[1]
|
S. Miyawaki, N. Ohkochi, T. Kawakami and M. Sugimura, “Effect of Food Size on the Movement of the Mandibular First Molars and Condyles during Deliberate Unilateral Mastication in Humans,” Journal of Dental Research, Vol. 79, No. 7, 2000, pp. 1525-1531.
doi:10.1177/00220345000790071601
|
[2]
|
S. Miyawaki, N. Ohkochi, T. Kawakami and M. Sugimurav, “Changes in Masticatory Muscle Activity According to Food Size in Experimental Human Masticationv,” Journal of Oral Rehabilitation, Vol. 28, No. 8, 2001, pp. 778-784.
|
[3]
|
T. Horio and Y. Kawamura, “Effects of Texture of Food on Chewing Patterns in the Human Subject,” Journal of Oral Reha-Bilitation, Vol. 16, No. 2, 1989, pp. 177-183.
|
[4]
|
A. Peyron, C. Lassauzay and A. Woda, “Effects of Increased Hardness on Jaw Movement and Muscle Activity during Chewing of Visco-Elastic Model Foods,” Experimental Brain Research, Vol. 142, No. 1, 2002, pp. 41-51.
doi:10.1007/s00221-001-0916-5
|
[5]
|
K. R. Agrawal, P. W. Lucas, I. C. Bruce and J. F. Prinz, “Food Properties That Influence Neuromuscular Activity during Human Mastication,” Journal of Dental Research, Vol. 77, No. 11, 1998, pp. 1931-1938.
doi:10.1177/00220345980770111101
|
[6]
|
K. R. Agrawal, P. W. Lucas, J. F. Prinz and I. C. Bruce, “Mechanical Properties of Foods Responsible for Resisting Food Breakdown in the Human Mouth,” Archives of Oral Biology, Vol. 42, No. 1, 1997, pp. 1-9.
doi:10.1016/S0003-9969(96)00102-1
|
[7]
|
A. Grafen and R. Hails, “Modern Statistics for the Life Sciences,” Oxford University Press Inc., New York, 2002.
|
[8]
|
Y. Miyaoka, I. Ashida, H. Iwamori, Y. Tamaki, S. Kawakami and S. Miyaoka, “Activity Pattern of the Masseter during Chewing as a Discriminator of Foods,” Journal of Japanese Society of Sensory Evaluation, Vol. 14, No. 1, 2010, p. 63.
|
[9]
|
Y. Miyaoka, I. Ashida, Y. Tamaki, S. Kawakami, H. Iwamori, T. Yamazaki and N. Ito, “Analysis of Masseter Activity Patterns Using TP Values during Chewing of Foods with Different Shapes and Textural Properties,” Journal of Texture Studies, 2013. doi:10.1111/jtxs.12012
|
[10]
|
M. C. Bourne, “Texture Profile Analysis,” Food Technology, Vol. 32, No. 7, 1978, pp. 62-66.
|
[11]
|
G. C. Gorniak and C. Gans, “Quantitative Assay of Electromyograms during Mastication in Domestic Cats (Felis catus),” Journal of Morphology, Vol. 163, No. 3, 1980, pp. 253-281. doi:10.1002/jmor.1051630304
|
[12]
|
K. Kohyama, M. Yamaguchi, C. Kobori, Y. Nakayama, F. Hayakawa and T. Sasaki, “Mastication Effort Estimated by Electromyography for Cooked Rice of Differing Water Content,” Bioscience, Biotechnology, and Biochemistry, Vol. 69, No. 9, 2005, pp. 1669-1676.
doi:10.1271/bbb.69.1669
|
[13]
|
H. Dan and K. Kohyama, “Interactive Relationship between the Mechanical Properties of Food and the Human Response during the First Bite,” Archives of Oral Biology, Vol. 52, No. 5, 2007, pp. 455-464.
|
[14]
|
M. A. Chauvin, C. Parks, C. Ross and B. G. Swanson, “Multidimensional Representation of the Standard Scales of Food Texture,” Journal of Sensory Studies, Vol. 24, No. 1, 2008, pp. 93-110.
|
[15]
|
A. V. Cardello, A. Matas and J. Sweeney, “The Standard Scales of Texture: Rescaling by Magnitude Estimation,” Journal of Food Science, Vol. 47, No. 5, 1982, pp. 1738-1740, 1742.
|
[16]
|
A. M. Munoz, “Development and Application of Texture Reference Scales,” Journal of Sensory Studies, Vol. 1, No. 1, 1986, pp. 55-83.
doi:10.1111/j.1745-459X.1986.tb00159.x
|
[17]
|
A. S. Szczesniak, “Classification of Textural Characteristics,” Journal of Food Science, Vol. 28, No. 4, 1963, pp. 385-389. doi:10.1111/j.1365-2621.1963.tb00215.x
|
[18]
|
A. Peyron, L. Mioche, P. Renon and S. Abouelkaram, “Masticatory Jaw Movement Recordings: A New Method to Investigate Food Texture,” Food Quality and Preference, Vol. 7, No. 3-4, 1996, pp. 229-237.
|
[19]
|
Y. Y. Shiau, C. C. Peng and C. W. Hsu, “Evaluation of Biting Performance with Standardized Test-Foods,” Journal of Oral Rehabilitation, Vol. 26, No. 5, 1999, pp. 447-452.
|
[20]
|
C. Lassauzay, M. A. Peyron, E. Albuisson, E. Dransfield and A. Woda, “Variability of the Masticatory Process during Chewing of Elastic Model Foods,” European Journal of Oral Sciences, Vol. 108, No. 6, 2000, pp. 484-492.
|
[21]
|
K. D. Foster, A. Woda and M. A. Peyron, “Effect of Texture of Plastic and Elastic Model Foods on the Parameters of Mastication,” Journal of Neurophysiology, Vol. 95, No. 6, 2006, pp. 3469-3479. doi:10.1152/jn.01003.2005
|
[22]
|
K. Shiozawa, K. Kohyama and K. Yanagisawa, “Influence of Adhesiveness of Ingested Food on Human Masticatory Behavior,” Japanese Journal of Oral Biology, Vol. 39, No. 1, 1997, pp. 25-33.
doi:10.2330/joralbiosci1965.39.25
|
[23]
|
Y. Yamada, K. Yamamura and M. Inoue, “Coordination of Cranial Motoneurons during Mastication,” Respiratory Physiology and Neurobiology, Vol. 147, No. 2-3, 2005, pp. 177-189. doi:10.1016/j.resp.2005.02.017
|