Orbitofrontal cortex: Neuronal representation of oral temperature and capsaicin in addition to taste and texture

Neuroscience

Volumn 127, Issue 1, 2004, Pages 207-221

  Kadohisa, M ^a   Rolls, E T ^a   Verhagen, J V ^a  

^a UNIVERSITY OF OXFORD   (United Kingdom)

Author keywords

BJ; blackcurrant juice; carboxymethylcellulose; CMC; food; G; glucose; H; HCl; M; monosodium glutamate; N; NaCl; OFC; orbitofrontal cortex; palatability; Q; quinine HCl; taste; temperature

Indexed keywords

CAPSAICIN; CARBOXYMETHYLCELLULOSE; WATER;

ANIMAL CELL; ANIMAL EXPERIMENT; ARTICLE; BRAIN CORTEX; BRAIN FUNCTION; BRAIN NERVE CELL; CELL POPULATION; COLD SENSATION; FEMALE; FOOD; LIQUID; MACACA; MALE; MOUTH; NERVE CELL STIMULATION; NONHUMAN; ORBITAL CORTEX; PALATABILITY; PRIORITY JOURNAL; SOMATOSENSORY STIMULATION; STIMULUS RESPONSE; TASTE; TEMPERATURE MEASUREMENT; TEMPERATURE SENSE; TEMPERATURE SENSITIVITY; THERMAL STIMULATION; VISCOSITY;

ACTION POTENTIALS; AFFERENT PATHWAYS; ANIMALS; CAPSAICIN; CARBOXYMETHYLCELLULOSE; COLD; FEEDING BEHAVIOR; FEMALE; HEAT; MACACA MULATTA; MALE; MOUTH; MOUTH MUCOSA; NOCICEPTORS; PREFRONTAL CORTEX; RECEPTORS, SENSORY; TASTE; TEMPERATURE SENSE; TOUCH; VISCOSITY;

EID: 3042588797     PISSN: 03064522     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.neuroscience.2004.04.037     Document Type: Article

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