USE OF COMBINED ELECTROMYOGRAPHY AND KINESTHESIOLOGY DURING MASTICATION TO CHART THE ORAL BREAKDOWN OF FOODSTUFFS: RELEVANCE TO MEASUREMENT OF FOOD TEXTURE
- 1 May 1998
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 29 (2) , 145-167
- https://doi.org/10.1111/j.1745-4603.1998.tb00161.x
Abstract
No abstract availableKeywords
This publication has 35 references indexed in Scilit:
- Time-intensity as a tool for the measurement of meat tendernessFood Quality and Preference, 1996
- Individuality of understanding and assessment of sensory attributes of foods, in particular, tenderness of meatFood Quality and Preference, 1996
- Analysis of Textural Changes in Hard Cheese during Mastication by Progressive ProfilingJournal of Food Science, 1994
- Time‐Intensity Methodology for Beef Tenderness PerceptionJournal of Food Science, 1993
- The basic mechanics of mastication: man's adaptive successPublished by Cambridge University Press (CUP) ,1991
- Characteristics of Masticatory Mandibular Movements and Velocity in Growing Individuals and Young AdultsJournal of Dental Research, 1991
- Association between surface electromyography of human jaw-closing muscle and quantified food breakdownArchives of Oral Biology, 1991
- Characteristics of Mandibular Masticatory Movement in Young and Elderly Dentate SubjectsJournal of Dental Research, 1990
- Methods for analysing the breakdown of food in human masticationArchives of Oral Biology, 1983
- Tooth Contact During ChewingJournal of Dental Research, 1957