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Publikováno v:
Journal of Oral Rehabilitation. 38:434-439
Summary This study tested the hypothesis that denture instability limits the amount of voluntary muscular effort generated by denture wearers. Seventeen edentulous subjects (seven men, 10 women; mean age 60·3 ± 13·0 years) with newly acquired impl
Publikováno v:
Journal of Oral Rehabilitation. 37:256-261
Summary Although it is well known that conventional denture wearers have lower maximum bite forces than dentate subjects, no previous studies have compared the strength of the jaw muscles between these two groups. This study compared maximum bite for
Publikováno v:
Journal of Oral Rehabilitation. 28:909-917
Publikováno v:
Journal of Oral Rehabilitation. 24:522-526
summary To better understand ‘within subject’ variability in masticatory performance of artificial food, this study evaluates the effects of bolus size and chewing rate. Twenty young adult male subjects each participated in two experiments evalua
Publikováno v:
Otolaryngology–Head and Neck Surgery. 136:362-368
The purpose of this study was to examine the anatomical variation of the osseous and cartilaginous components of the nasal septum.Fifty-seven cadaver specimens were digitally scanned and analyzed utilizing Bersoft Image software. Anatomical data were
Publikováno v:
Journal of Oral Rehabilitation. 29:689-696
This study investigated how jaw kinematics, including cycle duration, three-dimensional (3-D) excursive ranges and velocities, and cycle shape, changed with increasing hardness of chewing gum. Twenty-six subjects (13 males and 13 females; mean age 23
Publikováno v:
American Journal of Human Biology. 10:53-62
Mandibular masticatory movements were evaluated in 10 young adult women and 12 young girls. All subjects had normal occlusion with minimal overjet. Masticatory movements of the incisors were recorded in three dimensions with an Optotrak® camera syst
Publikováno v:
Journal of Oral Rehabilitation. 30:720-722
summary A protocol for standardizing the production of an artificial test food was established and its reliability was determined. An artificial test food was selected based on its superior properties compared with natural foods. The primary emphasis
Publikováno v:
Otolaryngology–Head and Neck Surgery. 135