OOGOSHI Hiro 大越ひろ

… Alternative Names

AKABANE Hiro 赤羽ひろ

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Researcher Number	80060698
Other IDs
External Links
Affiliation (based on the past Project Information) *help	1999 – 2012: 日本女子大学, 家政学部, 教授 1997 – 1998: 日本女子大学, 家政学部, 助教授 1989 – 1991: 関東学院女子短期大学, 家政科, 助教授
Review Section/Research Field	Principal Investigator Eating habits, studies on eating habits / 食生活 / 家政学 Except Principal Investigator Eating habits, studies on eating habits / Fluid engineering / 家政学
Keywords	Principal Investigator テクスチャー / 食塊 / ゾル-ゲル混合系 / ゾル-ゲル混合系食物 / 飲み込み易さ / 嚥下造影検査 / swallowing characteristics / texture / テクスチャー特性 / 飲み込み特性 … More / 唾液 / 高齢者 / 食べ易さ / 咀嚼 / videomanofluorography / the sol-gel mixture / swallowing / safety / the elderly / 安全性 / thickening agent / texture properties / mixed sol-gel sample / spherical gel / 破断特性 / 動的粘弾性 / 増粘剤 / 球状ゲル / swallowing Charaacteristics / physical properties / Video-assisted manofluorography / swallowing mechanism / liquid foods / 嚥下のメカニズム / 食塊の移動時間 / 官能評価 / saliva / bolus / mastication / 流動特性 / 嚥下 / 摩擦係数 / 高アミロース米 / もち米 / 室息 / 食べやすさ / 筋電図 / 摩擦 / 飲み込みやすさ / 水平方向の抵抗力 / 筋活動電位 / マッシュポテト / 米飯 / 窒息 / 食肉加工品 / 筋活動量 … More Except Principal Investigator 食品 / 生物・生体工学 / シミュレーション工学 / Mouthfeel / Melting temperature / Gelling temperature / Rheological property / Sensory evaluation / Milk jelly / Pumpukin jelly / gelatin mixed gel / Carrageenan / 嗜好性 / ミルクゼル- / 嗜好特性 / 力学特性 / 機能特性 / 混合ゲル / 口どけ / 融解温度 / 凝固温度 / 力学物性 / 官能検査 / ミルクゼリ- / かぼちゃゼリ- / ゼラチン混合ゲル / カラギ-ナン / 蛋白質 / リハビリテーション / 物性実験 / 老化 / テクスチャー / 4-D MRI / 簡易シミュレーター装置 / 咽喉の変形と移動 / 食塊 / 嚥下ロボット / 実験モデル / 嚥下障害 / ずり速度依存性 / 粘度 / 多糖類 / 医療・福祉 / 流体 / 非ニュートン流体 / レオロジー / 流体工学 / 可視化 Less

Study on swallowing in consideration of asphyxiationPrincipal Investigator
- Principal Investigator
  
  OGOSHI Hiro
- Project Period (FY)
  2010 – 2012
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Japan Women's University
Improvement of QOL in meals of persons with difficulty in deglutition by preparation of solutions for judging aspiration symptoms
- Principal Investigator
  
  NISHINARI Katsuyoshi
- Project Period (FY)
  2007 – 2009
- Research Category
  
  Grant-in-Aid for Scientific Research (A)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Osaka City University
Basic Studies for the Development of Diet for the Elderly
- Principal Investigator
  
  TAKAHASHI Tomoko
- Project Period (FY)
  2007 – 2008
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Yamanashi Prefectural University
Applications of engineering analysis to the support of swallowing and mastication disorder
- Principal Investigator
  
  MIZUNUMA Hiroshi
- Project Period (FY)
  2006 – 2008
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Fluid engineering
- Research Institution
  Tokyo Metropolitan University
Evaluation of easiness to eat in consideration of elderly people's chewingPrincipal Investigator
- Principal Investigator
  
  OGOSHI Hiro
- Project Period (FY)
  2006 – 2008
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Japan Women's University
嚥下流動解析と嚥下困難者支援へのその応用
- Principal Investigator
  
  MIZUNUMA Hiroshi
- Project Period (FY)
  2005
- Research Category
  
  Grant-in-Aid for Exploratory Research
- Research Field
  
  Fluid engineering
- Research Institution
  Tokyo Metropolitan University
Evaluation of "safe" food that caters to the different eating functions of the agedPrincipal Investigator
- Principal Investigator
  
  OGOSHI Hiro
- Project Period (FY)
  2004 – 2005
- Research Category
  
  Grant-in-Aid for Scientific Research (B)
- Research Field
  
  Eating habits, studies on eating habits
- Research Institution
  Japan Women's University
Ease of Swallowing of Mixed Sol-Gel Samples and Related FactorsPrincipal Investigator
- Principal Investigator
  
  OGOSHI Hiro
- Project Period (FY)
  2001 – 2003
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  食生活
- Research Institution
  Japan Women's University
Studies on Swallowability of Thickning Liquid FoodsPrincipal Investigator
- Principal Investigator
  
  OGOSHI Hiro
- Project Period (FY)
  1999 – 2000
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  食生活
- Research Institution
  Japan Women's University
Swallowing Characteristics of Bolus of Agar Gels on the Swallowing ProcessPrincipal Investigator
- Principal Investigator
  
  OGOSHI Hiro
- Project Period (FY)
  1997 – 1998
- Research Category
  
  Grant-in-Aid for Scientific Research (C)
- Research Field
  
  家政学
- Research Institution
  Japan Women's University
Functional Properties of Mixed Gels
- Principal Investigator
  
  NAKAHAMA Nobuko
- Project Period (FY)
  1989 – 1991
- Research Category
  
  Grant-in-Aid for General Scientific Research (B)
- Research Field
  
  家政学
- Research Institution
  Japan Women's University

All 2013 2012 2011 2009 2008 2007 2006 2005 Other

All Journal Article Presentation

[Journal Article] 油脂の性状がマッシュポテトの飲み込み易さに及ぼす影響2013
- Author(s)
  大須賀彰子,岩崎裕子,高橋智子,大越ひろ
- Journal Title
  
  日本調理科学会誌
  
  Volume: 46 Pages: 15-22
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22300259
[Journal Article] さつまいもマッシュの力学特性と飲み込みやすさに及ぼす油脂の影響2013
- Author(s)
  大須賀彰子,岩崎裕子,高橋智子,大越ひろ
- Journal Title
  
  日本女子大学大学院紀要 (家政学研究科・人間生活学研究科)
  
  Volume: 第19号 Pages: 41-49
- Data Source
  KAKENHI-PROJECT-22300259
[Journal Article] 状態が異なる油脂を添加したマッシュポテトの咀嚼過程における食塊の性状の変化について2013
- Author(s)
  大須賀彰子,岩崎裕子,高橋智子,大越ひろ
- Journal Title
  
  日本調理科学会誌
  
  Volume: 46 Pages: 205-212
- NAID
  10031192160
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22300259
[Journal Article] さつまいもマッシュの力学特性と飲み込みやすさに及ぼす油脂の影響2013
- Author(s)
  大須賀彰子，岩崎裕子，高橋智子，大越ひろ
- Journal Title
  
  日本女子大学大学院紀要　家政学研究科・人間生活学研究科
  
  Volume: 19 Pages: 41-49
- Data Source
  KAKENHI-PROJECT-22300259
[Journal Article] 油脂の性状がマッシュポテトの飲み込みやすさに及ぼす影響2013
- Author(s)
  大須賀彰子，岩崎裕子，高橋智子，大越ひろ
- Journal Title
  
  日本調理科学会誌
  
  Volume: 46 Pages: 15-22
- NAID
  110009579074
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22300259
[Journal Article] アミロース含有率の異なる米飯の測定条件を考慮した力学特性測定と食べやすさ2013
- Author(s)
  河村彩乃，岩崎裕子，大越ひろ，高橋智子
- Journal Title
  
  日本家政学会誌
  
  Volume: 64 Pages: 19-28
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22300259
[Journal Article] アミロース含有率の異なる米飯の測定条件を考慮した力学的特性測定と食べやすさ2013
- Author(s)
  河村彩乃,岩崎裕子,高橋智子,大越ひろ
- Journal Title
  
  日本家政学会誌
  
  Volume: 64 Pages: 19-28
- NAID
  130004510590
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-22300259
[Journal Article] マッシュポテトの力学的特性に及ぼす油脂の影響2012
- Author(s)
  大須賀彰子, 岩崎裕子, 高橋智子, 大越ひろ
- Journal Title
  
  日本女子大学大学院紀要家政学研究科・人間生活学研究科
  
  Volume: 第18号 Pages: 69-77
- NAID
  110009004520
- Data Source
  KAKENHI-PROJECT-22300259
[Journal Article] マッシュポテトの力学的特性に及ぼす油脂の影響2012
- Author(s)
  大須賀彰子,岩崎裕子,高橋智子,大越ひろ
- Journal Title
  
  日本女子大学大学院紀要 (家政学研究科・人間生活学研究科)
  
  Volume: 第18号 Pages: 69-77
- NAID
  110009004520
- Data Source
  KAKENHI-PROJECT-22300259
[Journal Article] NUMERICAL MODELING AND SIMULATION ON THE SWALLOWING OF JELLY2009
- Author(s)
  H. Mizunuma, M. Sonomura, K. Shimokasa, H. Ogoshi, S. Nakamura, and N. Tayama,
- Journal Title
  
  Journal of Texture Studies 40-3
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-18360092
[Journal Article] NUMERICAL MODELING AND SIMULATION ON THE SWALLOWING OF JELLY2009
- Author(s)
  H. Mizunuma, M. Sonomura, K. Shimokasa, H. Ogoshi, S. Nakamura, N. Tayama
- Journal Title
  
  Journal of Texture Studies 40-3(場載確定)
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-18360092
[Journal Article] Numerical modeling and simulation on the swallowing of jelly2009
- Author(s)
  H. Mizunuma, M. Sonomura, K. Shimokasa, H. Ogoshi, S. Nakamura, N. Tayama
- Journal Title
  
  Journal of Texture Studies 40
  
  Pages: 406-426
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19200051
[Journal Article] 力学的特性の異なるヨーグルトゲルの食べやすさと嚥下時筋活動2009
- Author(s)
  高橋智子、大越ひろ
- Journal Title
  
  日本調理科学界誌 42(2)
  
  Pages: 102-109
- NAID
  110007227699
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19500662
[Journal Article] Numerical modeling and simulation on the swallowing of jelly2009
- Author(s)
  H.Mizunuma, M.Sonomura, K.Shimokasa, H.Ogoshi, S.Nakamura, N.Tayama
- Journal Title
  
  Journal of Texture Studies 40
  
  Pages: 406-426
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19200051
[Journal Article] 酵素により軟化処理を施したごぼうの力学的特性と筋活動2008
- Author(s)
  高橋智子, 大越ひろ
- Journal Title
  
  山梨県立大学人間福祉学部紀要第3号
  
  Pages: 1-7
- NAID
  110007045551
- Data Source
  KAKENHI-PROJECT-18500607
[Journal Article] ゲル状食品の力学的特性と一口摂取量が咀嚼方法、嚥下回数に及ぼす影響2008
- Author(s)
  高橋智子、園田明日佳、古宇田恵美子、中村彩子、大越ひろ
- Journal Title
  
  栄養学雑誌 66(5)
  
  Pages: 231-240
- NAID
  10024334908
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19500662
[Journal Article] 酵素により軟化処理を施したごぼうの力学的特性と筋活動2008
- Author(s)
  高橋智子,大越ひろ
- Journal Title
  
  山梨県立大学人間福祉学部紀要第3号
  
  Pages: 1-7
- NAID
  110007045551
- Data Source
  KAKENHI-PROJECT-18500607
[Journal Article] Mechanical Modeling of Foods Including Fracture and Simulation of Food Compresssion2008
- Author(s)
  M. Morimoto, H. Mizunuma, M. Sonomura, K. Kohyama, H. Ogoshi
- Journal Title
  
  XVth International Congress of Rheology 80th Annual Meeting
  
  Pages: 1268-1270
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-19200051
[Journal Article] 嚥下障害者用液状食品のための携帯粘度計の研究開発2007
- Author(s)
  下笠賢二, 水沼博, 大越ひろ, 小寺浩貴
- Journal Title
  
  ライフサポート Vol.19-1
  
  Pages: 23-30
- NAID
  10029237140
- Peer Reviewed
- Data Source
  KAKENHI-PROJECT-18360092
[Journal Article] 嚥下障害者用液状食品のための携帯粘度計の研究開発2007
- Author(s)
  下笠賢二, 水沼博, 大越ひろ, 小寺浩貴
- Journal Title
  
  ライフサポート 19-1
  
  Pages: 23-30
- NAID
  10029237140
- Data Source
  KAKENHI-PROJECT-18360092
[Journal Article] Physical Properties and Swallowing Characteristics of a Mixed Gel-Sol Food Based on Grated Yam2006
- Author(s)
  Aki Kawano, Chiharu Hosoda, Tomoko Takahashi, Hiro Ogoshi
- Journal Title
  
  J.Home Econ.Jpn. 57-1
  
  Pages: 13-20
- NAID
  110004026952
- Description
  「研究成果報告書概要(欧文)」より
- Data Source
  KAKENHI-PROJECT-16300239
[Journal Article] とろろを用いたゾルーゲル混合系食物の物性と飲み込み特性2006
- Author(s)
  川野亜紀, 高橋智子, 大越ひろ
- Journal Title
  
  日本家政学会誌 57・1
  
  Pages: 13-20
- NAID
  130006955679
- Description
  「研究成果報告書概要(和文)」より
- Data Source
  KAKENHI-PROJECT-16300239
[Journal Article] ゼリー状食塊の嚥下流動シミュレーション2005
- Author(s)
  水沼博, 下笠賢二, 大越ひろ, 田山二朗
- Journal Title
  
  日本摂食・嚥下リハビリテーション学会第11回学術大会抄録集
  
  Pages: 90-90
- Data Source
  KAKENHI-PROJECT-17656069
[Journal Article] 咀嚼シミュレーションと食塊力学モデルに関する研究2005
- Author(s)
  澤田功二, 筒井喜平, 水沼博, 神山かおる, 中村彩子, 大越ひろ
- Journal Title
  
  第53回レオロジー討論会講演要旨集
  
  Pages: 1-2
- Data Source
  KAKENHI-PROJECT-17656069
[Presentation] マッシュポテトの力学的特性に及ぼす油脂の影響2012
- Author(s)
  大須賀彰子,岩崎裕子,高橋智子, 大越ひろ
- Place of Presentation
  大阪市立大学
- Data Source
  KAKENHI-PROJECT-22300259
[Presentation] マッシュポテトの食塊形成に及ぼす油脂の影響について2012
- Author(s)
  大須賀彰子,岩崎裕子,高橋智子, 大越ひろ
- Place of Presentation
  秋田大学
- Data Source
  KAKENHI-PROJECT-22300259
[Presentation] マッシュポテトの摩擦特性と飲み込みやすさとの関係2011
- Author(s)
  大須賀彰子, 岩崎裕子, 高橋智子, 大越ひろ
- Organizer
  日本調理科学会平成23年度大会
- Place of Presentation
  高崎健康福祉大学
- Year and Date
  2011-08-30
- Data Source
  KAKENHI-PROJECT-22300259
[Presentation] マッシュポテトの摩擦特性と飲み込みやすさとの関係2011
- Author(s)
  大須賀彰子,岩崎裕子,高橋智子, 大越ひろ
- Place of Presentation
  高崎医療福祉大学
- Data Source
  KAKENHI-PROJECT-22300259
[Presentation] マッシュポテトの飲み込み特性に関与する力学的特性について2011
- Author(s)
  大須賀彰子, 岩崎裕子, 大越ひろ
- Organizer
  第58回日本栄養改善学会学術総会
- Place of Presentation
  広島国際会議場
- Year and Date
  2011-09-09
- Data Source
  KAKENHI-PROJECT-22300259
[Presentation] マッシュポテトの飲み込み特性に関与する力学的特性について2011
- Author(s)
  大須賀彰子,岩崎裕子,大越ひろ
- Place of Presentation
  広島国際会議場
- Data Source
  KAKENHI-PROJECT-22300259
[Presentation] アミロース含有率の異なる米飯の力学的特性と食べ易さ2011
- Author(s)
  河村彩乃, 岩崎裕子, 高橋智子, 大越ひろ
- Organizer
  日本調理科学会平成23年度大会
- Place of Presentation
  和洋女子大学
- Year and Date
  2011-05-28
- Data Source
  KAKENHI-PROJECT-22300259
[Presentation] 芋類を添加した食肉加工品の物性、咀嚼筋活動、および食べやすさ2009
- Author(s)
  高橋智子、金娟延、岩崎裕子、大越ひろ
- Organizer
  第57回レオロジー討論会
- Place of Presentation
  山口県宇部市
- Year and Date
  2009-10-07
- Data Source
  KAKENHI-PROJECT-19200051
[Presentation] トロミ調整食品を添加した飲料の特性について2009
- Author(s)
  岩崎裕子、高橋智子、西成勝好、大越ひろ
- Organizer
  第57回レオロジー討論会
- Place of Presentation
  山口県宇部市
- Year and Date
  2009-10-07
- Data Source
  KAKENHI-PROJECT-19200051
[Presentation] Mechanical Modeling of Foods Including Fracture and Simulation of Food Compression2008
- Author(s)
  Morimoto, Mizunuma, Sonomura, Kohyama, Ogoshi
- Organizer
  Proc. XV Int. Congr. on Rheology, AIP Vol. 1027, 1-3
- Place of Presentation
  米国、カリフォルニア
- Year and Date
  2008-08-05
- Data Source
  KAKENHI-PROJECT-18360092
[Presentation] 高齢者向けの食べ易い食肉の開発-酵豆粉の影響-その22008
- Author(s)
  金娟廷, 岩崎裕子, 宮下博紀, 高橋智子, 大越ひろ
- Organizer
  平成20年度日本調理科学会大会
- Place of Presentation
  椙山女子大学
- Year and Date
  2008-08-29
- Data Source
  KAKENHI-PROJECT-18500607
[Presentation] ヨーグルトゲルの力学的特性、食べたすさ、および嚥下筋活動2008
- Author(s)
  高橋智子、岩崎裕子、大越ひろ
- Organizer
  レオロジー討論会
- Place of Presentation
  新潟トキメッセ
- Year and Date
  2008-10-06
- Data Source
  KAKENHI-PROJECT-19500662
[Presentation] Physical Properties of Gel Type Food, and How the Intake Quantity per Mouthful Affects the Masticating Method and Frequency of Swallowing2008
- Author(s)
  高橋智子、大越ひろ
- Organizer
  国際栄養士会議
- Place of Presentation
  パシフィコ横浜
- Year and Date
  2008-09-08
- Data Source
  KAKENHI-PROJECT-19500662
[Presentation] 高齢者向けの食べ易い食肉の開発-酵豆粉の影響-2008
- Author(s)
  金娟廷, 宮下博紀, 高橋智子, 大越ひろ
- Organizer
  日本家政学会第60回大会
- Place of Presentation
  日本女子大学
- Year and Date
  2008-05-31
- Data Source
  KAKENHI-PROJECT-18500607
[Presentation] ヨーグルトゲルの力学的特性と嚥下時筋活動の関係2008
- Author(s)
  高橋智子、宮下博紀、大越ひろ
- Organizer
  日本家政学会第60 回大会
- Place of Presentation
  日本家政学会第60 回大会
- Year and Date
  2008-05-30
- Data Source
  KAKENHI-PROJECT-19500662
[Presentation] 高齢者向けの食べ易い食肉の開発-酵豆粉の影響-2008
- Author(s)
  金娟廷, 宮下博紀, 高橋智子, 大越ひろ
- Organizer
  日本家政学会大60回大会
- Place of Presentation
  日本女子大学
- Year and Date
  2008-05-31
- Data Source
  KAKENHI-PROJECT-18500607
[Presentation] Mechanical Modeling of Foods Including Fracture and Simulation of Food Compression2008
- Author(s)
  M. Morimoto, H. Mizunuma, M. Sonomura, K. Kohyama, and H. Ogoshi
- Organizer
  Proc. XV Int. Congr. On Rheology, AIP Vol.1027, pp.1-3
- Data Source
  KAKENHI-PROJECT-18360092
[Presentation] 酵素処理を施したごぼうの食べやすさの評価2007
- Author(s)
  高橋智子,川野亜紀,大越ひろ
- Organizer
  日本家政学会第59回大会
- Place of Presentation
  長良川国際会議場
- Year and Date
  2007-05-13
- Data Source
  KAKENHI-PROJECT-18500607
[Presentation] 高齢者向けの食べ易い食肉の開発-食塩の影響-2007
- Author(s)
  金娟廷, 中山奈保子, 吉田芙美, 川野亜紀, 高橋智子, 大越ひろ
- Organizer
  日本家政学会第59回大会
- Place of Presentation
  長良川国際会議場
- Year and Date
  2007-05-13
- Data Source
  KAKENHI-PROJECT-18500607
[Presentation] 根菜類の食べやすい調理法の工夫2006
- Author(s)
  高橋智子,川野亜紀,大越ひろ
- Organizer
  平成18年度日本調理科学会大会
- Place of Presentation
  岡山県立大学
- Year and Date
  2006-09-08
- Data Source
  KAKENHI-PROJECT-18500607
[Presentation] マッシュポテトの食塊形成に及ぼす油脂の影響について
- Author(s)
  大須賀彰子，岩崎裕子，高橋智子，大越ひろ
- Organizer
  日本調理科学会平成24年度大会
- Place of Presentation
  秋田大学
- Data Source
  KAKENHI-PROJECT-22300259
[Presentation] マッシュポテトの飲み込みやすさに及ぼす油脂の影響
- Author(s)
  大須賀彰子，岩崎裕子，高橋智子，大越ひろ
- Organizer
  日本家政学会第64回大会
- Place of Presentation
  大阪市立大学
- Data Source
  KAKENHI-PROJECT-22300259

1. TAKAHASHI Tomoko (10364861)

# of Collaborated Projects: 5 results

# of Collaborated Products: 31 results
2. MIZUNUMA Hiroshi (20117724)

# of Collaborated Projects: 3 results

# of Collaborated Products: 11 results
3. TAGAWA Norio (00244418)

# of Collaborated Projects: 3 results

# of Collaborated Products: 0 results
4. KAWANO Aki (40318572)

# of Collaborated Projects: 3 results

# of Collaborated Products: 5 results
5. KOHYAMA Kaoru (00353938)

# of Collaborated Projects: 2 results

# of Collaborated Products: 2 results
6. NISHINARI Katsuyoshi (10254426)

# of Collaborated Projects: 1 results

# of Collaborated Products: 1 results
7. MICHIWAKI Yukihiro (40157540)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
8. IWASAKI Yuko (60511194)

# of Collaborated Projects: 1 results

# of Collaborated Products: 18 results
9. KAWAMURA Ayano (30600118)

# of Collaborated Projects: 1 results

# of Collaborated Products: 3 results
10. NAKAHAMA Nobuko (90060590)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
11. KUMENO Keiko (20186480)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results
12. 河原加代子 (30249172)

# of Collaborated Projects: 1 results

# of Collaborated Products: 0 results

OOGOSHI Hiro 大越 ひろ

AKABANE Hiro 赤羽 ひろ

Research Projects

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Co-Researchers

Study on swallowing in consideration of asphyxiationPrincipal Investigator

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Improvement of QOL in meals of persons with difficulty in deglutition by preparation of solutions for judging aspiration symptoms

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Basic Studies for the Development of Diet for the Elderly

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Applications of engineering analysis to the support of swallowing and mastication disorder

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Evaluation of easiness to eat in consideration of elderly people's chewingPrincipal Investigator

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嚥下流動解析と嚥下困難者支援へのその応用

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Evaluation of "safe" food that caters to the different eating functions of the agedPrincipal Investigator

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Ease of Swallowing of Mixed Sol-Gel Samples and Related FactorsPrincipal Investigator

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Studies on Swallowability of Thickning Liquid FoodsPrincipal Investigator

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Swallowing Characteristics of Bolus of Agar Gels on the Swallowing ProcessPrincipal Investigator

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Functional Properties of Mixed Gels

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[Journal Article] 油脂の性状がマッシュポテトの飲み込み易さに及ぼす影響2013

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[Journal Article] さつまいもマッシュの力学特性と飲み込みやすさに及ぼす油脂の影響2013

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[Journal Article] 状態が異なる油脂を添加したマッシュポテトの咀嚼過程における食塊の性状の変化について2013

OOGOSHI Hiro 大越ひろ

AKABANE Hiro 赤羽ひろ