Mechanical and acoustic evaluation of potato chip crispness using a versatile texture analyzer von Taniwaki, Mitsuru, Kohyama, Kaoru

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Fast Fourier transform analysis of sounds made while swallowing various foods von TANIWAKI, Mitsuru, KOHYAMA, Kaoru

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Texture measurement of cabbages using an acoustical vibration method von Taniwaki, Mitsuru, Sakurai, Naoki

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Determination of optimum ripeness for edibility of postharvest melons using nondestructive vibration von Taniwaki, Mitsuru, Takahashi, Masahiro, Sakurai, Naoki

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Texture measurement of potato chips using a novel analysis technique for acoustic vibration measurements von Taniwaki, Mitsuru, Sakurai, Naoki, Kato, Hiroyuki

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Measurement of ripening speed and determination of the optimum ripeness of melons by a nondestructive acoustic vibration method von Taniwaki, Mitsuru, Tohro, Minami, Sakurai, Naoki

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Postharvest quality evaluation of “Fuyu” and “Taishuu” persimmons using a nondestructive vibrational method and an acoustic vibration technique von Taniwaki, Mitsuru, Hanada, Takanori, Sakurai, Naoki

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Ultrasound Analysis of the Effects of Food Bolus Volume on Tongue Movement at the Initiation of Swallowing von Gao, Zhihong, Taniwaki, Mitsuru, Shimada, Hiromi, Ishihara, Sayaka, Nakauma, Makoto, Funami, Takahiro, Kohyama, Kaoru

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Effects of harvest time and low temperature storage on the texture of cabbage leaves von Taniwaki, Mitsuru, Takahashi, Masahiro, Sakurai, Naoki, Takada, Atsushi, Nagata, Masayasu

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Non-destructive determination of the optimum eating ripeness of pears and their texture measurements using acoustical vibration techniques von Taniwaki, Mitsuru, Hanada, Takanori, Tohro, Minami, Sakurai, Naoki

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Evaluation of the Internal Quality of Agricultural Products using Acoustic Vibration Techniques von Taniwaki, Mitsuru, Sakurai, Naoki

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Acoustic Analysis of the Swallowing Sounds of Food with Different Physical Properties Using the Cervical Auscultation Method von Taniwaki, Mitsuru, Gao, Zhihong, Nishinari, Katsuyoshi, Kohyama, Kaoru

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Device for acoustic measurement of food texture using a piezoelectric sensor von Taniwaki, Mitsuru, Hanada, Takanori, Sakurai, Naoki

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Device for measuring water content of wood using piezoelectric elements von Taniwaki, Mitsuru, Sakurai, Naoki

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Changes in Berry Firmness of Various Grape Cultivars on Vines Measured by Nondestructive Method before and after Veraison von Takahashi, Masahiro, Taniwaki, Mitsuru, Sakurai, Naoki, Ueno, Toshihito, Yakushiji, Hiroshi

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Localization of CO₂ source by a hexapod robot equipped with an anemoscope and a gas sensor von Iida, Michihisa, Kang, Donghyeon, Taniwaki, Mitsuru, Tanaka, Mutsumi, Umeda, Mikio

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Device for acoustic measurement of food texture using a piezoelectric sensor: Physical properties VI von TANIWAKI, Mitsuru, HANADA, Takanori, SAKURAI, Naoki

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Localization of CO 2 source by a hexapod robot equipped with an anemoscope and a gas sensor von Iida, Michihisa, Kang, Donghyeon, Taniwaki, Mitsuru, Tanaka, Mutsumi, Umeda, Mikio

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Effects of Mechanical Properties of Food on Tongue Movement at the Initiation of Swallowing Measured by Ultrasound Imaging von Gao, Zhihong, Taniwaki, Mitsuru, Shimada, Hiromi, Ishihara, Sayaka, Funami, Takahiro, Kohyama, Kaoru

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Walking behaviour of a hexapod robot using a wind direction detector von Taniwaki, Mitsuru, Iida, Michihisa, Kang, Donghyeon, Tanaka, Mutsumi, Izumi, Takahito, Umeda, Mikio

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