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Journal of Texture Studies|February 19, 2020
Compression test of soft gellan gels using a soft machine equipped with a transparent artificial tongueKaoru KohyamaJournal of Texture Studies|January 30, 2018
Supporting young researchers in food texture studiesKaoru KohyamaJournal of Texture Studies|March 24, 2022
Application of a balloon-type pressure sensor in texture evaluation of tongue-crushable foodsKaoru KohyamaThe Journal of the Acoustical Society of America|October 9, 2012
Fast Fourier transform analysis of sounds made while swallowing various foodsMitsuru Taniwaki, Kaoru KohyamaFood Chemistry|November 13, 2012
Effect of non-starch polysaccharides on the in vitro digestibility and rheological properties of rice starch gelTomoko Sasaki, Kaoru KohyamaArchives of Oral Biology|December 21, 2006
Interactive relationship between the mechanical properties of food and the human response during the first biteHaruka Dan, Kaoru KohyamaZoo Biology|September 15, 2017
Normal hematology and serum chemistry of northern fur seals (Callorhinus ursinus) in captivityKaoru Kohyama, Yasuo InoshimaAppetite|July 31, 2007
Modulation of biting procedures induced by the sensory evaluation of cheese hardness with different definitionsHaruka Dan, Fumiyo Hayakawa, Kaoru KohyamaBioscience, Biotechnology, and Biochemistry|August 13, 2003
Active stress during compression testing of various foods measured using a multiple-point sheet sensorKaoru Kohyama, Tomoko Sasaki, Haruka DanThe Journal of Veterinary Medical Science|June 7, 2021
Longitudinal study of northern fur seal (Callorhinus ursinus) hematologyKaoru Kohyama, Masashi Kiyota, Yasuo InoshimaPageof 4