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Journal of Nutritional Science and Vitaminology|October 6, 2017
Cooking Methods for a Soft Diet Using Chicken Based on Food Texture AnalysisEmi Watanabe, Masami Maeno, Jun Kayashita, et al.
Journal of Texture Studies|June 3, 2017
Development of a simple and objective evaluation method for thickened liquids using funnelsEmi Watanabe, Yoshie Yamagata, Miho Kogirima, et al.
Journal of the American Medical Directors Association|August 31, 2019
The Global Leadership Initiative on Malnutrition-Defined Malnutrition Predicts Prognosis in Persons With Stroke-Related DysphagiaAkio Shimizu, Keisuke Maeda, Yuichi Koyanagi, et al.
Asian Pacific Journal of Cancer Prevention : APJCP|August 12, 2016
Suitable Food Textures for Videofluoroscopic Studies of Swallowing in Esophageal Cancer Cases to Prevent Aspiration PneumoniaMika Sonoi, Jun Kayashita, Yoshie Yamagata, et al.
Journal of Nutritional Science and Vitaminology|July 3, 2020
Nutritional Status and Feeding Practice among Dysphagic Older Adult Inpatients in VietnamThao Phuong Tran, Linh Thuy Nguyen, Jun Kayashita, et al.
Scientific Reports|July 19, 2025
Comparison of swallowing dynamics between jelly and thickened liquid commonly used for swallowing training in JapanMineka Yoshikawa, Jun Kayashita, Masahiro Nakamori, et al.
Journal of Oral Rehabilitation|November 21, 2025
Factors Influencing Oral Intake Restoration at Discharge in Patients Undergoing Fasting During Acute Care HospitalisationKohei Yoshikawa, Jun Kayashita, Takao Hamamoto, et al.
Archives of Gerontology and Geriatrics|January 18, 2020
Body mass index and recovery of activities of daily living in older patients with femoral fracture: An analysis of a national inpatient database in JapanShinta Nishioka, Hidetaka Wakabayashi, Keisuke Maeda, et al.
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