Journal of Japanese Society for Mastication Science and Health Promotion最新文献_第3页

Rheological Properties in 31 Foods before and after Chewing in Swallowing Threshold 31种食物在吞咽阈下咀嚼前后的流变特性

Journal of Japanese Society for Mastication Science and Health Promotion Pub Date : 2006-05-31 DOI: 10.14858/SOSHAKU1991.16.11

H. Koshino, T. Hirai, Y. Yokoyama, T. Makiura, Tamachi Matsumi, Kazuo Iwasaki

引用次数: 3

Texture of Food Products for People with Mastication Difficulty 咀嚼困难人群食品的质地

Journal of Japanese Society for Mastication Science and Health Promotion Pub Date : 2006-05-31 DOI: 10.14858/SOSHAKU1991.16.17

K. Kohyama, M. Nonaka, Chiharu Kobori, M. Nakajoh

引用次数: 6

Rheological Properties of Xanthan Gum of Different Intrinsic Viscosity and Mastication of Minced Carrots 不同特性粘度黄原胶的流变性能及胡萝卜碎的咀嚼性

Journal of Japanese Society for Mastication Science and Health Promotion Pub Date : 2005-11-30 DOI: 10.14858/SOSHAKU1991.15.48

M. Yoshimura, T. Kuwano, T. Funami, K. Nishinari

引用次数: 5

Relationships among Masticatory Ability, Handgrip Strength, and Dietary Habits in Subjects Ranging in Age from Children to Elderlies 从儿童到老年人的咀嚼能力、握力和饮食习惯的关系

Journal of Japanese Society for Mastication Science and Health Promotion Pub Date : 2005-05-31 DOI: 10.14858/SOSHAKU1991.15.2

Yoko Yoshino, A. Kamiyama, N. Harikae, Masashige Suzuki

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引用次数: 9

Blood Pressure and Cerebral Blood Flow Volume Responses to Mastication of Food 咀嚼食物时血压和脑血流量的反应

Journal of Japanese Society for Mastication Science and Health Promotion Pub Date : 2005-05-31 DOI: 10.14858/SOSHAKU1991.15.24

I. Ishiyama, Masato Suzuki

引用次数: 4

Changes in Physical Properties of a Bolus during Mastication of Cooked Rice 熟米咀嚼过程中丸剂物理性质的变化

Journal of Japanese Society for Mastication Science and Health Promotion Pub Date : 2005-05-31 DOI: 10.14858/SOSHAKU1991.15.37

K. Shiozawa, K. Kohyama, K. Yanagisawa

引用次数: 3

The Influence of Eating Cooked Rice with Different Firmnesses on Electromyograms 食用不同硬度米饭对肌电图的影响

Journal of Japanese Society for Mastication Science and Health Promotion Pub Date : 2004-11-30 DOI: 10.14858/SOSHAKU1991.14.43

Yuko Nakayama, K. Kohyama

引用次数: 4

Rheological Properties and Sensory Evaluation of the Minced Foods with Xanthan Gum 黄原胶肉糜的流变特性及感官评价

Journal of Japanese Society for Mastication Science and Health Promotion Pub Date : 2004-11-30 DOI: 10.14858/SOSHAKU1991.14.50

M. Yoshimura, T. Kuwano, R. Morisaki, K. Nishinari

引用次数: 7

The Difference in Insulin Secretion of Crushable Food Intake and Ordinary Food Intake 可粉碎食物摄入与普通食物摄入胰岛素分泌的差异

Journal of Japanese Society for Mastication Science and Health Promotion Pub Date : 2004-11-30 DOI: 10.14858/SOSHAKU1991.14.35

Hideto Matsuda, K. Hashimoto, S. Saito, K. Takada

引用次数: 1

Effect of General Condition and Tongue Pressure on Meal Form Selection for Elderly Care Recipient 一般状况和舌压对老年护理对象餐食选择的影响

Journal of Japanese Society for Mastication Science and Health Promotion Pub Date : 2004-11-30 DOI: 10.14858/SOSHAKU1991.14.62

K. Tsuga, Mitsuyoshi Yoshida, Hidenori Urabe, R. Hayashi, M. Yoshikawa, Yuri Utanohara, H. Morikawa, Y. Akagawa

引用次数: 4