Results 191 to 200 of about 32,149 (294)

A Review on In Vitro Evaluation of Chemical and Physical Digestion for Controlling Gastric Digestion of Food. [PDF]

Foods
Kozu H, Kobayashi I, Ichikawa S.
europepmc   +1 more source

A Kinetic Analysis of Occlusal Contacts during Masticating Chewing-gum.

, 2000
Susumu Abe
openalex   +2 more sources

An algorithm for seizure detection in rodents

Epilepsia Open, EarlyView.
Abstract Objective Epilepsy animal research often relies on long‐term intracranial electroencephalographic (iEEG) recordings. Here, we describe an artificial neural network (ANN) algorithm for automatic detection of seizures. Methods The algorithm was trained on iEEG recordings of three mouse models of chronic epilepsy: (1) the pilocarpine model of ...
Lyna Kamintsky, Gerben van Hameren, Itai Weissberg, Pooyan Moradi, Ofer Prager, Alaa Abu Ahmad, Lior Schori, Albert Becker, Yaniv Zigel, Alon Friedman   +9 more
wiley   +1 more source

Transecting and contrasting the feeding designs of the astigmatan community from bird nests. [PDF]

Exp Appl Acarol
Bowman CE.
europepmc   +1 more source

Effects of posture on the coordination between respiration and the onset of mastication in adult human subjects

, 2000
Tadashi Matsumura, Akira Tsukada, Kazuo Sasaki   +2 more
openalex   +2 more sources

Application of Bryophytes to Foods, Food Additives and Phytomedicines

Food Chemistry International, EarlyView.
Little attention has been paid to the bryophytes for use in the human diet, despite the presence of 23,000 species worldwide. (Marchantia polymorpha). ABSTRACT Little attention has been paid to the bryophytes for application on the human diet, despite the presence of 23,000 species worldwide.
Yoshinori Asakawa, Jianbo Xiao
wiley   +1 more source

The Effect of Oral Function Improvement on Dietary Habits in Older Adults Requiring Support Care. [PDF]

Nurs Res Pract
Ikenishi K, Ikenishi K, Tada A.
europepmc   +1 more source

Intraoral Pressure Measurement during Mastication of Kelp.

, 2001
Kaoru Kohyama, Tomoko Sakai
openalex   +2 more sources

The Role of Proteins in the Sensory Perception/Organoleptic Properties of Food

Food Chemistry International, EarlyView.
Protein structure controls sensory attributes such as flavor, texture, and aroma. This can occur during amino acid breakdown, Maillard reactions and lipid–protein interactions which generate flavor profiles. Bioactive peptides also provide taste and health benefits.
Tharuka Wijesekara, Idaresit Ekaette
wiley   +1 more source

Editorial: Women in systems neuroscience. [PDF]

Front Syst Neurosci
Rose JK, Shore S, Li L.
europepmc   +1 more source