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Age-related changes in functional adaptation to bolus characteristics during chewing.
Physiol Behav. 2020 Oct 15;225:113102. doi: 10.1016/j.physbeh.2020.113102. Epub 2020 Jul 25.
Physiol Behav. 2020.
PMID: 32721493
Crispness, the Key for the Palatability of "Kakinotane": A Sensory Study with Onomatopoeic Words.
Saita A, Yamamoto K, Raevskiy A, Takei R, Washio H, Shioiri S, Sakai N.
Saita A, et al. Among authors: washio h.
Foods. 2021 Jul 26;10(8):1724. doi: 10.3390/foods10081724.
Foods. 2021.
PMID: 34441502
Free PMC article.
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Effects of rheological properties of rice dough during manufacture of rice cracker on the quality of the end product.
Takei R, Maruyama K, Washio H, Watanabe T, Takahashi T.
Takei R, et al. Among authors: washio h.
J Texture Stud. 2019 Apr;50(2):139-147. doi: 10.1111/jtxs.12380. Epub 2018 Dec 9.
J Texture Stud. 2019.
PMID: 30447109
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