Biological and Biomedical SciencesWhile the system for texture perception on the dermis has been well researched, there is not much information about texture perception on oral surfaces. This study seeks to understand how these two systems may compare. We chose to focus on lingual roughness sensitivity. In order to compare fine scale roughness perception on the anterior tongue versus on the fingertip, we used a simple discrimination task. We hypothesized that the tongue would be better at detecting roughness since this ability plays a vital role in chewing, swallowing and speech. We had different metal coupons mechanically roughened to different levels from 0.10 to 0.44 micrometers. The experiment was divided into two parts in which they wo...
The fungiform papillae density (FPD) of the human tongue is considered as an index for responsivenes...
The sounds produced when we touch textured surfaces frequently provide information regarding the str...
Despite the importance of texture in food product development, few methodological approaches have be...
There is limited research on lingual tactile sensitivity and it is poorly understood how it relates ...
The tongue is what helps us participate in conversation and enjoy the food we eat. Yet, its sensitiv...
Undergraduate Finalist- OVIFT Food Science Spring Research Forum & Poster CompetitionWhile the syste...
The human tongue perceives various textures through the sensitivity to tactile stimuli. Previously, ...
The tongue has been shown to be a highly sensitive area to tactile stimuli; however, little has been...
The aim of this research was to improve the understanding of oral texture perception. In particular ...
© 2019 Elsevier Ltd An Individual's oral capability in perceiving food texture influences greatly fo...
Texture perception and appreciation was found to be one of the determinative factors for preference,...
Electrical stimulation of nerve endings in the tongue can be used to communicate information to user...
Surface texture sensation is significant for business success, in particular for solid surfaces for ...
Texture perception is one of the most important factors in food acceptance. Individual differences b...
The sensation and perception of food texture is regulated by tactile-dominated mechanisms and theref...
The fungiform papillae density (FPD) of the human tongue is considered as an index for responsivenes...
The sounds produced when we touch textured surfaces frequently provide information regarding the str...
Despite the importance of texture in food product development, few methodological approaches have be...
There is limited research on lingual tactile sensitivity and it is poorly understood how it relates ...
The tongue is what helps us participate in conversation and enjoy the food we eat. Yet, its sensitiv...
Undergraduate Finalist- OVIFT Food Science Spring Research Forum & Poster CompetitionWhile the syste...
The human tongue perceives various textures through the sensitivity to tactile stimuli. Previously, ...
The tongue has been shown to be a highly sensitive area to tactile stimuli; however, little has been...
The aim of this research was to improve the understanding of oral texture perception. In particular ...
© 2019 Elsevier Ltd An Individual's oral capability in perceiving food texture influences greatly fo...
Texture perception and appreciation was found to be one of the determinative factors for preference,...
Electrical stimulation of nerve endings in the tongue can be used to communicate information to user...
Surface texture sensation is significant for business success, in particular for solid surfaces for ...
Texture perception is one of the most important factors in food acceptance. Individual differences b...
The sensation and perception of food texture is regulated by tactile-dominated mechanisms and theref...
The fungiform papillae density (FPD) of the human tongue is considered as an index for responsivenes...
The sounds produced when we touch textured surfaces frequently provide information regarding the str...
Despite the importance of texture in food product development, few methodological approaches have be...