有关气味与食物选择的科学文献

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Witty, M. (1990).  Thaumatin II - a palatability protein. Trends in Biotechnology. 8, 113-116. Abstract
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Sugita, M. (2006).  Taste perception and coding in the periphery. Cell Mol Life Sci. Abstract
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Mennella, J. A., Lukasewycz L. D., Castor S. M., & Beauchamp G. K. (2011).  The timing and duration of a sensitive period in human flavor learning: a randomized trial.. The American journal of clinical nutrition. 93(5), 1019-24. Abstract
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Kinnamon, S. C. (2011).  Taste receptor signalling - from tongues to lungs.. Acta physiologica (Oxford, England). Abstract
Kennedy, J. M., & Baldwin B. A. (1972).  Taste preferences in pigs for nutritive and non-nutritive sweet solutions. Anim Behav. 20, 706-18.
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Jugl-Chizzola, M., Ungerhofer E., Gabler C., Hagmüller W., Chizzola R., Zitterl-Eglseer K., et al. (2006).  Testing of the palatability of Thymus vulgaris L. and Origanum vulgare L. as flavouring feed additive for weaner pigs on the basis of a choice experiment.. Berliner und Münchener tierärztliche Wochenschrift. 119(5-6), 238-43. Abstract
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Houpt, K. A., Zahorik D. M., Anika S. M., & Houpt T. R. (1979).  Taste aversion learning in suckling and weanling pigs. Veterinary Science Communications. 3, 165-169. Abstract
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Gentle, M. J. (1972).  Taste preference in the chicken (Gallus domesticus L.).. British poultry science. 13(2), 141-55.