Analysis of Masseter Activity Patterns Using TP Values during Chewing of Foods with Different Shapes and Textural Properties-Reference-Cited by-同舟云学术

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Analysis of Masseter Activity Patterns Using TP Values during Chewing of Foods with Different Shapes and Textural Properties

Published:2013-01-25 Issue:3 Volume:44 Page:196-204
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Stud

Author:

Miyaoka Y.¹,Ashida I.¹,Tamaki Y.¹,Kawakami S.¹,Iwamori H.¹,Yamazaki T.¹,Ito N.¹

Affiliation:

1. Department of Health and Nutrition; Niigata University of Health and Welfare; 1398 Shimami-cho Kita-ku Niigata 950-3198 Japan

Funder

Ministry of Education, Science and Culture of Japan

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12012/fullpdf

Reference24 articles.

1. Analysis of physiological parameters of masseter muscle activity during chewing of agars in healthy young males;Ashida;J. Texture Studies,2007

2. A new method of simulating surface electromyograms using probability density functions;Ashida;Comput. Biol. Med.,2008

3. Analysis of the pattern of suprahyoid muscle activity during pharyngeal swallowing of foods by healthy young subjects;Ashida;J. Med. Eng. Technol.,2010

4. Texture profile analysis;Bourne;Food Technol.,1978

5. Correlation Between Physical Measurements and Sensory Assessments of Texture and Viscosity

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