VAN DER GLAS

VAN DER GLAS Contemporary jewellery, Precious metals, Human teeth

A test using a solid food is relevant to measure chewing ability (CA) as (a) it includes an integrated functioning of all oral structures involved, (b) an impairment of chewing a solid food causes inevitably diet restrictions, and (c) chewing efficiency (CE) can easily be defined.

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Joh. van der Glas ReAdvies BV. Mijn naam is Johan van der Glas Geboren te Rotterdam op 26 april 1956. Na de MAVO, de HAVO ben ik in 1e instantie als beroepsmilitair bij de Koninklijke Marine gestart. Nadat ik aldaar de smaak van het zoute water te pakken had gekregen, ben ik vervolgens tot 1989 in tal van functies binnen de koopvaardij en.

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Hilbert W. van der Glas Add to Mendeley https://doi.org/10.1016/j.jfoodeng.2021.110663 Get rights and content Abstract Following chewing, the particle size distribution (PSD) by cumulative volume is characterized by X50, and b. Volume data are lacking when using less time-consuming optical scanning instead of sieving for characterizing PSDs.

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DOI: 10.1016/j.archoralbio.2020.104852 Corpus ID: 221037609; The Influence of Initial Breakage on Size Reduction during Habitual Chewing of a Solid Test Food. @article{Liu2020TheIO, title={The Influence of Initial Breakage on Size Reduction during Habitual Chewing of a Solid Test Food.}, author={Huan Liu and Xinmiao Wang and Jianshe Chen and Hilbert W van der Glas}, journal={Archives of oral.

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Ting Liu Xinmiao Wang Jianshe Chen H. W. van der Glas. Agricultural and Food Sciences. Archives of oral biology. 2018; 24. PDF. Save. Distribution of particle sizes in food comminuted by human mastication. L. Olthoff A. van der Bilt F. Bosman H. H. Kleizen. Medicine. Archives of oral biology. 1984; 266. PDF.

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A. van der Bilt H. W. van der Glas L. Olthoff F. Bosman. Materials Science. Journal of dental research. 1991; TLDR. The increase in the maximum jaw gape, the gape at the velocity maximum, and the height of the gum bolus, as a function of the volume of chewing-gum, could be well-described by a power function ofThe volume.

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PMCID: PMC5301345 PMID: 28183288 Towards an optimal therapy strategy for myogenous TMD, physiotherapy compared with occlusal splint therapy in an RCT with therapy-and-patient-specific treatment durations Robert J. van Grootel, 1 Rob Buchner, 2 Daniël Wismeijer, 3 and Hilbert W. van der Glas 4,5

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Increased size and hardness of the food causes an increase in the number of chewing cycles and duration required to prepare the bolus (Hiiemae et al., Citation 1996; Hiiemae & Palmer, Citation 1999; Lucas, Ow, Ritchie, Chew, & Keng, Citation 1986; Ottenhoff, van der Bilt, van der Glas, & Bosman, Citation 1993; van der Bilt, Citation 2011).

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For the one-way and two-way selection models, the range of the input parameters was chosen based on the range of values found when single chew experiments were performed among five subjects in van der Glas et al. (2018) for the selection model input parameters (k, m, p, q) and in van der Glas et al. (1987) for the breakage model input.

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A test using a solid food is relevant to measure chewing ability (CA) as (a) it includes an integrated functioning of all oral structures involved, (b) an impairment of chewing a solid food causes inevitably diet restrictions, and (c) chewing efficiency (CE) can easily be defined. CE is the number of chewing cycles, N (1/2-Xo), needed to attain.

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