Search Results - "Kohyama, Kaoru"

Application of a balloon‐type pressure sensor in texture evaluation of tongue‐crushable foods by Kohyama, Kaoru

“…A relationship has recently been suggested to exist between tongue pressure measured using balloon‐type sensors and the tongue‐crushable food range of…”
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Oral Sensing of Food Properties by Kohyama, Kaoru

“…Food properties are perceived through oral receptors during eating. In this review, various oral receptors involved in food oral processing of food are briefly…”
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Influence of non-starch polysaccharides on the in vitro digestibility and viscosity of starch suspensions by Sasaki, Tomoko, Kohyama, Kaoru

“…► We compared the effects of four types of NSP on starch digestibility in mixed system. ► Evaluation of relation between starch digestibility, glucose…”
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Effect of non-starch polysaccharides on the in vitro digestibility and rheological properties of rice starch gel by Sasaki, Tomoko, Kohyama, Kaoru

“…► Prepared rice starch gels mixed with konjac glucomannan, xanthan gum, and agar. ► Effects of NSP on the starch digestibility and rheological properties were…”
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Fluctuations in serum steroid hormone concentrations and body mass during growth and sexual maturation in captive northern fur seals (Callorhinus ursinus) by KOHYAMA, Kaoru, INOSHIMA, Yasuo, KIYOTA, Masashi

“…Northern fur seals (Callorhinus ursinus) have a distinct life history pattern comprising annual terrestrial breeding and oceanic migration, and the…”
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Effect of short time heating on the mechanical fracture and electrical impedance properties of spinach (Spinacia oleracea L.) by Watanabe, Takashi, Ando, Yasumasa, Orikasa, Takahiro, Shiina, Takeo, Kohyama, Kaoru

“…We evaluated the mechanical properties and electrical impedance data of spinach after short time heating. The mechanical fracture properties of samples heated…”
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Consensus on the terminologies and methodologies for masticatory assessment by Gonçalves, Thais Marques Simek Vega, Schimmel, Martin, van der Bilt, Andries, Chen, Jianshe, van der Glas, Hilbert W., Kohyama, Kaoru, Hennequin, Martine, Peyron, Marie‐Agnès, Woda, Alain, Leles, Claudio Rodrigues, Pereira, Luciano

“…A large number of methodological procedures and experimental conditions are reported to describe the masticatory process. However, similar terms are sometimes…”
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Mechanical and acoustic evaluation of potato chip crispness using a versatile texture analyzer by Taniwaki, Mitsuru, Kohyama, Kaoru

“…► Crispness of potato chips was evaluated by compression testing using a tooth-mimicking probe. ► The magnitude of the force drop at the major fracture point…”
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Assessing of the use of proteins A, G, and chimeric protein AG to detect marine mammal immunoglobulins by Sakyi, Michael Essien, Kamio, Takashi, Kohyama, Kaoru, Rahman, Md. Matiur, Shimizu, Kaori, Okada, Ayaka, Inoshima, Yasuo

“…In recent years, there has been an increase in infectious diseases in marine mammals, including brucellosis, infections of morbillivirus, herpesvirus, and…”
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Longitudinal study of northern fur seal (Callorhinus ursinus) hematology by KOHYAMA, Kaoru, KIYOTA, Masashi, INOSHIMA, Yasuo

“…Although the causes have not been specified yet, wild populations of northern fur seals (Callorhinus ursinus) have been decreasing, which is why conservation…”
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The role of texture in the palatability and food oral processing by Nishinari, Katsuyoshi, Peyron, Marie-Agnes, Yang, Nan, Gao, Zhiming, Zhang, Ke, Fang, Yapeng, Zhao, Meng, Yao, Xiaolin, Hu, Bing, Han, Lingyu, Mleko, Stanisław, Tomczyńska-Mleko, Marta, Nagano, Takao, Nitta, Yoko, Zhang, Yin, Singh, Narpinder, Suk Meng, Aaron Goh, Pongsawatmanit, Rungnaphar, Gamonpilas, Chaiwut, Moritaka, Hatsue, Kohyama, Kaoru, Yoshimura, Miki, Hirashima, Madoka, Takemasa, Makoto, Tsutsui, Kazumi, Su, Lei

“…[Display omitted] •Combine results in different areas to get integral understanding.•Relation between the sensation and instrumental was analyzed.•Palatability…”
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Three-dimensional probabilistic anatomical cranio-cerebral correlation via the international 10–20 system oriented for transcranial functional brain mapping by Okamoto, Masako, Dan, Haruka, Sakamoto, Kuniko, Takeo, Kazuhiro, Shimizu, Koji, Kohno, Satoru, Oda, Ichiro, Isobe, Seiichiro, Suzuki, Tateo, Kohyama, Kaoru, Dan, Ippeita

“…The recent advent of multichannel near-infrared spectroscopy (NIRS) has expanded its technical potential for human brain mapping. However, NIRS measurement has…”
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Characterization of eating difficulty by sensory evaluation of hydrocolloid gels by Hayakawa, Fumiyo, Kazami, Yukari, Ishihara, Sayaka, Nakao, Satomi, Nakauma, Makoto, Funami, Takahiro, Nishinari, Katsuyoshi, Kohyama, Kaoru

“…Eating difficulty was evaluated by sensory analyses of hydrocolloid gels as a food model. Twenty sample gels were created with a wide range of textures. Twelve…”
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Food hardness influences the progression of age-related hearing loss in mice by Oike, Hideaki, Kohyama, Kaoru, Mochizuki-Kawai, Hiroko, Azami, Kayo

“…C57BL/6J and DBA/2J mice are often used for hearing research because of their early onset and progression of age-related hearing loss (AHL). Here, we report…”
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Normal hematology and serum chemistry of northern fur seals (Callorhinus ursinus) in captivity by Kohyama, Kaoru, Inoshima, Yasuo

“…Northern fur seals (Callorhinus ursinus) are endemic to the North Pacific Ocean. They were hunted for their fur and became endangered in the late 1800s, but…”
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Electromyography analysis of natural mastication behavior using varying mouthful quantities of two types of gels by Kohyama, Kaoru, Gao, Zhihong, Ishihara, Sayaka, Funami, Takahiro, Nishinari, Katsuyoshi

“…Abstract The objectives of this study were to examine the effects of mouthful quantities and mechanical properties of gels on natural mastication behaviors…”
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Texture Evaluation of Cooked Rice Prepared from Japanese Cultivars Using Two-Bite Instrumental Test and Electromyography by Kohyama, Kaoru, Sodhi, Navdeep Singh, Suzuki, Keitaro, Sasaki, Tomoko

“…The objective of this study was to determine the effects of texture of cooked rice on the natural chewing behavior of people who habitually consume rice. Eight…”
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Natural eating behavior of two types of hydrocolloid gels as measured by electromyography: Quantitative analysis of mouthful size effects by Kohyama, Kaoru, Hayakawa, Fumiyo, Gao, Zhihong, Ishihara, Sayaka, Funami, Takahiro, Nishinari, Katsuyoshi

“…The objectives of this study are to identify mechanical properties that dictate natural oral processing of soft solid foods and to quantify the effects of…”
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Fast Fourier transform analysis of sounds made while swallowing various foods by TANIWAKI, Mitsuru, KOHYAMA, Kaoru

“…The cervical auscultation method was applied to investigate sounds generated while swallowing various foods with unique physical properties, including liquid…”
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Characterization of food physical properties by the mastication parameters measured by electromyography of the jaw-closing muscles and mandibular kinematics in young adults by Kohyama, K.(National Food Research Inst., Tsukuba, Ibaraki (Japan)), Sakai, T, Hayakawa, F

“…The relationship between the physical properties of solid food and the masticatory parameters is clarified. Eight solid foods of varying physical properties…”
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