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The effects of food viscosity on bite size, bite effort and food intake

Physiology & behavior, 2008-10, Vol.95 (3), p.527-532

2008

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Load dependency of the coefficient of friction of oral mucosa

Food hydrocolloids, 2007, Vol.21 (3), p.402-408

2007

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Explaining perceived oral texture of starch-based custard desserts from standard and novel instrumental tests

Food hydrocolloids, 2006, Vol.20 (1), p.24-34

2006

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Perceived creaminess of semi-solid foods

Trends in food science & technology, 2006-01, Vol.17 (8), p.412-422

2006

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In vitro simulation of the oral processing of semi-solid foods

Food hydrocolloids, 2007, Vol.21 (3), p.397-401

2007

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Instrumental and sensory quantification of oral coatings retained after swallowing semi-solid foods

Archives of oral biology, 2006-12, Vol.51 (12), p.1071-1079

2006

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FOOD TEXTURE AND ITS EFFECT ON INGESTION, MASTICATION AND SWALLOWING

Journal of texture studies, 2004-06, Vol.35 (2), p.159-170

2004

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Do Tastants Have a Smell?

Chemical senses, 2005-01, Vol.30 (1), p.9-21

2005

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Sensory correlation of glucose levels in a starch-based semi-solid model system before and after α-amylase breakdown

Archives of oral biology, 2007-02, Vol.52 (2), p.168-172

2007

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Mechanical properties of foods responsible for resisting food breakdown in the human mouth

Archives of oral biology, 1997, Vol.42 (1), p.1-9

1997

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The role of friction in perceived oral texture

Food quality and preference, 2005-03, Vol.16 (2), p.121-129

2005

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Oral movements and the perception of semi-solid foods

Physiology & behavior, 2011-09, Vol.104 (3), p.423-428

2011

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MECHANISMS UNDERLYING THE ROLE OF FRICTION IN ORAL TEXTURE

Journal of texture studies, 2006-08, Vol.37 (4), p.413-427

2006

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EFFECTS OF DELIVERY METHOD ON THE SENSORY PERCEPTION OF SEMISOLID DAIRY DESSERTS

Journal of sensory studies, 2004-10, Vol.19 (5), p.364-372

2004

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The role of intra-oral manipulation in the perception of sensory attributes

Appetite, 2003-02, Vol.40 (1), p.1-7

2003

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Lubrication of Oral Surfaces by Food Emulsions: the Importance of Surface Characteristics

Journal of food science, 2006-09, Vol.71 (7), p.E337-E341

2006

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Food physics and oral physiology

Food quality and preference, 2002-06, Vol.13 (4), p.203-213

2002

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Simulated Digestion Status of Intact and Exoskeletally-Punctured Insects and Insect Larvae: A Spectroscopic Investigation

Folia primatologica, 2003-05, Vol.74 (3), p.126-140

2003

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The relation between saliva flow after different stimulations and the perception of flavor and texture attributes in custard desserts

Physiology & behavior, 2003, Vol.78 (1), p.165-169

2003

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Oral processing assessed by M-mode ultrasound imaging varies with food attribute

Physiology & behavior, 2006-08, Vol.89 (1), p.15-21

2006

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RELATIONS BETWEEN RHEOLOGICAL PROPERTIES, SALIVA-INDUCED STRUCTURE BREAKDOWN AND SENSORY TEXTURE ATTRIBUTES OF CUSTARDS

Journal of texture studies, 2007-02, Vol.38 (1), p.42-69

2007

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Fatty versus creamy sensations for custard desserts, white sauces, and mayonnaises

Food quality and preference, 2007-06, Vol.18 (4), p.641-650

2007

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The effect of saliva composition on texture perception of semi-solids

Archives of oral biology, 2007-06, Vol.52 (6), p.518-525

2007

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Food Properties that Influence Neuromuscular Activity During Human Mastication

Journal of dental research, 1998-11, Vol.77 (11), p.1931-1938

1998

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Persistence of oral coatings of CMC and starch-based custard desserts

Food hydrocolloids, 2009-05, Vol.23 (3), p.896-900

2009

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The effects of food viscosity on bite size, bite effort and food intake

Load dependency of the coefficient of friction of oral mucosa

Explaining perceived oral texture of starch-based custard desserts from standard and novel instrumental tests

Perceived creaminess of semi-solid foods

In vitro simulation of the oral processing of semi-solid foods

Instrumental and sensory quantification of oral coatings retained after swallowing semi-solid foods

FOOD TEXTURE AND ITS EFFECT ON INGESTION, MASTICATION AND SWALLOWING

Do Tastants Have a Smell?

Sensory correlation of glucose levels in a starch-based semi-solid model system before and after α-amylase breakdown

Mechanical properties of foods responsible for resisting food breakdown in the human mouth

The role of friction in perceived oral texture

Oral movements and the perception of semi-solid foods

MECHANISMS UNDERLYING THE ROLE OF FRICTION IN ORAL TEXTURE

EFFECTS OF DELIVERY METHOD ON THE SENSORY PERCEPTION OF SEMISOLID DAIRY DESSERTS

The role of intra-oral manipulation in the perception of sensory attributes

Lubrication of Oral Surfaces by Food Emulsions: the Importance of Surface Characteristics

Food physics and oral physiology

Simulated Digestion Status of Intact and Exoskeletally-Punctured Insects and Insect Larvae: A Spectroscopic Investigation

The relation between saliva flow after different stimulations and the perception of flavor and texture attributes in custard desserts

Oral processing assessed by M-mode ultrasound imaging varies with food attribute

RELATIONS BETWEEN RHEOLOGICAL PROPERTIES, SALIVA-INDUCED STRUCTURE BREAKDOWN AND SENSORY TEXTURE ATTRIBUTES OF CUSTARDS

Fatty versus creamy sensations for custard desserts, white sauces, and mayonnaises

The effect of saliva composition on texture perception of semi-solids

Food Properties that Influence Neuromuscular Activity During Human Mastication

Persistence of oral coatings of CMC and starch-based custard desserts

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