Yasuyuki Matsushima

Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet

Ai Tokifuji, Yasuyuki Matsushima, Kenji Hachisuka et al. · Meat Science · 2012 · 91 citations

Dysphagia Diet, Food Physic, Food Engineering +4

Blood Pressure-Lowering Effects of Lifestyle Modification: Possible Involvement of Nitric Oxide Bioavailability

Masanori Ohta, Hiroki Nanri, Yasuyuki Matsushima et al. · Hypertension Research · 2005 · 44 citations

Effects of High Pressure on the Textural and Sensory Properties of Minced Fish Meat Gels for the Dysphagia Diet

Keiko Yoshioka, Ai Yamamoto, Yasuyuki Matsushima et al. · Food and Nutrition Sciences · 2016 · 40 citations · Full text

Nutrition, Food Biophysics, Meat Quality +20

Hindlimb unloading decreases thioredoxin-related antioxidant proteins and increases thioredoxin-binding protein-2 in rat skeletal muscle

Yasuyuki Matsushima, Hiroki Nanri, Soichiro Nara et al. · Free Radical Research · 2006 · 20 citations

Reductive Stress, Muscle Function, Molecular Physiology +15

Dynamics of Capsule Swallowing by Healthy Young Men and Capsule Transit Time from the Mouth to the Stomach

Hiromi Chisaka, Yasuyuki Matsushima, Futoshi Wada et al. · Dysphagia · 2007 · 18 citations

Pediatric Swallowing, Physiology, Capsule Transit Time +2