Correspondence between food consistency and suprahyoid muscle activity, tongue pressure, and bolus transit times during the oropharyngeal phase of swallowing

Journal of Applied Physiology

Volumn 105, Issue 3, 2008, Pages 791-799

  Taniguchi, Hiroshige ^a   Tsukada, Tetsu ^a   Ootaki, Sachiko ^a   Yamada, Yoshiaki ^b   Inoue, Makoto ^a  

^a NIIGATA UNIVERSITY GRADUATE SCHOOL OF MEDICAL AND DENTAL SCIENCES   (Japan)

^b NIIGATA UNIVERSITY MEDICAL AND DENTAL HOSPITAL   (Japan)

Author keywords

Food hardness; Food viscosity; Videofluorography

Indexed keywords

BARIUM;

ADULT; ARTICLE; ELECTROMYOGRAM; FEMALE; FLUOROSCOPY; FOOD INTAKE; FOOD TEXTURE; HUMAN; HUMAN EXPERIMENT; LIQUID; MALE; MUSCLE CONTRACTION; NORMAL HUMAN; NUTRIENT; OROPHARYNX; PRIORITY JOURNAL; SUPRAHYOID MUSCLE; SWALLOWING; SYRUP; TONGUE; VIDEOFLUOROGRAPHY; VIDEORECORDING; VISCOSITY; BIOMECHANICS; CELL MEMBRANE POTENTIAL; EATING; ELECTROMYOGRAPHY; FOOD; HARDNESS; PHYSIOLOGY; RADIOGRAPHY; SKELETAL MUSCLE; TIME;

ADULT; BIOMECHANICS; DEGLUTITION; EATING; ELECTROMYOGRAPHY; FEMALE; FLUOROSCOPY; FOOD; HARDNESS; HUMANS; MALE; MEMBRANE POTENTIALS; MUSCLE CONTRACTION; OROPHARYNX; PHARYNGEAL MUSCLES; TIME FACTORS; TONGUE; VIDEO RECORDING; VISCOSITY;

EID: 53049090222     PISSN: 87507587     EISSN: 15221601     Source Type: Journal    
DOI: 10.1152/japplphysiol.90485.2008     Document Type: Article

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