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1
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0032223696
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Food properties that influence neuromuscular activity during human mastication
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Agrawal K.R., Lucas P.W., Bruce I.C., and Prinz J.F. Food properties that influence neuromuscular activity during human mastication. Journal of Dental Research 77 (1998) 1931-1938
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Agrawal, K.R.1
Lucas, P.W.2
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Prinz, J.F.4
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2
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0037293778
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The role of intra-oral manipulation in the perception of sensory attributes
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De Wijk R.A., Engelen L., and Prinz J.F. The role of intra-oral manipulation in the perception of sensory attributes. Appetite 40 (2003) 1-7
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Appetite
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De Wijk, R.A.1
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3
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23744440321
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Explaining perceived oral texture of starch-based custard desserts from standard and novel instrumental tests
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De Wijk R.A., Prinz J.F., and Janssen A.M. Explaining perceived oral texture of starch-based custard desserts from standard and novel instrumental tests. Food Hydrocolloids 20 (2006) 24-34
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Food Hydrocolloids
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De Wijk, R.A.1
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Janssen, A.M.3
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4
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0038751753
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A comparison of the effects of added saliva, alpha-amylase and water on texture perception in semisolids
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Engelen L., de Wijk R.A., Prinz J.F., Janssen A.M., van der Bilt A., Weenen H., et al. A comparison of the effects of added saliva, alpha-amylase and water on texture perception in semisolids. Physiological Behavior 78 (2003) 805-811
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Physiological Behavior
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Engelen, L.1
de Wijk, R.A.2
Prinz, J.F.3
Janssen, A.M.4
van der Bilt, A.5
Weenen, H.6
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5
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0036886025
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The effect of oral temperature on the temperature perception of liquids and semisolids in the mouth
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Engelen L., de Wijk R.A., Prinz J.F., van der Bilt A., Janssen A.M., and Bosman F. The effect of oral temperature on the temperature perception of liquids and semisolids in the mouth. European Journal of Oral Science 110 (2002) 412-416
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(2002)
European Journal of Oral Science
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Engelen, L.1
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Prinz, J.F.3
van der Bilt, A.4
Janssen, A.M.5
Bosman, F.6
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6
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85168549952
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Texture of custards: relations between rheological properties, saliva induced structure breakdown and sensory attributes
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(in press)
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Janssen A.M., Terpstra M.E.J., De Wijk R.A., and Prinz J.F. Texture of custards: relations between rheological properties, saliva induced structure breakdown and sensory attributes. Journal of Texture Studies. (2006) (in press)
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Journal of Texture Studies.
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Janssen, A.M.1
Terpstra, M.E.J.2
De Wijk, R.A.3
Prinz, J.F.4
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7
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0024146341
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Inhibition of salivary amylase by water-soluble extracts of tea
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Kashket S., and Paolinio V.J. Inhibition of salivary amylase by water-soluble extracts of tea. Archives of Oral Biology 33 (1988) 845-846
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Kashket, S.1
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0026300357
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Masticatory ability in experimentally induced xerostomia
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Liedberg, B.1
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Oral bolus kneading and shaping measured with chewing gum
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Liedberg B., and Öwall B. Oral bolus kneading and shaping measured with chewing gum. Dysphagia 10 (1995) 101-109
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Liedberg, B.1
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0020690465
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Methods for analysing the breakdown of food in human mastication
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Lucas P.W., and Luke D.A. Methods for analysing the breakdown of food in human mastication. Archives of Oral Biology 28 (1983) 813-819
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Lucas, P.W.1
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12
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0033090109
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Quantitative evaluation of the effect of bolus size and number of chewing strokes on the intra-oral mixing of a two-colour chewing gum
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Prinz J.F. Quantitative evaluation of the effect of bolus size and number of chewing strokes on the intra-oral mixing of a two-colour chewing gum. Journal of Oral Rehabilitation 26 (1999) 243-247
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Journal of Oral Rehabilitation
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Prinz, J.F.1
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0031627432
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Inhibition of salivary amylase by black and green teas and their effects on the intra-oral hydrolysis of starch
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Zhang J., and Kashket S. Inhibition of salivary amylase by black and green teas and their effects on the intra-oral hydrolysis of starch. Caries Research 32 (1998) 233-238
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Zhang, J.1
Kashket, S.2
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