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Publications by Emiko Kouda
Physical Properties of Gel-Type Food, and How the Intake Quantity Per Mouthful Affects the Masticating Method and Frequency of Swallowing
The Japanese Journal of Nutrition and Dietetics
Related publications
Physical Properties of Semi-Liquid Food and Swallowing Behaviors Through Measurement of Electromyography From Suprahyoid Musculatures During Swallowing
Nihon Reoroji Gakkaishi
Mechanics of Materials
Materials Science
Condensed Matter Physics
Mechanical Engineering
Dietary Habits of Type 2 Diabetes Patients: Variety and Frequency of Food Intake
Journal of Nutrition and Metabolism
Nutrition
Dietetics
Food Science
Endocrinology
Metabolism
Diabetes
Assessment of the Physical Function of a Diet Designed for Residents at a Special Elderly Nursing Home Who Have Difficulties Masticating and Swallowing
Journal for the Integrated Study of Dietary Habits
Dietary Habits and Food Frequency Intake of Preschool Children
Nutrition and Food Science
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Dietetics
Validation of a Food-Frequency Questionnaire Assessment of Carotenoid and Vitamin E Intake Using Weighed Food Records and Plasma Biomarkers: The Method of Triads Model
European Journal of Clinical Nutrition
Medicine
Nutrition
Dietetics
The Optic and Acidic Properties of Gel Food Additives on the Basis of Acrylates
Processes and Food Production Equipment
How Extraction Method Affects Yield, Fatty Acids Composition and Bioactive Properties of Cardoon Seed Oil?
Industrial Crops and Products
Agronomy
Crop Science
Validation of a Food Frequency Questionnaire to Assess Habitual Dietary Vitamin D Intake Using the Method of Triads
Proceedings of the Nutrition Society
Medicine
Nutrition
Dietetics
Physical Properties of Food Hydrocolloids
Japan Journal of Food Engineering
Industrial
Manufacturing Engineering
Food Science
