Contribution of the Cheeks to the Intraoral Manipulation of Food
Author:
Publisher
Springer Science and Business Media LLC
Subject
Speech and Hearing,Gastroenterology,Otorhinolaryngology
Link
http://link.springer.com/content/pdf/10.1007/s00455-006-9062-3.pdf
Reference15 articles.
1. Lucas PW, Luke DA: Methods of analysing the breakdown of food in the human mouth. Arch Oral Biol 28:813–819, 1983
2. Agrawal KR, Lucas PW, Prinz JF, Bruce IC: Mechanical properties of foods responsible for resisting their breakdown in the human mouth. Arch Oral Biol 42: 1–9, 1997
3. Agrawal KR, Lucas PW, Bruce IC, Prinz JF: Food properties that influence the neuromuscular control of human mastication. J Dent Res 77:1931–1938, 1998
4. Kayser AF, Van der Hoeven JS: Colourimetric determination of masticatory performance. J Oral Rehabil 4:145–148, 1977
5. Matsui Y, Ohno K, Michi K, Hatta H, Yamagata K, Ohtsuka S: The evaluation of masticatory function with a low adhesive colour developing chewing gum. J Oral Rehabil 32:251–256, 1996
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