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同行评审论文2015
( 发布日期:2017/11/2 阅读:次)

吕治宏,苏明松,陈建设 (2015). 吞咽功能障碍患者食品质构的调整与标准化. 中华物理医学与康复杂志37952-954.

Laguna, L., Sarker, A. & Chen, J. (2015). Assessment of eating capability of elderly subjects in UK: a quantitative evaluation. Proceedings of the Nutrition Society, 74, E167.

Laguna, L., Sarkar, A., Artigas, G. & Chen, J. * (2015). A quantitative assessment of the eating capability in the elderly individuals. Physiology and Behaviour, 147, 274-281. http://authors.elsevier.com/sd/article/S0031938415002590

陈建设, 吕治宏 2015)老年饮食障碍与老年食品:食品工业的挑战与机遇。食品科学, 36, 310-315.

Aktar, T., Chen, J.*, Ettelaie, R. and Holmes, M. (2015). Tactile sensitivity and the capability of soft-solid texture discrimination. Journal of Texture Studies, 46, 429-439. Doi:10.1111/jtxs.12142.

Chen, J. (2015) Food oral processing: mechanisms and implications of food oral destruction. Trends in Food Science and Technology, 45, 222-228.

Chen, J. (2015) Integration to a continuous success, an editorial. Journal of Texture Studies, 47, 2.

Aktar, T., Chen, J.*, Ettelaie, R. and Holmes, M. (2015). Evaluation of the sensory correlation between touch sensitivity and the capacity to discriminate viscosity. Journal of Sensory Studies, 30, 98-107. Doi:10.1111/joss.12141.

Alsanei, W.A., Chen, J.* and Ding, R. (2015). Food oral breaking and the determining role of tongue muscle strength. Food Research International, 67, 331-337.

Steele, C. M.*, Alsanei, W. A., Ayanikalath, S., Barbon, C. E. A., Chen, J., Cichero, J. A. Y., Coutts, K., Dantas, R. O., Duivestein, J., Giosa, L., Hanson, B., Lam, P., Lecko, C., Leigh, C., Nagy, A., Namasivayam, A. M., Nascimento, W. V., Odendaal, I., Smith, C. H. & Wang, H. (2015). The influence of food texture and liquid consistency modification on swallowing physiology and function: A systematic review. Dysphagia, 30, 2–26. DOI 10.1007/s00455-014-9578-x.

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