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Food Reviews International Volume 20, 2004 - Issue 1
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Original Articles

Variables Influencing Chewing Electromyography Response in Food Texture Evaluation

R. González Universitat de Valencia, Facultad de Psicología, Valencia, SpainCorrespondence[email protected]
,
I. Montoya Universitat de Valencia, Facultad de Psicología, Valencia, Spain
,
J. Benedito Universidad Politécnica de Valencia, Departamento de Tecnología de Alimentos, Valencia, Spain
&
A. Rey Universidad Politécnica de Valencia, Departamento de Tecnología de Alimentos, Valencia, Spain
Pages 17-32 | Published online: 16 Aug 2006

Citations (17)

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Rosanna Leung & Rob Law. (2010) A Review of Personality Research in the Tourism and Hospitality Context. Journal of Travel & Tourism Marketing 27:5, pages 439-459.
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Jianshe Chen. (2007) Surface Texture of Foods: Perception and Characterization. Critical Reviews in Food Science and Nutrition 47:6, pages 583-598.
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Articles from other publishers (15)

Esther H.-J. Kim, Arran J. Wilson, Lidia Motoi, Suman Mishra, John Monro, Shanthi G. Parkar, Douglas Rosendale, Halina M. Stoklosinski, Carel M. H. Jobsis, Yukiko Wadamori, Duncan I. Hedderley & Marco P. Morgenstern. (2022) Chewing differences in consumers affect the digestion and colonic fermentation outcomes: in vitro studies . Food & Function 13:18, pages 9355-9371.
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In-Young Lee, Young-Sook Park & Weon-Sun Shin. (2021) The particle size of rice flour greatly affects the structural, textural and masticatory properties of steamed rice cake (Baekseolgi). Food Science and Biotechnology 30:13, pages 1657-1666.
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Rui Zhang & Oliver Amft. (2016) Regular-look eyeglasses can monitor chewing. Regular-look eyeglasses can monitor chewing.
Gail M. BornhorstR. Paul Singh. (2014) Gastric Digestion In Vivo and In Vitro: How the Structural Aspects of Food Influence the Digestion Process. Annual Review of Food Science and Technology 5:1, pages 111-132.
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Pere Morell, Isabel Hernando & Susana M. Fiszman. (2014) Understanding the relevance of in-mouth food processing. A review of in vitro techniques. Trends in Food Science & Technology 35:1, pages 18-31.
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P. Lillford. 2013. Formulation Engineering of Foods. Formulation Engineering of Foods 107 135 .
Yadira Gonzalez Espinosa & Jianshe Chen. 2012. Food Oral Processing. Food Oral Processing 289 317 .
Gail M. Bornhorst & R. Paul Singh. (2012) Bolus Formation and Disintegration during Digestion of Food Carbohydrates. Comprehensive Reviews in Food Science and Food Safety 11:2, pages 101-118.
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Michael H. Tunick. (2010) Food Texture Analysis in the 21st Century. Journal of Agricultural and Food Chemistry 59:5, pages 1477-1480.
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Harry T. Lawless & Hildegarde HeymannHarry T. Lawless & Hildegarde Heymann. 2010. Sensory Evaluation of Food. Sensory Evaluation of Food 259 281 .
Oliver Amft, Martin Kusserow & Gerhard Troster. (2009) Bite Weight Prediction From Acoustic Recognition of Chewing. IEEE Transactions on Biomedical Engineering 56:6, pages 1663-1672.
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Carolyn F. Ross. (2009) Sensory science at the human–machine interface. Trends in Food Science & Technology 20:2, pages 63-72.
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Jianshe Chen. (2009) Food oral processing—A review. Food Hydrocolloids 23:1, pages 1-25.
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Y. Ioannides, M.S. Howarth, C. Raithatha, M. Defernez, E.K. Kemsley & A.C. Smith. (2007) Texture analysis of Red Delicious fruit: Towards multiple measurements on individual fruit. Food Quality and Preference 18:6, pages 825-833.
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Amaya Rey, Remedios González, J.L. Martínez-de-Juan, José Benedito & Antonio Mulet. (2007) EMG assessment of chewing behaviour for food evaluation: Influence of personality characteristics. Food Quality and Preference 18:3, pages 585-595.
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