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23 Risberg, A.&Lubker, J.‘Prosody and speech-reading’inSTL Quarterly Progress and Status Report ，4，1-16（1978）.这种实验感官协同作用表现地更明显，在对猴子的一项侵入性研究中，感官统合的过程无需归于经典的“皮质组织”（更“高级”的脑区与特定的感觉模式不直接相关）。相反，早期的多感官影响能够增强神经元负载的信息。虽然五官信息仍然是可识别的，但它们会相互作用，让事情更加复杂化，根据相关神经元如何相互连接，可能产生不同的净效应。
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29 Spence, C.&Piqueras-Fiszman, B.Tee Perfect Meal：Tee Multisensory Science of Food and Dining .（Wiley，2014）.
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33 Chen, J.&Eaton, L.‘Multimodal mechanisms of food creaminess sensation’.Food and Function ，3，1265-70（2012）；see also Green, B. G.&Nachtigal, D.‘Somatosensory factors in taste perception：effects of active tasting and solution temperature’.Physiology and Behavior ，107，488-95（2012）.
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34 Harrar&Spence，2013.
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36 Lindstrom, M. Brand Sense：Sensory Secrets behind the Stuff We Buy .（Free Press，2010）.
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37 Geertz, C.Tee Interpretation of Cultures：Selected Essays .（Basic Books，1973）.
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40 Lubke, G. H.et al.‘Dependence of explicit and implicit memory on hypnotic state in trauma patients’.Anesthesiology ，90，670-80（1999）；另请参阅Kerssens, C.et al.‘Auditory information processing during adequate propofol anesthesia monitored by electroencephalogram bispectral index’.Anesthesia and Analgesia ，92，1210-14（2001）.
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42 Sun, G. H.et al.‘Olfactory identification testing as a predictor of the development of Alzheimer’s dementia：a systematic review’.Laryngoscope ，122，1455-62（2012）.
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