Anwesha Sarkar,Emma M Krop
Anwesha Sarkar
Oral tribology is rapidly entering into the food scientists' toolbox because of its promises to predict surface-related mouthfeel perception. In this systematic review, we discuss how oral tribology relates to specific sensory attributes in...
Claire Murphy,Rochelle Vertrees
Claire Murphy
The world's population is aging and older adults represent the fastest growing segment of the consumer market. Changes in sensory, perceptual and cognitive function in this segment of the population have been described psychophysically, how...
Michael W Peck,Arnoud Hm van Vliet
Michael W Peck
The deadly botulinum neurotoxin formed by Clostridium botulinum is the causative agent of foodborne botulism. The increasing availability of C. botulinum genome sequences is starting to allow the genomic diversity of C. botulinum Groups I a...
Koichiro Matsuo,Jeffrey B Palmer
Koichiro Matsuo
Food oral processing and pharyngeal food passage cannot be observed directly from the outside of the body without instrumental methods. Videofluoroscopy (x-ray video recording) reveals the movement of oropharyngeal anatomical structures in ...