- 1) Onitsuka, A., Toda, S., Kasai, M., and Hatae, K., Comparison of the occlusional condition and preference for the firmness of cooked rice between the elderly and young. J. Home Econ. Jpn., 54, 927–992 (2003).
- 2) Ohtsubo, K., Cyclopedia of Cooked Rice Business (in Japanese), Science Forum, Tokyo (2001).
- 3) Kohyama, K., Mastication research by food and nutrition scientists. Nippon Sosyaku Gakkai Zasshi (in Japanese), 13, 49–57 (2003).
- 4) International Standards Organization. ISO 11036: Sensory analysis—Methodology—Texture profile (1994).
- 5) Okabe, M., Texture measurement of cooked rice and its relationship to the eating quality. J. Texture Stud., 10, 131–152 (1979).
- 6) Szczesniak, A. S., Texture is a sensory property. Food Qual. Prefer., 13, 215–225 (2002).
- 7) Bourne, M. C., Principles of objective texture measurement. In “Food Texture and Viscosity. Concept and Measurement” 2nd ed., Academic Press, San Diego, pp. 107–188 (2002).
- 8) Boyar, M. M., and Kilcast, D., Food texture and dental science. J. Texture Stud., 17, 221–252 (1986).
- 9) Kohyama, K., Studies of mastication and oral sensation, food texture. Nippon Shokuhin Kagaku Kogaku Kaishi (in Japanese), 47, 341–346 (2000).
- 10) Kohyama, K., Food processing and mastication properties. Chori Kagaku (in Japanese), 36, 329–333 (2003).
- 11) González, R., Monfoya, I., and Cárcel, J., Review: The use of electromyography on food texture assessment. Food Sci. Tech. Int., 7, 461–471 (2001).
- 12) Shiozawa, K., Analysis of relationship between human mastication and food texture by means of electromyography. In “Aging Control and Food. Antioxidation, Brain, and Mastication” (in Japanese), National Food Research Institute, IPC, Tokyo, pp. 362–377 (2002).
- 13) Kemsley, E. K., Defernez, M., Sprunt, J. C., and Smith, A. C., Electromyographic responses to prescribed mastication. J. Electromyog. Kinesiol., 13, 197–207 (2003).
- 14) Kohyama, K., Ohtsubo, K., Toyoshima, H., and Shiozawa, K., Electromyographic study on cooked rice with different amylose contents. J. Texture Stud., 29, 101–113 (1998).
- 15) Kohyama, K., Mioche, L., and Martin, J.-F., Chewing patterns of various texture foods studied by electromyography in young and elderly populations. J. Texture Stud., 33, 269–283 (2002).
- 16) Kohyama, K., Mioche, L., and Bourdiol, P., Influence of age and dental status on chewing behaviour studied by EMG recordings during consumption of various food samples. Gerodontology, 20, 15–23 (2003).
- 17) Kohyama, K., and Mioche, L., Chewing behavior observed at different stages of mastication for six foods, studied by electromyography and jaw kinematics in young and elderly subjects. J. Texture Stud., 35, 395–414 (2004).
- 18) Takahashi, T., Masuda, K., Sasaki, M., Hamachiyo, Y., Ogoshi, H., and Teshima, T., Textural characteristics of foods classified according to their eating effort: Comparison between food served at a nursing home for the elderly and commercial boil-in-the-bag food produced for people in need of nursing care. J. Nutr. (in Japanese), 62, 83–90 (2004).
- 19) Shiozawa, K., Kohyama, K., and Yanagisawa, K., Cooked rice mastication in humans: Influence of physical property of cooked rice on the human masticatory behavior. Nippon Sosyaku Gakkai Zasshi (in Japanese), 5, 37–41 (1995).
- 20) Kohyama, K., Nakayama, Y., Sasaki, T., Fukushima, F., and Hatakeyama, E., Mastication quantities for rice or bread in Japanese- and Western-style menus. Nippon Sosyaku Gakkai Zasshi (in Japanese), 12, 75–81 (2003).
- 21) Nakayama, Y., and Kohyama, K., The influence of eating cooked rice with different firmnesses on electromyograms. Nippon Sosyaku Gakkai Zasshi (in Japanese), 14, 43–49 (2004).
- 22) Sato, Y., Ishida, E., Minagi, S., Akagawa, Y., and Tsuru, H., The aspect of dietary intake of full denture wearers. J. Jpn. Prosthodont. Soc. (in Japanese), 32, 774–779 (1988).
- 23) Uchida, T., Shimoyama, K., Nagao, M., and Odagiri, K., Questionnaire for evaluation of masticatory function for complete denture wearer. J. Jpn. Prosthodont. Soc. (in Japanese), 36, 766–771 (1992).
- 24) Kohyama, K., Nakayama, Y., Fukuda, S., Dan, H., and Sasaki, T., Thinly sliced cucumber requires more mastication. Nippon Shokuhin Kagakukogaku Kaishi (in Japanese), 50, 339–343 (2003).
- 25) Kohyama, K., Nakayama, Y., Watanabe, H., and Sasaki, T., Electromyography of eating apples: Influences of cooking, cutting, and peeling. J. Food Sci., 70, S257–261 (2005).
- 26) Kohyama, K., Kobayashi, S., Hatakeyama, E., and Suzuki, T., Electromyographic study of mastication of kelp snack. J. Texture Stud., 31, 577–590 (2000).
- 27) Heath, M. R., and Prinz, J. F., Oral processing of foods and the sensory evaluation of texture. In “Food Texture. Measurement and Perception”, ed. Rosenthal, A. J., Aspen Publication, Gaithersburg, pp. 18–29 (1999).
- 28) Holm, S. A., A simple sequentially rejective multiple test procedure. Scand. J. Statist., 6, 71–76 (1979).
- 29) Lavelle, C. L., Mastication. In “Applied Oral Physiology” 2nd ed., Butterworth, London, pp. 12–24 (1988).
Bioscience, Biotechnology, and Biochemistry
Volume 69, 2005 - Issue 9