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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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Perceived creaminess of semi-solid foods

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

2006

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An optimization model for mastication and swallowing in mammals

Proceedings of the Royal Society. B, Biological sciences, 1997-12, Vol.264 (1389), p.1715-1721

1997

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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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Effect of bolus size on chewing, swallowing, oral soft tissue and tongue movement

Journal of oral rehabilitation, 2007-08, Vol.34 (8), p.572-582

2007

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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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Saliva tannin interactions

Journal of oral rehabilitation, 2000-11, Vol.27 (11), p.991-994

2000

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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

Journal of oral rehabilitation, 1999-03, Vol.26 (3), p.243-247

Prinz, J. F.

1999

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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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Do Tastants Have a Smell?

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

2005

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Contribution of the cheeks to the intraoral manipulation of food

Dysphagia, 2007-04, Vol.22 (2), p.117-121

2007

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Abrasives in foods and their effect on intra-oral processing: a two-colour chewing gum study

Journal of oral rehabilitation, 2004-10, Vol.31 (10), p.968-971

Prinz, J. F.

2004

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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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The influence of density and material on oral perception of ball size with and without palatal coverage

Archives of oral biology, 2002-03, Vol.47 (3), p.197-201

2002

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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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The role of α-amylase in the perception of oral texture and flavour in custards

Physiology & behavior, 2004-10, Vol.83 (1), p.81-91

2004

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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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Swallow thresholds in human mastication

Archives of oral biology, 1995-05, Vol.40 (5), p.401-403

1995

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'The first bite of the cherry' Intra-oral manipulation prior to the first bite in humans

Journal of oral rehabilitation, 2001-07, Vol.28 (7), p.614-617

2001

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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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Bolus dimensions in normal chewing

Journal of oral rehabilitation, 2000-09, Vol.27 (9), p.765-768

2000

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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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Computer aided gnathosonic analysis: distinguishing between single and multiple tooth impact sounds

Journal of oral rehabilitation, 2000-08, Vol.27 (8), p.682-689

Prinz, J. F.

2000

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The Cybermouse: A simple method of describing the trajectory of the human mandible in three dimensions

Journal of biomechanics, 1997-06, Vol.30 (6), p.643-645

Prinz, J.F.

1997

Volltextzugriff (PDF)

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

Perceived creaminess of semi-solid foods

An optimization model for mastication and swallowing in mammals

Food Properties that Influence Neuromuscular Activity During Human Mastication

Effect of bolus size on chewing, swallowing, oral soft tissue and tongue movement

Food physics and oral physiology

Saliva tannin interactions

Quantitative evaluation of the effect of bolus size and number of chewing strokes on the intra-oral mixing of a two-colour chewing gum

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

Do Tastants Have a Smell?

Contribution of the cheeks to the intraoral manipulation of food

Abrasives in foods and their effect on intra-oral processing: a two-colour chewing gum study

FOOD TEXTURE AND ITS EFFECT ON INGESTION, MASTICATION AND SWALLOWING

The influence of density and material on oral perception of ball size with and without palatal coverage

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

The role of α-amylase in the perception of oral texture and flavour in custards

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

Swallow thresholds in human mastication

'The first bite of the cherry' Intra-oral manipulation prior to the first bite in humans

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

Bolus dimensions in normal chewing

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

Computer aided gnathosonic analysis: distinguishing between single and multiple tooth impact sounds

The Cybermouse: A simple method of describing the trajectory of the human mandible in three dimensions

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