首页> 外文OA文献 >Figure 2: Controlling for variation in bite-force magnitudes, hypothesized relationships between chewing cycle length and chewing frequency when both parameters are the same for hard/tough vs. soft foods (A) or different between such foods (B).

【2h】

Figure 2: Controlling for variation in bite-force magnitudes, hypothesized relationships between chewing cycle length and chewing frequency when both parameters are the same for hard/tough vs. soft foods (A) or different between such foods (B).

机译：图2：控制咬合力幅度的变化，咀嚼循环长度与咀嚼频率之间的假设关系，当两个参数对于硬/强化与软食（A）或不同之间的食物（B）之间的不同时相同。

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者

展开▼
作者单位

展开▼
年度 -1
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Relationship between chewing perception, texture of food and masticatory muscle activities on chewing some foods [Japanese] [J] . Koga T, Koga Y, Nakata S, 日本食品科学工学会誌 . 2003,第11期

机译：咀嚼感，食物质地与咀嚼某些食物时咀嚼肌活动之间的关系[日语]
2. Relationship between chewing perception, texture of food and masticatory muscle activities on chewing some foods [Japanese] [J] . Koga T, Koga Y, Nakata S, 日本食品科学工学会誌 . 2003,第11期

机译：咀嚼咀嚼，食品纹理与咀嚼肌肉活动的关系[日文]
3. Endoscopic evaluation of food bolus formation and its relationship with the number of chewing cycles [J] . Fukatsu H., Nohara K., Kotani Y., Journal of oral rehabilitation . 2015,第8期

机译：内窥镜检查食物团的形成及其与咀嚼次数的关系
4. RELATIONSHIP BETWEEN MAGNITUDE OF NITROGEN POLLUTION AND STRUCTURE OF NITROGEN CYCLING ASSOCIATED WITH FOOD PRODUCTION AND CONSUMPTION ON VARIOUS FARMS [C] . Hatano Ryusuke, Nagumo Toshiyuki, Kimura Sonoko D., International Nitrogen Conference; 20041012-16; Nanjing(CN) . 2004

机译：氮污染程度与食物生产和各种农作物消费的氮循环结构之间的关系
5. Changes in mandibular movement during chewing of different hardness foods [O] . Marie Komino, Hiroshi Shiga -1

机译：不同硬度食物在咀嚼过程中下颌运动的变化
6. Figure 3: Relationships between chewing investment (chews/g) and food mechanical properties (elastic modulus,E; toughness,R) and oral fragmentation indices (stress-limited, E∗R0.5; displacement-limited, R/E0.5). [O] . -1

机译：图3：咀嚼投资（咀嚼/ g）和食物机械性能之间的关系（弹性模量，e;韧性，r）和口腔碎片指数（胁迫限制，e * r 0.5;位移限制，r / e 0.5）。

Figure 2: Controlling for variation in bite-force magnitudes, hypothesized relationships between chewing cycle length and chewing frequency when both parameters are the same for hard/tough vs. soft foods (A) or different between such foods (B).

著录项

引文网络

相似文献

相关主题

期刊订阅