49 «помощью жиров и белков»: C. Pérez, F. Lucas, and A. Sclafani, Carbohydrate, Fat, and Protein Condition Similar Flavor Preferences in Rats Using an Oral- Delay Procedure, Physiology and Be hav ior 57, no. 3 (March 1995): 549–54.
49 «возникновения вкусового предпочтения»: A. Ackroff and A. Sclatani, Energy Density and Macronutrient Composition Determine Flavor Preference Conditioned by Intragastric Infusions of Mixed Diets, Physiology and Be hav ior 89, no. 2 (September 2006): 250–60.
49 «вместе они закрепляют поведенческий шаблон»: Sclafani and Ackroff, Glucose- and FructoseConditioned Flavor.
50 «отыскать калории»: C. Arnould and A. Ågmo, The Importance of the Stomach for Conditioned Place Preference Produced by Drinking Sucrose in Rats, Psychobiology 27, no, 4 (December 1999): 541–46.
50 «вводиться непосредственно в желудок»: K. Ackroff and A. Sclafani, “Flavor Preferences Conditioned by Post-Oral Infusion of Monosodium Glutamate in Rats,” Physiology and Be hav ior 104, no. 3 (September 1, 2011): 488–94.
50 «к пищевому отравлению, вызывают отвращение»: Berridge, ‘Liking and Wanting Food Rewards; A. Sclafani, A. V. Azzara, K. Touzani, P. S. Grigson, and R. Norgren, “Parabrachial Nucleus Lesions Block Taste and Attenuate Flavor Preference and Aversion Conditioning in Rats, Behavioral Neuroscience 115, no. 4 (August 2001): 920–33; A. Dewan, R. Pacifi co, R. Zhan, D. Rinberg, and T. Bozza, Non- Redundant Coding of Aversive Odours in the Main Olfactory Pathway, Nature 498 (April 28, 2013): 486–89.
51 «семьдесят пять миллионов лет назад»: Berridge, ‘Liking and Wanting Food Rewards.
51 «привели к пищевому отравлению»: Bern stein and Webster, Learned Taste Aversions; M. R. Yeomans, N. J. Gould, S. Mobini,J. Prescott, Acquired Flavor Ac cep tance and Intake Facilitated by Monosodium Glutamate in Humans, Physiology and Be hav ior 94, nos. 4,5 (March 18, 2008): 958–66.
51 «у людей»: S. L. Johnson, L. McPhee, and L. L. Birch, Conditioned Preferences: Young Children Prefer Flavors Associated with High Dietary Fat, Physiology and Be hav ior 50, no. 6 (December 1991): 1245–51; D. L. Kern, L. McPhee, J. Fisher, S. Johnson, and L. L. Birch, The Postingestive Consequences of Fat Condition Preferences for Flavors Associated with High Dietary Fat, Physiology and Be hav ior 54, no. 1 (July 1993): 71–76; D. A. Booth, P. Mather, and J. Fuller, Starch Content of Ordinary Foods Associatively Conditions Human Appetite and Satiation, Indexed by Intake and Eating Pleasantness of StarchPaired Flavours, Appetite 3, no. 2 (June 1982): 163–84.