Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Yoshio Toyama"'
Autor:
Masashi Tsujimoto, Tomoko Hisajima, Saho Matsuda, Seiya Tanaka, Keisuke Suzuki, Tomoya Shimokakimoto, Yoshio Toyama
Publikováno v:
Digital Health, Vol 10 (2024)
Objective To develop a new method of evaluating swallowing behaviour. Methods Sixty-nine healthy participants were divided into a younger (16 males and 16 females, mean age 39.09 ± 12.16 years) and older (18 males and 19 females, mean age 71.43 ± 5
Externí odkaz:
https://doaj.org/article/bedb170dc5b64f948981f7822fb22fb3
Autor:
Motoki Inoue, Yoshio Toyama
Publikováno v:
Nihon Reoroji Gakkaishi. 51:97-103
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::909be532d27045e3adf759e508aa1b22
https://doi.org/10.1678/rheology.51.97
https://doi.org/10.1678/rheology.51.97
Publikováno v:
Food Science & Technology Research; 2024, Vol. 30 Issue 1, p13-24, 12p
Publikováno v:
Food Science & Technology Research; 2023, Vol. 29 Issue 5, p385-402, 18p
Autor:
Tetsu Kamiya, Yukihiro Michiwaki, Motoki Inoue, Takahiro Kikuchi, Yoshio Toyama, Seiichi Koshizuka, Megumi Takai, Keigo Hanyuu
Publikováno v:
Computer Methods in Biomechanics and Biomedical Engineering: Imaging & Visualization. 8:266-272
Choking occurs more frequently in children and senior citizens than in other groups. Obstruction materials are varied, including food or foreign bodies such as toys and coins. The number of choking...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a194ee967ca2e63efc567819f0de1ad2
https://doi.org/10.1080/21681163.2019.1647458
https://doi.org/10.1080/21681163.2019.1647458
Autor:
Tetsu Kamiya, Yoshio Toyama, Seiichi Koshizuka, Megumi Takai, Takahiro Kikuchi, Keigo Hanyu, Yukihiro Michiwaki
Publikováno v:
Computer Methods in Biomechanics and Biomedical Engineering: Imaging & Visualization. 7:382-388
The aim of this study is to visualise changes in physical values of food bolus during swallowing to correlate the movement of human organs and bolus flow configuration using Swallow Vision®...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fb2f3a18d23e3651bc6b6bd8347db88e
https://doi.org/10.1080/21681163.2018.1502689
https://doi.org/10.1080/21681163.2018.1502689
Autor:
Yukihiro Michiwaki, Keigo Hanyuu, Seiichi Koshizuka, Tetsu Kamiya, Takahiro Kikuchi, Megumi Takai, Yoshio Toyama
Publikováno v:
Computer Methods in Biomechanics and Biomedical Engineering: Imaging & Visualization. 7:374-381
Swallowing process occurring within the mouth and throat regions is so quick and complex that the three-dimensional (3D) motion of each organ involved in the process has not yet been visual...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d1a456236cfb8753cee290600572c67
https://doi.org/10.1080/21681163.2018.1466198
https://doi.org/10.1080/21681163.2018.1466198
Publikováno v:
KAGAKU TO SEIBUTSU. 55:712-718
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::832480b36a0c3d28b19a7a0d2e98ea29
https://doi.org/10.1271/kagakutoseibutsu.55.712
https://doi.org/10.1271/kagakutoseibutsu.55.712
Publikováno v:
Computers in Biology and Medicine. 80:114-123
The mechanism of swallowing is still not fully understood, because the process of swallowing is a rapid and complex interaction among several involved organs and the food bolus. In this work, with the aim of studying swallowing and aspiration process
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cbddb2f721adba1be51c85d38885bac7
https://doi.org/10.1016/j.compbiomed.2016.11.017
https://doi.org/10.1016/j.compbiomed.2016.11.017
Autor:
Motoki Inoue, Nobutaka Yahiro, Tetsu Kamiya, Megumi Takai, Yukihiro Michiwaki, Seiichi Koshizuka, Keigo Hanyu, Takahiro Kikuchi, Yoshio Toyama
Publikováno v:
Food Hydrocolloids. 108:106040
In this study, swallow simulation, Swallow Vision ®, was used to estimate the velocity, shear rate, and viscosity of food during swallowing. The subjects were a healthy young person and an elderly patient with aspiration. The test food was a Newtoni
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::597f546a29c91beead6023ea731771b4
https://doi.org/10.1016/j.foodhyd.2020.106040
https://doi.org/10.1016/j.foodhyd.2020.106040