin

Journal of Neurophysiology

Volumn 90, Issue 6, 2003, Pages 3711-3724

  Rolls, Edmund T ^a   Verhagen, Justus V ^a   Kadohisa, Mikiko ^a  

^a UNIVERSITY OF OXFORD   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

CAPSAICIN; CARBOXYMETHYLCELLULOSE; SAFFLOWER OIL; SILICONE OIL;

ANIMAL EXPERIMENT; APPETITE; ARTICLE; BRAIN NERVE CELL; CELL POPULATION; FEMALE; FOOD; FOOD INTAKE; MALE; NONHUMAN; OLFACTORY CORTEX; ORBITAL CORTEX; PERCEPTION; PRIMATE; PRIORITY JOURNAL; SOMATOSENSORY CORTEX; TASTE; VISCOSITY;

ALGORITHMS; ANIMALS; CAPSAICIN; DIETARY FATS, UNSATURATED; ELECTRIC STIMULATION; ELECTROPHYSIOLOGY; FEMALE; FOOD; FRONTAL LOBE; FUNCTIONAL LATERALITY; HARDNESS; MACACA MULATTA; MALE; MICROSPHERES; MINERAL OIL; NEURONS; PHYSICAL STIMULATION; SENSATION; SILICONE OILS; SUSPENSIONS; TASTE; VISCOSITY;

EID: 0346751985     PISSN: 00223077     EISSN: None     Source Type: Journal    
DOI: 10.1152/jn.00515.2003     Document Type: Article

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