Effects of food texture and head posture on oropharyngeal swallowing

Journal of Applied Physiology

Volumn 106, Issue 6, 2009, Pages 1848-1857

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

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

^b Takeda General Hospital   (Japan)

Author keywords

Food texture; Genioglossus muscle; Suprahyoid muscles; Swallowing; Videofluorography

Indexed keywords

AGAR;

ADULT; ARTICLE; ELECTROMYOGRAPHY; FEMALE; FLUOROGRAPHY; FOOD INTAKE; FOOD TEXTURE; GENIOGLOSSUS MUSCLE; HARDNESS; HEAD POSITION; HUMAN; HUMAN EXPERIMENT; LIQUID; MALE; MUSCLE CONTRACTILITY; NORMAL HUMAN; OROPHARYNX; PALATE; PASTE; PRIORITY JOURNAL; SKELETAL MUSCLE; SUPRAHYOID MUSCLE; SWALLOWING; SYRUP; UPPER ESOPHAGUS SPHINCTER;

ADULT; DEGLUTITION; ELECTROMYOGRAPHY; FEMALE; FOOD; HEAD; HUMANS; MALE; OROPHARYNX; PHARYNGEAL MUSCLES; POSTURE; TIME FACTORS; TONGUE; VIDEOTAPE RECORDING; VISCOSITY;

EID: 66849143728     PISSN: 87507587     EISSN: 15221601     Source Type: Journal    
DOI: 10.1152/japplphysiol.91295.2008     Document Type: Article

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