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Physiology & Behavior|April 23, 2016
Electromyography analysis of natural mastication behavior using varying mouthful quantities of two types of gelsKaoru Kohyama, Zhihong Gao, Sayaka Ishihara, et al.Appetite|October 28, 2023
Effect of texture preference on food texture perception: Exploring the role of matching food texture and preferenceMio Kamei, Misaki Nishibe, Risa Araki, et al.Appetite|March 21, 2007
Visual illusion in mass estimation of cut foodYuji Wada, Daisuke Tsuzuki, Naoki Kobayashi, et al.Bioscience, Biotechnology, and Biochemistry|August 12, 2010
Relationship between the rheological properties of thickener solutions and their velocity through the pharynx as measured by the ultrasonic pulse Doppler methodAkiko Tashiro, Atsuko Hasegawa, Kaoru Kohyama, et al.Journal of Texture Studies|April 29, 2022
Texture of Sliced Cucumbers Measured by Subjective Human-Bite and Objective Instrumental TestsKaoru Kohyama, Ai Kato-Nagata, Hiromi Shimada, et al.Neuroimage|February 14, 2006
Prefrontal activity during taste encoding: an fNIRS studyMasako Okamoto, Mari Matsunami, Haruka Dan, et al.Archives of Oral Biology|August 17, 2004
Effects of sample hardness on human chewing force: a model study using silicone rubberKaoru Kohyama, Eiko Hatakeyama, Tomoko Sasaki, et al.Bioscience, Biotechnology, and Biochemistry|February 8, 2007
Textural evaluation of rice cake by chewing and swallowing measurements on human subjectsKaoru Kohyama, Hiroko Sawada, Miho Nonaka, et al.Bioscience, Biotechnology, and Biochemistry|October 1, 2005
Mastication effort estimated by electromyography for cooked rice of differing water contentKaoru Kohyama, Mieko Yamaguchi, Chiharu Kobori, et al.Archives of Virology|November 10, 2012
Isolation of a novel herpesvirus from a Pacific white-sided dolphinKeita Noguchi, Hiroshi Shimoda, Yutaka Terada, et al.Pageof 4