相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。The influence of food material properties on jaw kinematics in the primate, Cebus
David A. Reed et al.
ARCHIVES OF ORAL BIOLOGY (2010)
Sensations Evoked by Microstimulation of Single Mechanoreceptive Afferents Innervating the Human Face and Mouth
M. Trulsson et al.
JOURNAL OF NEUROPHYSIOLOGY (2010)
Functional properties of low-threshold mechanoreceptive afferents in the human labial mucosa
M. Bukowska et al.
EXPERIMENTAL BRAIN RESEARCH (2010)
Colloidal aspects of texture perception
Ton van Vliet et al.
ADVANCES IN COLLOID AND INTERFACE SCIENCE (2009)
Regulation of bite force increase during splitting of food
Krister G. Svensson et al.
EUROPEAN JOURNAL OF ORAL SCIENCES (2009)
Cold-Set Whey Protein Gels with Addition of Polysaccharides
Angelo Luiz Fazani Cavallieri et al.
FOOD BIOPHYSICS (2009)
Differential saliva-induced breakdown of starch filled protein gels in relation to sensory perception
Anke M. Janssen et al.
FOOD HYDROCOLLOIDS (2009)
Deformation and fracture of emulsion-filled gels: Effect of gelling agent concentration and oil droplet size
Guido Sala et al.
FOOD HYDROCOLLOIDS (2009)
Deformation and fracture of emulsion-filled gels: Effect of oil content and deformation speed
Guido Sala et al.
FOOD HYDROCOLLOIDS (2009)
The mechanism behind microstructure formation in mixed whey protein-polysaccharide cold-set gels
Saskia de Jong et al.
FOOD HYDROCOLLOIDS (2009)
Microstructural features of composite whey protein/polysaccharide gels characterized at different length scales
Ladislava van den Berg et al.
FOOD HYDROCOLLOIDS (2009)
The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture
N. R. Rogers et al.
JOURNAL OF DAIRY SCIENCE (2009)
Energy storage controls crumbly perception in whey proteins/polysaccharide mixed gels
L. van den Berg et al.
FOOD HYDROCOLLOIDS (2008)
Comparison between temporal dominance of sensations and time intensity results
Fanny M. Le Reverend et al.
FOOD QUALITY AND PREFERENCE (2008)
TRAINING, VALIDATION AND MAINTENANCE OF A PANEL TO EVALUATE THE TEXTURE OF DRY BEANS (PHASEOLUS VULGARIS L.)
R. ROMERO DEL CASTILLO et al.
JOURNAL OF SENSORY STUDIES (2008)
Physical properties giving the sensory perception of whey proteins/polysaccharide gels
Ladislava van den Berg et al.
FOOD BIOPHYSICS (2008)
Invited review:: Sensory analysis of dairy foods
M. A. Drake
JOURNAL OF DAIRY SCIENCE (2007)
Texture properties of gouda cheese
M. D. Yates et al.
JOURNAL OF SENSORY STUDIES (2007)
Charge density of polysaccharide controls microstructure and large deformation properties of mixed gels
Saskia de Jong et al.
FOOD HYDROCOLLOIDS (2007)
Effect of droplet-matrix interactions on large deformation properties of emulsion-filled gels
Guido Sala et al.
JOURNAL OF TEXTURE STUDIES (2007)
Comparison of lexicons for descriptive analysis of whey and soy proteins in New Zealand and the USA
M. A. Drake et al.
JOURNAL OF SENSORY STUDIES (2007)
Breakdown properties and sensory perception of whey proteins/polysaccharide mixed gels as a function of microstructure
L. van den Berg et al.
FOOD HYDROCOLLOIDS (2007)
Force encoding by human periodontal mechanoreceptors during mastication
Mats Trulsson
ARCHIVES OF ORAL BIOLOGY (2007)
Forces applied by anterior and posterior teeth and roles of periodontal afferents during hold-and-split tasks in human subjects
Skjalg E. Johnsen et al.
EXPERIMENTAL BRAIN RESEARCH (2007)
Invited review: Sensory and mechanical properties of cheese texture
E. A. Foegeding et al.
JOURNAL OF DAIRY SCIENCE (2007)
Oral physiology and mastication
A. van der Bilt et al.
PHYSIOLOGY & BEHAVIOR (2006)
Adaptation of healthy mastication to factors pertaining to the individual or to the food
A. Woda et al.
PHYSIOLOGY & BEHAVIOR (2006)
Relationships between sensory and rheological measurements of texture in maturing commercial cheddar cheese over a range of moisture and pH at the point of manufacture
C. D. Everard et al.
JOURNAL OF TEXTURE STUDIES (2006)
Effect of texture of plastic and elastic model foods on the parameters of mastication
K. D. Foster et al.
JOURNAL OF NEUROPHYSIOLOGY (2006)
Sensory texture related to large-strain rheological properties of agar/glycerol gels as a model food
Lisa M. Barrangou et al.
JOURNAL OF TEXTURE STUDIES (2006)
Polyacrylamide gels as elastic models for food gels: Fracture properties affected by dextran and glycerol
JH Zhang et al.
JOURNAL OF TEXTURE STUDIES (2006)
Sensory-motor function of human periodontal mechanoreceptors
M Trulsson
JOURNAL OF ORAL REHABILITATION (2006)
Explaining perceived oral texture of starch-based custard desserts from standard and novel instrumental tests
RA de Wijk et al.
FOOD HYDROCOLLOIDS (2006)
Characterization of polyacrylamide gels as an elastic model for food gels
JH Zhang et al.
RHEOLOGICA ACTA (2005)
Comparison of differences between lexicons for descriptive analysis of Cheddar cheese flavour in Ireland, New Zealand, and the United States of America
MA Drake et al.
INTERNATIONAL DAIRY JOURNAL (2005)
Encoding of amplitude and rate of tooth loads by human periodontal afferents from premolar and molar teeth
SE Johnsen et al.
JOURNAL OF NEUROPHYSIOLOGY (2005)
Influence of age on adaptability of human mastication
MA Peyron et al.
JOURNAL OF NEUROPHYSIOLOGY (2004)
Bolus size and unilateral chewing cycle kinematics
R Bhatka et al.
ARCHIVES OF ORAL BIOLOGY (2004)
Training effects on performance of descriptive panelists
DH Chambers et al.
JOURNAL OF SENSORY STUDIES (2004)
Application of fracture mechanics to the texture of food
JFV Vincent
ENGINEERING FAILURE ANALYSIS (2004)
Relationships among rheological and sensorial properties of young cheeses
JA Brown et al.
JOURNAL OF DAIRY SCIENCE (2003)
Descriptive analysis of caramel texture
AE Steiner et al.
JOURNAL OF SENSORY STUDIES (2003)
Textural characteristics of lowfat, fullfat and smoked cheeses: sensory and instrumental approaches
K Adhikari et al.
FOOD QUALITY AND PREFERENCE (2003)
Receptive field properties of human periodontal afferents responding to loading of premolar and molar teeth
SE Johnsen et al.
JOURNAL OF NEUROPHYSIOLOGY (2003)
Perceived eating difficulties and preferences for various textures of raw and cooked carrots in young and elderly subjects
K Roininen et al.
JOURNAL OF SENSORY STUDIES (2003)
Rheology of galactomannan-whey protein mixed systems
C Tavares et al.
INTERNATIONAL DAIRY JOURNAL (2003)
Relationships between sensory attributes and the volatile compounds, non-volatile and gross compositional constituents of six blue-type cheeses
JB Lawlor et al.
INTERNATIONAL DAIRY JOURNAL (2003)
Sensory and mechanical aspects of cheese texture
EA Foegeding et al.
INTERNATIONAL DAIRY JOURNAL (2003)
Orofacial mechanoreceptors in humans: encoding characteristics and responses during natural orofacial behaviors
M Trulsson et al.
BEHAVIOURAL BRAIN RESEARCH (2002)
The effects of bolus hardness on masticatory kinematics
K Anderson et al.
JOURNAL OF ORAL REHABILITATION (2002)
Cross validation of a sensory language for cheddar cheese
MA Drake et al.
JOURNAL OF SENSORY STUDIES (2002)
The texture of commercial full-fat and reduced-fat cheese
E Gwartney et al.
JOURNAL OF FOOD SCIENCE (2002)
Descriptive sensory analysis: past, present and future
JM Murray et al.
FOOD RESEARCH INTERNATIONAL (2001)
Variability of the masticatory process during chewing of elastic model foods
C Lassauzay et al.
EUROPEAN JOURNAL OF ORAL SCIENCES (2000)
The effects of food fragmentation index on mandibular closing angle in human mastication
KR Agrawal et al.
ARCHIVES OF ORAL BIOLOGY (2000)