Hiro Ogoshi

Changes in taste compounds, breaking properties, and sensory attributes during dry aging of beef from Japanese black cattle

Fumiko Iida, Yuki Miyazaki, Risako Tsuyuki et al. · Meat Science · 2015 · 102 citations

Agriculture, Animal Sciences, Food Science +17

Effect of shear thinning on aspiration – Toward making solutions for judging the risk of aspiration

K. Nishinari, M. Takemasa, Lei Su et al. · Food Hydrocolloids · 2011 · 63 citations

Engineering, Chemical Engineering, Rheology +9

The Criteria of Thickened Liquid for Dysphagia Management in Japan

Emi Watanabe, Yoshie Yamagata, Junko Fujitani et al. · Dysphagia · 2017 · 50 citations

Health Professions, Nutrition, Speech-language Pathology +14

EFFECTS OF PHYSICAL PROPERTIES AND ORAL PERCEPTION ON TRANSIT SPEED AND PASSING TIME OF SEMILIQUID FOODS FROM THE MID‐PHARYNX TO THE HYPOPHARYNX

Tomoko Takahashi, Takaharu Nitou, Niro Tayama et al. · Journal of Texture Studies · 2002 · 39 citations

Health Professions, Food Science, Dysphagia +16

NUMERICAL MODELING AND SIMULATION ON THE SWALLOWING OF JELLY

Hiroshi Mizunuma, M. Sonomura, Kenji Shimokasa et al. · Journal of Texture Studies · 2009 · 37 citations

Medicine, Anatomy, Biophysics +17