Lv11
10 积分 2025-03-08 加入
Relationships of Image Texture Properties with Chewing Activity and Mechanical Properties during Mastication of Bread
11小时前
已完结
Textural Evaluation of Rice Cake by Chewing and Swallowing Measurements on Human Subjects
16天前
已完结
Characterization of Food Physical Properties by the Mastication Parameters Measured by Electromyography of the Jaw-Closing Muscles and Mandibular Kinematics in Young Adults
16天前
已完结
Relationship of electromyography (EMG) masticatory variables with sensory texture and instrumental texture parameters of different textured foods
16天前
已完结
Relating Surface Electromyograms of the Facial Muscles During Mastication to the Mechanical and Sensory Properties of Foodstuffs
1个月前
已关闭
Quantitative Analysis of Mastication Electromyography Data. Application in Chewing Behavior of three types of Gels
1个月前
已完结
Application of electromyography (EMG) for textural evaluation of raw, steamed and parboiled Basmati rice cultivars (Pusa 1121 and Pusa 1509)
1个月前
已完结
Application of electromyography (EMG) for comprehensive texture evaluation of muffins formulated with incorporation of beetroot and sprouted soy flour
1个月前
已完结
Application of electromyography (EMG), an in vivo oral processing analysis technique, for comprehensive texture evaluation of formulated rice products
1个月前
已完结
Relationship of electromyography (EMG) masticatory variables with sensory texture and instrumental texture parameters of different textured foods
1个月前
已完结
皖公网安备34019202002308
