Art

J-GLOBAL ID：201802290997647783   Reference number：18A0423636

Differing structural properties of foods affect the development of mandibular control and muscle coordination in infants and young children

食品の異なった構造特性は乳児および幼児における下顎制御と筋肉協調の発達に影響を及ぼす【Powered by NICT】

Author (8)： Simione Meg (Department of Pediatrics, MassGeneral Hospital for Children, United States) ,  Loret Chrystel (Nestle Research Center, Switzerland) ,  Le Reverend Benjamin (Nestle Research Center, Switzerland) ,  Richburg Brian (Speech and Feeding Disorders Lab, MGH Institute of Health Professions, United States) ,  Del Valle Mirna (Nestle Research Center, Switzerland) ,  Adler Marc (Nestle Nutrition, Switzerland) ,  Moser Mireille (Nestle Research Center, Switzerland) ,  Green Jordan R. (Speech and Feeding Disorders Lab, MGH Institute of Health Professions, United States)
Material： Physiology & Behavior  (Physiology and Behavior)
Volume： 186  Page： 62-72  Publication year： 2018 
JST Material Number： B0800B  ISSN： 0031-9384  Document type： Article
Article type： 原著論文  Country of issue： Netherlands (NLD)  Language： ENGLISH (EN)

Abstract/Point： The development of chewing is ...

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Thesaurus term： duration time ,  electromyogram ,  mastication (physiology) ,  preliminary research ,  *structural property ,  bite force ,  chewiness ,  *baby ,  *food ,  potentiation ,  *child ,  three dimension ,  *Infant ,  chewing motion
Semi thesaurus term： 固形食 , 【Automatic Indexing@JST】

Author keywords (5)： Mastication ,  Development ,  Electromyography ,  Kinematics ,  Food structure

JST classification (2)： Clinical dentistry(= odontology)in general  (GT01030Z) ,  Pediatrics in general.  (GC08010B)

Terms in the title (8)： 食品 ,  構造特性 ,  乳児 ,  幼児 ,  下顎 ,  筋肉 ,  協調 ,  発達