Characterization of oral tactile sensitivity and masticatory performance across adulthood (English)
- New search for: Shupe, Grace E.
- New search for: Resmondo, Zoe N.
- New search for: Luckett, Curtis R.
- New search for: Shupe, Grace E.
- New search for: Resmondo, Zoe N.
- New search for: Luckett, Curtis R.
In:
Journal of Texture Studies
;
49
, 6
;
560-568
;
2018
- Article (Journal) / Electronic Resource
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Title:Characterization of oral tactile sensitivity and masticatory performance across adulthood
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Contributors:
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Published in:Journal of Texture Studies ; 49, 6 ; 560-568
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Publisher:
- New search for: John Wiley & Sons, Inc.
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Publication date:2018-12-01
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Size:9 pages
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents – Volume 49, Issue 6
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 557
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Issue Information| 2018
- 560
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Characterization of oral tactile sensitivity and masticatory performance across adulthoodShupe, Grace E. / Resmondo, Zoe N. / Luckett, Curtis R. et al. | 2018
- 569
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Viscosity of liquid and semisolid materials: Establishing correlations between instrumental analyses and sensory characteristicsConti‐Silva, Ana Carolina / Ichiba, Anderson Kintaro Takenobu / Silveira, Alana Lisbôa da / Albano, Kivia Mislaine / Nicoletti, Vânia Regina et al. | 2018
- 578
-
Physiochemical properties and tastes of gels from Japanese Spanish mackerel (Scomberomorus niphonius) surimi by different washing processesPan, Jinfeng / Jia, Hui / Shang, Meijun / Xu, Chang / Lian, Hongliang / Li, Haowei / Dong, Xiuping et al. | 2018
- 586
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Synergistic interactions between konjac‐mannan and xanthan/tragacanth gums in tomato ketchup: Physical, rheological, and textural propertiesMirzaei, Massume / Alimi, Mazdak / Shokoohi, Shirin / Golchoobi, Laleh et al. | 2018
- 595
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Effect of pH and heating conditions on the properties of Alaska pollock (Theragra chalcogramma) surimi gel fortified with fish oilGao, Yuanpei / Fukushima, Hideto / Deng, Shanggui / Jia, Ru / Osako, Kazufumi / Okazaki, Emiko et al. | 2018
- 604
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Effect of different sugars on the freezing characteristics of Kyoho grapeCao, Xuehui / Zhang, Fangfang / Zhu, Danshi / Zhao, Dongyu / Liu, Liping et al. | 2018
- 612
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Using microwave cooking to evaluate tenderness and its relationship to sensory analysisSilva, Douglas R. G. / Haddad, Gabriela B. S. / Fontes, Paulo R. / Holman, Benjamin W. B. / Ramos, Alcinéia L. S. / Hopkins, David L. / Ramos, Eduardo M. et al. | 2018
- 619
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Hydrocolloid clustering based on their rheological propertiesAlghooneh, Ali / Razavi, Seyed M. A. / Kasapis, Stefan et al. | 2018
- 639
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Measurement of cooked rice stickiness with consideration of contact area in compression testYang, Jung Hwa / Park, Han Jo / Jang, Han Dong / Lee, Seung Ju et al. | 2018
- 646
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Sensory and instrumental textural changes in fillets from Pacú (Piaractus mesopotamicus) fed different dietsPavón, Yanina / Cian, Raúl Esteban / Campos Soldini, María Andrea / Hernández, David Roque / Sánchez, Sebastián / Drago, Silvina Rosa et al. | 2018
- 653
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Comparative study of IDDSI flow test and line‐spread test of thickened water prepared with different dysphagia thickenersKim, Yong‐Hwan / Jeong, Geon Young / Yoo, Byoungseung et al. | 2018